Whether you are dipping a bite of a sushi roll into it, or dripping one of those plastic packets of soy sauce onto a spring or egg roll, you know its salty flavor adds quite the punch. Soy sauce’s incredible taste and aroma also make it great for creating marinades and sauces, and seasoning all types of dishes from stir-fry, to steak, chicken, and seafood. Soy sauce is made from soy beans that have been fermented in a salty-brine water along with roasted grains via Spruce Eats. A diet that includes a regular regimen of soy sauce might seem tasty. But before you venture down this culinary path, you may want to consider that the myriad of elements in soy sauce that make it so delicious, may have a negative impact on your body and overall health if consumed too frequently. One of the the biggest drawbacks of consuming soy sauce on a frequent basis is the sodium content. A tablespoon of the liquid contains milligrams of sodium via Healthline. To put that in perspective, that’s 38 percent of the daily recommended intake. According to the American Heart Association, too much sodium can lead to high blood pressure, and a host of other health problems ranging from kidney stones, to heart failure, and stroke. Moreover, the process of creating this condiment results in compounds associated with various health concerns.
As for soy sauce, none of its ingredients has anything to do with animals, which makes it undoubtedly a vegan food. Anyone at risk of excessive salt intake or following a salt-restricted diet should still consult with a healthcare provider before including more soy sauce in a meal plan than would otherwise be allowed based on sodium content. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Metabolism of dietary soy isoflavones to equol by human intestinal microflora—implications for health. Excess soy consumption can also negatively impact a man’s sperm count, and obstruct mineral absorption. Foods to consumeFoods to avoidWhat is the Vegan Diet? Trending Diseases. Diet and breast cancer risk reduction. Printer friendly version Send this page to a friend Still, women deemed to have a higher risk of developing breast cancer like having a strong family history of the disease are best to eat whole soy foods and not use high amounts of pure isoflavone supplements. Starches are converted to simple sugars, then fermented to lactic acid and alcohol. Indeed, soy is one of the few complete plant-based protein sources that contains the nine essential amino acids 11 which are vital for the synthesis of body protein 8.
We recommend selection of certified organic soy sauce. Made from curdling soy milk, tofu is a versatile meat protein alternative. Indeed, soy is one of the few complete plant-based protein sources that contains the nine essential amino acids 11 which are vital for the synthesis of body protein 8. Instead, there are reasons why you want to welcome soy foods like tempeh and miso into your kitchen more often. In fact, previous research found eating soy food appears to lessen the risk for developing breast cancer, but only in Asian populations and not among women living in Western nations, which hints at the idea that for a benefit to occur, soy also needs to be consumed regularly during childhood. Effect of high-dose isoflavones on cognition, quality of life, androgens, and lipoprotein in post-menopausal women. The new en vogue soy sauce, tamari is a thick, viscous soy sauce. Marie Dannie. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Some research has shown that because it’s fermented, soy sauce may help support the growth of beneficial bacteria in the digestive tract, including Lactobacillus bulgaricus, which may improve digestive health and immunity. New England Journal of Medicine.