Despite of the east origin, soy sauce enjoys special popularity in all kitchens of the world today. Many gourmets regard it not just as juicy seasoning, and, first of all, as a natural product, very useful to health. Whether it is possible to use it during pregnancy what advantage or harm it will do, than the original goods differ from a fake, rules of its choice and storage — about all this you learn from article.
Whether pregnant women can use soy sauce
Natural soy sauce represents the filtered mix from salty water, wheat and soybeans. But its receiving requires a lot of time as the manufacturing techniques provide long fermentation that can last from one and a half months to 3 years.
Depending on the endurance period, the product is light or more saturated — dark. Main highlight of this seasoning is the specific basic taste.
Whether you know? Soy sauce exists more 2000, and in Europe about 4 centuries use it. The French governor Louis XIV de Bourbon famous as the King sun, adored this spice and called it black gold.
Thanks to it sauce is widely used as salad gas station and also for pickling of meat, preparation of the first and second courses consisting of rice, mushrooms, seafood, fish.
If to consider an original product, then its moderate use will only improve health of the eater including pregnant women. However it is necessary to consider the fact that modern producers learned to accelerate process of fermentation by means of addition of special fungi and bacteria.
In that case the received concentrate has juicy sourish smack. Experts regard this product as natural and allow for the use to potential mothers.
Learn more about properties of soy sauce.
And here the sauce received by clearing with alkali of the boiled thoroughly beans with hydrochloric or sulfuric acid is considered a fake and is strictly forbidden for the food purposes. According to experts, it is not the only way of preparation of counterfeit seasoning.
Today many swindlers in handicraft conditions cook bean paste then they dissolve it in salty water with a set of fragrances and chemical impurity. In such substitute preservatives and E121, E123, E173, E240 emulsifiers and also genetically modified soy are the most hazardous to health. Even scientists cannot expect consequences of such food.
Advantage
It is considered that addition of water in structure of natural soy sauce was caused by economy of valuable wheat and bean raw materials. It is difficult to overestimate its advantage for a human body.
Thanks to a combination vital organic and amino acids, vitamins, macro - and minerals, antioxidants of which the product consists it has the following useful properties:
- stimulates cell regeneration and delays their aging;
- reduces risks of development of oncological diseases;
- normalizes work of bodies of digestive tract (the result turns out as a result of activity of live bacteria);
For normalization of work of digestive tract also use: peas, linen flour, seaweed fucus, black-fruited mountain ash, wheat bran, tangerines and kissel.
- strengthens vessels and well influences warm activity;
- removes puffiness (the product is the best substitute of salt);
- facilitates pain;
- calms nervous system;
- counteracts emergence of extensions on skin that is very relevant at pregnancy;
- reduces risks of development of arthrosis, osteoporosis, arthritis;
- helps to control weight (the hundred-gram portion of a product contains only 55 kcal);
- levels skin dermatitis;
Important! The soy sauce produced by hydrolysis is categorically not recommended for the use by pregnant women. In this product cancerogenic substances hazardous to health collect. Because of high risk of keeping of intestinal parasites and pathogenic microorganisms the crude fish dishes accompanying seasoning in the form of beaters and sushi are also contraindicated.
- improves blood circulation;
- feeds an organism with useful substances (among nutrients are found: group B vitamins and also Retinolum and tocopherol, folic acid, calcium, magnesium, iron, zinc, phosphorus and about 20 amino acids).
Contraindications and harm
The advantage for pregnant women will be rendered by only a moderate portion of natural Japanese seasoning.
If to use it uncontrolledly, at future mother can arise:
- the hypostases provoked by violation of water-salt balance and a delay of liquid in soft tissues of a body;
- hypertension which appearance will be provoked by an organism overload;
- urolithic disease;
- exacerbation of gastritis, pancreatitis, ulcers of the bodies of a digestive tract arising because of the irritating properties of the sodium making sauce.
Even the minimum portions of soy sauce can do much harm to the people suffering from any illnesses of bodies of digestive tract. Besides, spice is forbidden patients for whom the hypertension, renal diseases and also allergic reactions are diagnosed.
Study useful and harmful properties of soy, a soy asparagus and also soy meat, milk and oil.
Also undesirable consequences after consumption of this seasoning at individual intolerance of its components are possible. Avoid counterfeit and low-quality products, it can become the cause of cancer diseases and also children's ugliness. The fact is that substitute soy sauce contains heavy metals and toxins which at hit on mucous membranes destroy them. If to use such food long before conception, as a result it is possible to face an infertility problem.
Important! Is strictly forbidden to give soy sauce (even qualitative of natural raw materials) to the children who did not reach six-year age. According to pediatricians, the product in the growing organism can provoke failures in work of a thyroid gland and allergic reactions.
How to choose upon purchase
Not to endanger the health and health of future kid, experts advise lovers of juicy dishes upon purchase of soy sauces to be guided by the following rules:
- You do not chase cheap goods. The natural product cannot cheaper cost 50 dollars.
- Buy products only in a transparent glass container, the liquid packaged in plastic tanks is characterized by a small expiration date.
- Pay attention to consistence of the liquid which is looked through in a bottle. In it the deposit and any visual impurity are inadmissible.
- Always read information from producers. It is desirable to give preference to options which at the label have a phrase natural fermentation, and in the list of ingredients there are no dangerous preservatives and emulsifiers.
- In quality goods the share of protein cannot be less than 7%.
- Estimate color of the attracted sauce. It can be characterized by any shades of brown. Consider: the spice — the more its endurance is more dark.
Video: how to define quality of soy sauce
How to store in house conditions
The wrong storage of soy seasoning, as well as excessive addiction to it, can do much harm future mother. That it did not occur, you always hold the acquired goods in closed form.
The vacuum will prevent hit in pathogenic microorganisms and will keep flavoring properties of liquid. The perfect place for storage of juicy nutritional supplement is the fridge door.
Whether you know? Ancient Chinese monks who, on some sources, possess authorship of specific seasoning initially produced the soy fermented fish sauce.
However also the usual kitchen locker is allowed as storage, but at the same time it is necessary to choose the places protected from sunlight far from heat sources (batteries of central heating, an oven, the microwave, the gas stove). It is impossible to store soy sauce on a window sill or to leave on a table. Consider the recommendations of producers and you remember that the natural product will not deteriorate throughout the long period.
In this plan, depending on the production technology, there are some differences in a sauce expiration date. On average, its damage comes in half a year (as a part of such spice you will not find preservatives).
Whether you know? Annually in the world more than 300 million tons of soy are grown up. Two thirds of total quantity are the share of Brazil and the United States of America. At the same time leadership in consumption of bean culture for many years retains China.
Moderate consumption of soy seasoning will not do much harm to the pregnant woman. Only the excess amount of juicy delicacy and a low-quality product can do harm.