You don't have to use soy sauce to enhance the flavor. Lemon juice can enhance the freshness.

[Key Points]: If you want to enhance the taste of food, sometimes you don’t have to use soy sauce. Adding acidic condiments, such as lemon juice, vinegar, etc., can also increase the flavor. You can also pair it with fresh fruits and vegetables as appetizers to increase your appetite.

It is said that Cantonese people have a light diet, but soy sauce is an essential condiment for many Cantonese dishes. Rice rolls, blanched Chinese cabbage, rice dishes, steamed fish... These delicacies are poured with a spoonful of specially prepared soy sauce before being served, which makes them taste delicious. However, consuming too much soy sauce makes it difficult for Cantonese people to reap the health benefits of their otherwise light diet.

Excessive intake of soy sauce can easily lead to excessive sodium

Soy sauce is mainly made from soybeans, wheat and salt, through a process of microbial fermentation. It is mainly salty in taste, but also has umami and fragrant flavors. Soy sauce improves the flavor of dishes and also adds color. Soy sauce is generally divided into light soy sauce and dark soy sauce. Light soy sauce is saltier and is used to enhance the flavor; dark soy sauce is lighter and is used to enhance the color. Although soy sauce contains vitamins, minerals, amino acids, flavonoids and other substances that are beneficial to the human body, excessive intake can easily lead to excessive sodium.

Excessive sodium intake is an important risk factor for diseases such as hypertension, coronary heart disease, and diabetes. The "Dietary Guidelines for Chinese Residents" recommends a salt intake of less than 6 grams per person per day, while a survey by the Chinese Nutrition Society shows that the Chinese people's salt intake reaches 9 to 20 grams per day. As we all know, one of the characteristics of soy sauce is saltiness, and salt is one of the main ingredients of soy sauce. Every 100 milliliters of soy sauce generally contains about 18 grams of salt, and a spoonful of soy sauce is about 10 milliliters, which contains about 1.8 grams of salt. Therefore, the Guangdong people's habit of eating soy sauce invisibly offsets the benefits of a light diet, which is regrettable.

If you want to enhance the taste of food, sometimes you don’t have to use soy sauce. Adding acidic condiments such as lemon juice, vinegar, etc. can also increase the flavor. You can also pair it with fresh fruits and vegetables as appetizers to increase your appetite. Moreover, after using soy sauce, you should use less or no MSG, chicken essence, etc. In particular, flavor-enhancing soy sauce can replace all umami seasonings.

Finally, it is recommended that the following people should eat less soy sauce:

1. Patients with hypertension, coronary heart disease, and diabetes should control their intake of soy sauce in the same way as they control their salt intake. Because soy sauce contains not only sodium chloride, but also sodium glutamate, sodium benzoate, etc., it is a dense source of sodium.

2. Gout patients should avoid eating soy sauce because it contains purine from soybeans. Some soy sauces also add nucleotides to enhance the flavor, and the metabolite of uric acid is the cause of gout.

Source: 39 Health Network www.39.net

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