Soy sauce is a very important condiment whether it is stir-fry or cold dishes, but there are rumors in daily life that eating soy sauce can cause cancer. Is this true or false? Let's take a look at this problem together today.

Light soy sauce, dark soy sauce, soy sauce, and extremely fresh, what is the difference between them?

Dark soy sauce, light soy sauce and extremely fresh flavor are collectively referred to as soy sauce , and soy sauce is mainly a liquid seasoning fermented from soybeans, soybean meal, wheat and bran.

Soy sauce is rich in B vitamins, sugars, amino acids, phenolic acids, brown-red pigments and other substances.

The production process of soy sauce varies according to the habits of the North and the South. The North is generally solid-state fermentation, while the South is mostly dilute fermentation.

In the fermentation process of soy sauce, the soy sauce extracted for the first time is the first pumping oil, and then the raw materials are put back to continue the fermentation . The soy sauce that belongs to is three soy sauce.

So how is soy sauce divided into dark soy sauce, light soy sauce and extremely fresh?

Light soy sauce : The soy sauce after mixing the first, second, and third soy sauce in proportion is light soy sauce. Generally, the color of light soy sauce will be lighter, but the taste is more delicious. It is very suitable for cold dishes or stir-frying. .

Dark soy sauce: The soy sauce extracted from the soy sauce is further concentrated to become dark soy sauce. In order to deepen the color, it is generally necessary to add caramel coloring. Therefore, the dark soy sauce formed is darker in color and has a higher viscosity. Generally, dark soy sauce is used . Not for seasoning, but for adding color to the ingredients.

Extremely fresh taste: This is also a kind of soy sauce that tastes extremely fresh. In fact, it belongs to the range of raw soy sauce, but it is an additive of umami added on the basis of raw soy sauce, so using extremely fresh taste will be more delicious and mellow.

Does eating soy sauce cause cancer? Listen to what the doctor has to say, if you dare not eat soy sauce, you might as well understand

In our daily life, the claim that soy sauce causes cancer is mainly due to the fact that soy sauce contains a substance called 4-methylimidazole.

Rumor has it that the thickness and color of soy sauce is adjusted with caramel coloring, which produces the carcinogen 4-methylimidazole during cooking.

We cannot deny that 4-methylimidazole is indeed a class II carcinogen . It can also be said that this substance has a certain carcinogenic tendency, but there is no clear evidence that this is a carcinogenic substance.

And the key point is that the substance 4-methylimidazole in soy sauce is produced in the production process of certain types of caramel, such as ammonia and ammonium sulfite.

According to the relevant safety standards for food additives in our country, the content of 4-methylimidazole cannot exceed 200mg/kg.

According to Chinese safety standards, soy sauce can use caramel coloring to improve the color of soy sauce. As long as it is added in accordance with national regulations, it will not cause harm to health.