What's the harm of not eating soy sauce for a long time?

Most people can't cook without soy sauce. It can not only add color to dishes, but also add flavor.

Soy sauce can be used for cooking or with meals, but many people don't pay much attention to the choice when buying. There is often only one kind at home, and both cooking and cold salad are easy to cause harm to health.

Cooking soy sauce is generally divided into flavor type and health care type. The former is like wheat-flavored soy sauce, soy sauce and Beijing soy sauce. The latter includes salt-free soy sauce (without sodium, but with a certain salty taste, suitable for patients with kidney disease), iron fortified soy sauce, iodized soy sauce and so on. In the process of production, storage, transportation and sales, these soy sauces are inevitably polluted due to poor sanitary conditions, and even mixed with pathogenic bacteria of intestinal infectious diseases. However, the requirements for microbial indicators are relatively low during detection. Therefore, it is nothing new that a qualified bottle of soy sauce contains a small amount of bacteria.

The results showed that Shigella dysenteriae could survive for 2 days, Paratyphoid Bacillus, Salmonella and pathogenic Escherichia coli for 23 days and Typhoid Bacillus for 29 days in soy sauce. Another study found that there is a halophilic bacteria in soy sauce, which can generally survive for 47 days. Once people eat soy sauce containing halophilic bacteria, they may have symptoms such as nausea, vomiting, abdominal pain and diarrhea, and even dehydration, shock and even life-threatening in severe cases. Although this kind of situation is rare, for the sake of safety, it is best to cook soy sauce, which can kill these bacteria after heating.

If you want to make cold salad, you'd better choose soy sauce. The microbial index of this soy sauce is stricter than that of boiled soy sauce. According to the national standard, the total number of colonies detected in soy sauce for cold dishes should not exceed 30,000 per milliliter, even if it is eaten raw, it will not endanger health.

Although soy sauce has high nutritional value, it contains as many as 17 kinds of amino acids, various B vitamins and a certain amount of calcium, phosphorus and iron, but its salt content is high, so it is best not to eat more at ordinary times. The salt content of soy sauce is as high as 18%-20%, that is, there is about 1g salt in 5ml of soy sauce, which is mainly added to prevent the deterioration of soy sauce. People suffering from hypertension, nephropathy, pregnancy edema, ascites due to liver cirrhosis, heart failure and other diseases. You should eat more carefully at ordinary times, otherwise your condition will get worse.