Soy sauce is a staple in Asian cuisine made from fermented soybeans, wheat, and salt. Low-sodium soy sauce is available for those watching their sodium intake, with about 40% less sodium than regular soy sauce. A high-sodium diet can lead to health problems such as high blood pressure, stroke, heart attack, or kidney disease.
Soy sauce is a condiment made mainly from fermented soybeans, wheat and salt and is a staple ingredient in Asian cuisine. In its simplest form, soy sauce tends to be high in sodium, an element that occurs naturally in the body and is responsible for controlling the amount of water in the body and the electronic signals between cells. Sodium is also found in various types of salt, which is used as a preservative and to add flavor to foods. For those watching their sodium intake, regular soy sauce can be substituted for low-sodium soy sauce, which uses less salt during production.
To make soy sauce, manufacturers typically heat the soybeans until soft to help them break down more easily during the fermentation process. Soybeans are combined with wheat that has been heated and crushed, along with a microorganism, such as yeast or other bacteria, to ferment the carbohydrates into alcohol. The mixture usually ages for at least three days until it becomes a dry paste, which is then combined with water and salt and allowed to age further to become more flavorful. During the production of low sodium soy sauce, the amount of salt added during the fermentation process can be reduced or the entire amount can be used up and then extracted after the fermentation process is complete.
Low sodium soy sauce is usually made with about 40% of the sodium removed compared to regular soy sauce. Some people may find the reduced sodium less flavorful than full-sodium soy sauce; therefore, it may be recommended to use low-sodium sauce after cooking a dish to prevent flavors from being diluted. Those who find regular soy sauce too salty may prefer lower-sodium versions, even if they don’t have dietary concerns with sodium levels.
Doctors may recommend cutting back on sodium products such as low-sodium soy sauce for people with a variety of health problems that can be exacerbated by sodium intake. A diet high in sodium can make a person more likely to develop high blood pressure, also known as high blood pressure, a condition in which there is an increased force against the blood as it pumps through arteries throughout the body. This condition can increase the likelihood of stroke, heart attack, or kidney disease. A low-sodium diet may also be recommended for people with congestive heart failure or cirrhosis, as sodium can make their bodies more likely to retain too much fluid.
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