It's unscientific to eat raw soy sauce to cause cancer

Update Date: Source: Network

summary

Has raw soy sauce been proved to cause cancer? We know that Chairman Mao's preference for braised meat is well known, but the public is not aware that Chairman Mao does not eat soy sauce. Why doesn't the chairman eat soy sauce? It turned out that when the chairman was young, his family once opened a soy sauce workshop. At that time, soy sauce was mostly fermented by natural drying. One summer, the chairman accidentally saw some white spots in the soy sauce jar. After close observation, he found that those white spots were maggots breeding during soy sauce fermentation. Since then, the chairman has never eaten soy sauce again. Let's take a look at the following.

It's unscientific to eat raw soy sauce to cause cancer

First, there is no scientific basis to say that soy sauce is carcinogenic, which means that the caramel pigment in soy sauce contains 4-methylimide. At present, there is no evidence that soy sauce 4-methylimide is a human carcinogen. Moreover, not all soy sauce contains 4-methylimide. Even if 4-methylimidazole is a human carcinogen and the soy sauce we eat contains 4-methylimidazole, whether it can cause cancer depends on the content and consumption. Aflatoxin is a certain human carcinogen. We do not think that as long as we eat aflatoxin, we will cause cancer. Instead, we have formulated the limit standard of aflatoxin. In other words, any biological effect, including good therapeutic effect and bad harmful effect, cannot be separated from intake. Can not ignore the amount of consumption, simply eating raw soy sauce will cause cancer. If it's really carcinogenic, it's the same if you eat it raw or cooked.

Second: that is to say, under this standard, even if long-term and large-scale consumption, there will be no observable harm. Therefore, although soy sauce is a necessary condiment for people every day, it is not widely used. There is no need to worry about whether soy sauce is carcinogenic or not. If there is a certain worry, when buying soy sauce, choose the brewing soy sauce of big brand as far as possible.

Third: as a kind of food additive, caramel pigment should be added in strict accordance with the national standards. The formulation of food additive standards is: the maximum possible consumption of people, under this standard, the intake should be lower than the daily allowable intake (ADI).

matters needing attention

Distinguish between "catering" and "cooking". According to the national standard, soy sauce products should also be marked on the label as "table" soy sauce or "cooking" soy sauce. The former can be eaten raw directly, so its hygiene index is higher and cleaner; the latter is suitable for cooking dishes and eating after heating, so its hygiene index is lower, which is not as clean as the former. It's OK to cook dishes with "table" soy sauce, but it's not advisable to use "cooking" soy sauce to mix or dip directly. Soy sauce is also divided into soy sauce and soy sauce, generally speaking, soy sauce fried vegetables, soy sauce coloring, but there is no inevitable relationship between the four.