How to Choose the Right Soy Sauce: 5 Tips to Avoid Health Risks

Recently, a couple of my students' friends developed liver cancer due to prolonged consumption of low-quality soy sauce. Their family members also showed corresponding symptoms during health check-ups. It's crucial to buy the right soy sauce to avoid such health risks. I've shared five methods with my students to help them choose the right soy sauce, and I recommend that you take note of the last point. Firstly, look at the amino acid menu index. The higher the index, the better the soy sauce and the stronger the umami taste. Secondly, brewed soy sauce is better than blended soy sauce, and this will be indicated on the product packaging. Thirdly, observe the foam. Good soy sauce will produce a lot of foam when shaken, while poor quality soy sauce will have sparse foam. Fourthly, check the quality grade. Soy sauce has four grades, from special grade to third grade, with higher grades being better. Finally, do not use cooking soy sauce for raw consumption. When eating raw, choose dipping soy sauce, which has higher hygiene standards and is cleaner, while cooking soy sauce has lower hygiene standards and must be heated before consumption. Do not be tempted by cheap soy sauce, as low-quality soy sauce may contain many additives and may be contaminated with mold during production. Salt-loving bacteria can survive in soy sauce for a long time, affecting health. Follow my advice, bring health to your family, and check if you have bought the right soy sauce.