Can I eat soy sauce during confinement?

Confinement is very important for new mothers. The entire confinement period is a period of rapid recovery for women's uterus. It is also a period when a reasonable diet is needed in order to have more breastfeeding for the baby, so what you eat during the confinement period is very important. So, can I eat soy sauce during the confinement period? Although soy sauce is a very common condiment, it contains many ingredients and a high salt content. It can be eaten during the confinement period, but not in excess.

Soy sauce is a liquid condiment made from beans, wheat and bran. It is reddish-brown in color, has a unique sauce aroma, tastes delicious, and helps stimulate appetite. It is a traditional Chinese condiment. The seasoning liquid made from vegetable protein by brewing, quick brewing or mixing can be called soy sauce, including those made by adding salt, sugar, alcohol, seasoning, preservatives, etc. Therefore, soy sauce is a natural food that can be eaten by anyone, and of course, postpartum women can also eat soy sauce. However, postpartum women should not eat too much soy sauce. Soy sauce is relatively salty, and eating too much is not good for the baby's kidneys. You can eat a small amount of soy sauce every day.

Postpartum women also belong to a special group of people. They should also pay attention to their diet. They should not eat too many supplements, and should not eat too much meat and fish. Their diet should mainly be light, but they should not lose nutrition. Some elderly people believe that eating condiments can help postpartum women increase their milk production. However, condiments such as soy sauce, salt, and pepper should not be consumed too much, as they will be detrimental to the growth and development of the baby. It is also important to note that mothers should not be picky about food and should properly combine meat and vegetables.

Therefore, postpartum women can eat soy sauce, but it is not advisable to eat too much.

Features

The sweetness in soy sauce mainly comes from glucose and maltose produced by hydrolysis of starch in the raw materials by Aspergillus amylase; secondly, the sweet free amino acids such as glycine, alanine, threonine and proline produced by protein hydrolysis; during the fermentation process, the glycerol produced by hydrolysis is slightly sweet. There are more than twenty kinds of organic acids in soy sauce. The acidity of soy sauce is most suitable when it is weakly acidic (about 1.5% acid), which can produce a refreshing feeling and enhance the flavor of soy sauce. There are bitter substances in the ingredients of soy sauce, but the bitterness is changed during the synthesis of soy sauce and the bitterness disappears. Normally, soy sauce needs to be used together with salt. The soy sauce should be added first, and then the appropriate amount of salt should be added after the soy sauce is determined. This is the so-called "color first, then seasoning". Soy sauce undergoes three changes during the heating process: sugar content decreases, acidity increases, and color deepens. Therefore, it is necessary to grasp the scale of using soy sauce to adjust the color to prevent the color of the finished dish from being too dark.