How does Shoyu (Soy Sauce)contribute to Hypertension?
To make soy sauce, dried soy beans are cooked until they are soft. The soft beans are mashed and formed into cakes. Mold is allowed to grow on the cakes so that they ferment. The fermented cakes are soaked in a brine, or salt water solution, which will become the soy sauce. The salt helps to kill the mold and releases the flavors from the soy cakes, is it is an essential ingredient in making soy sauce.
Sodium is a necessary mineral in the human diet, but when people consume too much sodium, it can upset the fluid balance in the body. Over time, this can lead to hypertension,or high blood pressure, in salt-sensitive individuals. While the exact mechanism is not well understood, most medical professionals agree that limiting the intake of dietary sodium will lower most people's risk of hypertension. Since soy sauce contains a lot of sodium, those with salt-sensitive hypertension should avoid eating it.
soy foods are very good sources of magnesium and potassium,magnesium regulates the blood flow pattern in the body and relaxes the nerves while potassium prevents retention of sodium in the body which causes hypertension and thus prevents coronay heart disease and hypertension.