Ticking soy sauce does not cause cancer.

Original title: Hook soy sauce will not cause cancer
Interviewed experts: Shandong University Institute of Nutrition and Food Hygiene Professor Yan Xinying
for Chinese, soy sauce is one of the most commonly used condiments. In today's food safety concerns, many people pursue green, organic and even manual; In a recent video circulating online, "experts" also claimed that ticking soy sauce can cause liver cancer.
Xinying, a professor at Shandong University's Institute of Nutrition and Food Hygiene, told the Life Times that soy sauce is divided into brewing and preparation according to the process. Brewing soy sauce is fermented to hydrolyse proteins. The preparation of soy sauce is brewed soy sauce and hook soy sauce, of which the content of brewing soy sauce is not less than 50%. The full name of the soy sauce is "acid hydrolysed vegetable protein flavoring solution". Its raw material is the same as brewing soy sauce, the main difference is that the soy sauce using hydrolytic protein hydrochloric acid.
by-product 3-chloropropyl glycol in the hydrolysing process of soy sauce, although it has carcinogenic capacity in large doses, but the content of qualified tick soy sauce is very low. In both Countries, the permitted content of soy sauce is no more than 1 milligram per kilogram. Even if the limit is reached, 60kg adults will have to drink 120g of soy sauce a day to reach the "safe limit". In addition, rumors have it that the caramel pigment used in soy sauce contains 4-methylmide, which can cause liver cancer. The FDA and the European Food Safety Authority and many other authorities do not recognize its carcinogenicity to humans.
hazards of any substance can not be separated from the dose, as long as the standard, through formal channels, the selection of qualified products, brewing soy sauce and preparation soy sauce are safe products, will not endanger health. (Wang Ying)