Sushi, for many people, is a healthy lunch option. Light is only filling at the same time, and you can usually guarantee that you get a good dose of nutrients thanks to the fact that it contains mainly fish.
But a new study has revealed that your sushi could not be as healthy as you would hope it was– – if you thoroughly dye a soy sauce, anyway.
Research conducted by Australia George For Health Global Foundation 150 different Asian style sauces were assessed– –ranging from soy, oysters and fish sauce– –and some find amazing finds. Only one single tablespoon of the common soy sauce contains 61 percent of daily salt approved, the research found.
That's halenach Mac Mawr, just put it in context; Big Mac consists of 38 per cent of adult recommended daily allowance or salt.
The study also noted that if you use only one plastic soybean saucepan pack on your sushi rolls, you will use almost 10 percent of your daily salt.
The research was carried out over an eight year period, assessing stocks that were stocked in the four main supermarkets of Australia from 2010 to 2018. Its fact that it is an Australian study, of course, means that we can not make assumptions that it will be Soy sauce offers our market exactly the same salt content.
Before you ban a soy sauce of your diet forever, however, it is worth noting that the study has found some variation in salt levels. Dietitian Sian Armstrong from Australia Heart Foundation He noted that some soy sauces contain more than double the salt than others, indicating that manufacturers can produce less salted products.
"We know that cross-fry meals are very popular because they are fast, fresh and healthy but too many of us are not aware of the amount of salt that has hidden in the sauces and we use, "Sian point out.
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"Too much salt can cause high blood pressure, which increases the risk of having a stroke, heart disease and kidneys," she warned.
Lower salt soy sauce from now on.
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This article originally appeared on Cosmopolitan.com/uk. A few edits were made by Cosmo.ph editors.