Hey guys, the next time when you dunk your food in the dark brownish color condiment called see-yau (soy sauce in Cantonese) or tau-yu (soya sauce in Hokkien), you better beware.
You could end up getting testicular cancer.
According to Sauce Manufacturers Association of Malaysia president Lee Kok Fa, there are several manufacturers in Malaysia, producing soya sauce with carcinogenic or cancer-causing chemical by-products.
The proper way of producing the salty soy sauce is by fermenting boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds between three and six months.
Then the fermented paste is pressed to produce soy sauce.
Instead of taking a longer time to manufacture this popular condiment, these unscrupulous factories blend soya sauce with hydrolyzed vegetable protein or HVP sauce.
It is the protein hydrolysis process that creates the cancer-causing 3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol).
Malaysian Men Beware The Risks Of Consuming Soya Sauce
It is said to be be harmful to your liver, kidneys and vascular system and also increasing the risk of testicular cancer.
So, try avoiding dunking your every piece of meat ball or fish ball into soya sauce. Or you may get your own “balls” into trouble!