Regular Soy Sauce - chemicals, salt, wheat, pasturized - AVOID!
Many cheaper brands of soy sauces are made from hydrolyzed soy
protein instead of brewed from natural bacterial and fungal cultures. These
soy sauces do not have the natural color of authentic soy sauces and are
typically colored with caramel coloring, and
are popular in Southeast Asia and China, and are exported to Asian markets
around the globe. They are derogatorily called Chemical Soy Sauce ("化學醬油" in
Chinese), but despite this name are the most widely used type because they are
cheap. Similar products are also sold as "liquid aminos" in the US and
Canada. Some artificial soy sauces pose potential health risks due to their
content of the carcinogenic chloropropanols 3-MCPD (3-chloro-1,2-propanediol)
and all artificial soy sauces came under scrutiny for possible health risks due
to the unregulated 1,3-DCP
(1,3-dichloro-2-propanol) which are minor byproducts of the hydrochloric acid
hydrolysis [8]. - wikipedia
In the West, there is a great deal of confusion surrounding tamari. This
is because Japanese shoyus were originally introduced, marketed, and sold in the
West as “tamari,” rather than being differentiated by type. As a result, a wide
range of products were known by the “tamari” name when true tamari soy sauce was
introduced. This has been especially problematic for the gluten intolerant, as
tamari is naturally gluten free, but shoyu is not, since shoyu is traditionally
fermented with wheat.
In fact, tamari
soy sauce is distinct from other types of shoyu and soy sauces from other
regions, and it cannot be interchanged with sauces like usukuchi shoyu or
Indonesian kecap. Tamari
is rich with a tangy flavor from the miso fermentation process, and it is one of
the darkest forms of Japanese shoyu. Because there is a bit of confusion about
shoyu labeling in the United States, people with gluten
intolerance should read labels on tamari soy sauce carefully to ensure that
it is true tamari, fermented without any gluten. Source
Nama Shoyu: Raw, unpasturized soy. Naturally fermented. (Nama means "raw", Shoyu means "soy") Most are wheat-containing.
Tamari: Naturally fermented. Can be purchased as wheat-free or wheat-containing. Dark brown in color, thicker than regular soy sauce. San J Tamari is wheat free.
Bragg's Liquid Aminos: Unfermented. Wheat free. Hydrolyzed, produces naturally occuring glutamic acid which effects the body like MSG. Although the Bragg website says the product is not heated, some believe that it is heat processed and treated with hydrochloric acid. - Not on the short list!
Is Bragg's Liquid Aminos the Best Choice for a soy sauce???
"My point" by Michael 18/06/99 05:59:17
After reading the speculations about Bragg Liquid Aminos posted on this forum and hearing horror stories from others (my sister talked with a man who said he quit using it because it gave him nightmares) I decided to just jump right out and ask the Bragg company themselves.
Decide for yourself if you feel like using it.
1. Is hydrochloric acid used at any time in the production of Bragg Liquid Aminos? I have been told that it is used to separate the aminos from the soybeans (like isolated soy protein) and gives it the salty flavor.
Yes, our product is hydrolized in the process.
2. Are you aware of the dangerous effects of glutamic acid within the human body? Do you plan on taking measures to remove glutamic acid from Bragg Liquid Aminos?
The glutamic acid is naturally occurring and cannot be isolated to remove it as an individual amino acid. In our laboratory results analyses show that the Liquid Aminos contain no monosodium glutamate.
3. If BLA is neither heat processed nor fermented, could you please explain why it does not turn rancid at room temperature as opposed to requiring refrigeration?
Our liquid aminos does go rancid if kept out of the cupboard or out of the refrigerator. We suggest storing in a cupboard or the refrigerator. It is the same reason ketchup or soy sauce, or jam, or peanut butter do not go bad if kept in the cupboard. Eventually they will all go bad.
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Here are some naturally fermented soy products with no MSG.
Weston A Price recommendations:
Ohsawa Organic Nama Shoyu (raw, unpasteurized) Their Shoyu contains wheat, their Tamari is wheat-free.
Ohsawa Organic Nama Shoyu (raw, unpasteurized) Their Shoyu contains wheat, their Tamari is wheat-free.
Eden Organics shoyu sauce (The tamari is wheat-free, the shoyu contains wheat)
San J Tamari & Shoyu Sauce (The Shoyu contains wheat, the Tamari is available both wheat-free or containing wheat.
Trader Joe’s Soy Sauce
All of these products are naturally fermented, raw and unpasteurized, making them “living food”.
They contain natural digestive enzymes, Lactobacillus, and other microorganisms which aid in the digestion of all foods.
Fish sauce not only provides a tasty substitute for soy, it is good for your health.
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