Soy Sauce

I had wondering if soy sauce is good and healthy for us?

I had googled myself and find it really simple answer: "Moderate amounts of dark soy sauce can help prevent heart disease but it can be unhealthy in large quantities due of high sodium".

I was reading the label of that two products from the picture I had posted on this blog. Kroger Lite Soy Sauce has 530 mg of sodium which it's about almost half lower than the regular soy sauce based on the label. The regular soy sauce has about 1,000 mg of sodium. Whoa, it feel like its eating salt straight! Bragg's Alternative Soy Sauce only has 160 mg of sodium. I did taste both of it and it doesn't make any difference but only was the sodium difference that's all.

Many people have their own preferences of what kind of soy sauce that they normally use.

What kind of ingredients does Soy Sauce have?

It is made with soy beans, wheat, salt and water, fermented.

What's so difference between fermentation and non-fermentation?

I have no idea so I decided to google myself and read this article that Cynthia McMurray, a natural health writer who had wrote:

Fermentation involves a long process which the carbonhydrates and proteins are broken down by microorganisms such as bacteria, yeasts, and mold (YAY for chemistry and biology). Eating fermented foods is known to not only promote the growth of friendly intestinal bacteria that aid in digestion, but also boost immune function, which ultimately helps the body fight off harmful bacteria and disease.

Non-Fermentation are made by non-fermentated soybeans while these beans may be cooked, heated or even pasteurized. That's not same as fermented. It contains the phytic acid, a chemical that essentially binds with specific nutrients such as iron, vitamin B12 and calcium, inhibiting their absorption. What does it mean? It means that your body is not able to absorb those nutritions. It founds in tofu, soy milk, soy nuts, texturized vegetables proteins, meal replacement powders and baby formulas.

Maybe you have a better explanation about those twos then please feel free to leave the comments :D.

Have you heard Tamari Sauce?

As many of us know that Soy Sauce comes from China that had made maybe approximately two thousand and five years ago. Tamari has been envolved by the Japanese.

We already know what the soy sauce had made of. Tamari is the same thing but doesn't including the wheats. It has a very rich, smooth, soft and smooth/balanced flavors. Tamari will remains its full flavors after cooking while Soy Sauce looses most of its essential flavors when exposured to high temperature. Tamari has 37% more protein than soy sauce which it gives the unique flavors and it gives lighter taste which it can be easily use with sauces, gravies, casseroles and stir-fry dishes. Also it's a great marinade as well.

Alternative Soy Sauce

Not much difference at all. Just that using Bragg's Alternative Soy sauce is a healthy alternative to Soy and Tamari sauce. No table salt or preservatives added.

Bragg's is made with non-gmo (not genetically modified) soy beans and contains 16 essential and non-essential amino acids.

Amino acids is like the building blocks of proteins. It can be found anything we eat except oil.

It's non-fermenated too and it has a natural salt from the soybeans itself. It is between 100 to 115 mg per (meaning 1/2 teaspoon of salt). That's better to use less bit of salt and it's good for some people who want to have a lower-sodium meals as well.

I had learned a lot about the soy sauce, tamari and alternative soy sauce. I hope you learned something new about this. If you find something that it needs to correct me then please feel free to leave the comments :D.. I would love to learn something new from you too!