chachazoom
Jedi
Soy sauce is on my mind. I know soy products are out but I'm wondering if there's ANY soy sauce that's not harmful?
Soy Sauce
- Thread starter chachazoom
- Start date
svjetlonosa
Padawan Learner
Yes, soy is out for me, too. Other people should discover it by themselves according to criteria: readings and inner feeling about the food product. Soy sauce contains vitamins produced by bacteria during the long process of fermentation. Instead of using B12 supplements, occasionally I put some soy sauce in my dish. There is no recommended brand of it, compulsory for me is organically grown and processed product. I read product labels, even the smallest letters, in order to select the best possible food for me/my body.
chachazoom
Jedi
You use soy to supplement B vitamins? I'm not getting it.
shijing
The Living Force
chachazoom said:
As far as I know, there is not (and boy, I really wish there was!). The best I have come across to date is this:
http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html
It's better than regular soy sauce because it uses non-GMO soybeans and is gluten-free (normal soy sauces normally have a wheat component -- who knew!). However, the fact that it still uses soybeans at all means that it is still less than optimal, I believe. Should I ever come across an honest-to-goodness substitute that has no evil ingredients, I will post it here!
Mountain Crown
The Living Force
Soy sauce is liquid MSG.
[quote author=msgmyth.com/msg.htm]
Soy protein isolate or soy protein concentrate is processed from soy beans and is often a component of textured protein. Most smoke flavor or smoke flavorings use hydrolyzed protein to intensify flavor. Some other "free" glutamate containing products are gelatins, which are highly processed by-products of animal protein that always contain MSG in varying amounts, and soy sauce, made from a fermentation process of soy beans. MSG can also be added to cheaper brands of soy sauce to enhance the flavor.[/quote]
[quote author= en.wikipedia.org/wiki/Monosodium_glutamate]Modern commercial MSG is produced by fermentation[8] of starch, sugar beets, sugar cane, or molasses. About 1.5 million tonnes were sold in 2001, with 4% annual growth expected.[9] MSG is used commercially as a flavour enhancer. Although once associated with foods in Chinese restaurants, MSG is now used by most fast-food chains and in many foodstuffs, in particular, processed foods.[10]
Examples include:
• Prepared stocks often known as stock cubes or bouillon cubes.
• Condiments such as barbecue sauce and salad dressings.
• Canned, frozen, or dried prepared food
• Common snack foods such as flavoured jerky, flavoured potato chips (crisps) and flavoured tortilla chips.
• Seasoning mixtures
Only the L-glutamate enantiomer has flavour-enhancing properties.[11] Manufactured MSG contains over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than found in the free glutamate ions of naturally occurring foods. Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods with added MSG. However, glutamate in these brewed products may have 5% or more of the D-enantiomer.[11][/quote]
Dr. Mercola: Avoid Soy
Dr. Mercola: MSG: is this Silent Killer Lurking in Your Kitchen Cabinets?
FAQ on monosodium glutamate
[quote author=msgmyth.com/msg.htm]
Soy protein isolate or soy protein concentrate is processed from soy beans and is often a component of textured protein. Most smoke flavor or smoke flavorings use hydrolyzed protein to intensify flavor. Some other "free" glutamate containing products are gelatins, which are highly processed by-products of animal protein that always contain MSG in varying amounts, and soy sauce, made from a fermentation process of soy beans. MSG can also be added to cheaper brands of soy sauce to enhance the flavor.[/quote]
[quote author= en.wikipedia.org/wiki/Monosodium_glutamate]Modern commercial MSG is produced by fermentation[8] of starch, sugar beets, sugar cane, or molasses. About 1.5 million tonnes were sold in 2001, with 4% annual growth expected.[9] MSG is used commercially as a flavour enhancer. Although once associated with foods in Chinese restaurants, MSG is now used by most fast-food chains and in many foodstuffs, in particular, processed foods.[10]
Examples include:
• Prepared stocks often known as stock cubes or bouillon cubes.
• Condiments such as barbecue sauce and salad dressings.
• Canned, frozen, or dried prepared food
• Common snack foods such as flavoured jerky, flavoured potato chips (crisps) and flavoured tortilla chips.
• Seasoning mixtures
Only the L-glutamate enantiomer has flavour-enhancing properties.[11] Manufactured MSG contains over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than found in the free glutamate ions of naturally occurring foods. Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods with added MSG. However, glutamate in these brewed products may have 5% or more of the D-enantiomer.[11][/quote]
Dr. Mercola: Avoid Soy
Dr. Mercola: MSG: is this Silent Killer Lurking in Your Kitchen Cabinets?
FAQ on monosodium glutamate
suelarue
Jedi Master
Ugh. What about Tamari sauce? I thought it used a different fermentation process than soy sauce which didn't form glutamic acid. I have been using Eden Organic Tamari Sauce which is wheat free and non-gmo. The label says it is fermented more quickly than traditional tamari and uses Koji inoculated soybeans (not sure what difference that makes) which are aged for six months in their accelerated brewing process. I started using it after I read the following on their website:
So now I'm really confused.
So now I'm really confused.
anart
A Disturbance in the Force
Well, Mercola also says tamari has msg. I don't use anything even vaguely related to soy or tamari sauce anymore. It's really worth reading through the articles posted by Jerry. The last time I mistakenly had tamari in some food, I had a headache for almost four hours afterward. fwiw.
Non-gmo soybeans are really hard to find these days, so I'd be a bit suspect about that claim by Eden foods - but I tend to be overly suspicious when it comes to any processed food! ;)
Non-gmo soybeans are really hard to find these days, so I'd be a bit suspect about that claim by Eden foods - but I tend to be overly suspicious when it comes to any processed food! ;)
chachazoom
Jedi
I'm checking out the Eden line and if that flunks I'm giving up all hope. Thanks all for info
Well, there's Coconut Aminos:
_http://www.coconutsecret.com/aminos2.html
Coconut Secret also offer coconut crystals, a good alternative for those who don't react well to xylitol.
I have 4 bottles of the Aminos and have started trying them recently, but put them on hold for the Ultra Simple Diet. Not as salty as soy sauce so be prepared to add lots of salt if that's what you're after. It can only be ordered from the US, but I found an online store that ships internationally, here:
_http://www.maxamlabs.com/shopexd.asp?id=133&bc=no
And a recipe including Coconut Aminos for a peanut-free satay:
_http://christensenka.squarespace.com/imported-20100106014405/2010/3/10/coconut-aminos-in-action-peanut-free-satay-sauce-and-cheats.html
(Crossed out ingredients that are a no for everyone. Garlic and sesame oil would need to be tested first, of course.)
I checked out Organic Sunbutter and it's made from sunflower seeds. It's marketed as an alternative to peanut butter:
_http://www.sunbutter.com/products-organic.php
It's also worth noting that the recipe comes from a recipe blog that could be very interesting. Unlike most gluten-free blogs, this one has recipes that are free of gluten, soy, egg, corn, yeast, sugar, peanut, dairy (almost always, she claims), tree nut (nearly always). Also citrus and tomato free, which is still helpful. You'd just have to watch for cayenne pepper and other inflammatory spices. But these recipes sure sound easy to modify for our diets. I'm going to start experimenting and posting results.
_http://christensenka.squarespace.com/
_http://www.coconutsecret.com/aminos2.html
Coconut Secret also offer coconut crystals, a good alternative for those who don't react well to xylitol.
I have 4 bottles of the Aminos and have started trying them recently, but put them on hold for the Ultra Simple Diet. Not as salty as soy sauce so be prepared to add lots of salt if that's what you're after. It can only be ordered from the US, but I found an online store that ships internationally, here:
_http://www.maxamlabs.com/shopexd.asp?id=133&bc=no
And a recipe including Coconut Aminos for a peanut-free satay:
_http://christensenka.squarespace.com/imported-20100106014405/2010/3/10/coconut-aminos-in-action-peanut-free-satay-sauce-and-cheats.html
(Crossed out ingredients that are a no for everyone. Garlic and sesame oil would need to be tested first, of course.)
I checked out Organic Sunbutter and it's made from sunflower seeds. It's marketed as an alternative to peanut butter:
_http://www.sunbutter.com/products-organic.php
It's also worth noting that the recipe comes from a recipe blog that could be very interesting. Unlike most gluten-free blogs, this one has recipes that are free of gluten, soy, egg, corn, yeast, sugar, peanut, dairy (almost always, she claims), tree nut (nearly always). Also citrus and tomato free, which is still helpful. You'd just have to watch for cayenne pepper and other inflammatory spices. But these recipes sure sound easy to modify for our diets. I'm going to start experimenting and posting results.
_http://christensenka.squarespace.com/
svjetlonosa
Padawan Learner
chachazoom said:
Bacterial fermentation is the method traditionally used for soy sauce production. It is rather long process and should be done in wooden barrels or containers. Bacteria involved in the process produce many different organic molecules as their byproduct or waste. It is all together dissolved in soy sauce as well as small amounts of B12 vitamin. Vegetarians who do not eat animal products nor B12 enriched processed food should consider taking artificial B vitamins supplement or find another way. As I said, from time to time (once-twice per year) I used soy sauce in my dishes, hoping bacteria did well and the sauce contains sufficient amount of B12.
I don't know now by heart what is the situation with other B group vitamins, does soy sauce contains them as well or not.
