One of the health trends over the past ten years is the consumption of soy, particularly as a high-protein option for those who choose not to consume meat.
Many of the recipes and methods for preparing soy are based on traditional Asian recipes for soy-based foods. Over time, and because of its many benefits, soy sauce bacames an indespensable condiment in international cuisine. So, today, we look at it as an all-purpose accessory for all kinds of cuisines. Many recipes that include soy sauce, place special emphasis on the properties of naturally fermented soy as a very important participant in the creation of a healthy meal and clearly differenciates naturally brewed soy sauce from the chemically manufactured one.
Chemically manufactured soy sauce contains a large number of substances, including:
Like many vegetables, soy contains substances that can block or reduce the production of thyroid hormones, thus affecting other hormonal balances.
This anti-nutrient binds with minerals in your body and removes them. An over-consumption of foods with phytic acids can cause a depletion of essential minerals.
A high concentration of oxalates can produce inflammation, resulting in discomfort, and can prevent the absorption of calcium, an essential nutrient.
These substances block the ability of the body’s natural enzymes to break down food into nutrients that can be assimilated.
Over-consumption of any type of food containing these substances can cause nutritional imbalances. However, the fermentation process breaks down enzyme inhibitors, produces phytase which neutralizes phytic acid, and decreases the goitrogenic properties of soy. Because of these changes, most traditional Asian soy recipes involve fermentation.
Furthermore, when fermented, soy is generally consumed in smaller amounts. The reduction in the intake of soy further minimizes the effects of the anti-nutrients while still providing the protein and flavor benefits of soybeans.
Therefore, choose naturally fermented soy!