Page 42 - 28_Days_of_Clean_Eating.sanet.cd

Is It Clean?

Soy Sauce

SAVORY SUBSTITUTES ARE THE BEST BET

While soy sauce used to be made by boiling soybeans and then
fermenting them in salt for several months, the process has
changed. Nowadays, it’s cheaper and less time-consuming to take
a few shortcuts, and these new methods are what make soy sauce
something to avoid. Modern soy sauce is pasteurized, killing all of the
bacteria created during the fermentation process. These bacteria
are most likely beneficial for our health, but killing them allows the
soy sauce to be shelf stable for months or even years. The current
process used to speed the fermentation process is called acid-
hydrolysis. The proteins are removed with hydrochloric acid, and
coloring and flavoring are added in their place. Another ingredient
frequently added to the soy sauce is highly processed wheat. But
don’t be discouraged if you love the umami—or savory—flavor of
soy sauce. Tamari and coconut aminos (see page 31) are great
substitutes for this favorite Asian condiment.