If you think all soy sauces are the same, then think twice.?

Soy Sauce is a very common condiment used in Asian cuisine for the last 2,200 years! (It can’t be that bad! Right?)

Unfortunately the soy sauce that we consume nowadays in this part of the hemisphere, comes from soy that has been genetically modified, has added table salt, monosodium glutamate (MSG), preservatives and Gluten (other than that is great, NOT).

But my Chinese food lovers, worry not! There is another option. Actually it has been around for the last 100 years: Liquid Aminos made by Bragg Live Foods, and is made of Soy Beans ONLY that have not been genetically modified, and water.

Emily Cooper in an article written for LiveStrong.com, explains that “It contains 16 of the 20 amino acids, which are the building blocks of protein. The body uses these amino acids for digestion, tissue growth and repair. Nine of the 20 amino acids cannot be produced by the body and need to be consumed through the diet.”

This is great news for those who suffer of Gluten intolerance or Celiac disease, (yours truly) since many of the soy sauce in the market, contain wheat products, and genetically modified plants.

“The liquid soy seasoning can be used in the same way as traditional soy sauce. It can be used to make salad dressings or drizzled over cooked vegetables for a low-calorie seasoning. Liquid Aminos can also be used as a marinade for meats, fish and tofu or added to stir-fry dishes to add a more savory flavor to a dish.” concludes Cooper.

Next time you want to give an “Asian twist” to your meals, choose Liquid Amino instead of the other crap ?.



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