Is soy sauce healthy? What do you use?

[InquilineKea]

I heard that koikuchi shoyu (dark soy sauce) is the most antioxidant heavy - see https://www.nutraingredients.com/Article/2006/06/06/Antioxidant-rich-soy-sauce-could-protect-against-CVD

maybe https://www.amazon.com/gp/product/B085TG28K5/ref=ask_ql_qh_dp_hza counts? it's been aged for over a year

==

https://www.tandfonline.com/doi/abs/10.1080/15376510902806167

this isn't the typical soy sauce sold in stores

fermented soy products have been associated with longevity

https://www.amazon.com/Pearl-River-Bridge-Superior-Sauce/dp/B0001EJ4C0/ref=sr_1_8?dchild=1&keywords=dark%2Bsoy%2Bsauce&qid=1632913188&s=grocery&sr=1-8&th=1 is one example of DSS, but has added sugar

 

Quote

 

It is produced in foods treated at high temperatures with hydrochloric acid to speed up protein hydrolysis. As a byproduct of this process, chloride can react with the glycerol backbone of lipids to produce 3-MCPD. 3-MCPD can also occur in foods that have been in contact with materials containing epichlorohydrin-based wet-strength resins which are used in the production of some tea bags and sausage casings.^[3]

In 2009, 3-MCPD was found in some East Asian and Southeast Asian sauces such as oyster sauce, Hoisin sauce, and soy sauce.^[4] Using hydrochloric acid is far faster than traditional slow fermentation. A 2013 European Food Safety Authority report indicated margarine, vegetable oils (excluding walnut oil), preserved meats, bread, and fine bakery wares as major sources in Europe.^[5]

 

u want naturally brewed soy sauce https://www.healthline.com/nutrition/is-soy-sauce-bad-for-you#TOC_TITLE_HDR_3 like https://www.amazon.com/Kikkoman-Organic-Naturally-Brewed-Sauce/dp/B002VNQSAA/ref=sr_1_7?dchild=1&keywords=naturally+brewed+soy+sauce&qid=1632917306&sr=8-7

Edited September 29, 2021 by InquilineKea

[Saul]

I use traditionally brewed Kikkoman soy sauce.  Happily, it's available in my local supermarket.

  --  saul