Lee Kum Kee Soy Bean Sauce 240g

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In one study, women with high intakes of soy isoflavones were 1.3–1.8 times more likely to give birth following fertility treatments than those with lower soy isoflavone intakes. However, men may not experience the same fertility-boosting benefits ( 28, 29). In addition, some studies have linked soy-rich diets to a 7% lower risk of digestive tract cancers and an 8–12% lower risk of colon and colorectal cancers, especially in women ( 43, 44, 45). Antinutrients. Soybeans contain compounds that may lower the body’s ability to absorb the vitamins and minerals they contain. Soaking, sprouting, fermenting, and cooking are ways to reduce these antinutrient levels in soy ( 59, 60, 61, 62). Due to their similarity in structure, soy isoflavones are often believed to mimic the hormone estrogen. However, research suggests that soy isoflavones differ from estrogen in many ways, with each having unique effects on the human body ( 12). SUMMARY

Much of south-east Asian cookery that uses soy sauce is based on its Chinese counterparts – the production of soy sauces in these regions have grown into a large industry, mainly passed down from the Chinese diaspora. A popular brand for light soy sauce is Golden Mountain, which is much lighter than the Chinese version. It has many more additive inclusions and is a ubiquitous seasoning that takes pride of place next to fish sauce in most pantries. Maggi does not actually contain soybeans After the aging process is complete, the mixture is laid out onto cloth and pressed to release the liquid. This liquid is then pasteurized to kill any bacteria. Finally, it’s bottled ( 3, 4).Seber, LE; Barnett, BW; McConnell, EJ; etal. (2012). "Scalable purification and characterization of the anticancer lunasin peptide from soybean". PLOS ONE. 7 (4): e35409. Bibcode: 2012PLoSO...735409S. doi: 10.1371/journal.pone.0035409. PMC 3326064. PMID 22514740. Read the ingredients label: preservatives, N-numbers, MSG, colouring and GMO-inclusions are a no-go for me, but that is completely up to you. This has no additives and is fermented naturally in the sun. It has a delicious full flavour without being overly salty. I use this for lighter, brothy soups, stir-fries, egg dishes and marinades.

Glutamic acid is produced naturally in soy sauce during fermentation and thought to be a significant contributor to its appealing flavor. Additionally, MSG is often added to chemically produced soy sauce to enhance its flavor ( 2, 5, 26, 27). For instance, one review suggests that ingesting 100 mg of soy isoflavones per day may reduce ovarian function and reproductive hormone levels — two important fertility factors ( 31). Too much histamine is known to cause toxic effects when eaten in high quantities. Symptoms include headaches, sweating, dizziness, itching, rashes, stomach problems and changes in blood pressure ( 34, 36). Moreover, another review suggests that women consuming more than 40 mg of soy isoflavone per day may be 13% more likely to experience fertility issues than those with intakes below 10 mg per day ( 32). According to the ancient Chinese myth, in 2853 BC, the legendary Emperor Shennong of China proclaimed that five plants were sacred: soybeans, rice, wheat, barley, and millet. [80] Early Chinese records mention that soybeans were a gift from the region of Yangtze River delta and Southeast China. [81] The Great Soviet Encyclopedia claims soybean cultivation originated in China about 5000 years ago. [82] Some scholars suggest that soybean originated in China and was domesticated about 3500 BC. [83] Recent research, however, indicates that seeding of wild forms started early (before 5000 BC) in multiple locations throughout East Asia. [76]However, these results aren’t unanimous, and several studies have failed to find a strong link between soy foods and blood sugar control in healthy people and those with type 2 diabetes ( 25, 26, 27). Digestive issues. Animal studies suggest that the antinutrients in soy may reduce the gut’s barrier function, possibly resulting in inflammation and digestive issues. However, more human studies are needed to confirm this ( 63, 64, 65). It appears that soy isoflavones may help reduce inflammation in blood vessels and improve their elasticity — two factors believed to protect the health of your heart ( 17). The Luso-Hispanic traders were familiar with soybeans and soybean product through their trade with Far East since at least the 17th century. However, it was not until the late 19th century that the first attempt to cultivate soybeans in the Iberian peninsula was undertaken. In 1880, the soybean was first cultivated in Portugal in the Botanical Gardens at Coimbra (Crespi 1935). Cocoa-specific aroma precursors are generated by proteolytic..." usda.gov. Archived from the original on July 7, 2015.

The soybean was first cultivated in France by 1779 (and perhaps as early as 1740). The two key early people and organizations introducing the soybean to France were the Society of Acclimatization (starting in 1855) and Li Yu-ying (from 1910). Li started a large tofu factory, where the first commercial soyfoods in France were made. [116] Africa Tamari: literally the crema of miso production, it is the liquid byproduct of miso making and perhaps the closest in method and flavour to the original soy sauce of China, predominantly wheat-free, used for dipping and cooking. However, the authors believe that, in practice, reductions may be larger when people eat soy protein instead of animal protein. However, more research is needed to confirm this ( 14). Soybeans were a crucial crop in East Asia long before written records began. [74] The origin of soy bean cultivation remains scientifically debated. The closest living relative of the soybean is Glycine soja (previously called G. ussuriensis), a legume native to central China. [75] There is evidence for soybean domestication between 7000 and 6600 BC in China, between 5000 and 3000 BC in Japan and 1000 BC in Korea. [76]During fermentation, enzymes from the mold act on the soy and wheat proteins, gradually breaking them down into amino acids. The starches are converted to simple sugars, then fermented to lactic acid and alcohol.