Amazoniac
Member
Just out of curiosity, has anyone here had noticeable negative effects from consuming fermented soy products? Done in the traditional ways..
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Waremu said:Some soy products that are even fermented are still fairly high in PUFA, so I am very careful with soy. For the most part, the only fermented soy product that I consume is either regular soy sauce or Tamari.
jyb said:Waremu said:Some soy products that are even fermented are still fairly high in PUFA, so I am very careful with soy. For the most part, the only fermented soy product that I consume is either regular soy sauce or Tamari.
I usually think of soy sauce / tofu / soy lecithin as highly estrogenic rather than pufa heavy. For example soy lecithin...is fatless? Yet it has comparable estrogenic properties as the rest.
Try a product called "Nama Shoyu", it is organic , raw, naturally fermented, to me has a non-salty taste, sort of fruity. My favorite soy sauce, when I do use any, for many years.
Yes, you are right, it is expensive. I guess since I only use it occasionally it lasts a long time, so the expense really isn't that great, compared to daily use. But, if you get a chance to try it, there is no other soy sauce like it (to me), at least commercially available.Holy Shoyu that stuff is expensive! I'm thinking it may just be better to forgo the soy sauce. I don't think Ray is a fan of fermented products or soybeans so its probably not doing anything great for my health anyway.
Yes, you are right, it is expensive. I guess since I only use it occasionally it lasts a long time, so the expense really isn't that great, compared to daily use. But, if you get a chance to try it, there is no other soy sauce like it (to me), at least commercially available.