Fermented soy sauce is the authentic kind. The traditional way of manufacturing this sauce is brewing soybean and wheat in brine. The fungi typically used for the fermentation are Aspergillus oryzae or Aspergillus sojae.
The non-fermented and modern method of making soy sauce is through acid hydrolysis of the soybeans. This is a much faster process as it may only take days while fermented soy sauce takes at least 6 months. But it necessitates additional stabilizing and flavoring ingredients.
The advantage of fermented soy sauce is that it contains a wider variety of nutrient substances. Hydrolysis is too thorough a process that the soybean protein is immediately decomposed into amino acids and very little of anything else beneficial remains.
However, due to the kind of food fermented soy sauce is made from and the other compounds it may contain, the Superhuman Food Pyramid recommends it for moderate use only.
Continue reading to figure out the pros and cons of fermented soy sauce and its proper place in your quest to Become Superhuman… Continue reading