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Soy sauce (also called soya sauce) is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a solid byproduct, which is often used as animal feed. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. Today, it is used in Western cuisine and prepared foods.
Soy sauce does not normally contain vinegar. Wheat is another matter. Wheat free is available but may be hard to find.
You can find vinegared soy sauce as a dipping sauce, yes; it's a specific product, often enjoyed with dumplings, such as "pot stickers" and gyoza.
"Ponzu", or "Japanese vinaigrette", is a dressing comprised of tamari, citrus juices, mirin, vinegar, and whatever else you put in yours. Sometimes cayenne and sesame oil ("hot oil") is added. In many Chinese restaurants, you'll see a cruet of soy sauce, another of clear vinegar, and another of "hot oil" on each table. That's why.
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005
Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free.
Bragg Liquid Aminos has a small amount of naturally occurring sodium. No table salt is added. If less sodium is desired use a 6 oz. Bragg's spray bottle and dilute with 1/3 distilled water or to taste and then either add in or spray on food.
Also, Bragg does not add any MSG to its liquid amino products. However, MSG is found naturally occurring in many foods, such as mushrooms, tomatoes, parmesan cheese, and soybeans. Since Bragg Liquid Aminos is made from soybeans, there can be some very small amounts of naturally occurring MSG. Patricia Bragg is personally very opposed to adding MSG as a food ingredient to foods, and she is very sensitive to MSG. Many of our customers who are very sensitive to MSG have never had any adverse reactions to Bragg Liquid Aminos.
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At this point it makes me think and remember that in the book LRYT, they talk about Alcohol in Herbs and medicinal Mushrooms. I don’t know if this is applies to foods, soy sauce or not.
The book says: For Best Effects in Using Herbs and Medicinal Mushrooms
-The Longer you take them the better.
-They are dose-dependent, so higher dosed equal greater results. The Chinese always use several grams fat least 3 and often as much as 15 grams twice per day), and most experts believe a minimum of 1 ½ to 3 grams of the polysaccharide components are needed to get a high enough rate of absorption to have any benefit.
-The water-soluble compounds(not alcohol extracts) have the NK-stimulating activity. I can’t tell you how many people I have met who are taking alcohol extracts of herbs such as astragalus and ginseng, when this type of extract was not used in Chinese traditional medicine and probably has little to no immune-boosting usefulness.
Anyway, I no longer use soy sauce because of the results from my latest blood test (done on 08/02/2012). The results were:
So, I think I better watch out for Sodium. I used to love soy sauce. For example, when I came home after work and was hungry but tired I didn’t want to cook for myself, only for my husband. So, I would prepare my favorite soy sauce-I put fresh mince garlic, lime or lemon juice and chop cilantro then eat with brown rice. That was all I needed and I was happy already (before BTD I put fresh mince chili also).