Many manufacturers are jumping on the instant bandwagon, using it as a faster, easier, and cheaper means to produce soy sauce. Instead of following the time-honored tradition of fermenting the soya bean for anywhere between 3 and 6 months, some soy sauce companies are creating a chemically-produced soy sauce that can be whipped together in mere minutes.
Before we talk about the taste – which, as you can imagine, is nowhere near as good as a carefully crafted, properly fermented soy sauce – you need to know the more serious problem with instant soy sauce. It can be hazardous to your health.
Instant soy sauce is produced by adding different chemicals to a mix with seasoning, sugar, and water. These soy sauces contain a chemical compound 3-MCPD (3-monochloropropane-1,2-diol or 3-chloropropane-1,2-diol). This chemical is known to be a carcinogen, and it has been shown that it can increase the risk of testicular cancer.
In addition to increasing the risk of testicular cancer, instant, chemically-made soy sauce can damage the kidneys, liver, and vascular system. Simply put, this type of soy sauce is toxic and has far too many health risks.
And if that’s not enough to scare you off of chemically-produced soy sauce, consider the taste. This soy sauce is mixed together in just minutes using carcinogenic chemicals and some seasoning, sugar, and water. It tastes every bit as bad as you’d expect it to. There’s no depth of flavor, no smooth, rich, umami taste.
At Little Soya, all of our soy sauce is made responsibly, using time-honored methods. Little Soya is a gluten-free soy sauce, and it’s low sodium for added health benefits. And of course, Little Soya is the best tasting soy sauce on the planet, used by some of the world’s top chefs for its rich, savory flavor that’s truly out of this world.
Remember, just say no to instant soy sauce!