Which is the Best Soy Sauce!

Here is a comparison between Soy Sauce, Tamari, Braggs liquid amino’s and coconut amino’s – Renegade Health
Soy Sauce
Made from the fermented paste of boiled soybeans, salt, water, and sometimes roasted grains, soy sauce is a traditional condiment used in Asian cuisine, with a salty, earthy flavour that can easily transfer to all sorts of dishes. To make it, manufacturers cook the soybeans, then add in bacterial and fungal cultures to begin the fermentation process. Roasted wheat and other grains can also be added for flavour.
The culture is then combined with a salt brine and allowed to “brew” for a time, while microorganisms break down the proteins and sugars naturally found in the soybeans. The mixture is then pressed to extract the dark brown liquid, and finally, pasteurised before bottled.
There are a number of varieties of soy sauce, including:
Light: What we think of as “normal” soy sauce, this option contains fewer soybeans and more grains, mainly wheat.
Dark: These are typically fermented for a longer period of time. Then manufacturers add molasses or caramel after the brewing process, to thicken the sauce and provide a sweeter flavour. Dark soy sauce may also contain about 50 percent grains.
Low-Sodium: This option has less sodium than the other varieties, and is made using acid-hydrolyzed vegetable protein, which doesn’t use bacterial and fungal cultures and requires less salt.
Tamari: This option is made with mostly soybeans—and little to no wheat or other grains. More on this below. It has a smoother, deeper flavour.
Pros: Soy sauce has a potent flavour, and is rich in antioxidants, isoflavones, and protein. Provides vitamin B6, which is important in forming good mood neurotransmitters. The isoflavones may help prevent heart disease, and lower the risk of osteoporosis. Some studies have suggested that it may provide some benefits to the digestive tract, with probiotics that support the growth of friendly bacteria in the gut. The antioxidant density has also been compared with that of red wine.
Cons: It’s high in sodium—about 1,000 mg per serving. For those watching their blood pressure or other health conditions, it may not be the healthiest option. Soy sauce naturally contains MSG, which is produced during the fermentation process. Because it’s not added, it may not be on the ingredient list. The soybeans and wheat used to make the sauce may be contaminated with GMO crops. Because of the wheat content, the sauce contains gluten, which may affect those with gluten sensitivities. Soy is also a common food allergen.
As mentioned above, Tamari is a version of soy sauce made with little-to-no grains. Called “Japanese soy sauce,” it’s a deeper brown colour and slightly thicker than ordinary soy sauce. Some people prefer the darker, richer flavour.
The general rule of thumb with tamari is that it provides a better flavour for cooking, whereas regular soy sauce may be better on the table, though some prefer the smoother taste of tamari in dipping sauces as well. Because of the lower level of grains, tamari is made with a greater concentration of soybeans, which changes not only the flavour but some of the health benefits as well.
Pros: Provides niacin (vitamin B3), manganese, and mood-enhancing tryptophan, and contains more protein than regular soy sauce. Other health benefits are similar to regular soy sauce. Smooth, rich flavour is great in soups, salad dressings, and in a range of other dishes in place of salt. Though some tamari sauces have some wheat, you can find wheat-free versions that work for a gluten-free diet.
Cons: Tamari is still high in sodium, though there are some reduced-sodium options that may be around 700 mg per serving. Check the nutrition facts. It also contains MSG, and may be an allergen to those who are sensitive. You can find MSG-free options. The soybeans used may also be GMO crops.
Bragg’s Liquid Aminos
Bragg’s has apparently admitted that they make this liquid protein concentrate by treating soybeans with hydrochloric acid to create free amino acids, then neutralising the remaining acid with sodium bicarbonate, which creates sodium chloride—and the salty taste. Corn syrup, caramel, water, and salt may be added to create flavour.
This product is said to be rich in amino acids like arginine, glutamic acid, glycine, serine, tyrosine, lysine, and more. It’s marketed as a non-fermented alternative to soy sauce and tamari and is often labelled as GMO-free.
Pros: Gluten-free, and GMO-free. Still, may contain naturally occurring MSG. A good source of protein with healthy amino acids. Works as an alternative to soy in most recipes.
Cons: This type of sauce is sometimes called “chemical soy sauce” because it’s made by a chemical process rather than with natural bacterial and fungal cultures. Some caution against using it because it is a so-called “artificial” sauce. Though often advertised as having less sodium than other soy sauce options check labels—some comparisons have found that it contains about the same amount or even more. Be particularly careful about “serving sizes”—they may be lower than what you’re seeing on regular soy sauce. Some say the flavour, as well, is not as good as fermented soy sauce.
Coconut Aminos
Made from raw, coconut tree sap and sun-dried sea salt, then naturally aged, this condiment is catching on as a potential alternative to soy sauce. Completely free of soy, it has a dark, rich, and salty flavour with a faint, sweet aftertaste, and can be used in salads, marinades, and as a seasoning.
Pros: Gluten-free. Soy-free. Lower sodium option. Contains a higher level of 17 amino acids, which may contribute to heart health, digestive health, and mood stabilisation. Also contains vitamins B and C, and various minerals.
Cons: Couldn’t find any!

The Russian’s Used This Herb

Feeling exhausted, depleted or like you have nothing left in you. Is Stress getting on top of you? Well, Iet me tell you about a herb that can restore your foundations and help your body adapt to stress.

Siberian ginseng (Eleutherococcus senticosus), most commonly used as an adaptogen (Adaptogens – improves attention, endurance and fatigue and reduces or prevents stress induces disorders of the neuroendocrine and immune systems). It was originally used by the Red Army to help to build resources when debilitated, tired or fatigued.

Siberian ginseng supports your immune system by boosting T cells and natural killer cells. These are two major players in immune surveillance, an action which is important in cancer prevention. Additionally, Siberian increases resistance to radiation damage, another bonus in cancer treatment.


Fertility Help

Asparagus racemosus (Shatavari). A would herb to use on the ladies. If you are struggling to conceive, this herbs helps to break that infertile pattern. It is the herb that will help support fertility (regulating the menstrual cycle), conception, pregnancy and breastfeeding.
If you are in need of support to start your family then I would love to hear from you. BOOK NOW! It’s Thyme for Natural Medicine.

Fermenting Delight

Fermented Ginger Delight:

Making Your Own ‘Ginger Bug’. This is a starter culture that will turn fruit juice or sweetened herbal tea into a lightly fermented, naturally bubbly beverage. What you need – fresh ginger, filtered or non-chlorinated water, and whole sugar. You can use rapadura, muscavado or coconut palm sugar.

The sugar is food for the good bacteria (not you) that needs to be present in order to make the naturally carbonated soda. The longer you let your soda ferment, the less sugar is present in the final drink – you decide how sweet you want it to be according to how long you let the probiotics work on the sugars.

The reason for using filtered or non-chlorinated water (most tap water is chlorinated) is that the chlorine can kill the beneficial bacteria you are trying to encourage.

Making your Ginger Bug

1 cup filtered or non-chlorinated water
1 tablespoon grated or finely chopped fresh ginger
1 tablespoon coconut palm or rapadura sugar

You’ll get better fermentation faster if you use organically grown fresh ginger – and don’t peel it. If conventionally grown ginger is all you can find, then peel it first. It may take up to a week to start bubbling in the cooler weather, and it doesn’t like it too humid either. If you see scary, white mould starting to grow, then toss it out (compost) and start again.

Combine the ingredients in a glass jar and stir to dissolve the sugar. Cover the top of the jar with cheesecloth or a dishtowel. Leave it out at room temperature.

Every day for 3 days add:

1 teaspoon grated or finely chopped fresh ginger
1 teaspoon sugar

Stir vigorously each time to dissolve the sugar.

After the three days you should start to see some bubbles on the surface of the liquid. Screw on the jar’s lid and transfer the ginger bug to the refrigerator. The cool temperatures of the refrigerator will slow fermentation, but not kill off the beneficial bacteria that are causing it.

Keeping Your Bug

Once you have a ginger bug started, you can keep it going in the refrigerator indefinitely by occasionally feeding it a teaspoon each of grated ginger and sugar.

How to Use Your Ginger Bug

1/4 cup active ginger bug
1 litre fruit juice or lightly sweetened, room temperature herbal tea

Strain the ginger bug into a large jar. Add the (cold pressed) fruit juice, sweetened tea or bubbly water and stir vigorously. Cover the jar with a clean cloth or towel and leave out at room temperature for 3 days. Stir the mixture vigorously at least twice daily (more frequently would be even better). Do not add any additional ingredients during this time.

By the end of the 3 days, you should start to see bubbles on the surface of the liquid. Taste a sip. If it is too sweet for you, leave the mixture out to ferment for another day or two.

When you’re happy with the degree of sweetness, transfer the soda to a thick flip-top glass bottle (such as those used to contain bubbly drinks like beer and soda).

Secure the cap. Although during the initial fermentation you wanted the liquid exposed to air to allow gases to escape, now you want those gases to build up and create the effervescence you’re after.

Leave the freshly bottled soda at room temperature for 24 hours, then transfer it to the refrigerator to chill before serving.

If you are using herbal tea rather than fruit juice, it is important to add sugar or raw honey. Remember that the sugar is for the probiotic bacteria, not you!

Keep a close eye on your naturally fermented soda once it is bottled and capped. If left out longer than 24 hours, or if the room temperature is very hot or the ginger bug super active, too much pressure could build up from the trapped gasses. That could result in a messy explosion! Transfer the soda to the cool temperatures of the refrigerator as soon as it is sufficiently bubbly- Janella Purcell