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Thread: sashimi page

  1. #1
    jermicide's Avatar
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    i'm digging my way thru 12oz of sashimi with a squeeze of lemon & a splash of gin... still was missing the wasabi & soy so I mixed up a bit of wasabi powder & soy sauce to dip in.


    is soy sauce terrible?


  2. #2
    maba's Avatar
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    Try to get Tamari, it's gluten-free soy sauce.


  3. #3
    chocolatechip69's Avatar
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    soy sauce is not terrible because it's made from fermented soy, however, majority of all soy sauces on the market contain either wheat or corn syrop. WEIRD.


  4. #4
    jermicide's Avatar
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    bleh, so the ounce or so of soy sauce i'll consume isn't completely horrible, but not great.. that sucks... i'll eat the rest of it without..


  5. #5
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    Maba,

    Thanks for the tip on Tamari! I have been using soy sauce for marinades and whatnot but Tamari sounds like a great alternative.


  6. #6
    Molecular Grokologist's Avatar
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    Soy sauce protip:


    There are two major production methods for soy sauce.


    1) good old-fashioned fermentation, breaking down a lot of the bad stuff and making it easier to digest


    2) industrial hydrolysis of soy protein, creating a host of excitotoxins and carcinogens


    If your soy sauce (or anything you eat, for that matter) has hydrolyzed anything as one of its ingredients, consider looking for a new brand.

    Give me liberty. Exploration of other options will be vigorously discouraged.

    Wondering something sciencey? Ask me in my Ask a Biochemist Thread

  7. #7
    Funkadelic Flash's Avatar
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    I'm fast becoming a big fan of your posts, Molecular Grokologist. You seem to draw from a deep pool of knowledge and scientific facts, eschewing the hype around many topics.


    Thanks for being clear-headed and above it all.


    Tamari with no hydrolyzed ingredients it is!


  8. #8
    maba's Avatar
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    @FF: +1


  9. #9
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    Primal Blueprint Expert Certification


    @FF: +2!!!


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