Longing is the agony of the nearness of the distant
Traditional Asian people eat soy products in moderation. They don't eat them 3 meals a day while also drinking down a gallon of soy milk.Speaking of soy sauce, this lady was arguing with me about how soy is healthy for you, and that when she was living in Japan, she ate out every day, and ate tons of soy. I guess the Japanese can apparently eat tons of soy and remain healthy (I asked her how many Japanese people realistically eat out every. damn. day. ) This lady was clearly overweight, It was *so* hard to refrain from asking her to please look in the mirror before she tells me eating soy is good for me. Ugh.
The gluten free soy sauce blows my mind, because I never suspected they would put wheat in soy sauce. I'm allergic to both, so it doesn't really matter. But when I see stuff like "gluten free soy sauce" or "gluten free chocolate," I really start to wonder...
Sushi tastes better *not* dipped in salty soy sauce, IMO.
Stumbled into Primal due to food allergies, and subsequent elimination of non-primal foods.
Start Gluten-Free/Soy-Free: December 2012; start weight 158lbs, Ladies size 6
Start Primal: March 2013, start weight 150lbs, Ladies size 6
Current: 132lbs, Ladies size 2
26lbs lost since cutting the crap.
I've been using coconut aminos lately for my sashimi. Tastes like soy sauce but less intensely salty. Good stuff.
I use coconut sugar in my sushi rice. I should try some coconut aminos next time I make it. I don't use soy sauce but my girlfriend does, and I try to adapt to what she likes as well as I can.
I wish I liked to eat liver.
Sometimes you can do a quick drive through the alley behind a restaurant and see what oil they use. HUGE cartons with giant bottle of soybean oil most of the time, and they use so much of it that there tends to be a lot of boxes. Can you tell my work has be hanging out in alleys a lot?
My sorely neglected blog - http://ThatWriterBroad.com
I worked at pizza hut for awhile as a 2nd job. Part of the job was prepping the froze for the next day. Generous squirts of vegetable oil of some kind or another into the pan, followed by the frozen dough. It was kinda swimming in there. I don't know if the dough absorbed some of the oil as it thawed, but wouldn't be surprised.