Soy sauce is an indispensable seasoning in Chinese and Japanese cuisines, as it can add flavor to dishes— but is soy sauce a healthy condiment? How can you choose additive-free soy sauce? Wang Ming Yong, the author of “Organic Diet” (生機飲食), demonstrated methods on the Epoch Times’ “Health 1+1” program to select healthy soy sauce with a simple shake test or by using a smartphone light.
Soy sauce originated in China and has become increasingly popular worldwide. Traditional soy sauce is made through the fermentation of soybeans and is rich in various nutrients such as amino acids, polysaccharides, organic acids, calcium, magnesium, and potassium ions. Soy sauce made from black soybean skins contains anthocyanins, which benefit cardiovascular health, eyesight, and microcirculation in the brain.
