What are soy isoflavones?
Isoflavones are biologically-active, nonnutritive compounds that are present in relatively large amounts in soybeans and soy foods. Soybeans contain two main types of isoflavones; daidzein and genistein. These compounds are part of a larger group of plant chemicals, called flavenoids that are common in many fruits, vegetables, and legumes. Soybeans are by far the most concentrated source of isoflavones in the human diet. Isoflavones also contain phytoestrogen, estrogen like substance made by plants.
Why the current interest in soy isoflavones?
In the past decade or so, the consumption of soy foods has been linked to human health benefits such as protection against breast cancer and prostate cancer, relieving the discomforts of menopause and the risk of osteoporosis, and lowering cholesterol levels. There is considerable speculation that the soy isoflavones in soybean are responsible for these possible effects on human health.
TRADITIONAL BREWED METHOD
THE NON-TRADITIONAL BREWED METHOD
OR CHEMICAL HYDROLYSIS WITHOUT SOY BEANS
- Produced from natural grown soybeans
- Uses old natural traditional method of fermentation process
- Takes 3 to 6 months to produce
- Mixing soybeans with wheat to culture mold called aspeqillus oryzae – this enzymaticity reacts to produce amino acid.
- Contains – peptides, glutamic, aspartic, lysine, etc., which all contributes flavor to the end products.
- Uses – pasteurization process to prolong the shelf life of the finished product which adds aroma & flavor.
- The amount of antioxidant in Traditional Brewed Soy Sauce is ten times more than of Red Wine.
- Uses no soybeans buy hydrolyzed soy proteins which contains significant amounts of genetically manipulated soy or GMO.
- Uses acid process hydrochloric acid (HCL)
- Takes only 15-20 hours to produce
- Boiling hydrolyzed soy protein in HCL to help inhibit microbial growth in finished soy sauce that removed the amino acid.
- Hydrolyzed soy proteins contain free-form excitotoxic acid (e.g. MSG)
- Therefore, the non-traditional brewed soy sauce has a harsher and a non-desirable taste.
- It also contains a chemical call 3-MCPD and 1.3 DCP which is potential cancer causer.
*AMINO ACID – constituent of protein; A compound belonging to a class that contains an amino Group. Amino acids make up proteins and are important component of cells. Some can be synthesized by the body nonessential amino acids and others must be obtained through the diet essential amino acids.