Lee Kum Kee Soy Bean Sauce 240g

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Soybeans can be processed to produce a texture and appearance similar to many other foods. For example, soybeans are the primary ingredient in many dairy product substitutes (e.g., soy milk, margarine, soy ice cream, soy yogurt, soy cheese, and soy cream cheese) and meat alternatives (e.g. veggie burgers). These substitutes are readily available in most supermarkets. Soy milk does not naturally contain significant amounts of digestible calcium. Many manufacturers of soy milk sell calcium-enriched products, as well. However, these results aren’t unanimous, and several studies have failed to find a strong link between soy foods and blood sugar control in healthy people and those with type 2 diabetes ( 25, 26, 27). Newell, C.A.; Hymowitz, T. (March 1983). "Hybridization in the Genus Glycine Subgenus Glycine Willd. (Leguminosae, Papilionoideae)". American Journal of Botany. 70 (3): 334–48. doi: 10.2307/2443241. JSTOR 2443241. For instance, men who reported experiencing feminizing effects from soy consumed amounts up to 9 times larger than the average intake of men with soy-rich diets. Although possible, it would be difficult for most people to eat that much soy each day ( 12). SUMMARY Soy products also are used as a low-cost substitute for meat and poultry products. [163] [164] Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products. The extension may result in diminished flavor, but fat and cholesterol are reduced. Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent. The soy-based meat substitute textured vegetable protein has been used for more than 50years as a way of inexpensively extending ground beef without reducing its nutritional value. [4] [165] [166] Soy nut butter

In this process, soybeans are heated to 176°F (80°C) and mixed with hydrochloric acid. This process breaks down the proteins in the soybeans and wheat.Some evidence suggests that intakes of 40–110 mg of soy isoflavones per day may reduce bone loss and improve markers of bone health in menopausal women. However, more research is needed to confirm these findings ( 37, 38). How often do you see a recipe that calls for soy sauce and mindlessly reach for the Kikkoman – likely koikuchi, the darker brew? It’s understandable if you do – it is possibly the most accessible soy sauce brand worldwide. But keep in mind that all soy sauces are not the same, and if you use the wrong one, you’ll end up with a dish that’s something entirely different from what’s intended in the recipe. Circle, Sidney Joseph; Smith, Allan H. (1972). Soybeans: Chemistry and Technology. Westport, CT: Avi Publishing. pp.104, 163. ISBN 978-0-87055-111-6. Archived copy" (PDF). Archived from the original (PDF) on December 3, 2013 . Retrieved August 24, 2013. {{ cite web}}: CS1 maint: archived copy as title ( link)

However, in recent years, investigations of soy sauce imports across the world, including in the US, UK, Australia and Europe, have found products significantly over the limits, with up to 1.4 mg per tablespoon (876 mg per kg), resulting in product recalls ( 30, 31, 33). The primary bacterial diseases include bacterial blight, bacterial pustule and downy mildew affecting the soybean plant. [58] Animals Nematodes In 1831, the first soy product "a few dozen India Soy" [sauce] arrived in Canada. Soybeans were probably first cultivated in Canada by 1855, and definitely in 1895 at Ontario Agricultural College. [98]However, not all studies report the same benefits. Therefore, more research is needed before drawing solid conclusions ( 36). May improve bone health