soy sauce question

[jimmie 48]

i did a search and found this thread:
http://www.atkinsdietbulletinboard.c...teriyaki+sauce
and maybe there are other threads but i am lazy and figured you guys would answer quickly.

i don't see soy sauce on the induction friendly list. in fact, a search of "soy sauce" isn't even listed in the book.

can the cooks of this forum tell us when soy sauce could be introduced since it isn't on the list of induction foods?

[MotherOfGizmo]

Re: soy sauce question

According to 2big Soy Sauce is not induction friendly!

[MotherOfGizmo]

Re: soy sauce question

Here is a long thread about it.

http://www.atkinsdietbulletinboard.c...ighlight=sauce

[2big4mysize]

Re: soy sauce question

We have a topic from last yr about soy sauce but our search engine will only use sauce in the search for some reason grrrrrrrrrrrr

soy sauce is one of those made foods that will depend on how it is made.

you are going to have to read your label and know how your soy sauce is made.
if it is blended it is mixing together water, salt, hydrolyzed vegetable proteins, and colour. It takes perhaps three days, depending on the equipment and should be very low carb and should be induction safe.

The fermentation, or traditional method, starts with steamed soybeans, and ground roasted wheat. These are blended on large tables, to which a proprietary seed
culture, called koji, is added. With humidity, warm temperature and aeration, the koji grows over a period of three days. Once enough growth has taken place, the mix is poured into tanks and mixed with brine. This mash, called moromi, is left to ferment for six months.

During fermentation the mix is kept warm and humid air is blown through it to increase the growth of microorganisms. It is at this time that the starch and proteins of the soybeans and wheat are broken down, fermented and turned into various sugars, amino acids, peptides, alcohol, organic acids and other natural compounds.

Some soy makes add back some stuff after fermenting to create the flavor they want. so read your label

[MotherOfGizmo]

Re: soy sauce question

Since it is almost impossible for anyone to find out the exact method used in making a particular soy sauce, why don't you just say "not for induction" I have yet to see one bottle of soy sauce that goes into how it was produced.

[Seshena36]

Re: soy sauce question

Okay since this question was essentially posed for me and my inquiry....I guess the answer is no La Choy Soy Sauce since the ingredients are as follows: Water, salt, hydrolyzed soy protein, corn syrup, caramel color, potassium sorbate (preservative).
Even though 1 TBSP only has 10 calories 1g carbs it's still a no no, eh? At least that's what I'm getting out of it.

And am I also to understand that it is NEVER allowed on the Atkins WOE or at a later time it will depend on how often one uses it and if it makes you retain too much water?

btw I found the nutritional info at www.dietfacts.com seems to be a neat site where you can get the labels of various foods for various brands.

[MotherOfGizmo]

Re: soy sauce question

corn syrup <--- That would make me avoid that brand always!

I use Kikkoman, to be honest I never got that extreme about the small amount of soy sauce that I used, I mistakenly used it even on induction because I figured it was just like a salad dressing or a spice/condiment-( I didn't know all the stuff about processes etc)-they let you have 2 g sugar carbs per serving on dressing.

[MotherOfGizmo]

Re: soy sauce question

From your site

http://www.dietfacts.com/html/items/28781.htm

[MotherOfGizmo]

Re: soy sauce question

2big, how about this..it expalins what you keep talking about, so are you saying since I chose Kikkoman which is "Brewed" then I can have it if I'm on induction?

http://www.kikkoman-usa.com/_pages/c...ubsection2=art

[2big4mysize]

Re: soy sauce question

the last step

3. Refining: Following the months of moromi fermentation, the raw soy sauce is separated from the solids by pressing it through layers of filtration cloth. The liquid that emerges is then refined, pasteurized and packaged as finished soy sauce.

is where you may have some added back stuff as they refine the fermented stuff to make finished soy sauce. While technically none should be used the new Atkins owners folk will use the insignificant amount argument to say use it as a condiment for induction, and you will have to draw the line for yourself. Few low carbers use it as a condiment, most use it as an ingredient in their foods.

[jimmie 48]

Re: soy sauce question

thanks for the links and the info and i hoped it helped!

[boonie stomper]

Re: soy sauce question

Goodness! If you like, my 2 cent worth - soy sauce in a stir fry of meat & veggies is in a similar quantity of a dressing put on a salad containing the same ingredients. SO... I'd count it as a dressing, and use sparingly; count carbs as listed on the label for amount used. If it say zero but lists corn syrup or other ingredients known to be carbs, round the zero up to 1 per serving size indicated. If not labeled, skip it.

[Seshena36]

Re: soy sauce question

okay, perhaps i'm using the wrong brand.....as far as ingredients and things....but yes, i wasnt using it as someone might ketchup for fries...i simply put 2 TBSP into the poultry and veggies i was cooking as i was cooking them for the flavor of it....but yes....thanks to all for the info and advice.....

[2big4mysize]

Re: soy sauce question

sorry MOG missed your question about knowing how it was made. if you look at the ingredients it tells you which method was used. the protein chemically treated one I listed first without the corn syup would not taste as good as yours but would be induction okay since its ingredients are induction legal.

[MotherOfGizmo]

Re: soy sauce question

The one without the corn syrup is the one I've always used, I think it tastes the best.