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Question on fermented soy/tapioca flour/sesame oil

Answered on August 19, 2014
Created October 20, 2012 at 1:07 PM

3 quick questions:

  • What's your stance on fermented soy sauce? It's practically ubiquitious over here in Singapore) for Chinese food, and it's one of the largest obstacles when it comes to meals with my family. (The other is, of course, fats, but that's another story). The soy has to be fermented before the flavours for the sauce can surface, does the fermenting reduce/eliminate the bad stuff?

  • I've heard a lot about baking with almond and coconut flours, but very little info regarding tapioca flour. Is it just something that's not as commonly available, or is there a reason to avoid it? For me, I'm just using it for the occasional frying, and I'm getting frustrated about how coconut flour doesn't seem to form a nice crispy layer. Though the occasional panfried mini tapioca pancake does sound like a nice snack.

  • Sesame oil - used as flavour enhancer in cooking. Any thoughts?

Ac1be7d044a82c85cee039f3435a550f

(150)

on October 21, 2012
at 03:23 PM

Key in moderation? Sounds great, thanks! Though my family tends to take a yes/no approach without considering quantity... It's an uphill battle I'm sure many of us struggle with.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 20, 2012
at 06:00 PM

Also, VB, let's not normalize your dysfunction.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 20, 2012
at 05:59 PM

Meh, I don't agree... see this report (in Dutch): http://www.soya.be/reports/gluten-free-soy-sauce.pdf No detectable gluten, even in commercial brands.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on October 20, 2012
at 05:47 PM

VB, how are you with Tamari, which is wheat-free?

F5a0ddffcf9ef5beca864050f090a790

(15515)

on October 20, 2012
at 05:25 PM

Can you find Tamari sauce instead? It has no wheat. Also, try to buy traditionally made stuff - some rare organic brand or home made from the market, not any cheap stuff that is available everywhere.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on October 20, 2012
at 05:23 PM

I get sick from a drop of soy sauce. I am gluten intolerant.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on October 20, 2012
at 05:22 PM

That used to be true, not anymore. Proper fermentation takes weeks if done right. Some soy sauce is still made like that - you can buy it in Korea but it is extremely hard to find. 96% of soy sauce made today is commercially prepared - fast fermentation that does not remove all the bad stuff. In fact, it probably makes more harm than good. It is like Asian Wonder bread - it looks like bread, feels like bread but it is not traditionally made bread.

  • Ac1be7d044a82c85cee039f3435a550f

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2 Answers

1
194d8e8140425057fe06202e1e5822a7

(3979)

on October 20, 2012
at 03:49 PM

Fermented soy is okay, in my book. What Matt said. Don't let it hold you back. I'm allergic (read: sensitive) to both soy and wheat, and soy sauce never bothers me.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on October 20, 2012
at 05:23 PM

I get sick from a drop of soy sauce. I am gluten intolerant.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 20, 2012
at 06:00 PM

Also, VB, let's not normalize your dysfunction.

Ac1be7d044a82c85cee039f3435a550f

(150)

on October 21, 2012
at 03:23 PM

Key in moderation? Sounds great, thanks! Though my family tends to take a yes/no approach without considering quantity... It's an uphill battle I'm sure many of us struggle with.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on October 20, 2012
at 05:47 PM

VB, how are you with Tamari, which is wheat-free?

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 20, 2012
at 01:14 PM

Fermented soy - some folks are ok with it, others not. From what I've seen, fermentation removes most of the bad stuff. Heck, even soy sauce made with wheat is essentially gluten-free after fermentation.

Sesame oil - a high PUFA oil, but it's fine because you typically don't eat large quantities of it for that to matter. The dose makes the poison.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on October 20, 2012
at 05:59 PM

Meh, I don't agree... see this report (in Dutch): http://www.soya.be/reports/gluten-free-soy-sauce.pdf No detectable gluten, even in commercial brands.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on October 20, 2012
at 05:22 PM

That used to be true, not anymore. Proper fermentation takes weeks if done right. Some soy sauce is still made like that - you can buy it in Korea but it is extremely hard to find. 96% of soy sauce made today is commercially prepared - fast fermentation that does not remove all the bad stuff. In fact, it probably makes more harm than good. It is like Asian Wonder bread - it looks like bread, feels like bread but it is not traditionally made bread.

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