• CARP Cane Vinegar 950ml
  • CARP Cane Vinegar 950ml
1 2

DNB

CARP Cane Vinegar 950ml

CARP Cane Vinegar 950ml

₱84.00 PHP
₱84.00 PHP
Sale Sold out
Taxes included.

CARP Cane Vinegar 950ml

Carp
Vinegar is natural vinegar made from Sugarcane Juice precessed using
acetous fermentation. Golden bronw in color, CARP Vinegar has a mellow
flavor. It is a healthy superior food additive for it carries amino
acids from its fruit source.

Product Attributes

  • Made from the fermented sap of the nipa palm
  • High Quality
  • It has citrusy flavor
  • Distinct musky (fragrant) aroma



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.

View full details