Name: CARP VEGAN Seasoning 1L x 12 (Patis) - 1 CASE
Price: 905.0 PHP
Availability: InStock

What are soy isoflavones?

Isoflavones
are biologically active, non-nutritive 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, an 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 SOYBEANS}

Produced from naturally grown soybeans
Uses the old natural traditional method of the fermentation process
Takes 3 to 6 months to produce
Mixing soybeans with wheat to culture mold called aspeqillus oryzae – this enzymatic reacts to produce amino acid.
Contains – peptides, glutamic, aspartic, lysine, etc., which all contribute flavor to the end products.
Uses – pasteurization process to prolong the shelf life of the finished product which adds aroma & flavor.
The amount of antioxidants in Traditional Brewed Soy Sauce is ten times more than of Red Wine.

Uses no soybeans buy hydrolyzed soy proteins which contain 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 non-desirable taste.
It also contains a chemical call 3-MCPD and 1.3 DCP which is a potential cancer causer.

_{BARCODE: 4809010262394

*AMINO

ACID – a protein constituent; A compound belonging to a class containing an amino group. Amino acids make up proteins and are an important

component of cells. Some can be synthesized by the body's nonessential

amino acids and others must be obtained through the diet essential amino

acids.}

CARP VEGAN Seasoning 1L x 12 (Patis) - 1 CASE

CARP VEGAN Seasoning 1000ml x 12

Product Attributes

What are soy isoflavones?

Why the current interest in soy isoflavones?

TRADITIONAL BREWED METHOD

THE NON-TRADITIONAL BREWED METHOD
_{OR CHEMICAL HYDROLYSIS WITHOUT SOYBEANS}

CARP VEGAN Seasoning 1L x 12 (Patis) - 1 CASE

CARP VEGAN Seasoning 1000ml x 12

Product Attributes

What are soy isoflavones?

Why the current interest in soy isoflavones?

TRADITIONAL BREWED METHOD

THE NON-TRADITIONAL BREWED METHOD OR CHEMICAL HYDROLYSIS WITHOUT SOYBEANS

THE NON-TRADITIONAL BREWED METHOD
_{OR CHEMICAL HYDROLYSIS WITHOUT SOYBEANS}