“Researchers at the National University of Singapore found that dark soy sauce derived from fermented soybeans, which is used widely in East Asia, may prove to be a potent agent in combating human cell damage by free radicals. The research team, led by Professor Barry Halliwell, found that fermented soybean sauce was about ten times more effective as an antioxidant than red wine, and about 150 times more effective than vitamin C. Also, the study showed that the soy sauce improved blood flow up to 50 percent in the hours after consumption of the sauce. Regarding the sauce, Halliwell was quoted in Food Processing’s Wellness Foods (Aug 2006) as saying, “There’s a preventive aspect, showing that it may potentially slow down the rate of cardiovascular and neuro-degenerative diseases.” pg. 140-41, Probiotic Foods for Good Health: Yogurt, Sauerkraut, and Other Beneficial Fermented Foods

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