When you buy soy sauce from a grocery store, you probably expect to get it with no added sugar, sodium, or chemicals.
When you cook it in a food processor, however, you are unlikely to get a sweetened, artificial, or preservative-free soy sauce that is 100% soy.
And if you buy a lot of soy sauces, you’ll probably also be buying a lot less of the stuff you want, says Steve Fogg, Ph.
D., the senior food scientist at the Center for Science in the Public Interest, which is an environmental nonprofit based in San Francisco.
“We know that consumers are eating more and more soy products and are increasingly aware of the chemical and preservative risks,” he says.
In fact, Fogg says, the United States now consumes more than 50 percent of all the soy in the world.
“What we are seeing is a serious concern in the food industry about the health of the world’s food supply,” he adds.
Here’s what you need to know about how to use and store soy sauce safely.