rzdz@fluke.UUCP (Rick Chinn) (08/01/84)
My doctor told me to cool it with the salt. Being Chinese, soy sauce is a staple ingredient. What???? Chinese food sans bug juice? After cutting out table salt (which was fairly easy), I found it quite a bit harder to cut out the bug juice. Using it in moderation helps, but there is still a lot of sodium in it. Recently, my wife found a bottle of soy made by Kikkoman called Kikkoman Lite (you dragged me all the way here to give me a light....). Although the label says "lite", and the flavor is not as intense as some of the Chinese soys, its still quite good, and I can indulge my love of soy sauce without quite as much guilt. All soy sauces are not created equal. -- Rick Chinn John Fluke Mfg. Co MS 232E PO Box C9090 Everett WA 98206 ihnp4!uw-beaver----\ decvax!microsof \ ucbvax!lbl-csam \ +====!fluke!rzdz sun / sb1!allegra / ssc-vax------------/ (206) 356-5232