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
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