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From: rzdz@fluke.UUCP (Rick Chinn)
Newsgroups: net.cooks
Subject: soy sauce
Message-ID: <336@tpvax.fluke.UUCP>
Date: Wed, 1-Aug-84 16:37:35 EDT
Article-I.D.: tpvax.336
Posted: Wed Aug  1 16:37:35 1984
Date-Received: Sat, 4-Aug-84 02:14:49 EDT
Distribution: net
Organization: John Fluke Mfg. Co., Everett, WA
Lines: 28

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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