Yes, soy products can cause high uric acid concentrations in blood. This is because soy products contain protein which contain nitrogen. Nitrogen is poisonous in the body if it forms ammonia; therefore, the liver deaminates the blood (removes nitrogen from it)producing nitrogenous wastes, one of which is uric acid. So, more soy products comsumption means more uric acid formation.
No, tofu does not contain uric acid. However it contains purines, which our body breaks down into uric acid. Tofu has however between half to a third of the uric acid contained in meat, so tofu is recommended as a meat substitute for people suffering from gout. Soy milk seems to cause more problems than tofu, so stick to tofu or to fermented soy products such as miso or tempeh.
Soy sauce is acidic in nature due to the presence of acetic acid and lactic acid, which give it its sour flavor.
Lactic acid bacteria naturally present in soybeans help to ferment the soy sauce ingredients, breaking down proteins and carbohydrates to create the complex flavor profile of soy sauce. The bacteria produce lactic acid as a byproduct, which contributes to the tangy taste of soy sauce. Fermentation with lactic acid bacteria is a key step in the traditional production of soy sauce.
citric acid, oil, water
12 percent
Too hot of a fire will cause soy sauce to burn.
Lactic Acid...... this adds flavour....
Deuteromycotes
yes is bitter, cause I have try it .
soy sauce
It's either acidic or alkaline (because for some reason, it etches metal fairly well). Going by taste, I'd say it's more likely to be acidic.