I just started reading about how many soy sauces that are available in the markets are actually not naturally fermented and are instead artificially hydrolyzed to extract the flavor and then caramel colors are added to bring back the color. I was wondering if anyone knows how you can tell if a soy sauce is naturally fermented or if it is chemically processed (apparently artificially hydrolyzed soy leaves discoloration on the bottle because of the added caramel coloring). There are a lot of health hazards (i.e. cancer) associated with consuming these chemically processed soy sauces and many have been taken off the shelves (mostly ones from China and Vietnam) in the UK and abroad.
Here's an article from wikipedia that explains all of the different types of soy sauce out there (and there are MANY) including info about artificially vs. naturally processed:
Thanks for the input!
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