Soy sauce

There are two kinds of soy sauce: organic and synthetic:

Organic
Authentic soy sauces are made by mixing the grain and/or soybeans with yeast and other related microorganisms. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavors. Today, most of the commercially produced counterparts are fermented under machine-controlled environments instead.

Synthetic
Many cheaper brands of soy sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring. Some artificial soy sauces posed potential health risks due to their content of 3-MCDP and 1,3-DCP which are minor byproducts of the hydrochloric acid hydrolysis
(Source: http://en.wikipedia.org/wiki/Soy_sauce)

They look the same and taste almost the same, but the outcomes are totally different. Organic soy sauce nourishes your health. Synthetic soy sauce damages your health.

Stay away from the kind that is artificial, cheap and harmful. (I don’t mean just soy sauce, if you know what I mean. Take the way of life, instead of the way of strife. Take the way of divine enjoyment, instead of the way of human effort. Take the way of Abel, instead of the way of Cain.)