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I've just read the list of ingredients on the soy sauce I use and it includes lactic acid! Does this mean it's off limits - and are there alternative types of soy sauce?
Mars
I'm not 100% sure but I'd hazard a guess to say that the lactic acid is a byproduct of the fermentation process used to produce the soy sauce which shouldn't be a problem as it will be from a bacterial source.
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