Another reason is that soy sauce on the market at that time was being produced by chemical means, using less wheat and soy, shorter fermentation periods, and added granulated sugar, preservatives and artificial flavorings, which after prolonged consumption can be harmful to your health.
另一方面，則是因為當時的市售醬油，多半採「減少豆麥比例、縮短醱酵時間，倚靠砂糖、防腐劑及人工香料調配」的化學製法，長期食用恐將造成人體的健康危害。