are liquid aminos healthier than soy sauce

Most commercial producers use a much faster high-tech process called “rapid hydrolysis” that changes naturally occurring glutamates into “an unnatural form of glutamic acid that closely resembles MSG” ( source). Traditional soy sauce ferments naturally for a long period of time and is served raw to preserve the beneficial enzymes. Commercial Soy Sauce Usually isn’t Made like Traditional Recipes Consuming MSG can lead to migraine headaches, brain cell death, and impaired brain development in young children ( source). Manufacturers commonly add coloring and chemical additives like MSG to enhance flavor or control saltiness. We all know soy sauce is salty, but just a few teaspoons contain more than half of the daily recommended sodium intake for an entire day! You can purchase reduced sodium varieties, but coconut aminos (my recommended alternative) naturally contains 75% less salt than soy sauce. (Coconut aminos is always gluten-free.) It’s High in Sodium Soy sauce often also contains wheat (gluten), another common allergen. Many people react to soy whether it is fermented or not. Since soy sauce comes from fermented bean paste, why am I still suggesting an alternative? Here are a few reasons: It’s a Common Food Allergen Fermenting increases digestibility and has benefits that help negate some of soy’s harmful effects. I’ve said before that if you’re going to consume soy you should choose fermented versions. If you’re already convinced, jump below to read about their benefits and how to use them in your family’s meals. Thankfully, coconut aminos offer a tasty and even healthier alternative to soy sauce. I love my stir fries and Asian-influenced dishes, so soy sauce is one staple I’d often miss. Health-conscious people (like us!) often choose to eliminate soy from their diets.

Are liquid aminos healthier than soy sauce