We are all familiar with soy sauce as an Asian condiment that enhances the flavor of numerous dishes. One of the largest soy sauce companies, Kikkoman, claims that their particular brand of sauce dates back to the 1600s. Soy sauce is traditionally created by fermenting wheat and soybeans with yeast or mold, a process that might take months. Acid hydrolysis, a more recent technique that breaks down the wheat and soybeans faster and more efficiently, may also include some fermentation.
However, there are potential health implications associated with the sauce’s recognized umami flavor. According to WebMD, it may contain a lot of sodium, which can elevate blood pressure and increase the risk of heart disease and stroke. To fight the perception that soy sauce is salty, a variety of soy sauce brands and varieties have been created, including some with lower sodium levels (per Serious Eats). It turns out, though, that soy sauce may also raise your risk of contracting an additional illness: inflammation.
How Soy Sauce Could Lead to Inflammation
According to Healthline, soy sauce contains a significant quantity of histamine, like all fermented foods. The immune system responds to a threat by releasing histamine into the body. Blood cell production increases in the affected area as a result. This inflammation is the body’s normal response to injuries or allergies. It usually signifies the body has dealt with the trigger that set off the reaction when it eventually goes away. Although the body produces histamine naturally, increasing it or making it respond may not be beneficial, according to WebMD. Unfortunately, consuming soy sauce can have both effects, especially for people who are histamine intolerant. In essence, consuming soy sauce will cause an allergic reaction in the digestive system. Headaches, shortness of breath, skin flare-ups, and digestive problems including diarrhea can all occur from this reaction (via WebMD).
According to Cleveland Clinic, persons with a gluten or wheat allergy may experience a similar allergic reaction in addition to the addition of histamine from soy sauce’s wheat content. As a result, many people might not be able to utilize soy sauce because of reactions that can result in inflammation due to its overall nature (via WebMD).
Coconut aminos, albeit still fermented, can act as a safer soy sauce substitute with a comparable flavor. They are produced with sea salt and fermented coconut sap. Coconut aminos have a very low salt concentration and don’t contain gluten, wheat, or soy (via Healthline).
Next, read this: Acid Reflux: 7 Foods To Eat And 7 To Avoid
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