The first couple ingredients and wheat and soybeans but is a high quality soy sauce really as bad as these ingredients would make it seem?
whats the deal?
Soy sauce is fermented. I believe that the fermentation process removes the majority of the toxins found in raw, unprocessed soy like phytic acid and phytoestrogens.
I use it sparingly in my Asian dishes and stir fries. If you're cautious about gluten, some brands do make gluten and wheat free variations, which taste pretty good!
I file soy sauce in the 20% of stuff that I don't stress about. I use it occasionally as a seasoning but I don't marinate food in buckets of it. I hate eating soy products in general, but ignore it in soy sauce. Call me weird.
We use soy sauce very occasionally. We buy Tamari, which is wheat free soy sauce. I believe that coconut aminos is a good replacement (but I've only heard it from you guys on the internet, so I have no way of knowing what it is...).
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