Soy sauce

🌿 What is Soy Sauce?
Soy sauce is a fermented condiment made from soybeans, wheat, salt, and water. It has a rich, salty, umami flavor and is widely used in Asian cooking for seasoning, marinades, and dipping sauces.

🤔 Why Might a Sensitivity to Soy Sauce Occur?

A sensitivity to soy sauce may occur due to:

• Soy Proteins: Naturally occurring proteins in soy may be difficult for some individuals to process.

• Gluten Content: Traditional soy sauce contains wheat, which may cause reactions for those sensitive to gluten.

• Fermentation Byproducts: Fermented foods can contain compounds, including histamines, that may affect sensitive systems.

🛠️ What can I do about it?

• Avoid soy sauce and soy sauce–containing products for 8 weeks.

• Choose alternatives such as gluten-free or soy-free options if tolerated.

• Gradually reintroduce soy sauce after the elimination period to assess your response.

• Monitor symptoms before and after reintroduction to track any changes.

💊 Supportive General Supplements

Consider:

• Probiotics: Support a balanced gut environment and may help with fermented food sensitivities.

• Quercetin: Provides natural support for the body’s inflammatory response.

• Digestive Enzymes: May support the breakdown of soy- or wheat-derived components.

🌟 Why Might I Have a Sensitivity to Soy Sauce but Not Other Sauces or Soy-Based Foods?

Key differences include:

• Fermentation: Soy sauce contains fermentation byproducts that are not present in unfermented soy foods.

• Gluten Presence: Wheat-derived components in soy sauce are absent in tofu or soy milk.

• Concentration: Soy sauce is highly concentrated, meaning its natural compounds are more potent than in other soy-based products.

🍽️ Popular Uses for Soy Sauce

• Stir-fries

• Marinades

• Sushi and dipping sauces

🍽️ Alternatives (if tolerated)

• Coconut aminos

• Gluten-free tamari

• Fish sauce

• Miso-based dressings