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      Soy sauce

      Soy sauce sensitivity may stem from soy proteins, gluten, or fermentation byproducts. Avoid for 8 weeks, try supplements like probiotics or quercetin, and use alternatives like coconut aminos, tamari, or fish sauce if tolerated.

      🌿 What is Soy Sauce?
      Soy sauce is a fermented condiment made from soybeans, wheat, salt, and water. It’s widely used in Asian cuisine for its rich, salty, and umami flavor.

      🤔 Why Do I Have an Intolerance to Soy Sauce?
      Sensitivity to soy sauce may result from:

      • Soy Proteins: These can trigger immune responses in sensitive individuals.
      • Gluten: Present in wheat used during fermentation.
      • Histamines: Byproducts of fermentation can cause reactions.

      🛠️ What Can I Do About It?

      • Avoid soy sauce for 8 weeks and monitor symptoms.
      • Opt for gluten-free or soy-free alternatives like coconut aminos.
      • Retest after 8 weeks to reassess your tolerance.

      💊 Supplements for Soy Sauce Sensitivity

      • Probiotics: Support gut health and manage sensitivity.
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      • Quercetin: Helps reduce inflammation from histamine reactions.
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      • Digestive Enzymes: Aid in breaking down soy and gluten components.
        digestive_enzyme_supplement

      🌟 Why Might I Have an Intolerance to Soy Sauce but Not Other Sauces or Soy Itself?

      • Fermentation Byproducts: Soy sauce contains histamines absent in unfermented soy.
      • Wheat Gluten: Found in soy sauce but not in fresh soybeans.
      • Concentration: Soy sauce is more concentrated than soy milk or tofu.

      🍽️ Popular Dishes with Soy Sauce

      • Stir-fries
      • Marinades
      • Sushi dips

      🍽️ Alternatives (If Tolerated)

      • Coconut aminos
      • Tamari (gluten-free soy sauce)
      • Fish sauce
      • Miso-based dressings