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Coconut Aminos vs. Soy Sauce ~ you decide!

Soy sauce is one of the world’s oldest condiments, dating back more than 2,500 years. Collecting the drippings of miso, a fermented soybean paste, was the traditional, time-honored method of preparing soy sauce. And because the miso was aged (thus naturally fermented), the unhealthy components of the soybean were neutralized during the fermentation process.

In these modern times however, soy sauce is made by fermenting a mixture of mashed soybeans, salt, and enzymes. Plus, many conventional soy sauce manufacturers utilize a chemical process known as acid hydrolysis that does not incorporate fermentation, so the harmful effects of the soybean are not inactivated.

Consumer concerns about eating soy products have risen to an all-time high, and for solid, proven reasons. Soy-based foods are a big and controversial topic, and I will do my best to explain this as clearly and succinctly as possible.



Coconut is the key to great baking





Note: If you are consuming soy sauce that is prepared by traditional methods of fermentation and made with certified organic, non-GMO soybeans ~ most of the harmful components are inactivated during the aging process. However, if you have soy allergies, thyroid, gluten, digestive, or other immune system issues, it might be best to refrain from soy sauce in your diet.