Choose naturally produced, low-sodium soy sauce. Fermented, wheat-free, and gluten-free varieties are available. Chemically made soy sauce contains high fructose corn syrup and hydrochloric acid. Those with high blood pressure should avoid sodium-rich soy sauce. Wheat-free options are available.
To choose a healthy soy sauce, consumers should look for a type of sauce that is naturally produced and low in sodium. This type of soy sauce is usually available for purchase at local grocery stores. Individuals with unique food allergies can find wheat-free and gluten-free varieties that have been fermented and are also low in sodium.
Soy sauce by itself is not medically linked to negative health conditions. This type of food is usually served as a condiment to accompany many different types of Asian cuisine. It is often found in Chinese, Thai, Japanese and Vietnamese restaurants as a basic food additive that can add flavor and color to any food.
Those concerned about the origins and ingredients of the food they put into their bodies may benefit from purchasing a naturally produced type of soy sauce. This type of sauce, which can be considered a type of healthy soy sauce, is created through a fermentation process using soybeans, wheat, and water. The resulting product is rich in flavor and texture and contains no artificial flavors, sweeteners or preservatives. Chemically made soy sauce is often made from hydrochloric acid and high fructose corn syrup, which can create an off-flavor and add calories to this type of food.
Soy sauce is often naturally high in sodium. This is often more true for chemically produced soy sauce than for naturally produced healthy soy sauce. Salt can be added as an ingredient to enhance the flavor of the sauce and increase its shelf life. Individuals who have already been diagnosed with high blood pressure, high cholesterol, or hypertension should not consume chemically manufactured, sodium-rich soy sauce. These individuals may instead use a fermented sauce that has a reduced amount of salt and is generally labeled as a low-sodium variety.
Standard soy sauce typically contains trace amounts of the grain used during the brewing process. Those with a wheat allergy should look for a wheat and gluten-free variety of healthy soy sauce that is fermented using alternative grains so that no wheat or gluten byproducts are allowed in the finished product. The flavoring is typically described as milder and less salty than traditional soy sauces. Those sauces made without this common ingredient are often available for purchase at specialty food stores or via Internet ordering.
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