As a functional medicine practitioner, it’s my job to empower you to take back control of your health. One of the first steps is making the switch to healthier options of your favorite not-so-healthy foods—which can still be both filling and delicious, not restrictive or boring. Soy sauce is made from fermented soybeans, wheat, salt, yeast culture, and water. While the fermentation can help add in beneficial probiotics—which are great for your gut—the addition of wheat (which contains gluten) can negate those good probiotics and cause a storm of inflammation in your body. This is a no-go for many people, especially those with gut problems or autoimmune conditions. Soy sauce is also extremely high in sodium, containing about 290 mg1 per teaspoon—and who uses just one teaspoon? I personally use coconut aminos often and it’s a condiment I use frequently throughout my plant-based keto book, Ketotarian. Since stir-fries are one of the most common recipes that include soy sauce, I made sure to include a nutrient-packed stir-fry recipe in my book. The addition of coconut milk and apple cider vinegar along with coconut aminos delivers a deliciously nuanced flavor that tastes better than takeout. Check out the recipe below, which happens to be vegan-, keto-, and paleo-friendly. Ingredients A cutting-edge nutrition deep dive taught by 20+ top health & wellness experts
