My teen who's into cooking is challenging me about why I'm ok with fermented soy sauce, but not MSG as an ingredient.
I read on a different thread Peat himself said soy sauce isn't a huge deal, anyone know more?
There's a ton of propaganda out there on how MSG is like any other food ingredient?!?
We read up on why glutamate is sketchy. Kiddo isn't a fan of coconut aminos and is really into unami. Kiddo is also kinda on the spectrum so to speak.
Now I'm looking for info on what's different about using soy sauce versus using MSG - quantity- and quality-wise.
Also product suggestions would be welcome. Any particular soy sauce or tamari that would be lower in glutamate? I was buying chickpea miso for awhile, that might be good to bring back. What about powdered seaweed, is that a healthier unami than synthetic MSG?
Thanks ...
I read on a different thread Peat himself said soy sauce isn't a huge deal, anyone know more?
There's a ton of propaganda out there on how MSG is like any other food ingredient?!?
We read up on why glutamate is sketchy. Kiddo isn't a fan of coconut aminos and is really into unami. Kiddo is also kinda on the spectrum so to speak.
Now I'm looking for info on what's different about using soy sauce versus using MSG - quantity- and quality-wise.
Also product suggestions would be welcome. Any particular soy sauce or tamari that would be lower in glutamate? I was buying chickpea miso for awhile, that might be good to bring back. What about powdered seaweed, is that a healthier unami than synthetic MSG?
Thanks ...