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Tamari

In season all year

Food Description:

Tamari is similar to soy sauce (shoyu) but made without wheat. It is a gluten free alternative to soy sauce.
The word "tamari" literally means liquid from soybeans, and was the by-product of fermenting soybeans made in casks to make miso. Today tamari is naturally brewed from whole soybeans, sea salt, water, and koji (an enzyme introduced to breakdown the proteins and carbohydrates in soy beans).
Find it next to the soy sauce in the grocery section at your greengrocers or health food. stores.

General Information:

Category: Condiment
To Buy: Buy in bottles from a health food store or the health section of your supermarket. Check the ingredients to ensure you are buying a good quality product. Look for labelling that states it's naturally brewed or organic.
To Store: Once opened store in the fridge for up to 12 months.
Tips and Tricks: Watch out for poor quality commercial tamari and soy sauce products with additives including hexane - a petroleum derivative, genetically engineered enzymes, caramel colouring, hydrochloric acid and sugar.

Nutrition (100 Grams):

Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. Natural

Cooking:

Cooking Tips: Tamari has a stronger flavour than shoyu. It is excellent in marinades and salad dressings, to flavour grilled food, and on the table as condiment or dipping sauce.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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