Originating in Asia, soy sauce is one of the world's oldest seasonings and lends its salty flavor to many regional dishes. Many traditional Asian dishes taste bland without a good splash of soy, but if you suffer from acid reflux or GERD, you're more likely to wonder if it could trigger your symptoms than whether to eat it with sushi or stir-fry.
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Is Soy Sauce Acidic or Alkaline?
With a pH of around 5, soy sauce is acidic. This varies between brands, and Kikkoman has a pH of 4.8.
What Is Soy Sauce?
There are two types of soy sauce: naturally fermented sauce and sauce made from hydrolyzed vegetable proteins.
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What Is the pH of Soy Sauce?
A pH of 7 is neutral, and anything below that is acidic. With a pH of 5 (4.8 for Kikkoman), soy sauce is acidic.
Soy sauce contains around 1.0% lactic acid and over ten other organic acids, including succinic acid.
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Is Cooked Soy Sauce acidic?
Adding baking soda while cooking can reduce the acidity of food, including when cooking with soy sauce.
Cooking for a shorter time also reduces acidity, as water neutralizes acidity.
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Is Soy Sauce Bad for Acid Reflux?
Different people have different triggers for their acid reflux symptoms. Soy sauce is relatively acidic, so it may trigger heartburn in some.
If you love a good splash of soy, try eating it with high-alkaline foods to reduce the acidity.
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Can I Eat Soy Sauce Every Day?
If it doesn't trigger your acid reflux and you don't have known kidney problems, eating a couple of tablespoons a day won't do you any harm.
Does Eating Too Much Soy Sauce Cause Health Issues?
Chemically produced soy sauce contains a toxic substance called 3-MCPD, and soy sauces have been recalled for exceeding safe levels.
Soy sauce is high in sodium, which can increase blood pressure.
It can also be high in MSG and contain significant amounts of amines, including histamine and tyramine. Too much histamine can cause headaches, dizziness, itching, and rashes.
It also contains gluten, so those with celiac disease should avoid it.
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If you suffer from acid reflux, soy sauce may trigger your symptoms. Naturally brewed soy is less likely to do so and has more health benefits than chemically produced soy.
Soy sauce is good for glazing roasted or pan-fried meat, fish, and vegetables and is fantastic for seasoning rice and noodles.
Light soy sauce is usually used for dipping, dark for fried noodles, greens, and pork, and sweet for rice and noodles.