Gluten-free Reduced Sodium Tamari

Tamari is a type of soy sauce that is traditionally brewed with more soybeans than wheat. Gluten-free tamari is made without wheat or with wheat that has been processed to remove gluten. It is produced through the fermentation of soybeans, water, and salt.

Gluten-free reduced sodium tamari is used as a savory seasoning and flavor enhancer, similar to traditional soy sauce. Its reduced sodium content makes it a choice for those watching their salt intake. It is commonly found in Asian-inspired dishes, marinades, sauces, and stir-fries.

Gluten-free reduced sodium tamari is generally recognized as safe (GRAS) by the FDA when used as intended. Fermented soy products like tamari are a source of amino acids and other compounds. Regulatory bodies like EFSA have evaluated soy and soy products, but specific evaluations for tamari may vary. Some research suggests potential benefits from soy consumption, while other studies focus on potential concerns like phytoestrogens, though evidence at typical intake levels is mixed.