Hoisin Sauce vs Teriyaki Sauce – Which is Healthier?

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Our Verdict

When comparing hoisin sauce to teriyaki sauce, we picked the teriyaki sauce.

Why?

Neither are great! But spoonful for spoonful, the hoisin sauce has about 5x as much sugar.

Of course, exact amounts will vary by brand, but the hoisin will invariably be much more sugary than the teriyaki.

On the flipside, the teriyaki sauce may sometimes have slightly more salt, but they are usually in approximately the same ballpark of saltiness, so this is not a big deciding factor.

As a general rule of thumb, the first few ingredients will look like this for each, respectively:

Hoisin:

  • Sugar
  • Water
  • Soybeans

Teriyaki:

  • Soy sauce (water, soybeans, salt)
  • Rice wine
  • Sugar

In essence: hoisin is a soy-flavored syrup, while teriyaki is a sweetened soy sauce

Wondering about that rice wine? The alcohol content is negligible, sufficiently so that teriyaki sauce is not considered alcoholic. For health purposes, it is well under the 0.05% required to be considered alcohol-free.

For religious purposes, we are not your rabbi or imam, but to our best understanding, teriyaki sauce is generally considered kosher* (the rice wine being made from rice) and halal (the rice wine being de-alcoholized by the processing, making the sauce non-intoxicating).

*Except during passover

Want to try some?

You can compare these examples side-by-side yourself:

Hoisin sauce | Teriyaki sauce

Enjoy!

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  • Make Your Saliva Better For Your Teeth

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    A new study has highlighted the importance of lifestyle factors in shaping the oral microbiome—that is to say, how the things we do affect the bacteria that live in our mouths:

    Nepali oral microbiomes reflect a gradient of lifestyles from traditional to industrialized

    Neither the study title nor the abstract elucidate how, exactly, one impacts the other, but the study itself does (of course) contain that information; we read it, and the short version is:

    In terms of the extremes of “most traditional” to “most industrialized”, foragers have the most diverse oral microbiomes (that’s good), and people with an American industrialized lifestyle had the least diverse oral microbiomes (that’s bad). Between the two extremes, we see the gradient promised by the title.

    If you do feel like checking it out, Figure 3 in the paper illustrates this nicely.

    Also illustrated in the above-linked Figure 3 is oral microbiome composition. In other words (and to oversimplify it rather), how good or bad our mouth bacteria are for us, independent of diversity (so for example, are there more of this or that kind of bacteria).

    Once again, there is a gradient, only this time, the ends of it are even more polarized: foragers have a diverse oral microbiome rich with healthy-for-humans bacteria, while people with an American industrialized lifestyle might not have the diversity, but do have a large number of bad-for-humans bacteria.

    While many lifestyle factors are dietary or quasi-dietary, e.g. what kinds of foods people eat, whether they drink alcohol, whether they smoke or use gum, etc, many lifestyle factors were examined, including everything from medications and exercise, to things like kitchen location and what fuel is predominantly used, to education and sexual activity and many other things that we don’t have room for here.

    You can see how each lifestyle factor stacked up, in Figure 5.

    Why it matters

    Our oral microbiome affects many aspects of health, including:

    • Locally: caries, periodontal diseases, mucosal diseases, oral cancer, and more
    • Systemically: gastrointestinal diseases in general, IBS in particular, nervous system diseases, Alzheimer’s disease, endocrine diseases, all manner of immune/autoimmune diseases, and more

    Nor are the effects it has mild; oral microbiome health can be a huge factor, statistically, for many of the above. You can see information and data pertaining to all of the above and more, here:

    Oral microbiomes: more and more importance in oral cavity and whole body

    What to do about it

    Take care of your oral microbiome, to help it to take care of you. As well as the above-mentioned lifestyle factors, it’s worth noting that when it comes to oral hygiene, not all oral hygiene products are created equal:

    Toothpastes & Mouthwashes: Which Kinds Help, And Which Kinds Harm?

    Additionally, you might want to consider gentler options, but if you do, take care to opt for things that science actually backs., rather than things that merely trended on social media.

    This writer (hi, it’s me) is particularly excited about the science and use of the miswak stick, which comes from the Saladora persica tree, and has phytochemical properties that (amongst many other health-giving effects) improve the quality of saliva (i.e., improve its pH and microbiome composition). In essence, your own saliva gets biochemically nudged into being the safest, most effective mouthwash.

    There’s a lot of science for the use of S. persica, and we’ve discussed it before in more detail than we have room to rehash today, here:

    Less Common Oral Hygiene Options

    If you’d like to enjoy these benefits (and also have the equivalent of a toothbrush that you can carry with you at all times and does not require water*), then here’s an example product on Amazon 😎

    *don’t worry, it won’t feel like dry-brushing your teeth. Remember what we said about what it does to your saliva. Basically, you chomp it once, and your saliva a) increases and b) becomes biological tooth-cleaning fluid. The stick itself is fibrous, so the end of it frays in a way that makes a natural little brush. Each stick is about 5”×¼” and you can carry it in a little carrying case (you’ll get a couple with each pack of miswak sticks), so you can easily use it in, say, the restroom of a restaurant or before your appointment somewhere, just as easily as you could use a toothpick, but with much better results. You may be wondering how long a stick lasts; well, that depends on how much you use it, but in this writer’s experience, each stick lasts about a month maybe, using it at least 2–3 times per day, probably rather more since I use it after each meal/snack and upon awakening.

    (the above may read like an ad, but we promise you it’s not sponsored and this writer’s just enthusiastic, and when you read the science, you will be too)

    Enjoy!

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  • Sunflower Corn Burger

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Burgers are rarely a health food, but in this case, everything in the patty is healthy, and it’s packed with protein, fiber, and healthy fats.

    You will need

    • 1 can chickpeas
    • ¾ cup frozen corn
    • ½ cup chopped fresh parsley
    • ⅓ cup sunflower seeds
    • ⅓ cup cornichon pickles
    • ⅓ cup wholegrain bread crumbs (gluten-free, if desired/required)
    • ¼ bulb garlic (or more if you want a stronger flavor)
    • 1 tbsp extra virgin olive oil, plus more for frying
    • 1 tbsp nutritional yeast (or 1 tsp yeast extract)
    • 2 tsp ground cumin
    • 2 tsp red pepper flakes
    • 2 tsp black pepper, coarse ground
    • 1 tsp Dijon mustard
    • To serve: 4 burger buns; these are not usually healthy, so making your own is best, but if you don’t have the means/time, then getting similarly shaped wholegrain bread buns works just fine.
    • Optional: your preferred burger toppings, e.g. greenery, red onion, tomato slices, avocado, jalapeños, whatever does it for you

    Note: there is no need to add salt; there is enough already in the pickles.

    Method

    (we suggest you read everything at least once before doing anything)

    1) Combine all the ingredients except the buns (and any optional toppings) in a food processor, pulsing a few times for a coarse texture (not a purée).

    2) Shape the mixture into 4 burger patties, and let them chill in the fridge for at least 30 minutes.

    3) Heat a skillet over a medium-high heat with some olive oil, and fry the burgers on both sides until they develop a nice golden crust; this will probably take about 4 minutes per side.

    4) Assemble in the buns with any toppings you want, and serve:

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

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  • Cynthia’s Thoughts on Intermittent Fasting

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    The Myth of Breakfast and Snacking

    Here at 10almonds we love addressing misconceptions in the health world.

    When it comes to eating habits and fasting, we’ve written our own pieces on how to break your fast (otherwise known as break-fast, or breakfast), alongside a general breakdown of intermittent fasting, and a much-requested piece on fasting specifically for women.

    Cynthia Thurlow, though, instead of just writing a few articles, has dedicated the majority of her working years to intermittent fasting and, in her TEDx talk (below), makes a strong argument challenging the long-held belief that breakfast is the most important meal of the day.

    Cynthia Thurlow’s Two Main Points

    Thurlow argues that it’s not what you eat but when you eat that has a more profound impact on health and aging. And she argues this is crucial regardless of your age.

    Complementing her views on fasting are her views on snacking; she argues that snacking all day long is outdated advice and can overtax the digestive system, leading to various health issues.

    Practical Tips for Starting Intermittent Fasting

    To begin intermittent fasting, Thurlow suggests starting with a 12-13 hour fasting window and gradually increasing it to 16 hours.

    In terms of food choice, she recommends eating whole, unprocessed foods during eating periods as well as staying well-hydrated with water, coffee, or tea.

    But you won’t see results immediately; Thurlow advises giving the strategy a solid 30 days to see results and consulting a healthcare provider if there are any existing health conditions.

    You can dive deeper and join the 15 million other people who have listened to her thoughts on fasting by watching her TEDx talk below:

    How was the video? If you’ve discovered any great videos yourself that you’d like to share with fellow 10almonds readers, then please do email them to us!

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Related Posts

  • Lettuce vs Arugula – Which is Healthier?
  • 5 Ways To Beat Cancer (And Other Diseases)

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    A Systematic Approach To Healthy Eating

    Dr. William Li, known for ways to beat cancer and other diseases, in front of a blue background.

    This is Dr. William Li. He’s a physician, cancer researcher, and educator. He also founded the Angiogenesis Foundation back in 1994.

    We recently reviewed one of his books, “Eat To Beat Disease”.

    He has another book that we haven’t reviewed at time of writing, “Eat To Beat Your Diet“, which you might like to check out.

    What does he want us to know?

    He wants us to know how to eat to beat cancer and other diseases, by means of five specific angles:

    Angiogenesis

    This is about replacing blood vessels, which of course happens all the time, but it becomes a problem when it is feeding a cancer in the process.

    Here, based on Dr. Li’s work, is what can be done about it:

    A List of Anti-Angiogenic Foods for a Cancer-Fighting Diet

    Regeneration

    Generally speaking, we want to replace healthy cells early, because if we wait until they get damaged, then that damage will be copied forwards. As well as intermittent fasting, there are other things we can do to promote this—even, Dr. Li’s research shows, for stem cells:

    Doctor’s Tip: Regeneration (stem cells)—one of your body’s five defense systems

    Microbiome health

    Healthy gut, healthy rest of the body. We’ve written about this before:

    Making Friends With Your Gut (You Can Thank Us Later)

    DNA protection

    DNA gets unravelled and damaged with age, the telomere caps get shorter, and mistakes get copied forward. So there more we can protect our DNA, the longer we can live healthily. There are many ways to do this, but Dr. Li was one of the first to bring to light the DNA-protecting benefits of kiwi fruit:

    Kiwi: A Darling for DNA

    Immunity

    Paradoxically, what’s good for your immune system (making it stronger) also helps to protect against autoimmune diseases (for most people, for the most part).

    In short: it’s good to have an immune system that’s powerful not just in its counterattacks, but also in its discerning nature. There are dietary and other lifestyle approaches to both, and they’re mostly the same things:

    Beyond Supplements: The Real Immune-Boosters!

    and thus see also:

    Keep Inflammation At Bay

    Want to know more?

    You might enjoy his blog or podcast, and here’s his TED talk:

    !

    Want to watch it, but not right now? Bookmark it for later

    Enjoy!

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  • Longevity Noodles

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Noodles may put the “long” into “longevity”, but most of the longevity here comes from the ergothioneine in the mushrooms! The rest of the ingredients are great too though, including the noodles themselves—soba noodles are made from buckwheat, which is not a wheat, nor even a grass (it’s a flowering plant), and does not contain gluten*, but does count as one of your daily portions of grains!

    *unless mixed with wheat flour—which it shouldn’t be, but check labels, because companies sometimes cut it with wheat flour, which is cheaper, to increase their profit margin

    You will need

    • 1 cup (about 9 oz; usually 1 packet) soba noodles
    • 6 medium portobello mushrooms, sliced
    • 3 kale leaves, de-stemmed and chopped
    • 1 shallot, chopped, or ¼ cup chopped onion of any kind
    • 1 carrot, diced small
    • 1 cup peas
    • ½ bulb garlic, minced
    • 2 tbsp rice vinegar
    • 1 tsp grated fresh ginger
    • 1 tsp black pepper, coarse ground
    • 1 tsp red chili flakes
    • ½ tsp MSG or 1 tbsp low-sodium soy sauce
    • Avocado oil, for frying (alternatively: extra virgin olive oil or cold-pressed coconut oil are both perfectly good substitutions)

    Method

    (we suggest you read everything at least once before doing anything)

    1) Cook the soba noodles per the packet instructions, rinse, and set aside

    2) Heat a little oil in a skillet, add the shallot, and cook for about 2 minutes.

    3) Add the carrot and peas and cook for 3 more minutes.

    4) Add the mushrooms, kale, garlic, ginger, peppers, and vinegar, and cook for 1 more minute, stirring well.

    5) Add the noodles, as well as the MSG or low-sodium soy sauce, and cook for yet 1 more minute.

    6) Serve!

    Enjoy!

    Want to learn more?

    For those interested in some of the science of what we have going on today:

    Take care!

    Don’t Forget…

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  • Black Beans vs Pinto Beans – Which is Healthier?

    10almonds is reader-supported. We may, at no cost to you, receive a portion of sales if you purchase a product through a link in this article.

    Our Verdict

    When comparing black beans to pinto beans, we picked the pinto beans.

    Why?

    Both of these beans have won all their previous comparisons, so it’s no surprise that this one was very close. Despite their different appearance, taste, and texture, their nutritional profiles are almost identical:

    In terms of macros, pinto beans have a tiny bit more protein, carbs, and fiber. So, a nominal win for pinto beans, but again, the difference is very slight.

    When it comes to vitamins, black beans have more of vitamins A, B1, B3, and B5, while pinto beans have more of vitamins B2, B6, B9, C, E, K and choline. Superficially, again this is nominally a win for pinto beans, but in most cases the differences are so slight as to be potentially the product of decimal place rounding.

    In the category of minerals, black beans have more calcium, copper, iron, and phosphorus, while pinto beans have more magnesium, manganese, selenium, and zinc. That’s a 4:4 tie, but the only one with a meaningful margin of difference is selenium (of which pinto beans have 4x more), so we’re calling this one a very modest win for pinto beans.

    All in all, adding these up makes for a “if we really are pressed to choose” win for pinto beans, but honestly, enjoy either in accordance with your preference (this writer prefers black beans!), or better yet, both.

    Want to learn more?

    You might like to read:

    What’s Your Plant Diversity Score?

    Take care!

    Don’t Forget…

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    Learn to Age Gracefully

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