— Carrie Jacobson

If a particular ingredient, uh, isn't working for you after, you know, some time and some trial and error, it, it may be, uh, your body telling you to back off. And, uh, this could be a time just to jettison the nutritional yeast and, um, you know, go on to other umami rich additives and, uh, I should, maybe I should say ingredients. And, uh, you know, one of my favorites is miso paste. And miso paste comes in a number of different styles, and each of these styles you, uh, are often recognized by a, a color, uh, difference. But, uh, they will vary in flavor and in saltiness or sweetness. And I recommend that you try a couple, uh, at least at a time, so you can compare and, uh, see how you like that as, uh, a solution. Miso paste has, um, uh, uh, many different applications. It can be used in, in sauces, it can be used, um, uh, you know, as a, uh, sort of a secret ingredient, so to speak, in, uh, soups and stews. And, uh, you know, just think about other ways that you might, uh, add a little touch of flavor, um, along with the umami taste that, uh, miso is rich in. Okay. Uh, amino acids, um, uh, are also commonly used kind of a, a, uh, a soy sauce like product in terms of flavor, uh, adding saltiness and other flavor accompanying flavor. Uh, so this is also a, a popular item to use for umami. And, uh, there are other things, but those are a couple of solid places to start. And, uh, so I hope you'll give that a try in terms of substitution ideas. Uh, but again, um, for all of us out there, uh, it is really a good idea to just listen to our bodies. And, um, certainly there is a, uh, an adjustment period, you know, when we make, uh, a, a significant change in a diet, you know, such as introducing a lot of, uh, fiber, if we're moving, um, onto a, uh, a plant heavy diet, uh, our body requires some time to kind of get used to that. But if a single ingredient persists, uh, in its trouble, uh, that it, uh, provides us, then it's probably a good time to just, uh, steer clear of that item. Thank you.