What it is
Fermented umami condiments used by the splash — Worcestershire descends from fermented anchovies (a cousin of Roman garum); coconut aminos is fermented coconut sap standing in for soy sauce.
Why your biology objects
Fermentation breaks proteins into free glutamates and amino acids for deep savory depth — old preservation technology, used in small amounts. The footnote is minor: some Worcestershire brands add HFCS, and both carry sodium.