Coconut aminos: Health benefits and how to use it

Coconut aminos is a dark brown sauce that is made from fermenting coconut palm sap and sea salt. It is considered a healthier option to soy sauce, as it contains less salt.

Coconut aminos tastes very similar to soy, but is slightly sweeter. It does not taste like coconut, but it adds umami (or a savory flavor) to foods.

It doesn’t contain any soy, wheat or gluten so it is a great soy sauce substitute for people who have food allergies or intolerances.

This article will explain what coconut aminos are and discuss any health benefits. It also provides instructions on how to use the sauce in cooking, and suggestions for those who don’t want to use it.

Coconut aminos can be used to flavor foods. To make the sauce, people collect the nectar from a coconut palm’s unopened flower buds, mix it with salt, and leave it to ferment.

Coconut aminos can be used in place of light soy sauce. However, it tastes slightly sweeter and less salty than a light one. Coconut aminos can be substituted for soy sauce in cooking and still retain the umami flavor.

Fermented foods are becoming more popular because they are associated with better gastrointestinal health. But, there are some drawbacks. 2019 studyIt is concluded that there is insufficient evidence to determine if fermented foods affect gut health.

StudiesMany studies have shown that coconut oil has many health advantages, including the ability to reduce heart disease risk and treat diabetes and cancer. However, there are no studies on the effects of coconut aminos.

A 2015 article about the coconut treeThere are many studies that support coconuts’ health benefits, including:

  • anti-inflammatory
  • Antioxidant
  • Antibacterial
  • antifungal
  • Antitumor

Coconut aminos may also have other potential benefits:

It is allergen-friendly

Coconut aminos is safe for people with allergies. It does not contain wheat, gluten, or soybeans, so it is suitable to people who are allergic to these foods.

However, 2021 studyResearch shows that people allergic or sensitive to soy may also be sensitive coconut and walnuts.

Learn more about the gluten free diet here.

It is lower in sodium than soy sauce

The Dietary Guidelines for Americans (DGA)It is recommended to limit sodium intake to less that 2,300 milligrams (mg), per day. This is about 1 teaspoon. The Food and Drug Administration (FDA), however, says that Americans eat much more than this. According to them, people eat approximately 3,400 mgOne day.

According to the DGA condiments and gravies account for about 3% of a person’s daily sodium intake. Reduce sodium intake by choosing low-salt products or flavorings.

Coconut aminos has less sodium than soy sauce, but is not low in salt. The sodium content of different brands can vary widely. 66–160 mg per 5 milliliter teaspoon, which is about 2–5% of the daily recommended limit. Soy sauce contains around 300 mg per teaspoon.

Find out more about salt.

It contains amino acids

Coconut aminos are, as the name suggests. They contain several amino acids which are the basic. building blocks of proteins. They are vital for the production of hormones and muscle building.

Coconut aminos brands vary in the amount of amino acids they contain. There are many foods that contain more amino acids than coconut aminos. such as:

  • Meat
  • Fish
  • eggs
  • Dairy foods
  • Wholegrains
  • vegetables

Coconut aminos do have their drawbacks.

  • Coconut aminos are often more expensive than soysauce and are not as readily available.
  • Coconut aminos is a condiment that has more salt than soy. However, it still contains a lot of salt.
  • Coconut aminos does notIt is rich in vitamins and minerals and is not considered a nutrient-dense food.

Coconut aminos has a sweeter, subtler flavor than soy. The choice of whether to use it or not is up to you.

Some people use coconut aminos as a direct replacement for soy sauce. Its flavor profile, while sweeter than that of soy, is also less salty and less intense. This can lead to dishes not tasting exactly the same.

Coconut aminos can be used to flavor rice, noodle, or vegetable dishes. It can also be used as a marinade and dipping sauce.

Some people may not use soy sauce in their cooking but still desire depth of flavor. These sauces can be used as alternatives:

  • Liquid aminos:To extract amino acids from soybeans, manufacturers soak them in an acidic solution and then use these to make sauce.
  • Fish sauce:Another condiment that adds umami flavor is this strongly flavored and highly salted condiment. It is usually made with fermented fish, but sometimes it can be made with shrimp.
  • Worcestershire sauce:This sauce is British and is made by fermenting anchovies in vinegar, sugars, spices. It is not quite as salty as soy, but it has a savory flavor.

Learn more about liquid amino acids here.

Coconut aminos is a savory sauce that can be used in Asian-inspired recipes. It tastes sweeter and is similar to soya sauce but is lighter in color.

If people love the flavor, they can substitute soy sauce for coconut aminos in recipes. This reduces the overall salt content.

Coconut aminos is suitable to vegans, vegetarians, as well as people with soy and gluten allergies.

Source: Medical News Today

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