Coconut Aminos
How to make delicious coconut aminos at home.
Author:Stefano MclaughlinReviewer:Karan EmeryDec 10, 2020139.9K Shares2.4M Views
If you're hankering for that hard-to-define, but so-darntasty, umami taste, perhaps a good old bottle of soy sauce is your first go-to in the pantry. In a flash, spicy, savoury, and tangy soy sauce will elevate any dish. Unfortunately, there are many strikes against most commercial soy sauces.
Most soy sauces in your local grocery store are mass-produced through acid hydrolysis, with genetically modified ingredients, rather than the conventional fermentation process, and most likely contain gluten that along with soy, is off-limits to many people.
It may sound surprising that over the past few years, an equally delicious, but undoubtedly better-for-you, soy alternative has slowly taken up space on North American grocery store shelves. Meet your new favorite staple in the kitchen: coconut aminos!
Coconut aminos, which are naturally gluten- and soy-free, derive from the fermented sap of the coconut palm tree. It is almost similar in color and consistency to traditional soy sauce, and while coconut also gives its products a distinct taste, you do not need to worry about this coconut tasting condiment because it is made from the sap and not the fruit of the coconut tree.
Coconut aminos are low in sugar at just one gram per teaspoon, despite being made from sweet tree sap, and are much lower in sodium than soy sauce at only 90 milligrams of sodium per serving (while soy sauce has almost 300 milligrams per serving!). It also includes amino acids, including glutamic acid, which is responsible for the distinctive flavor of umami, and inositol, which is credited with enhancing everything from PCOS to mental health problems.
Coconut aminos are extremely flexible and can be replaced with 1:1 In every recipe, for soy sauce. If you prefer darker soy sauce with a richer taste, you might want to increase the amount of amino coconut. As it has a more delicate flavor than soy sauce, when added at the end of cooking, coconut aminos impart the best flavour.
Stefano Mclaughlin
Author
Stefano Mclaughlin is a Psychologist focused on mental health, emotional well-being, and healthcare policy. He studied Psychology and Public Health at the University of Massachusetts Amherst, gaining a deep understanding of the intersection between mental health and public policy.
Stefano's mission is clear: he aims to destigmatize mental health discussions, improve access to mental healthcare, and promote emotional well-being for all. Drawing from personal experiences with anxiety and depression, Stefano shares real stories to make mental health topics more relatable and less intimidating.
In addition to his advocacy work, Stefano enjoys delving into books, experimenting in the kitchen, and embarking on new adventures. These hobbies fuel his creativity and inspire fresh perspectives for his advocacy work.
Karan Emery
Reviewer
Karan Emery, an accomplished researcher and leader in health sciences, biotechnology, and pharmaceuticals, brings over two decades of experience to the table. Holding a Ph.D. in Pharmaceutical Sciences from Stanford University, Karan's credentials underscore her authority in the field.
With a track record of groundbreaking research and numerous peer-reviewed publications in prestigious journals, Karan's expertise is widely recognized in the scientific community.
Her writing style is characterized by its clarity and meticulous attention to detail, making complex scientific concepts accessible to a broad audience. Apart from her professional endeavors, Karan enjoys cooking, learning about different cultures and languages, watching documentaries, and visiting historical landmarks.
Committed to advancing knowledge and improving health outcomes, Karan Emery continues to make significant contributions to the fields of health, biotechnology, and pharmaceuticals.
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