Coconut aminos are a soy sauce alternative. The nectar from the aged sap of coconut blossom is blended with sea salt without the need for fermentation or added water to create a nutrient dense dark, rich, salty sauce with a slight sweetness.
Coconut aminos contain 17 naturally occurring amino acids, has a glycaemic index (GI) of only 35 & has an almost perfectly level pH balance.
Coconut aminos have approx. 65% less sodium (salt) than soy sauce & is a healthier option as it contains no MSG (monosodium glutamate) which is common in cheap soy sauce brands.
Interestingly, a 2010 US study showed that 93% of soy produced in America was genetically modified & the soy made into soy sauce is processed via synthetic fermentation or ‘acid hydrolyzation’ which helps to lengthen the shelf life. If you still want soy sauce, make sure you purchase tamari which is fermented soy. Don’t confuse liquid aminos with coconut aminos – liquid aminos (such as the one by Bragg) still contain soy which is unfermented. It is non-GMO soy but if you have a soy intolerance or prefer not to consume too much soy, coconut aminos are the better option.