Q: What are liquid aminos and what are they used for?

A: Liquid aminos are a liquid seasoning that people often use instead of soy sauce. They are made from soybeans and water, or from fermented coconut sap in the case of coconut aminos. They have a savory, slightly sweet taste and contain amino acids, which are the building blocks of protein.

In cooking, liquid aminos are easy to use and very versatile. They work well in stir-fries, marinades, salad dressings, and dishes made with rice, noodles or quinoa. Many people also drizzle them over roasted vegetables, add them to popcorn, or use them as a dipping sauce. Compared to soy sauce, liquid aminos are usually less salty and have a smoother flavor.

Liquid aminos are often chosen for dietary reasons. Most are gluten-free, and coconut aminos are also soy-free. This makes them popular with people who follow gluten-free or plant-based diets. While they are sometimes promoted as a health food, liquid aminos are mainly a flavor enhancer. They are low in calories but still contain sodium, so it’s best to use them in moderation.

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)

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