Coconut aminos are sold as a liquid condiment, a dark sweet-and-salty product that is often used as an alternative to tamari or soy sauce. With low salt and low glycemic contents, coconut aminos are also vegan, gluten free, soy free, and full of amino acids as the name suggests.
A favorite among those eating a paleo diet or dealing with a gluten sensitivity or celiac's disease, coconut aminos are actually a great product for anyone who wants to avoid the high salt content of soy sauce.
Coconut aminos, unlike coconut oil, are made by fermenting raw coconut-blossom nectar (sap) with mineral-rich sea salt. From those unopened flowers come a wide array of products, including alcohol, vinegar, syrup, sweeteners, and coconut aminos. Coconut sap needs no additives to ferment, as it naturally has all the right yeast, sugar, and bacteria. It ages from a milky white color to a dark brown, and then is mixed with sea salt for flavoring.
A natural whole food with B vitamins, vitamin C, and 17 amino acids (including all nine essential amino acids required for new muscle growth), coconut aminos have a lot to offer.