Dark, sweet-savory sauce made from fermented coconut sap with sea salt. Contains 17 amino acids, vitamins B and C in trace amounts, and 73-90% less sodium than conventional soy sauce (113mg vs. 920mg per tablespoon). Slightly sweeter and milder than soy sauce. Not as salty — works as a 1:1 replacement for soy sauce with a different flavor profile.
Available at Whole Foods, Sprouts, health food stores, and mainstream grocery stores in the natural foods section. Also on Amazon and online. More expensive than soy sauce but a small-volume condiment.
The primary clinical value is sodium reduction. Hypertension management requires dietary sodium <2300mg/day (and ideally <1500mg for those with existing HTN). For APEX community members following low-sodium protocols who also enjoy Asian-inspired cooking or use soy sauce in marinades, coconut aminos reduces the sodium contribution of condiment use significantly without eliminating the umami and depth that soy sauce provides. The soy-free nature addresses soy intolerance and concerns from those managing estrogenic compound intake (soy contains phytoestrogens). The fermentation provides trace probiotic benefit.
Use as a 1:1 substitute for soy sauce — in stir-fries, marinades, dipping sauces, fried rice, and Asian-inspired preparations. Slightly sweeter than soy sauce — reduce added sweeteners slightly. Also works in West African-inspired sauces where a subtle umami-sweet background is appropriate.
Free, no account needed to ask.