Liquid Aminos History
Liquid aminos is the name of a condiment made with soybeans. Its appearance is similar to that of soy sauce. The liquid aminos product is made by Bragg Live Food Products, which was founded by Paul Bragg in 1912. The story about Paul Bragg is that as a teenager, he developed his own food and exercise program to rebuild his body after having suffered effects from tuberculosis. Bragg opened the first health food stores in America as well as the nation’s first health food restaurants.
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Bragg believed that table salt (sodium chloride) was bad for health and marketed his liquid aminos condiment as an alternative. Liquid aminos contains no added salt but the process of making it does create sodium chloride. So the condiment does contain some salt.
The liquid aminos condiment is popular among some vegans and vegetarians who use it to supplement their dietary protein since it contains protein from the soybeans but no animal products.
Liquid Aminos Flavor Profile
The liquid aminos condiment has much in common with soy sauce including sharing many elements of its taste. Liquid aminos have a subtler version of the umami note that is often associated with soy sauce. Whereas soy sauce tends to be intensely salty and savory, the liquid amino condiment is milder. Unlike soy sauce, liquid aminos also tend to be somewhat sweet.
Marketed as a health food, the main reasons to consume liquid aminos are the product’s supposed health benefits. Liquid aminos seasoning liquid is not a good source of any major nutrients except for protein.
- Protein: Proteins are made up of amino acids, which are what liquid aminos claim to provide. The amino acids that make up its protein content include alanine, arginine and glutamic acid. You can get a small amount of your daily protein from a serving of liquid aminos.
With liquid aminos in your diet, you can find relief from or prevent health problems like:
- Gluten Disorders: Because it is gluten-free, liquid aminos seasoning offers a great option for people who want the soy-sauce flavor but without the gluten that soy sauce can contain. People who suffer from celiac disease and other similar problems are unable to consume gluten can get an umami flavor with liquid aminos.
- Obesity: Liquid aminos are a low-calorie condiment, allowing you to add flavor to dishes without significantly increasing their caloric load. There is also some evidence that the presence of glutamic acid may help liquid aminos to lessen the severity of hunger pangs.
While the belief that salt in any amount is bad for health is not correct, there seems to be no question that excessive salt consumption is a health liability. The liquid aminos seasoning liquid does contain salt, which means that it can cause high blood pressure and a range of associated health problems including increased risk of heart attack, stroke and vision problems.
Liquid aminos are most often described as a substitute for soy sauce. In other words, you can use them in the same ways. It makes an excellent salt substitute and table condiment that you can sprinkle directly onto cooked food. It is also a great addition to salad dressings. Use liquid aminos in place of soy sauce in fried rice or as a marinade for meat.