• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Food
  • Recipes
  • About Us
  • Contact Us

Cast Iron and Wine logo

April 9, 2013 Food

What Are Liquid Aminos?

Since I have already mentioned liquid aminos in several of my posts (Chicken and Vegetable Bake, Gluten Free Mushroom Gravy, Cast Iron Jambalaya), it seems like a good idea to explain liquid aminos to any readers who might not have heard of this product yet.

Basically, “liquid aminos” are watered down soy sauce without wheat (for some reason, lots of soy sauces have wheat in them.)  From my experience, it is a decent gluten free substitute for soy sauce or Worcestershire sauce, as far as savory flavor is concerned.  Liquid aminos don’t have the texture or thickness of Worcestershire, but they do have a slightly salty, slightly fermented taste.   The aminos kick up the flavor of many foods.

In researching this post, however, I discovered that there is a lot of controversy about Bragg’s Liquid Aminos, the brand I typically use.   Some people seem to think it is super-healthy and can add protein and nutrients to the diet; others maintain liquid aminos are loaded with MSG and cause all sorts of  problems for sensitive people.  I haven’t had any issues myself, and I use it frequently, as a seasoning and in salad dressing.  I had no expectations about the alleged health benefits when I started using liquid aminos, though.  At any rate, here are some of the varying opinions:

  • FitSugar: What’s the Deal with Liquid Amino Acids?
  • PaleoHacks: What Exactly us Braggs’ Liquid Aminos Honestly?
  • Betty Ming Liu: Must-Have Healthy Kitchen Ingredient: Bragg Liquid Aminos

Categories: Food Tags: Bragg's Liquid Aminos, liquid aminos

About T

Greetings! I am one of the West Coast representatives of Cast Iron and Wine, originally from PA, but residing in beautiful Southern California for more than a decade. I am a life-long adventurous eater and cooking enthusiast, and I am fortunate to be located close to a number of farmers' markets, specialty markets, and ethnic grocery stores, where I can almost always find something new (to me!) to try. Cooking and creating in the kitchen make me ridiculously happy, and while my creations might not always be a raging success, I always have fun!

Previous Post: « Gluten Free Mushroom Gravy
Next Post: Shiitake Just Got Real (aka Green Bean and Mushroom Stir Fry) »

Reader Interactions

Comments

  1. M says

    June 13, 2013 at 7:00 pm

    I just picked up a bottle of this and will be trying it out in my many stir fry dishes, less sodium is always a good thing.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest

Most Read

  • Simple Roasted Chicken in the Dutch Oven
  • Who Cut the Cheese? We Did!!! : Cheesemaking Adventures
  • Homemade Coconut Cream Eggs
  • Cast Iron Pagash
  • Cedar Plank Grilled Scallops
  • Vegan Cheese-Making Part 7: Camembert
  • Homemade Mozzarella Grilled Cheese and Bacon Sandwiches
  • Hot Apple Cider with Spiced Rum (The Fall Yum!)
  • Vegan Cheese-Making Part 1: The Mysterious Rejuvelac
  • Gluten Free Arancini, aka Cheesy Rice Balls Of Deliciousness
myTaste.com

Copyright © 2023 Cast Iron and Wine on the Cookd Pro Theme