Coconut aminos? Unsure of eating it.

Answered on August 19, 2014
Created March 11, 2013 at 7:52 PM

So I got some coconut aminos only to find out its made with aged coconut sap. Wouldn't that mean lots of sugar? Or does the aging eat away a that sugar. There is no sugar count on the nutrition facts but then again it's only a teaspoon serving. I'd like to use it but I am honestly unsure now that I've read that it's coconut sap that's in it. If anyone could shed some light on this that's be wonderful. I'm only concerned because I'm almost at my perfect six pack (I know I know, I'm not trying to be perfect it's just a goal) and I don't want to mess anything up to put it short.


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6 Answers



on March 11, 2013
at 11:28 PM

Remember, if it has the same GI as apple you are ingesting a lot LESS of it when you use it as a flavor condiment. But I find it too sweet for my taste--I want it to taste like soy sauce but it doesn't. I usually add a good amount of fish sauce along with it, to get that salty umame flavor I'm after.


on March 11, 2013
at 10:23 PM

It doesn't seem to mess with my bloods sugar so i'm assuming the sugar load is very low. I wouldn't worry about it, just don't over do it. Good luck on your six pack!



on March 11, 2013
at 10:18 PM

i love coconut aminos. it's pretty different than bragg's aminos tastewise, but it still works. it's definitely sweeter- more like teriyaki.



on March 11, 2013
at 09:16 PM

The site says that the unprocessed sap itself is low on the GI (35 is what they report, which puts it on par with an apple). Fermentation would naturally munch down on the sugar to almost nothing, depending on how long they ferment it.

According to this study, the final stage of coconut sap fermentation is the acetic acid fermentation (ie. vinegar). From what I've personally tasted (and not based on anything scientific), I believe the coconut aminos are in the early part of the acetic acid fermentation (because it doesn't taste quite as acidic as the coconut vinegar), but mostly out of the alcoholic fermentation stage. You could always litmus test it to compare between vinegar and the coconut aminos to see how acidic it is--I'm guessing the closer it is to vinegar, the less likely you are to have any sugar content.



on March 12, 2013
at 01:54 AM

getting info from wiki here...& assuming that coconut sap & coconut aminos are more or less the same thing...

Coconut sugar is made from coconut sap. So there will be sugar in coconut sap & i guess that it would have the same breakdown of sucrose/glucose/fructose as coconut sugar. Tho coconut sap is about 80% water.

Of course the actual amount of sugar will depend on the dose.

source: http://en.wikipedia.org/wiki/Coconut_sugar#Manufacture



on March 11, 2013
at 10:04 PM

If you're pushing on a 6 pack, you've got to be really tight on your diet. It probably won't affect you negatively with a teaspoon serving, but I wouldn't screw around with unknowns like that. Tree sap to me = sugar water with minerals.

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