Q. I have a friend who has been using “aquafaba” in baking? What is it, and is it a healthy choice?

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A. Nicola McKeown, PhD, associate professor at the Freidman School of Nutrition Science and Policy, answers: “Aquafaba is the name given to the viscous water in which legumes such as chickpeas have been soaked or cooked. For reasons that are still not fully understood, the brine from canned chickpeas can be whipped into merengue-like foams and can act as a thickener and emulsifier. It is growing in popularity with vegans, environmentally conscious cooks, and those with egg or dairy allergies as a replacement for egg whites and dairy in everything from merengues and ice cream to mayonnaise and macarons.

“Aquafaba may help expand food options for vegans and those with egg allergies, but incorporating it into sugar-laden macarons and mousses does not necessarily make these foods healthy choices. The potential for high sodium content and BPA leached from cans is a possible cause for caution. Additionally, one of the reasons we recommend rinsing and draining beans before use is to wash off the gas-producing oligosaccharides that migrate into the soaking liquid, so watch out for gastrointestinal aftereffects of aquafaba products.

“Legumes (beans, lentils, and peas) are high in fiber and a great source of plant protein. Keep in mind that aquafaba is not.”

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