Braggs liquid aminos

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> rawfood , ky_wendylynn wrote:

> Ursula,

> Here is a link describing liquid aminos.

> http://www.bragg.com/products/liquidaminos.html

 

Hello Wendy and Ursula,

 

Braggs liquid amino's is not a raw or living food. This article

below is the one people usually talk about when they say Braggs is

unhealthy. I cut out the first section of the article on sea salt

because I don't think it is accurate. The full article is at

 

http://www.rawfoodsupport.com/read.php?f=1 & i=66009 & t=66000#reply_66009

 

I eat celtic sea salt, miso, and nama shoyu for extra salt. To

understand why I disagree with Dave Klein on celtic sea salt issue

read this article: http://www.curezone.com/foods/saltcure.asp

 

Why would you want to eat Braggs? If it is for the taste, Nama Shoyu

is a great substitute. If it is for the amino acids, Grainfields is a

great substitute. I eat grainfields every day, info at

http://www.d-w-m.com/agm.htm

http://www.agmfoods.com/Powders.html

http://www.grainfields.ca/brilliant-simplicity.shtml

http://www.grainfields.ca/what_is_grainfields.shtml

 

 

======================

 

BRAGG LIQUID AMINOS: THE SCAM REVEALED

by David Klein, 1997

http://www.livingnutrition.com

 

Below is information I received from an associate on the saltiness of

Bragg Liquid Aminos. Below is the text from her letter. Before I get

to it, I'll give some background information on her, so you'll know

where she is coming from.

 

Griselda Blazey has a B.S. in biology, a M.S. is biochemistry, and a

Ph.D. (actually a post-doctorate) in endocrinology. She also has a

degree from the now defunct College of Dietary Therapy in England.

She authored a book, " Food Matters " , and a workbook

called, " Nutritional Transformation " , and used to teach a course by

that name. She has been teaching cell physiology, metabolic

disorders, and nutrition at Life Chiropractic College West, in San

Leandro, California for the past four years. The first time I heard

her theory on the saltiness of Bragg Liquid Aminos was during a

lecture she gave at a San Francisco Living Foods Support Group

meeting a few years ago. Here is the text from her recent letter:

 

" The other topic you asked about in your letter was about how Bragg

Aminos are made. Once again, here's an armchair biologist's answer,

meaning that I don't know this for sure, but it's the only thing that

makes scientific sense. If I were given some vegetable protein and

were asked to make it into amino acids without spending a lot of

money on it, I would boil it up with some hydrochloric acid. This

would break it down to amino acids, but of course it would be too

acidic to be palatable. So I would then neutralize the acid with

baking soda, causing the reaction mixture to look like this:

 

2HCl + Na2CO3 ===> 2NaCl + CO2 + H2O

 

So the salt gets made by mistake as it were. Now someone (I forget

who) followed up on this and contacted the Bragg company to ask if

this was how they did it, and they denied it. However, they didn't

disclose how they do actually do it, so in the absence of correct

information, and with an extremely salty taste in their product, I

still consider the above process to play at least some part in their

procedure. "

 

That's it. We don't know for sure. All I know is that Griselda has an

impressive mind for original theoretical scientific thought, and I

sure felt awful after having a bit of Bragg a several years ago, just

like I did when after having some dulse flakes in raw food recipes -

I think that they heat the dulse to drive out the moisture so that it

is chopable, thus cooking it and making the " deadly " form of sodium

chloride.

 

Hope you find her theory interesting and worthy of second-thinking

the inclusion of the Bragg product in recipes.

 

* * *

 

From the http://www.living-foods.com Forum

RE: Bragg liquid aminos IS POISON

Author: Dave Klein, board moderator (209-239-210-172.oak.jps.net)

08-06-1999 14:34

 

It looks like we finally got some proof from the Bragg company that

the liquid aminos product is heat processed and made with

hydrochloric acid. Salt apparently forms in its processing, plus

glutamic acid which is the same poison which is in MSG. Many many raw

fooders have apparently been lied to and duped by the Bragg who have

until recently stated that the product is all raw and not processed

with heat or chemicals. And many many folks like myself become ill

very soon after ingesting the crap. Sea salt is less deadly than

Bragg Liquid Aminos, but then I prefer tomatoes to get minerals salts

in my diet when I want to enjoy salty flavors. Try adding sun

dried tomatoes to salads too.

 

* * *

 

From the http://www.living-foods.com Forum

" My point " by Michael

18/06/99 05:59:17

 

After reading the speculations about Bragg Liquid Aminos posted on

this forum and hearing horror stories from others (my sister talked

with a man who said he quit using it because it gave him nightmares)

I decided to just jump right out and ask the Bragg company themselves.

 

Decide for yourself if you feel like using it.

 

1. Is hydrochloric acid used at any time in the production of Bragg

Liquid Aminos? I have been told that it is used to separate the

aminos from the soybeans (like isolated soy protein) and gives it the

salty flavor.

 

Yes, our product is hydrolized in the process.

 

2. Are you aware of the dangerous effects of glutamic acid within the

human body? Do you plan on taking measures to remove glutamic acid

from Bragg Liquid Aminos?

 

The glutamic acid is naturally occurring and cannot be isolated to

remove it as an individual amino acid. In our laboratory results

analyses show that the Liquid Aminos contain no monosodium glutamate.

 

3. If BLA is neither heat processed nor fermented, could you please

explain why it does not turn rancid at room temperature as opposed to

requiring refrigeration?

 

Our liquid aminos does go rancid if kept out of the cupboard or out

of the refrigerator. We suggest storing in a cupboard or the

refrigerator. It is the same reason ketchup or soy sauce, or jam, or

peanut butter do not go bad if kept in the cupboard. Eventually they

will all go bad.

 

 

* * *

 

A group e-mail message:

November 2, 1998

 

Hi all:

 

A while back we were had chatted here and questioned whether above

has msg or not and Patricia Bragg said NO.

 

We'll here's some info. that says yes, and FDA had her remove her NO

MSG label. You can check on the documentation self. A friend sent

this is who a researcher. I don't have his permission to release his

name, but this should ans. the question on YES, above has MSG per FDA.

 

" MSG-sensitive people react to any glutamic acid that has been freed

from protein through a manufacturing process providing that they

ingest an amount that exceeds their individual tolerance for the

substance. Consequently, consumers refer to all processed free

glutamic acid as MSG. This fact was acknowledged by the FDA in

the " FDA Backgrounder " dated August 31, 1995.

 

Under Section 403 of the Federal Food, Drug, and Cosmetic Act it is

deceptive and misleading to say " No MSG " or " No MSG added " on a

processed food label that contains free glutamic acid. It is for this

reason that the FDA forced Live Products, manufacturer of Bragg

Liquid Aminos, to remove the words " No MSG " from the product's label. "

 

Hugs,

Carol, CO

 

***

 

Some " Salty " Advice by Art Baker

 

Forget the Bragg Liquid Aminos and try this: Dehydrate celery and

lemon. As the celery dries out it hardens and becomes thin like

floss. Place both in a coffee grinder and pulverize into powder. The

powder is very salty, with a slight celery flavor, making it a great

addition to guacamole, salsa, raw soups, crackers, etc.

 

=======================

 

THE TRUTH ABOUT VINEGAR, by Kenneth S. Jaffrey, Naturopath, from his

book " Natural Foods " , Published by Kenneth S. Jaffrey, 9 Mandalay

Avenue, Nelly Bay, Qld. 4819 Australia, 1985

 

Vinegar is a poison and even when dignified by the addition of the

words " Apple cider " it is still a poison. Vinegar is diluted acetic

acid. It is obtained by conversion of alcohol into an acid by the

bacterium Mycoderma Aceti. Vinegar may be made from any saccharine

solution and therefore any fruit may be used as a base. There are

many types of vinegar. The commonest in this country is Malt or Beer

Vinegar. Every country has its standard or traditional vinegar. Malt

vinegar is best known on Great Britain and Australia and surrounding

countries. Apple cider vinegar is the standard vinegar in the United

States of America. Some other types of vinegar are: Raspberry, Guava,

Pineapple, Raisin, Date, Brandy and Spirit Vinegar. Each vinegar has

a slightly distinctive flavour derived from tiny traces of

unfermented fruit which remain mixed with the acetic acid. In recent

years vinegar has achieved new popularity due to the publication of

several books by American doctors and others. As the writers are

Americans they naturally recommend the traditional Apple cider

vinegar.

 

The Vinegar Cure can be traced back to many years before the American

doctor who re-started the Vinegar craze was born. It is widely used

as a home remedy for both internal and external use for at least tow

hundred years. It fell into disuse and then was resurrected about

1820 by Mr. Frank Coutts, a Scottish vinegar manufacturer, who wrote

a book called The Acetic Acid Cure or the Spinal system of Treatment.

Mr. Coutts believed that vinegar would cure all ailments that mankind

was heir to. Vinegar was administered internally, massaged vigorously

into the spine and washed gently over the skin. But...the vinegar HAD

to be a special type sold by Mr. Coutts which had happened to be Malt

Vinegar.

 

About one hundred years later, in 1958, Dr. Jarvis wrote in his book

Folk Medicine in which he recommended (among other things) the

Vinegar Cure. This time the vinegar HAD to be Apple Cider Vinegar.

Malt or Wine Vinegar would not do. As an added attraction he combined

the Vinegar Cure with Honey. The vinegar craze grew and spread all

over the world.

 

Vinegar, no matter what its origin may be, is still acetic acid and

is most unsuitable for human consumption. The highly corrosive and

irritating acid hardens the liver, unduly stimulates and irritates

the digestive glands, interferes with the formation of red blood

corpuscles and, through its constant irritating effect upon the mucus

membranes, of the intestinal canal, is one of the chief causes of

ulceration, catarrh, and indirectly, cancer. IT is also a prime cause

of stomach ulceration.

 

Vinegar is useless as a cure for disease. It is harmful and should be

rigidly excluded from the diet. It acts like a counter-irritant but

does not have any beneficial effect. Like every other drug, it does

have the effect of altering the course of a disease by suppression,

but does not cure. Vinegar has caused many illnesses and even death.

Post-mortem examination reveals that vinegar produces scalded mouth

and a greyish-white condition of the stomach mucosa. Two deaths have

recently been reported in Australia.

 

If you still persist in consuming vinegar, either as a food or a

remedy, remember -- you have been warned.