Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 No fan? How does it dry anything with no fan? Debra --- dennis garrett <with_favas_bean wrote: > i just read about a foil lined cardboard box > with a lightbulb in it. talk about simple? > it appears to work just fine. > Dennis > > > > > ________ Find your next car at http://autos..ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 my guess would be that the bulb circulates the air that it heats. the thermostat is probably courtesy of punctures in the box. Dennis Debra <jube333 wrote: No fan? How does it dry anything with no fan? Debra --- dennis garrett <with_favas_bean wrote: > i just read about a foil lined cardboard box > with a lightbulb in it. talk about simple? > it appears to work just fine. > Dennis > > > > > ________ Find your next car at http://autos..ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Dennis could you tell us how to build it. I don't dehydrate but others do. Thanks Lane - The Wrong Hands rawfood Thursday, February 09, 2006 1:53 PM Re: [Raw Food] cheap dehydrator my guess would be that the bulb circulates the air that it heats. the thermostat is probably courtesy of punctures in the box. Dennis Debra <jube333 wrote: No fan? How does it dry anything with no fan? Debra --- dennis garrett <with_favas_bean wrote: > i just read about a foil lined cardboard box > with a lightbulb in it. talk about simple? > it appears to work just fine. > Dennis > > > > > ________ Find your next car at http://autos..ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 all i did was type in 'homemade food dehydtraor' and it is the third reference from the top. it's titled 'homemade food dehydrator' appropriately enough. it has color pictures for people like me that need visuals with their directions. it's just a box lined with foil, with a bulb in the bottom of the box. you'll see :-) www.alpharubicon.com/prepinfo/dehrdratorstryder.htm Dennis Lane Martin <lanie wrote: Dennis could you tell us how to build it. I don't dehydrate but others do. Thanks Lane - The Wrong Hands rawfood Thursday, February 09, 2006 1:53 PM Re: [Raw Food] cheap dehydrator my guess would be that the bulb circulates the air that it heats. the thermostat is probably courtesy of punctures in the box. Dennis Debra <jube333 wrote: No fan? How does it dry anything with no fan? Debra --- dennis garrett <with_favas_bean wrote: > i just read about a foil lined cardboard box > with a lightbulb in it. talk about simple? > it appears to work just fine. > Dennis > > > > > ________ Find your next car at http://autos..ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2006 Report Share Posted February 9, 2006 Thanks. Lane - The Wrong Hands rawfood Thursday, February 09, 2006 2:22 PM Re: [Raw Food] cheap dehydrator all i did was type in 'homemade food dehydtraor' and it is the third reference from the top. it's titled 'homemade food dehydrator' appropriately enough. it has color pictures for people like me that need visuals with their directions. it's just a box lined with foil, with a bulb in the bottom of the box. you'll see :-) www.alpharubicon.com/prepinfo/dehrdratorstryder.htm Dennis Lane Martin <lanie wrote: Dennis could you tell us how to build it. I don't dehydrate but others do. Thanks Lane - The Wrong Hands rawfood Thursday, February 09, 2006 1:53 PM Re: [Raw Food] cheap dehydrator my guess would be that the bulb circulates the air that it heats. the thermostat is probably courtesy of punctures in the box. Dennis Debra <jube333 wrote: No fan? How does it dry anything with no fan? Debra --- dennis garrett <with_favas_bean wrote: > i just read about a foil lined cardboard box > with a lightbulb in it. talk about simple? > it appears to work just fine. > Dennis > > > > > ________ Find your next car at http://autos..ca Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 yeah. I also have a question about dehydrator. After read many posts here (which contain great information), i did check out ebay... And, I was so shocked by the price on ebay compared with the " standard " prices from many raw food web sites (which are always around $100 or more) Please see the link below. The price for a dehydrator is only around $20 http://cgi.ebay.com/New-Food-Dehydrator-6-Drying-Trays_W0QQitemZ4438051867QQcate\ goryZ32883QQrdZ1QQcmdZViewItem#ebayphotohosting The price is great. But, my concern is about the quality... I love crackers. i want to buy a dehydrator to make flax cracker. Do you think this kind of $20 something dehydrator can make flax cracker and is worthwhile to invest? Thank you for you reply Ai --- dennis garrett <with_favas_bean wrote: > i just read about a foil lined cardboard box > with a lightbulb in it. talk about simple? > it appears to work just fine. > Dennis > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 I would like to expand on the comment " a cheap dehydrator is no good. " You need controls to make sure the temp does not go above 115. If it goes above 115 the food will no longer be live and you will have lost the end product for which you are dehydrating. Tammy On Feb 11, 2006, at 1:08 PM, rawfood wrote: > There are 12 messages in this issue. > > Topics in this digest: > > 1. Re: what is braggs > " Daniel Duke " <danielrduke > 2. Re: what's in braggs > The Wrong Hands <with_favas_bean > 3. Raw Food Job Openings at AWI > Tom Spontelli <outreach > 4. Wheatgrass for pregnant women? > " jamessomanto " <jamessomanto > 5. Online Buying > " Diana P. " <laurelai3 > 6. Re: Online Buying > " Diana P. " <laurelai3 > 7. Re: Wheatgrass for pregnant women? > Kimse Fard <kimse > 8. Re: cheap dehydrator > Allison Zhang <allison_zhang > 9. chocolate obsession > " Froggy " <seconaphim > 10. Re: free deer ebay > " Froggy " <seconaphim > 11. person need for network business > " cihanornek " <cihanornek > 12. deydrators > " lindylou50can " <linda > > > _____________________ > _ > _____________________ > _ > > Message: 1 > Fri, 10 Feb 2006 23:03:33 -0000 > " Daniel Duke " <danielrduke > Re: what is braggs > > This is a little information about Braggs. > > Sourced from: http://www.welikeitraw.com/rawfood/product_reviews/ > > Personally I don't care for the stuff. I elminated it from my diet > some time ago. One of the reasons is it caused me to crave it, since > it has MSG that is probably why I craved it. Bragg Liquid Aminos: History Repeats Itself > > Every so often the following group of articles enjoys a resurgence of > airtime in the raw-food community. Since we've noticed them on a few > email groups recetly, we thought it would make a good addition to our > daily digest: > > Bragg Liquid Aminos: Poison > 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. > 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 > 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 mineral 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 > > *** > > > _____________________ > _ > _____________________ > _ > > Message: 2 > Fri, 10 Feb 2006 15:44:35 -0800 (PST) > The Wrong Hands <with_favas_bean > Re: what's in braggs > > i read that the gov't made them take the words > 'contains no MSG' off the label of the aminos > since some MSG occurs naturally. > is there a down-side to their vinegar? > Dennis > > > Daniel Duke <danielrduke wrote: > This is a little information about Braggs. > > Sourced from: http://www.welikeitraw.com/rawfood/product_reviews/ > > Personally I don't care for the stuff. I elminated it from my diet > some time ago. One of the reasons is it caused me to crave it, since > it has MSG that is probably why I craved it. Bragg Liquid Aminos: History Repeats Itself > > Every so often the following group of articles enjoys a resurgence of > airtime in the raw-food community. Since we've noticed them on a few > email groups recetly, we thought it would make a good addition to our > daily digest: > > Bragg Liquid Aminos: Poison > 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. > 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 > 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 mineral 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 > > *** > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 isn't the magick number on enzyme demise 105 degrees. Dennis paddlerwoman wrote: I would like to expand on the comment " a cheap dehydrator is no good. " You need controls to make sure the temp does not go above 115. If it goes above 115 the food will no longer be live and you will have lost the end product for which you are dehydrating. Tammy On Feb 11, 2006, at 1:08 PM, rawfood wrote: > There are 12 messages in this issue. > > Topics in this digest: > > 1. Re: what is braggs > " Daniel Duke " <danielrduke > 2. Re: what's in braggs > The Wrong Hands <with_favas_bean > 3. Raw Food Job Openings at AWI > Tom Spontelli <outreach > 4. Wheatgrass for pregnant women? > " jamessomanto " <jamessomanto > 5. Online Buying > " Diana P. " <laurelai3 > 6. Re: Online Buying > " Diana P. " <laurelai3 > 7. Re: Wheatgrass for pregnant women? > Kimse Fard <kimse > 8. Re: cheap dehydrator > Allison Zhang <allison_zhang > 9. chocolate obsession > " Froggy " <seconaphim > 10. Re: free deer ebay > " Froggy " <seconaphim > 11. person need for network business > " cihanornek " <cihanornek > 12. deydrators > " lindylou50can " <linda > > > _____________________ > _ > _____________________ > _ > > Message: 1 > Fri, 10 Feb 2006 23:03:33 -0000 > " Daniel Duke " <danielrduke > Re: what is braggs > > This is a little information about Braggs. > > Sourced from: http://www.welikeitraw.com/rawfood/product_reviews/ > > Personally I don't care for the stuff. I elminated it from my diet > some time ago. One of the reasons is it caused me to crave it, since > it has MSG that is probably why I craved it. Bragg Liquid Aminos: History Repeats Itself > > Every so often the following group of articles enjoys a resurgence of > airtime in the raw-food community. Since we've noticed them on a few > email groups recetly, we thought it would make a good addition to our > daily digest: > > Bragg Liquid Aminos: Poison > 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. > 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 > 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 mineral 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 > > *** > > > _____________________ > _ > _____________________ > _ > > Message: 2 > Fri, 10 Feb 2006 15:44:35 -0800 (PST) > The Wrong Hands <with_favas_bean > Re: what's in braggs > > i read that the gov't made them take the words > 'contains no MSG' off the label of the aminos > since some MSG occurs naturally. > is there a down-side to their vinegar? > Dennis > > > Daniel Duke <danielrduke wrote: > This is a little information about Braggs. > > Sourced from: http://www.welikeitraw.com/rawfood/product_reviews/ > > Personally I don't care for the stuff. I elminated it from my diet > some time ago. One of the reasons is it caused me to crave it, since > it has MSG that is probably why I craved it. Bragg Liquid Aminos: History Repeats Itself > > Every so often the following group of articles enjoys a resurgence of > airtime in the raw-food community. Since we've noticed them on a few > email groups recetly, we thought it would make a good addition to our > daily digest: > > Bragg Liquid Aminos: Poison > 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. > 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 > 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 mineral 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 > > *** > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 Some raw foodists say it's 105, some say it's 118 degrees is the magic number, some put it in the middle at 110 degrees. Some people say you can dehyrdrate at 140 degrees for the first couple of hours and then turn it down to no ill effects. There's so much debate about this in the raw food community it can make you dizzy... Debra --- The Wrong Hands <with_favas_bean wrote: > isn't the magick number on enzyme demise 105 > degrees. > Dennis > > paddlerwoman wrote: > I would like to expand on the comment " a cheap > dehydrator is no good. " > You need controls to make sure the temp does not go > above 115. If it > goes above 115 the food will no longer be live and > you will have lost > the end product for which you are dehydrating. > > Tammy > On Feb 11, 2006, at 1:08 PM, rawfood > wrote: > > > There are 12 messages in this issue. > > > > Topics in this digest: > > > > 1. Re: what is braggs > > " Daniel Duke " > <danielrduke > > 2. Re: what's in braggs > > The Wrong Hands > <with_favas_bean > > 3. Raw Food Job Openings at AWI > > Tom Spontelli > <outreach > > 4. Wheatgrass for pregnant women? > > " jamessomanto " > <jamessomanto > > 5. Online Buying > > " Diana P. " <laurelai3 > > 6. Re: Online Buying > > " Diana P. " <laurelai3 > > 7. Re: Wheatgrass for pregnant women? > > Kimse Fard > <kimse > > 8. Re: cheap dehydrator > > Allison Zhang > <allison_zhang > > 9. chocolate obsession > > " Froggy " <seconaphim > > 10. Re: free deer ebay > > " Froggy " <seconaphim > > 11. person need for network business > > " cihanornek " > <cihanornek > > 12. deydrators > > " lindylou50can " > <linda > > > > > > > _____________________ > > > _ > > > _____________________ > > > _ > > > > Message: 1 > > Fri, 10 Feb 2006 23:03:33 -0000 > > " Daniel Duke " <danielrduke > > Re: what is braggs > > > > This is a little information about Braggs. > > > > Sourced from: > http://www.welikeitraw.com/rawfood/product_reviews/ > > > > Personally I don't care for the stuff. I elminated > it from my diet > > some time ago. One of the reasons is it caused me > to crave it, since > > it has MSG that is probably why I craved it. > > > > > > > > > > > > > > Bragg Liquid Aminos: History Repeats Itself > > > > Every so often the following group of articles > enjoys a resurgence of > > airtime in the raw-food community. Since we've > noticed them on a few > > email groups recetly, we thought it would make a > good addition to our > > daily digest: > > > > Bragg Liquid Aminos: Poison > > 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. > > 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 > > 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 mineral 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 > > > > *** > > > > > > > > > > > > > > > > > > > > > _____________________ > > > _ > > > _____________________ > > > _ > > > > Message: 2 > > Fri, 10 Feb 2006 15:44:35 -0800 (PST) > > The Wrong Hands > <with_favas_bean > > Re: what's in braggs > > > > i read that the gov't made them take the words > > 'contains no MSG' off the label of the aminos > > since some MSG occurs naturally. > > is there a down-side to their vinegar? > > Dennis > > > > > > Daniel Duke <danielrduke wrote: > > This is a little information about Braggs. > > > > Sourced from: > http://www.welikeitraw.com/rawfood/product_reviews/ > > > > Personally I don't care for the stuff. I elminated > it from my diet > > some time ago. One of the reasons is it caused me > to crave it, since > > it has MSG that is probably why I craved it. > > > > > > > > > > > > > > Bragg Liquid Aminos: History Repeats Itself > > > > Every so often the following group of articles > enjoys a resurgence of > > airtime in the raw-food community. Since we've > noticed them on a few > > email groups recetly, we thought it would make a > good addition to our > > daily digest: > > > > Bragg Liquid Aminos: Poison > > 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. > > 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 > > 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 mineral 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 > > > > *** > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 is it any wonder that i don't dehydrate, the ego leads to confusion for me. this confusion about degrees is one reason why i wouldn't bother with it. i'll never have to think too hard about how i should eat an apple. i don't want my life to be a questioning struggle. the more time i can save for other things besides eating, the better. rawfood , Debra <jube333 wrote: > > Some raw foodists say it's 105, some say it's 118 > degrees is the magic number, some put it in the middle > at 110 degrees. Some people say you can dehyrdrate at > 140 degrees for the first couple of hours and then > turn it down to no ill effects. There's so much > debate about this in the raw food community it can > make you dizzy... > > Debra Quote Link to comment Share on other sites More sharing options...
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