FYI Braggs

[Guest guest]

Braggs is known to have MSG in it. If you look on the label it does not say

anywhere " no MSG " . The FDA made them remove it from the label years ago.

Plus, if you ask how the stuff is made, they will not tell you.

 

Here's what David Klein from " Living Nutrition " magazine has to say:

 

BRAGG LIQUID AMINOS: TOXIC AND UNHEALTHFUL

Compiled by David Klein

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 postdoctorate) 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 taught cell physiology, metabolic

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

California in the mid-1990s then moved on the New Zealand and has been

teaching at colleges there. 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 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. "

 

Shari

[Guest guest]

Some sites tout how wonderful Braggs amino acids are for candida sufferers,

because they are not fermented, but I have had ONLY bad physical reactions to

Braggs. So I use wheat-free tamari if I need something along those lines. Not

raw, but it doesn't make me sick!

 

Susan

 

 

[Guest guest]

I don't know, Shari...

If food has MSG in it, according to the FDA, the MSG must be listed.

The bottle of Braggs I have does not list it. Come to think of it, I

have never had any Braggs that listed MSG. I know, because I always

read labels, even when I buy food that I have used before, because

I want to be sure that nothing has changed.

Margaret

 

rawfood , " SV " <shavig wrote:

>

> Braggs is known to have MSG in it. If you look on the label it does

not say

> anywhere " no MSG " . The FDA made them remove it from the label years

ago.

> Plus, if you ask how the stuff is made, they will not tell you.

>

> Here's what David Klein from " Living Nutrition " magazine has to say:

>

> BRAGG LIQUID AMINOS: TOXIC AND UNHEALTHFUL

> Compiled by David Klein

> 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 postdoctorate) 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 taught cell physiology,

metabolic

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

Leandro,

> California in the mid-1990s then moved on the New Zealand and has been

> teaching at colleges there. 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 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. "

>

> Shari

>

[Guest guest]

Unless you know ALL the names that MSG is called, you won't know if you're

eating it or not! http://www.carbohydrateaddicts.com/msg.html

Q: How do I know if a food contains monosodium glutamate? Can I just

look at the list of ingredients?

A: There are many ways in which food packagers can include monosodium

glutamate (or free glutamates, as explained below) in foods without listing

the words " monosodium glutamate " in the ingredients.

 

You may be consuming monosodium glutamate (or free glutamates) in any

food that contains:

 

enzyme modified,

anything fermented,

anything protein fortified,

anything ultra pasteurized,

autolyzed yeast,

barley malt,

broth,

bouillon,

calcium caseinate,

carrageen,

flavoring,

natural flavoring,

gelatin,

hydrolyzed oat flour,

hydrhydrolyzed vegetable,

olyzed protein,

malt extract maltodextrin,natural flavors,

pectin,

plant protein extract,

potassium glutamate,

sodium caseinate,

soy protein,

soy sauce,

stock,

textured protein,

whey protein,

yeast extract,

yeast food.

 

 

Bragg's USED to say " NO MSG " on the label and the FDA made them remove it.

That was many years ago. I've been using Braggs since the early '70s. I

can't use it any longer because when I do that's all I can taste.

 

 

Shari

[Guest guest]

While most of the items in the list are very likely to contain MSG, I

am very chary of believing that about every single item.

I have visited the carbohydrateaddicts.com site (I am a carbohydrate

addict myself, and most of my clients are, as well), and seen the

list. What disturbs me about that site is that there is no way to

contact the owners to ask questions about their postings (at least, I

could find none)

I have used a soy protein shake (oh! heavens! It is probably not raw!

Quick! Shield your eyes!) off and on for many years. I do not believe

that the protein in it has MSG. Out of curiosity, I have contacted

that company, as well as the company which makes the whey protein that

I recommend to my non-vegetarian clients, to find out if, in fact,

there is MSG in their products. I will let you know what I find out,

if anything.

Meanwhile, I am not going to abandon soy protein.

On the other hand, I have always held that anything that is hard to

pronounce, like " hydrolized " , or has too many letters/is all letters

is probably too processed or too chemical for the likes of me.

Fortunately, if you are only eating vegetables and fruit, the

likelihood of any of these things sneaking into your system is slim.

Margaret

 

rawfood , " SV " <shavig wrote:

>

> Unless you know ALL the names that MSG is called, you won't know if

you're

> eating it or not! http://www.carbohydrateaddicts.com/msg.html

> Q: How do I know if a food contains monosodium glutamate? Can

I just

> look at the list of ingredients?

> A: There are many ways in which food packagers can include

monosodium

> glutamate (or free glutamates, as explained below) in foods without

listing

> the words " monosodium glutamate " in the ingredients.

>

> You may be consuming monosodium glutamate (or free glutamates)

in any

> food that contains:

>

> enzyme modified,

> anything fermented,

> anything protein fortified,

> anything ultra pasteurized,

> autolyzed yeast,

> barley malt,

> broth,

> bouillon,

> calcium caseinate,

> carrageen,

> flavoring,

> natural flavoring,

> gelatin,

> hydrolyzed oat flour,

> hydrhydrolyzed vegetable,

> olyzed protein,

> malt extract maltodextrin,natural flavors,

> pectin,

> plant protein extract,

> potassium glutamate,

> sodium caseinate,

> soy protein,

> soy sauce,

> stock,

> textured protein,

> whey protein,

> yeast extract,

> yeast food.

>

>

> Bragg's USED to say " NO MSG " on the label and the FDA made them

remove it.

> That was many years ago. I've been using Braggs since the early

'70s. I

> can't use it any longer because when I do that's all I can taste.

>

>

> Shari

>

[Guest guest]

This is from http://www.truthinlabeling.org/nomsg.html:

If you want to find out if there is processed free glutamic acid (MSG)

in a product, you must ask the manufacturer for information about

" free glutamic acid. " Don't ask about " MSG. " Manufacturers find it

convenient, when speaking to consumers, to tell them that there is no

" MSG " in their product, meaning that there is no ingredient called

" monosodium glutamate. " Even if a manufacturer tells you there is no

MSG in a product, there may be autolyzed yeast, hydrolyzed pea

protein, carrageenan, sodium caseinate, enzymes, and a whole slew of

other ingredients that contain or create processed free glutamic acid

(MSG) during manufacture.

 

MSG is pretty much odorless, tasteless, and doesn't change the

appearance of food so it's pretty hard to know if it's there just by

looking. I used to use Accent when I was cooking. I didn't know I was

killing my brain cells by exciting them to death. I was feeding it to

my family, too. Since I just eat fruits, veggies, nuts, and seeds, I'm

not likely to get any but what DOES occur naturally and that can be

assimilated by the body with no problems. Seems the rub comes with the

processed foods.

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> While most of the items in the list are very likely to contain MSG,

I

> am very chary of believing that about every single item.

> I have visited the carbohydrateaddicts.com site (I am a carbohydrate

> addict myself, and most of my clients are, as well), and seen the

> list. What disturbs me about that site is that there is no way to

> contact the owners to ask questions about their postings (at least,

I

> could find none)

> I have used a soy protein shake (oh! heavens! It is probably not

raw!

> Quick! Shield your eyes!) off and on for many years. I do not

believe

> that the protein in it has MSG. Out of curiosity, I have contacted

> that company, as well as the company which makes the whey protein

that

> I recommend to my non-vegetarian clients, to find out if, in fact,

> there is MSG in their products. I will let you know what I find

out,

> if anything.

> Meanwhile, I am not going to abandon soy protein.

> On the other hand, I have always held that anything that is hard to

> pronounce, like " hydrolized " , or has too many letters/is all letters

> is probably too processed or too chemical for the likes of me.

> Fortunately, if you are only eating vegetables and fruit, the

> likelihood of any of these things sneaking into your system is slim.

> Margaret

>

> rawfood , " SV " <shavig@> wrote:

> >

> > Unless you know ALL the names that MSG is called, you won't know

if

> you're

> > eating it or not! http://www.carbohydrateaddicts.com/msg.html

> > Q: How do I know if a food contains monosodium glutamate?

Can

> I just

> > look at the list of ingredients?

> > A: There are many ways in which food packagers can include

> monosodium

> > glutamate (or free glutamates, as explained below) in foods

without

> listing

> > the words " monosodium glutamate " in the ingredients.

> >

> > You may be consuming monosodium glutamate (or free

glutamates)

> in any

> > food that contains:

> >

> > enzyme modified,

> > anything fermented,

> > anything protein fortified,

> > anything ultra pasteurized,

> > autolyzed yeast,

> > barley malt,

> > broth,

> > bouillon,

> > calcium caseinate,

> > carrageen,

> > flavoring,

> > natural flavoring,

> > gelatin,

> > hydrolyzed oat flour,

> > hydrhydrolyzed vegetable,

> > olyzed protein,

> > malt extract maltodextrin,natural flavors,

> > pectin,

> > plant protein extract,

> > potassium glutamate,

> > sodium caseinate,

> > soy protein,

> > soy sauce,

> > stock,

> > textured protein,

> > whey protein,

> > yeast extract,

> > yeast food.

> >

> >

> > Bragg's USED to say " NO MSG " on the label and the FDA made them

> remove it.

> > That was many years ago. I've been using Braggs since the early

> '70s. I

> > can't use it any longer because when I do that's all I can taste.

> >

> >

> > Shari

> >

>

[Guest guest]

Thanks, Tommie. I like the way " your " website said it better than " mine " .

Now if we can find some information on alternative sugar. The manufacturers

do the same thing, calling it by a different name instead of aspertame or

Splenda or whatever poison of the week they are using or naming.

 

Shari

[Guest guest]

I found this: http://www.db.od.mah.se/car/data/substit.html

 

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " SV " <shavig wrote:

>

> Thanks, Tommie. I like the way " your " website said it better

than " mine " .

> Now if we can find some information on alternative sugar. The

manufacturers

> do the same thing, calling it by a different name instead of

aspertame or

> Splenda or whatever poison of the week they are using or naming.

>

> Shari

>