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.Īnd many many folks like myself become ill very soon after ingesting the crap. Salt apparently forms in its processing, plus glutamic acid which is the same poison which is in MSG. 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. Subject: RE: Bragg liquid aminos IS POISON Hope you find her theory interesting and worthy of second-thinking the inclusion of the Bragg product in recipes. 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. 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." 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. So the salt gets made by mistake as it were. ![]() So I would then neutralize the acid with baking soda, causing the reaction mixture to look like this: This would break it down to amino acids, but of course it would be too acidic to be palatable. 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. 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. "The other topic you asked about in your letter was about how Bragg Aminos are made. 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. She has been teaching cell physiology, metabolic disorders, and nutrition at Life Chiropractic College West, in San Leandro, California for the past four years. She authored a book, "Food Matters", and a workbook called, "Nutritional Transformation", and used to teach a course by that name. She also has a degree from the now defunct College of Dietary Therapy in England. (actually a post-doctorate) in endocrinology. Before I get to it, I'll give some background information on her, so you'll know where she is coming from. ![]() Since we've noticed them on a few email groups recetly, we thought it would make a good addition to our daily digest:īelow is information I received from an associate on the saltiness of Bragg Liquid Aminos. Every so often the following group of articles enjoys a resurgence of airtime in the raw-food community.
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