Danger of Bragg Liquid Aminos . 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: 2. HCl + Na. 2CO3 ===> 2. Na. Cl + CO2 + H2. O. 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. 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. Salt apparently forms in its processing, plus. Amino Acids And Reaching Your Weight Loss. 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 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. I want to enjoy salty flavors. Try adding sun. dried tomatoes to salads too.
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. 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? In our laboratory results analyses show that the Liquid Aminos contain no monosodium. 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? We suggest storing in a cupboard or the refrigerator. Weighloss: HIGHLY REQUESTED Review of Liquid Amino Diet. The Benefits of Braggs Liquid Aminos 50/90.It is the same reason ketchup or soy sauce, or jam. Eventually they will all go bad. You can check on the documentation self. A friend sent this is who a researcher. I don't have his permission. This fact was acknowledged by the FDA in the . It is for this reason that the FDA forced Live Products, manufacturer of Bragg Liquid Aminos, to remove the words . As the celery dries out it hardens and becomes thin like floss. The powder is very salty, with a slight celery flavor, making it a great addition to guacamole, salsa, raw soups, crackers, etc. I am asking because I used to work for Patricia and I know the truth about the liquid aminos. I am considering telling it all and need to know if there is anyone in the health food field that would like to know if I spill the beans. I replied to your email and suggested that I will let you know when I am ready to procede. I did buy a website called notbragg. I haven't done anything with it yet. I will get back to you, I promise. Ruth. From: konajack@webtv. K J). To: dave@livingnutrition. Dave - I've just gotten up to and finished reading Volume 9 of the back issues. I just saw the 'warning' you posted on Bragg's Aminos. I, too, was a victim of this crap. I used it liberally for at. I noticed was the smell of this substance coming out of my body whereupon I knew that whatever it was, it wasn't a substance the body was able to use contrary to what the bottle has printed on it. I broke that particular fast at 1. I knew I needed to go longer as the smell was still coming out. That's the good news. The bad news is that I now have noticeable varicose veins on the back of my left thigh, right back knee cap and in both calves theveins stick out also. I know it was the Braggs as my diet other than that was pretty clean and I observe all the other tenets of NH. That stuff hardened up my veins and arteries. I was playing volleyball 2 1/2 years ago and went up to hit the ball and felt something snap in the back of my left thigh. My tissues was so ossified, I snapped a tendon or some muscle tissue and crawled off the court. It took two weeks in bed and off my legs and another two weeks of walking like a cripple before I regained the ability to walk normally. Unfortunately the varicosed veins are still there. I don't think there's anything short of surgical removal that will disappear them. Have you heard of anyone disappearing them hygienically or otherwise non- surgically? Just thought I'd share my experience with Braggs in case that will help others you may choose to share same with. I think that the recipe is a trade secret and they will not divulge how it is made.. I don't think. they can deny the hydrocloric acid. I worked for Patricia Bragg at her headquarters in Goleta, California. I was aware of the process by which liquid aminos was made, but never witnessed. She is a self- proclaimed health crusader and I think she really wants to believe that it is made with pure distilled water only. She also doesn't want to loose her customers, or credibility with her health followers. She will not even listen to others who tell her that mislabeling a product is not honest, nor legal. It is what digests our food and supplies nutrition to our bodies. There is nothing unhealthy about hydrocloric acid. What is unhealthy is the addition of the base to nutralize the acid.. I believe it to be something on the. The liquid that rises to the surface in the procedure is skimmed off, nutralized and bottled, making it concentrated protien. I believe that the product is not unhealthy. It is salty tasting but tests at only 1. It tests with no msg detected at all except for a trace of glutamic acid (an amino. Why then does Bragg deny the addition of hydrocloric acid and the base to nutralize it? I am at a loss to explain that. Please get back to me with your thoughts. Ruth. From: Madelyn Hill. Subject: LABELING LAWS DON'T 'BRAG' ABOUT HIDING MSG IN. MSG is the sodium salt of the AMINO ACID glutamic acid and a form of glutamate. Read on and you will see how the labeling laws permit it to be hidden in everything from soap to vitamins to condiments to food. That's just within 3 hours of use. Becomes less safe depending on quantities ingested or applied and condition of one's health. The body uses glutamate as a nerve impulse transmitter with glutamate response tissues inothers parts of the body as well. Abnormal function of glutamate receptors have been linked to most every type of neurological disease including Alzheimers, Huntington's chorea. Do you know what glutamate is? NATURAL FLAVORS, protein fortified, soy protein. The most common hiding places are in ingredients called 'hydrolyzed proteins and, amino acids.
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