Guest guest Posted May 19, 2007 Report Share Posted May 19, 2007 It's all I can taste when I use it. I use either Celtic Sea Salt or Nama Shoyu an unpasturized soy sauce. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2007 Report Share Posted May 19, 2007 Me, too. Sharyn From: health [mailto:health ] On Behalf Of SV It's all I can taste when I use it. I use either Celtic Sea Salt or Nama Shoyu an unpasturized soy sauce. No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.5.467 / Virus Database: 269.7.4/811 - Release Date: 5/18/2007 3:50 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2007 Report Share Posted September 20, 2007 It's a proprietary process that they keep a pretty tight lid on. I've heard numerous internet rumors (among the raw crowd) that they chemically hydrolyze the soy protein using hydrochloric acid, but that is purely a rumor. Obviously you have to break the proteins down somehow. Braggs claims they add no salt to the liquid aminos, but they are far saltier than soybeans, so that is coming from somewhere. Some folks speculate that it comes from the neutralization of hydrochloric acid by sodium bicarbonate. After considering all the above, I switched to nama shoyu. If Braggs would confirm its product one way or the other I might consider going back to it. Nowhere do they state that it is a fermented product, so I have to assume it is not, otherwise I think that would be a big selling point. Bragg's >I was thinking that since soy sauce, tamari and Bragg's are all made > out of soybeans, is it possible to make something like Bragg's at > home? It seems much more nutritious than soy sauce. Does anyone > know how they make it? > > Thanks > GB > > > > > Quote Link to comment Share on other sites More sharing options...
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