Guest guest Posted September 29, 2007 Report Share Posted September 29, 2007 I always wondered how Bragg's was made. I asked in another group Erin (from this group) recommended and they said it was made by using hydrochloric acid. I later came across this information. I think I will stick with soy sauce. http://www.welikeitraw.com/rawfood/2005/06/bragg_liquid_am.html GB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2007 Report Share Posted October 2, 2007 Our own bodies make hydrochloric acid, in our stomachs. Also, glutamic acid is naturally ocurring in certain foods, papaya comes to mind. Now if you have ever had papaya for breakfast you can't deny that it " FEELS " healthy! Not to endorse Bragg's, I do not even have any at home (I use a yeast based bouillon powder myself), just saying that because something involves an acid in the processing it does not mean it is bad for you (in reasonable quantities). Vinegar has a chemical name too, it is acetic acid, you can find it in the lab. Lemon has citric acid. The Ph of lemon juice is very low (very acidic) I think I measured it once and it is less than 2 (7 being neutral). I love lemons and will continue to eat them of course. , " Guru K " <greatyoga wrote: > > I always wondered how Bragg's was made. I asked in another group > Erin (from this group) recommended and they said it was made by using > hydrochloric acid. I later came across this information. I think I > will stick with soy sauce. > > http://www.welikeitraw.com/rawfood/2005/06/bragg_liquid_am.html > > GB > Quote Link to comment Share on other sites More sharing options...
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