soaking raw nuts & seeds/Bragg's & shoyu

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There's an enzyme inhibitor on raw nuts and seeds that needs to be

removed by soaking, in general. There are some exceptions. And some nuts

that are sold as raw aren't. Here's the best info I've found on nuts:

http://www.chetday.com/nutprocessing.html

 

Below is info on Bragg's and shoyu from another forum.

 

Martha

 

BRAGG LIQUID AMINOS: THE SCAM REVEALED

by David Klein, 1997

http://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 post-doctorate) 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 has been

teaching cell physiology, metabolic disorders, and nutrition at Life

Chiropractic College West, in San Leandro, California for the past four

years. 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

recent 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. "

 

That's it. 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, just like I

did when after having some dulse flakes in raw food recipes - I think

that they heat the dulse to drive out the moisture so that it is

chopable, thus cooking it and making the " deadly " form of sodium

chloride.

 

Hope you find her theory interesting and worthy of second-thinking the

inclusion of the Bragg product in recipes.

 

* * *

 

>From the http://www.living-foods.com Forum

RE: Bragg liquid aminos IS POISON

Author: Dave Klein, board moderator (209-239-210-172.oak.jps.net)

08-06-1999 14:34

 

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.

Salt apparently forms in its processing, plus glutamic acid which is the

same poison which is in 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 not processed with heat or chemicals. 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

tomatoes to get minerals salts in my diet when I want to enjoy salty

flavors. Try adding sun

dried tomatoes to salads too.

 

* * *

 

>From the http://www.living-foods.com Forum

" My point " by Michael

18/06/99 05:59:17

 

After reading the speculations about Bragg Liquid Aminos posted on this

forum and hearing horror stories from others (my sister talked with a

man who said he quit using it because it gave him nightmares) I decided

to just jump right out and ask the Bragg company themselves.

 

Decide for yourself if you feel like using it.

 

1. 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.

 

Yes, our product is hydrolized in the process.

 

2. 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?

 

The glutamic acid is naturally occurring and cannot be isolated to

remove it as an individual amino acid. In our laboratory results

analyses show that the Liquid Aminos contain no monosodium glutamate.

 

3. 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?

 

Our liquid aminos does go rancid if kept out of the cupboard or out of

the refrigerator. We suggest storing in a cupboard or the refrigerator.

It is the same reason ketchup or soy sauce, or jam, or peanut butter do

not go bad if kept in the cupboard. Eventually they will all go bad.

 

 

* * *

 

A group e-mail message:

November 2, 1998

 

Hi all:

 

A while back we were had chatted here and questioned whether above has

msg or not and Patricia Bragg said NO.

 

We'll here's some info. that says yes, and FDA had her remove her NO MSG

label. You can check on the documentation self. A friend sent this is

who a researcher. I don't have his permission to release his name, but

this should ans. the question on YES, above has MSG per FDA.

 

" MSG-sensitive people react to any glutamic acid that has been freed

from protein through a manufacturing process providing that they ingest

an amount that exceeds their individual tolerance for the substance.

Consequently, consumers refer to all processed free glutamic acid as

MSG. This fact was acknowledged by the FDA in the " FDA Backgrounder "

dated August 31, 1995.

 

Under Section 403 of the Federal Food, Drug, and Cosmetic Act it is

deceptive and misleading to say " No MSG " or " No MSG added " on a

processed food label that contains free glutamic acid. It is for this

reason that the FDA forced Live Products, manufacturer of Bragg Liquid

Aminos, to remove the words " No MSG " from the product's label. "

 

Hugs,

Carol, CO

 

***

 

Some " Salty " Advice by Art Baker

 

Forget the Bragg Liquid Aminos and try this: Dehydrate celery and lemon.

As the celery dries out it hardens and becomes thin like floss. Place

both in a coffee grinder and pulverize into powder. The powder is very

salty, with a slight celery flavor, making it a great addition to

guacamole, salsa, raw soups, crackers, etc.

 

______________________

______________________

 

Message: 5

Sun, 16 Mar 2003 00:09:01 -0800

Rose Vasile <rosevasile

Fw: Nama Shoyu

 

Here is Graham's explanation from last year regarding why nama shoyu

isn't raw. Thought newcomers and rawbellingham people might be

interested.

 

Rose

-

" Graham W. Boyes " <graham

<allmembers

Wednesday, February 27, 2002 6:47 PM

RawVancouver: Nama Shoyu

 

 

 

>> Hi folks

>>

>> I have been in contact with the producers of Nama Shoyu, Goldmine

>> Natural Foods, who have advised me that Nama Shoyu, the soy sauce used

>

 

>> by many infamous raw foodists such as Juliano and touted as a raw soy

>> sauce is not a raw food product, rather, it is a LIVE product.

>>

>> What's the difference then!?

>>

>> Nama Shoyu is made with boiled wheat and boiled soybeans. Then the

>> boiled ingredients are fermented for four years. After the four

>> years, Nama Shoyu is not pasteurized and is bottled and sent to the

>> customer. Since it's fermented it's " live " , and since it's not

>> pasteurized, it is still live when you purchase it.

>>

>> However, the fact remains that it contains cooked ingredients.

>