Thanks, that is good to know! Jim --- In FairfieldLife@yahoogroups.com, "Alex Stanley" <[EMAIL PROTECTED]> wrote: > Yep. And, apparently, it's a similar deal with Bragg's Liquid Aminos, > except added heat may not be involved. Although the recipe is secret, > with enough knowledge, it wasn't too hard for some science geeks to > generally figure out. Hydrochloric acid in the stomach breaks > proteins down into their free amino acids; same with soybeans soaking > in a vat of hydrochloric acid. The Bragg's folks then skim off the > resulting amino acid broth. But, what about all that residual > hydrochloric acid, you say? Neutralize it with baking soda (sodium > bicarbonate), forming sodium chloride in the process. Oh, so *that's* > why the stuff is so salty with no salt added. > > Personally, I prefer wheat-free Tamari and traditionally cultured soy > foods, like tempeh, miso, natto, and sufu (absolutely wonderful > stuff: http://users.chariot.net.au/~dna/koji.html#Su-fu ) > > > --- In FairfieldLife@yahoogroups.com, "Alex Stanley" > > > > > Oh yeah, > > soybeans boiled in hydrochloric acid at high temperature in > > > a factory... surely, a diet in tune with all the Laws of Nature. > > > Thanks, but no thanks. Make mine with animal-based soy substitute, > > > please. > > > > > > Alex
To subscribe, send a message to: [EMAIL PROTECTED] Or go to: http://groups.yahoo.com/group/FairfieldLife/ and click 'Join This Group!' Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/FairfieldLife/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
