--- In [email protected], "jim_flanegin" <[EMAIL PROTECTED]> wrote: > Hi Alex, Is that how they do it? Yipes!
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 [email protected], "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/
