4

votes

What exactly is Bragg's Liquid Aminos honestly?

Answered on February 03, 2016
Created April 25, 2012 at 7:24 AM

I have never tried this product before, but was just curious about something. I was just thinking if Liquid Aminos is just a marketing and more user-friendly way of saying soy sauce?

I mean, I would think it's the health conscious community(vegans mostly) that use Bragg's products(except the vinegar) so maybe Bragg's company was just clever and named it containing the word "aminos". Many vegans do mention protein being made of amino acids and them not needing it from animals and, how soy has all the essential amino acids in it.

I did a quick search for what Bragg's Liquid Aminos product was and somewhere on the internet it said that it was unfermented so it can't be soy sauce(I can't confirm this, Braggs website doesn't mention it), and they also don't add salt.

A person who commented on that post asked why it has such a dark colour, and then that inspired me to ask this question here. Have any of you used it? What exactly is it? How does it get that colour? Do they add any colouring to it?

A979fce574f16a6edaaef8f39c2dbceb

(0)

on April 21, 2015
at 02:15 PM

I lose patience with topic ignorance. BRAGG's does not call it's product , " SOY SAUCE." It was created by a bonafide food scientist, Natral Health icon , Paul Bragg. It contains no wheat, no salt, and is not fermented, making it a superior soy seasoning; safe for our largely yeast overgrowth population; low in Sodium. Salty taste without unbalanced earth salt added.

C6032b723b12cf0073ec6d22c5f4e7ae

on June 03, 2013
at 05:27 AM

Soy can only benefit from fermentation, I agree, but isn't most commercially available Tamari still pasteurized and processed? I doubt you get much benefit from live cultures by using it.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on January 31, 2013
at 12:32 AM

I agree the vinegar is great.

76211ec5301087de2588cfe3d6bccba9

(1173)

on October 24, 2012
at 05:25 AM

it's fizzy like something that's fermented, not spoiled...but if you don't like the taste that's cool :)

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on October 22, 2012
at 11:23 AM

Unlike the quandry of the chicken or the egg, gut dysfunction seems to be the cause of non-celiac gluten intolerance, making gluten intolerance a symptom rather than a disorder. Healthy guts handle gluten just fine. I know that upsets folks, for me to call their guts unhealthy or dysfunctional.

77877f762c40637911396daa19b53094

(78407)

on October 22, 2012
at 04:41 AM

Bullshit Celiac? Depressed, chronic stomach problems, 200lbs overweight eating lots of whole grains. 2 years without them and my gut is almost perfect, I'm not depressed and have lost 150lbs. Fake...huh...pass the muffin I guess.

7841848bd0c27c64353c583fb7971242

(7275)

on October 21, 2012
at 06:31 PM

As for "kinda celiac" being people who are sensitive to gluten after eating it their entire lives being "bullshit celiac": that's how celiac disease works. You can go 80 years eating gluten and being fine (or not noticing the damage) until BOOM, you can't tolerate it anymore (or, it causes damage in a way you notice). I recommend listening to Chris Kresser's podcast with Dr. Fasano to learn more. Dr. Fasano also has some studies about non-celiac gluten-sensitivity which are interesting.

7841848bd0c27c64353c583fb7971242

(7275)

on October 21, 2012
at 06:26 PM

I was diagnosed with celiac disease and I still have a reaction to wheat-containing soy sauce, albeit not as strongly as I do to other sources of wheat. I am sensitive to below 10 ppm, so celiacs who are able to tolerate up to 20 ppm may potentially be ok with regular soy sauce. However, I would be hesitant to play around with it unless I were getting regular checkups to ensure my IgA levels and intestinal vili were good.

81d29e31d0b9c783510f730e0bd6f935

(19)

on October 18, 2012
at 05:10 AM

As long as Soy is fermented and used in small amounts, I'm fine with it

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on September 08, 2012
at 09:33 PM

Yep, also takes out nearly all the gluten if made with wheat too. So much for gluten-free soy sauce being necessary!

194d8e8140425057fe06202e1e5822a7

(3979)

on September 08, 2012
at 05:16 PM

Apparently the fermentation process takes out a lot of the baddies in soy. Soy sauce has my stamp of approval.

3c86170af93926dc8b7a03a98ad12bc9

(110)

on July 27, 2012
at 12:32 AM

+1 for using Latin. :)

7e1433afbb06c318c4d90860d493c49d

(5959)

on July 26, 2012
at 11:14 PM

That info is all over the 'net. Do a Google search on 'bragg's liquid aminos hydrochloric acid' and you'll find lots of references to it.

D83e454e794d761ab524814c0ff8f838

(531)

on July 26, 2012
at 08:13 PM

Just wondering where you found that info? I used this stuff all the time when I was vegan. Since being paleo, I've noticed that it now tastes like burnt plastic to me.

96440612cf0fcf366bf5ad8f776fca84

(19072)

on May 27, 2012
at 12:32 PM

Hang on, you think that the salt is the problem? Not the excitotoxin MSG, the estrogenic compounds, and soy proteins? Really?

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 27, 2012
at 07:01 AM

How can that even taste good? lol

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 26, 2012
at 12:57 AM

@EP, whatever you end up liking. I do San-J organic gluten-free tamari because it's affordable and available in every grocery store in my parts.

81b5d7e4c96ed2a703c3a2ef07c7d294

(30)

on April 26, 2012
at 12:54 AM

What kind of soy sauce do you think is best?

Ba20b502cf02b5513ea8c4bb2740d8cb

(1669)

on April 26, 2012
at 12:04 AM

Soy sauce that is marketed and distributed smartly.

5e36f73c3f95eb4ea13a009f4936449f

(8280)

on April 25, 2012
at 03:51 PM

I've had Tamari and it doesn't really taste the same to me.

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 25, 2012
at 03:03 PM

Kinda celiac, as in the paleo folks who claim they're so sensitive to gluten after eating gobs of it their entire lives. Kinda celiac = bullshit celiac. :P

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on April 25, 2012
at 01:12 PM

Seriously celiac as opposed to ... Kinda celiac? No celiac should eat any wheat-based soy product in my (celiac) opinion :)

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 25, 2012
at 12:56 PM

Then you have an allergy of some sort and shouldn't consume it.

C56baa1b4f39839c018180bf63226f7d

(3499)

on April 25, 2012
at 12:27 PM

What about the people who freak out because soy sauce makes them itch like a mofo?

Af3e3615beba642bcafd0f21d64d74f7

on April 25, 2012
at 09:03 AM

most who use an aminos product, here, would use coconut aminos. Not Bragg's.

  • 7eba3d743671649c1e06cacce0ba4e77

    asked by

    (1423)
  • Views
    257.3K
  • Last Activity
    113D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

37 Answers

15
7e1433afbb06c318c4d90860d493c49d

(5959)

on April 25, 2012
at 03:28 PM

Bragg's Liquid Aminos is made by treating soybeans with hydrochloric acid to create free amino acids and then neutralizing the remaining acid with sodium bicarbonate, which creates sodium chloride, giving it its salty taste. Personally, I just stick with traditionally fermented wheat-free tamari.

5e36f73c3f95eb4ea13a009f4936449f

(8280)

on April 25, 2012
at 03:51 PM

I've had Tamari and it doesn't really taste the same to me.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on April 27, 2012
at 07:01 AM

How can that even taste good? lol

D83e454e794d761ab524814c0ff8f838

(531)

on July 26, 2012
at 08:13 PM

Just wondering where you found that info? I used this stuff all the time when I was vegan. Since being paleo, I've noticed that it now tastes like burnt plastic to me.

7e1433afbb06c318c4d90860d493c49d

(5959)

on July 26, 2012
at 11:14 PM

That info is all over the 'net. Do a Google search on 'bragg's liquid aminos hydrochloric acid' and you'll find lots of references to it.

7
7e8de3f05fb329e5cbea507c6a081520

on October 24, 2012
at 04:07 AM

I'm not one of the paleo folks but I came across this... I am, however, one of those crazy vegan folks and Bragg's has been a "hot item" for a number of years... several folks still use it. However, I tend to be a fermentation geek... do the research... Braggs and traditional soy sauce aren't really that good for you, they're knock offs... if you're trying to be anti-salt and low sodium, avoid all of it... but otherwise go for the Tamari. Tamari is an off-product of Miso... the brine from fermenting Miso really... it takes a long time to create (roughly a year per batch) and is chalked full of lacto-bacilli as well as other good bacteria that assist with healthy digestive function. Traditional soy products in asia were things like miso, tempeh, natto, and tamari... all fermented products... fermenting it enables soy products to be more easily digested, nutrients to be more easily absorbed, and over-all healthier. Tamari will always be your best bet in the soy sauce wars!

Personally I don't understand the attacks on fermented foods by so many companies as of late... there are few things better for your body than beautifully fermented foods. Microbiotics are your friends!

C6032b723b12cf0073ec6d22c5f4e7ae

on June 03, 2013
at 05:27 AM

Soy can only benefit from fermentation, I agree, but isn't most commercially available Tamari still pasteurized and processed? I doubt you get much benefit from live cultures by using it.

5
32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 25, 2012
at 11:40 AM

Meh, I'm not impressed with any of the soy sauce alternatives - Brags, Coconut Aminos, whatever... just stick to soy sauce. And even conventional soy sauce is essentially gluten-free even when produced with wheat. So unless you are seriously allergic or seriously celiac, there's little reason to avoid soy sauce.

Yeah, people freak out about the "evil" soy, but you're consuming a small amount of fermented soy, consider the dose and processing before fretting too much.

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 25, 2012
at 12:56 PM

Then you have an allergy of some sort and shouldn't consume it.

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 26, 2012
at 12:57 AM

@EP, whatever you end up liking. I do San-J organic gluten-free tamari because it's affordable and available in every grocery store in my parts.

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on April 25, 2012
at 03:03 PM

Kinda celiac, as in the paleo folks who claim they're so sensitive to gluten after eating gobs of it their entire lives. Kinda celiac = bullshit celiac. :P

65bf1ca7071028018c6d8305d0ddcd76

(3049)

on April 25, 2012
at 01:12 PM

Seriously celiac as opposed to ... Kinda celiac? No celiac should eat any wheat-based soy product in my (celiac) opinion :)

C56baa1b4f39839c018180bf63226f7d

(3499)

on April 25, 2012
at 12:27 PM

What about the people who freak out because soy sauce makes them itch like a mofo?

81b5d7e4c96ed2a703c3a2ef07c7d294

(30)

on April 26, 2012
at 12:54 AM

What kind of soy sauce do you think is best?

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on September 08, 2012
at 09:33 PM

Yep, also takes out nearly all the gluten if made with wheat too. So much for gluten-free soy sauce being necessary!

194d8e8140425057fe06202e1e5822a7

(3979)

on September 08, 2012
at 05:16 PM

Apparently the fermentation process takes out a lot of the baddies in soy. Soy sauce has my stamp of approval.

81d29e31d0b9c783510f730e0bd6f935

(19)

on October 18, 2012
at 05:10 AM

As long as Soy is fermented and used in small amounts, I'm fine with it

7841848bd0c27c64353c583fb7971242

(7275)

on October 21, 2012
at 06:26 PM

I was diagnosed with celiac disease and I still have a reaction to wheat-containing soy sauce, albeit not as strongly as I do to other sources of wheat. I am sensitive to below 10 ppm, so celiacs who are able to tolerate up to 20 ppm may potentially be ok with regular soy sauce. However, I would be hesitant to play around with it unless I were getting regular checkups to ensure my IgA levels and intestinal vili were good.

77877f762c40637911396daa19b53094

(78407)

on October 22, 2012
at 04:41 AM

Bullshit Celiac? Depressed, chronic stomach problems, 200lbs overweight eating lots of whole grains. 2 years without them and my gut is almost perfect, I'm not depressed and have lost 150lbs. Fake...huh...pass the muffin I guess.

32f5749fa6cf7adbeb0b0b031ba82b46

(41777)

on October 22, 2012
at 11:23 AM

Unlike the quandry of the chicken or the egg, gut dysfunction seems to be the cause of non-celiac gluten intolerance, making gluten intolerance a symptom rather than a disorder. Healthy guts handle gluten just fine. I know that upsets folks, for me to call their guts unhealthy or dysfunctional.

7841848bd0c27c64353c583fb7971242

(7275)

on October 21, 2012
at 06:31 PM

As for "kinda celiac" being people who are sensitive to gluten after eating it their entire lives being "bullshit celiac": that's how celiac disease works. You can go 80 years eating gluten and being fine (or not noticing the damage) until BOOM, you can't tolerate it anymore (or, it causes damage in a way you notice). I recommend listening to Chris Kresser's podcast with Dr. Fasano to learn more. Dr. Fasano also has some studies about non-celiac gluten-sensitivity which are interesting.

4
C7ab1c9b3368578a5e83d9ae2616d523

on January 30, 2013
at 04:50 AM

CLEARLY none of you are aware if the "colourful" history of "health expert" Paul Bragg :)

Let me summarize: I have no links to back this up (I'm sure you could google it) but back in about grade 8 when I went vegan, I was scouring a used book store for some veg cook books, and most of them were from that period in the 70s when everyone started going kooky about diets and health (macrobiotics, soy EVERYTHING, cod liver by the gallons, etc.) and there was a book by Paul Bragg that promised something along the lines of "perfect health" or whatever. Much to my horror, I discovered what Bragg's health philosophy was all about; see, today we have everyone arguing about "trans fats" and "HFCS" or GMOs as the guilty culprit behind so many western diseases, but Bragg believed, very passionately, that the enemy was: salt. Not sodium, but salt. He believed that all of man's perils were due to adding salt to our food. Sodium itself was fine, provided it came from a natural source = hence, Bragg's liquid aminos. "Natural" salt juice. That wasn't the horrible part, though. The book went on about drinking one's urine to test its quality or some bullshit while fasting. I have never been able to look at those seasoning bottles the same way again. The horror? I recently found a urine therapy book from the 70s on my boyfriend's hippie mom's book shelf shudder

TLDR Paul Bragg was a fucking crazy woo pusher who had zero scientific backing for his ridiculous claims, and he created his seasoning for his pee-drinking followers.

But hey, I love the ACV. Full of vinegar eels :) (I'm studying to be a microbiologist so I love that shit)

4
E4de9e1d7c571a6753ed0464d2445e7b

(40)

on May 26, 2012
at 11:25 PM

I think this stuff dates back to when vegetarians and especially vegans were getting a lot of flak about how, if they weren't eating meat, they must "not be getting enough protein."

People really used to think you couldn't get enough protein without eating animal products, since only animal protein includes all the amino acids your body needs. Vegetarian sources each contain some of the amino acids. For awhile people thought vegetarians/vegans needed to eat foods containing all the amino acids in any given meal; i.e., you had to combine foods in a meal very carefully to get them all, every meal.

Finally, nutrition scientists did some experiments that found that your body combines the amino acids from the various foods you eat over a period of hours or even a day, and make complete protein in your system. So, as long as you eat a good variety of vegetarian food, there's no protein problem. (Thank God people eventually do scientific experiments to find out if what they're theorizing is true.)

So, Braggs dates back to those early veggie days and probably was created to address concerns that vegetarians weren't getting all their amino acids at every meal. It's kind of a relic. You don't need it. If you like the taste, knock yourself out: yeah, what people say about how it's made is pretty scary but it's probably still better for you than most of peoples' guilty food pleasures, like Twinkies.

4
870fdea50f2a9f1cd2890c8e22549300

(2056)

on April 25, 2012
at 12:42 PM

I use it because I like the taste of it. But (1) I am about as far from a purist in matters of food as one can possibly get and (2) I have no known or suspected issues with soy.

De gustibus non est disputandum.

3c86170af93926dc8b7a03a98ad12bc9

(110)

on July 27, 2012
at 12:32 AM

+1 for using Latin. :)

3
Ed7403e397077dd1acdbf25c7f6e56ce

on January 27, 2013
at 06:46 PM

Let's not hate on Bragg too much... the ACV is amazing.

7eba3d743671649c1e06cacce0ba4e77

(1423)

on January 31, 2013
at 12:32 AM

I agree the vinegar is great.

3
A97b68379a576dfa764a4828304d2efb

(4176)

on April 25, 2012
at 02:46 PM

Pre-Paleo days (you know, when I was eating all that "health food") I used some Bragg's aminos on popcorn. My boyfriend and I were in the regular habit of making popcorn on the stove at that time, and I thought this would be an interesting and healthy way to add the salt. Words cannot describe the intestinal distress. My boyfriend, who was against it from the start, didn't understand why we didn't add butter and salt and save ourselves the melting guts. Now looking back on it, I realize that the butter would have been the healthiest part of that snack.

EDIT: Sorry, to answer your question: Bragg's Liquid Aminos is liquid evil. I've used actual soy sauce here and there since going paleo and have noticed no ill effects. I have not tried the coconut aminos.

3
5759bd89db5f73cabe0a6e8f8e6e1cb9

(1467)

on April 25, 2012
at 10:42 AM

Stay away from that stuff.. Made me so ill. Makes a lot of people ill.. Stick with coconut aminos.

2
271ce1ffb1713221b10607480c97af0a

on April 25, 2012
at 04:50 PM

If you want a soy without the gluten use gluten-free tamari. Virtually the same taste as soy, none of the gluten. Liquid aminos are expensive no matter the brand and frankly, taste nothing like soy sauce to me.

1
2945100c2c87d916c8ca945533700138

(-6)

on February 03, 2016
at 04:01 AM

The ingredients listed for Bragg's Liquid Aminos are : "Vegetable proteins from Soybeans and Purified Water". One word has been left out. It should in fact read: "Hydrolyzed vegetable proteins from Soybeans and Purified Water". 

This is essentially the same process used by ConAgra Canada in its VH Soy Sauce and by all other makers of hydrolyzed soy sauce.

From the Wikipedia article on Hydrolyzed vegetable protein: "...the proteins are cooked (hydrolysed) with a diluted (15–20%) hydrochloric acid, at a temperature between 90 and 120 °C for up to 8 hours. After cooling, the hydrolysate is neutralised with either sodium carbonate or sodium hydroxide to a pH of 5 to 6". 

Sodium chloride (salt) is a byproduct of this process. That is why Liquid Aminos is salty without listing salt as an ingredient.  There is no salt in the recipe, so it is not listed ... but it is produced by the process. 

Glutamic acid is also present. It reacts with sodium to produce sodium glutamate (MSG). That is why the FDA forced Bragg to remove the words MSG-free from their labeling.

Personally I stick to naturally brewed (i.e. fermented) soy sauce. Fermentation is, after all, a natural process.

1
0fd0dc4903d43c50ae638e3be3320294

on June 06, 2013
at 01:04 AM

As it is predigested by HCL acid the protein in Bragg's can be absorbed easier. If your digestion is compromised by a lack of stomach acid (hypochloridia, or cancer treatment etc) this is valuable, for the creation of valuable hormones. Not many products do this.

1
6162a4e7c1680f64c731e1f11f10064c

on May 27, 2013
at 08:25 PM

I just watched a National Geographic show on the Amazon. According to the show, at the moment, the #1 threat to the Amazon are the Soy corporations producing soy. The coporations force the locals to sell their land. They then clear the land to farm soy and then export it all over the globe. PLEASE before you consume soy products, be sure to find out where the soy comes from.

1
1c94cddc0775765cead77155aa32c902

on October 21, 2012
at 03:39 PM

and why all the worries about sodium. if your worried about it because of blood pressure , no study has proven that reduced sodium or salt intake will lower your BP more than a couple point. And salt is necessary to make stomach acid so you can properly digest your food

1
F5be4be097edc85690c12d67ee1a27c0

on July 26, 2012
at 08:14 PM

LONG LIVE SOY SAUCE! Any Japanese person would agree with me.

1
C56baa1b4f39839c018180bf63226f7d

on April 25, 2012
at 12:32 PM

I could see why it might be appealing to some. I notice from the page linked by hot lava that it is not a fermented food, and it has minimal salt. Purely conjecture here, but if you like soy sauce but have a problem with histamines (i.e. you suffer from Chinese Restaurant Syndrome), this may help.

Regardless, it's not something I would use.

1
61844af1187e745e09bb394cbd28cf23

(11058)

on April 25, 2012
at 11:33 AM

I was looking for coconut aminos and came across Bragg's. It was listed as a soy sauce alternative, yet the first ingredient was soybeans. No, thank you!

0
C71aa602f7f1ae20e8b67fdfa53696c5

on February 17, 2015
at 02:22 AM

 

Here are some figures that show that Bragg's has mis-represented their product.  Their list of ingredients on the label is incorrect.
 
Raw soybeans have 4 mg. of sodium per cup (186 grams).  Bragg's LA has 160 mg in 1/2 tsp. (2.5ml).  The 16 oz. bottle (473 mg) has 189 servings, so the bottle contains 189 x .160 g = 30.24 grams of sodium.  So unless the sodium is added during manufacturing, a bottle would have to be made using 30240/4 = 120960 cups or *.186 = 22,498 kg of soybeans.  Soybeans in early 2015 (non GMO) are selling at $10.94 a bushel (60# = 27.2 kg) - GMO beans are at $8.88 a bushel.  So 22,498 kg / 27.2 kg = 827 bushels.  This would mean that it would cost 827 x $10.94 = $9,000 in soybeans to make a bottle.  So the sodium has to come from somewhere else.  It has to be added during the processing of soybeans into the product.  Being that the label doesn't list any other ingredients besides water, it looks like false labeling to me.  

0
88ee272818e35c011aad675e7c92a259

on January 21, 2014
at 06:18 PM

you people are all haters and downright nuts! Braggs is amazing whether the ACV, liquid aminos, nutritional yeast, etc.! About causing intestinal distress....? Crazy! I've been using the aminos for 25 years and it has never once caused any issues whatsoever!

0
2315c40ff6d31552309c6ed44eaec912

on June 30, 2013
at 04:58 PM

In the mid 60's during the scarcity of MSG in the country (Indonesia) I tried to produce MSG by hydrolyzing gluten extracted from wheat-flour in hydrochloric acid. After neutralizing with sodium hydroxide and filtering the broth I expect MSG to crystallize out. It didn't happen but the black liquid tasted so good as good as the Nestle's Maggi seasoning. So by accident I stumbled upon a process to produce a good tasting seasoning. In my opinion the Bragg's liquid aminos is produced the same way except the raw protein source is not wheat gluten but soybean gluten.

0
41ef97f554982e3f2da13ce5174186bf

on June 30, 2013
at 09:13 AM

If you ate soy beans, and then threw up, added bicarb, you would have liquid aminos.

0
3bac5f4ac4fb09a69e676af6f31f111f

on June 09, 2013
at 12:20 PM

I just bought some Coconut Secret RAW Coconut Aminos, it soy free, 65% less sodium than soy sauce, organic, gluten free and non-GMO. It's ingredients are just coconut sap and sea salt.

I love Braggs flavor and believe its unintentional saturation of excitotoxins in regular Braggs soy liquid aminos. HOWEVER...I gave all soy and my beloved Braggs Liquid Aminos due to the content levels of excitotoxins. My brain is fuzzy enough. I do believe Braggs is an ethical company.

This Cconut Secret Aminos has a very light and pleasant flavor. I'm using it for my rice's, beans etc. Today I will be making my veggie patties from my mornings juicing pulp, with added sprouted lentals, nuts etc and I'm thinking this new ingredient plus my new fresh herbs should be freaking fabulous.

Oh, and to Braggs benefit, they have a wonderful organic herb and spice sprinkle blend that is totally delicious. Because their mix is course ground it adds a nice texture to raw food with a little pop of flavor as the spices are chewed. So don't over do it, or you'll over power your dish. In moderation its Ummm gawwwa good!

0
7c09a44d334ef8a8c7c2644b0b7e1383

on June 06, 2013
at 03:01 AM

I've read multiple places that Bragg's is super cheaply made, and it has glutamic acid and sodium, which bond in your system to create MSG. Yuck.

0
D5819ae7b9c6caa98dab56788edd03c8

on June 03, 2013
at 01:28 AM

I love this stuff. I have celiac disease and I have a corn allergy and this is the only thing that I feel really tastes like traditional soy sauce.

0
32eff5757e33cf63170a31279d2ac0a8

on May 26, 2013
at 02:13 PM

Patricia is his daughter. She was heavily involved in his enterprise and following in his footsteps.

0
D6b4378bdb61962d4fe6f277d0122cd0

on March 23, 2013
at 11:35 AM

So did Paul Bragg become Patricia Bragg in his later years?

0
D461fcc3ea52faf118e7f7741d8f0c11

on March 06, 2013
at 09:48 PM

I LOVE Bragg Liquid Aminos. Tofu clogs my kidneys, but no problem with this soy sauce! For decades I have used a LOT of it, meaning I add it to MANY foods. So I don't have a problem with soy, only with tofu.

Unlike Kikkomann's Teriyaki sauce, It is NON-GMO, un-fermented, & it contains no alcohol. I may start to order it by the gallon to save a few dollars.

(Re the numerous references above to "paleo":: I have type "O" blood-- the blood-type of indigenous peoples, who were hunters-gatherers. I'm ovo-lacto vegetarian but in winter I need more protein so I added [vegetarian] "Quorn Turk'y Roast", which I love. Also, Almond butter.)

0
089dd41b18fbb95ebb5347cded708d98

(5650)

on January 27, 2013
at 09:37 PM

i love the taste of soy liquid aminos and used it for years. when i started paleo, it was the hardest thing for me to give up. i used it during the first few months until i found coconut aminos. i didn't like them at first but i've since grown used to the taste. it's sweeter than soy aminos, but it has a good flavor.

0
Bd9cb850b37595c5b3504a863a0fc9ce

on January 27, 2013
at 05:08 PM

It was recommended to me by a nutritionist a few years back. (In a hospital!) I thought it was close to soy sauce. I didn't dislike it OR like it - rarely used it and I cook a great deal. Personally, I would stick with low sodium soy sauce instead.

0
76211ec5301087de2588cfe3d6bccba9

(1173)

on October 24, 2012
at 05:25 AM

I thought it was basically MSG

0
3bc294cb7745a5e99612ff886ca00101

(1186)

on October 21, 2012
at 03:52 PM

Wow, I always assumed Bragg's was somehow different and 'healthier' because of the marketing I guess. Never really thought about it. I was buying it for years, loved the taste-- and I used to put it on popcorn with olive oil. So yummy.

Interesting that this came up. I have not been using any tamari/soy sauce for a few months. Yesterday decided to buy some "Organic wheat free" kind... adding that to my coconut milk chicken curry made a world of difference. Oh soy sauce how I've missed you! :D

0
14398b88cd7ed2151bd1db0236544d93

on September 08, 2012
at 04:58 PM

God bless you! Yes, absolutely "Brigg's" is just a brand. They have smartely taken out the word "soy sauce" and substituted with "Amino Acids", which is really a great way to make marketing for a brand. THat will pop and stand out in a shelf. The ingredients are the same to soy sauce. The difference I have found is that "Brigg's" have 100 mg of carbohydrates...that's a lot!! In just 1/2 tsp. I definitively get the "low sodium" soy sauce which is cheaper and is the same thing! Sorry, "Brigg's"!!! Thanks!!

0
A7768b6c6be7f5d6acc76e5efa66464c

on July 26, 2012
at 11:57 PM

Lots of people seem to suggest coconut aminos. Personally, I found coconut aminos to be unbelievably vile and detestable. And it's fizzy, like something that's spoiled. Totally made me wretch. I stick with wheat-free tamari.

76211ec5301087de2588cfe3d6bccba9

(1173)

on October 24, 2012
at 05:25 AM

it's fizzy like something that's fermented, not spoiled...but if you don't like the taste that's cool :)

0
Ed61a4a966be8a50c8a72b0b5f5b5c78

on July 26, 2012
at 07:58 PM

There's 160 mg of sodium in 1/2 tsp braggs....which is more than Lite Soy Sauce

0
4b975f168965c76ebb8da1f32bb52d73

on May 28, 2012
at 06:25 PM

This is not that low in sodium compared to soy sauce. The serving size is much lower than that of soy sauce - 1/2 TEASPOON (110mg Sodium), which translates to 660mg Sodium per Tablespoon. San-J wheat-free Tamari is 940-980mg per Tablespoon, or 700-710mg sodium per Tablespoon for the reduced-sodium version. Standard Kikkoman soy sauce is 920mg per Tablespoon. So it's a little lower but not that much less than reduced-sodium tamari.

The coconut aminos I found are about half the sodium of the Bragg's aminos. So that sounds like the way to go if you're looking to reduce sodium, not to mention avoiding soy.

0
Medium avatar

on April 25, 2012
at 01:04 PM

It's good stuff; not the massive amount of salt you find in soy sauce.

30f51d1f6b54e7af8def5fd5ad9d0751

on August 11, 2015
at 09:53 PM

I know you posted this like 3 years ago but I figured I'd post info on this so it's out there.

Tamari (and Kikkoman soy sauce)
-------
1 tbsp
980mg sodium
2g protein

Bragg's Liquid Aminos
----------
1 tbsp
960mg sodium
1860mg protein

These amounts were converted by me to be apples to apples comparison with the same serving size.

C71aa602f7f1ae20e8b67fdfa53696c5

(0)

on February 17, 2015
at 02:18 AM

It is VERY HIGH IN SODIUM!!!  Bragg's does the same thing that "diet" food producers do.  They reduce the serving size to fool those who do not read far enough into the label.  Bragg's has the same sodium as Lite Soy Sauce.

 

96440612cf0fcf366bf5ad8f776fca84

(19072)

on May 27, 2012
at 12:32 PM

Hang on, you think that the salt is the problem? Not the excitotoxin MSG, the estrogenic compounds, and soy proteins? Really?

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!