Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 I don't know if one is better than the other but I much prefer Tamari! Kimi ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ http://potterkimi.journalspace.com/ www.Jremedies.com Therefore, my beloved brethren, be ye steadfast, unmovable, always abounding in the work of the Lord, forasmuch as ye know that your labor is not in vain in the Lord. 1 Corinthians 15:58/KJV --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 I just use Bragg's liquid aminos. Don't you think they're close enough in taste? Dani > I don't know if one is better than the other but I much prefer Tamari! > Kimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 I was using Braggs but Dr. informed it is soy based at a recent gathering. So I am ready for a change. On 1/3/07, Dani <benrhum@...> wrote: > > I just use Bragg's liquid aminos. Don't you think they're close > enough in taste? > > Dani > > > I don't know if one is better than the other but I much prefer > Tamari! > > Kimi > > > -- Kathy-jo Be at peace. my ebay auctions: http://stores.ebay.com/Uptown-rags my weight loss journey: http://www.freewebs.com/kaje62/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 Fermented soy products (Like the Braggs) are safe to eat as all the phytoestrogens and the goitrogenic phytochemicals that make soybean based foods dangerous to eat have been bioremediated by the fermentation process. Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 Will Braggs is non GMO but is unfermented. Is it still safe? Ingredients: Our Bragg Liquid Aminos are made from health-giving, NON-GMO soybeans and purified water. They are an excellent, healthy, gourmet replacement for Tamari and Soy Sauce. Not fermented or heated and Gluten-Free. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Will, I assumed Braggs was NOT fermented so stopped using it. Where did you find out it was long-term fermented and safe to use? I'd like some documentation as others have asked me about it. Thanks, Natural Health Unlimited*Golden Age Cultures 651-462-0960 -------------------------------------------------------------------------------- Re: shoyu or tamari Fermented soy products (Like the Braggs) are safe to eat as all the phytoestrogens and the goitrogenic phytochemicals that make soybean based foods dangerous to eat have been bioremediated by the fermentation process. Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Opps, I was wrong! I shouldn't have included BRAGG'S AA in the " fermented soy " products. It's deflinitely not fermented. On the other hand, I found quite a few independent studies contradicting the claims that there is much MSG in the product. There really couldn't be much because the SODIUM concentration is so low. One study showed that the amount of naturally-occuring MSG (it does exist in soy products) is <0.1% and was rated virtually undetectable. I believe this. Here's another review I found on a MACROBIOTIC website with some pretty good advice in it....the author was responding to a query about the heath aspects of Bragg's AA. QUOTE: What do you want to use the Bragg's Liquid Aminos http://www.bragg.com/products/ liquidaminos.html, for? Besides adding the flavor of the soy and the wheat in any dish that one is seasoning the sea salt also makes the food more digestible and adds a water soluable sodium to one's system that the body eliminates naturally. Also, tamari (wheat-free soy sauce) and shoyu (soy sauce with wheat) add fermenting agents and enzymes to food that make those foods more digestible, as does miso. C. Bragg appears to have some kind of association with the Seventh Day Adventists http://www.religioustolerance.org/sda.htm many of who practice a Natural Hygiene http://free.freespeech.org/nhn/history.html form of vegetarianism that avoids the use of fermented products in their foods and cooking. Macrobiotics, on the other hand, often uses fermented foods http:// www.moscowfood.coop/archive/macro_seasoning.html in seasoning foods, cooking, part of the meals, and in condiments. Often, when I would go to a Country Life restaurant to eat, I would find the food delicious, but I would often get heartburn and indigestion from eating the food because (except for the short period of time that the Boston Country Life http://www.countrylifeboston.home- page.org/ served macrobiotic meals on Monday nights six or seven years ago!) none of the foods were fermented or seasoned with fermented foods. I'm sure that Bragg's Liquid Aminos is quite tasty and supplies many amino acids, but the digestive distress is not worth the pleasure that I experience in eating foods prepared with it. END QUOTE So, I hope that helps and I'm sorry about the confusion, Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 Will so NON GMO does not make fermented Braggs better? Anyway I bought shoyu today. I use it mostly for salad dressing. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 It's been a godsend for my folks who are on a strict low-salt diet due to my Dad's health issues. Mom also uses it in meat marinades with lemon juice or vinegar, and I'm wondering if this is perhaps the reason they have no digestive issues using the Bragg's - the acid. They must consue a gallon a month! It was actually recommended to them by Dad's cardiologist. Natural Hygiene.... interesting practice that I only know about through some young friends who got into it when they were stationed in England. I understand it's quite a strong health movement there. These kids are vegetarian, eat mostly raw foods... and are Catholic, so I'm not certain there's a strict religious connection. They're healthy as can be, so the philosophy seems to work for them, but I don't think I'd like to live quite so " consumed " by food as they are. I mean, the bulk of their lives revolves around growing, preparing and eating raw foods. Dani ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > Opps, I was wrong! I shouldn't have included BRAGG'S AA in the " fermented soy " products. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2007 Report Share Posted January 4, 2007 On 1/4/07, Kathy-jo <kaje62@...> wrote: > > Will so NON GMO does not make fermented Braggs better? Anyway I bought > shoyu today. I use it mostly for salad dressing. Well...it's good that they are non-GMO, but that does nothing for their phytic acid issues. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2007 Report Share Posted January 5, 2007 Thank you, Will, for the great research. I still won't use Braggs Aminos because they're not fermented, but they don't sound quite as evil as before. A little probably wouldn't be harmful although digestive stress isn't something any of us would want. When I was macrobiotic many many moons ago, we were taught that the difference between shoyu and tamari traditionally is that shoyu is a table sauce product brewed directly from soybeans and wheat and that tamari is the liquid that comes from miso making and is poured off from the miso fermentation barrels. The definition has changed in today's commercial world where this is no longer done, but I'll bet the South River Miso company in Massachusetts (an artisanal miso producer) has plenty of the awesome real tamari for their own family use. If you have any real unpasteurized long-term fermented miso that you've stored for a long time, you may be able to pour off a little liquid when it is at room temperature to try it and experience the difference. Natural Health Unlimited*Golden Age Cultures -------------------------------------------------------------------------------- Re: shoyu or tamari Opps, I was wrong! I shouldn't have included BRAGG'S AA in the " fermented soy " products. It's deflinitely not fermented. On the other hand, I found quite a few independent studies contradicting the claims that there is much MSG in the product. There really couldn't be much because the SODIUM concentration is so low. One study showed that the amount of naturally-occuring MSG (it does exist in soy products) is <0.1% and was rated virtually undetectable. I believe this. Here's another review I found on a MACROBIOTIC website with some pretty good advice in it....the author was responding to a query about the heath aspects of Bragg's AA. QUOTE: What do you want to use the Bragg's Liquid Aminos http://www.bragg.com/products/ liquidaminos.html, for? Besides adding the flavor of the soy and the wheat in any dish that one is seasoning the sea salt also makes the food more digestible and adds a water soluable sodium to one's system that the body eliminates naturally. Also, tamari (wheat-free soy sauce) and shoyu (soy sauce with wheat) add fermenting agents and enzymes to food that make those foods more digestible, as does miso. C. Bragg appears to have some kind of association with the Seventh Day Adventists http://www.religioustolerance.org/sda.htm many of who practice a Natural Hygiene http://free.freespeech.org/nhn/history.html form of vegetarianism that avoids the use of fermented products in their foods and cooking. Macrobiotics, on the other hand, often uses fermented foods http:// www.moscowfood.coop/archive/macro_seasoning.html in seasoning foods, cooking, part of the meals, and in condiments. Often, when I would go to a Country Life restaurant to eat, I would find the food delicious, but I would often get heartburn and indigestion from eating the food because (except for the short period of time that the Boston Country Life http://www.countrylifeboston.home- page.org/ served macrobiotic meals on Monday nights six or seven years ago!) none of the foods were fermented or seasoned with fermented foods. I'm sure that Bragg's Liquid Aminos is quite tasty and supplies many amino acids, but the digestive distress is not worth the pleasure that I experience in eating foods prepared with it. END QUOTE So, I hope that helps and I'm sorry about the confusion, Will Winter Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 There is an UN-PASTEURIZED organic soy sauce that I have purchased at the Wedge in the past. It's made by a company called Ohsawa and is called Nama Shoyu (which means raw soy in japanese) It is delicious!!! I use it on/in eggs (over easy or soft boiled), stew, soup, etc. I HIGHLY recommend it. Since I live in Viroqua, WI now, I have to special order it through my co-op here. They don't carry it on their shelves, but they are part of the " buying club " of co-ops that the Wedge is also part of. (just read the sides of the paper co-op grocery bags to find out which co-ops are involved) Since I made the switch to this soy sauce, I never use anything else. Therese Laurdan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2007 Report Share Posted January 6, 2007 FYI...In the WAP 2007 Shopping Guide, they list Therese's Ohsawa Nama Shoyu as a " best " condiment along with South River miso and soy sauce. Eden, San-J and Westbrae naturally fermented soy sauce are listed as " good " . Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2007 Report Share Posted January 7, 2007 On Sunday January 7 2007 5:54 am, wrote: > There is an UN-PASTEURIZED organic soy sauce that I have > purchased at the Wedge in the past. It's made by a > company called Ohsawa and is called Nama Shoyu (which > means raw soy in japanese) It is delicious!!! I use it > on/in eggs (over easy or soft boiled), stew, soup, etc. I > HIGHLY recommend it. Therese, Thanks so much for this info. I have always wondered about the different sauces and knowing this helps alot. Thanks! Now I just need to cement " Ohsawa Nama Shoyu " in my mind for the next time I buy soy sauce. (I think writing this will help.) , the lady in purple, in Oster, MN Isaiah 26:3; No God, No peace. Know God, Know peace. Quote Link to comment Share on other sites More sharing options...
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