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?
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.
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.
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!
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)
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.
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.
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.
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.