Braggs substitute?

[BerryGirl]

I received Alissa's book and DVDs yesterday. I noticed a lot of her recipes call for Braggs, but I know that it's not considered raw. So what can be used as a substitute? Thanks!

[RawTruth]

Alissa no longer uses Bragg's. Substitute with Nama Shoyu (unpasteurized so live).

The problem with Bragg's is that it forms MSG during the manufacturing process. There are MANY posts here and elsewhere online about this. Don't worry about it -- just get some Nama Shoyu.

If you can't find any near you, go to Alissa's store and buy some.

You're gonna love that book!

[rawpriestess]

you can use celtic sea salt, as a substitute, it will add the salty flavor, however there is also an underlying smoky flavor to braggs, as it tastes like soy sauce, you can buy raw soy called, nama shoyu, or you can simply sub it with another salt, like Celtic sea Salt, Himalyan salt, Redmond salt, etc.

[RawFoodieMom]

I haven't liked what I've researched about SOY products lately. So I think I'm going to go for the Celtic Sea Salt. For recipes that count on that particular flavour of Nama Shoyu/Braggs, is there something else you can add in addition to the salt to get that spicy/smoky flavour?

[rawfigure]

I use un pasterized Miso..and pink himalyan salt, spices.

[RawFoodieMom]

I use un pasterized Miso..and pink himalyan salt, spices.

Miso is made from soy, isn't it? Does himalyan salt have a different taste then celtic salt? Is there a difference? I've never tried himalyan...

Debra

[Shivananda]

Miso is made from soy, isn't it? Yes, but it only takes a little miso to go a long way, and besides you can always use chickpea or barley miso if you can't abide soy. But it is interesting to note that traditional soy miso is the best known food for combatting the effects of radiation and fluorescent light damge.


Does himalyan salt have a different taste then celtic salt? Is there a difference? I've never tried himalyan... Yes, it is different, because it comes from an ancient sea, long ago dried up. It's pink and it's dry and it has a slightly sulfur taste to my palate, but many think it has special healing qualities. Celtic sea salt is moist and grey, and has a taste of the sea, and is sun dried and handraked without washing. Other good sun harvested sea salts include French Atlantic Sea Salts, Fleur de Sels, Mexican Si Salt and others which are washed and sun dried to give a more neutrak tase and white color. All sea salts differ from conventional table salts because they are about 85% salt and 15% trace minerals, which are good for your health. Mortons is just 99.99% salt.

[rawpriestess]

table salt is also bleached to make it white, it is normally purple, because of all the chemical processing it goes through to remove it's elements, and minerals

[rawpriestess]

RawFoodieMom,

I make a braggs sub by marinating portobello mushrooms in celtic sea salt, which draws out the water in the mushrooms, then I blend the salt and mushrooms mixture in a blender, it really tastes heavy like a soy sauce, lasts forever basically because of so much salt, I really like it as a braggs substitute, as I don't do soy either, I do use chickpea miso in a couple of recipes, it's quite nice, but alas, not raw,it is living however.

[RawFoodieMom]

Yes, but it only takes a little miso to go a long way, and besides you can always use chickpea or barley miso if you can't abide soy. But it is interesting to note that traditional soy miso is the best known food for combatting the effects of radiation and fluorescent light damge.

That's interesting about the soy miso. I didn't know this, and I didn't know there was chickpea and barley varieties of miso either, I've always assumed it was all soy for some reason. This is great info. :)


Yes, it is different, because it comes from an ancient sea, long ago dried up. It's pink and it's dry and it has a slightly sulfur taste to my palate, but many think it has special healing qualities. Celtic sea salt is moist and grey, and has a taste of the sea, and is sun dried and handraked without washing. Other good sun harvested sea salts include French Atlantic Sea Salts, Fleur de Sels, Mexican Si Salt and others which are washed and sun dried to give a more neutrak tase and white color. All sea salts differ from conventional table salts because they are about 85% salt and 15% trace minerals, which are good for your health. Mortons is just 99.99% salt.

You're a great wealth of information and a wonderful asset here, thanks so much for explaining all this. :)

Debra

[RawFoodieMom]

table salt is also bleached to make it white, it is normally purple, because of all the chemical processing it goes through to remove it's elements, and minerals

I was never much for table salt even on SAD, luckily. Bought a box for recipes when my hubby and I first married, and I think the same box is still in the cupboard, actually, LOL.

I wonder why they do this?? What would possess the food manufacturers to decide they need to remove the elements and minerals in salt with chemicals? :confused:

Debra

[RawFoodieMom]

RawFoodieMom,

I make a braggs sub by marinating portobello mushrooms in celtic sea salt, which draws out the water in the mushrooms, then I blend the salt and mushrooms mixture in a blender, it really tastes heavy like a soy sauce, lasts forever basically because of so much salt, I really like it as a braggs substitute, as I don't do soy either, I do use chickpea miso in a couple of recipes, it's quite nice, but alas, not raw,it is living however.

Your braggs sub sounds great, thanks for sharing your preparation for it. Are you putting the mushrooms in the blender or just the mushroom marinade water? I have to try this. :)

Debra

[rawpriestess]

Aha, RawFoodieMom, welcome to the world of business,


because they can then in turn SELL the minerals and nutrients to the vitamin companies, or the orange juice companies, you know the ones who have


"vitamin enriched" on their packages.

anyway, I've never been a salt person either, but I know people who salt and salt and salt their entire plate of food, then salt each bite, I mean YUCK!

I also know people who used to eat those pretzels covered in huge pieces of salt, the kind that most people use on their driveway in a snow storm?

YIKES!!!

Now, I DO add cayenne to most things, and I do love cinnamon, but hey, not on every bite!

[CorporalChicken]

In Scandinavia they sell so many salty sweets. Liquorice covered in salt and breakfast buns coated in the stuff!

One newsagent had an entire magazine-display sized area of shop just for salted sweets. I tried one or two... and wished I hadn't :) Yuck!!!!!!!!!

[rawpriestess]

RawFoodieMom,
I put the marinade and the mushroom in, makes it thick. but It's up to you, it has a deep kind of smokey flavor, not exactly like braggs, but more than just salt, sometimes I add a touch or galic and onion too.