View Full Version : Alternative to Bragg Liquid Aminos
10-25-2007, 03:06 PM
I have an allergy to soya and wondered if anyone had a replacement for Bragg Liquid Amos. I am hoping to do the 30 day challenge and it calls for it in quite a few recipes.
10-25-2007, 03:48 PM
I dont use soya products either & have made alot of the recipes & just leave out the Braggs or Nama...they arent really raw anyways. I use real herbs to add flavour to recipes instead.
10-26-2007, 02:48 PM
If they arent raw why are they so frequently used?
10-26-2007, 03:10 PM
A lot of things are used that are "questionable"...but it really depends on personal preference and what you are willing to "allow" in your diet - i.e. Frontier spices/seasonings, jarred nut butters, 'raw' cashews from the HFS (shell is heated to remove the nut but it's still debated as to whether or not this affects the actual nut), vanilla and other extracts, etc.
Nama Shoyu is raw as in unpasteurized plus it is a fermented food as is Bragg's Amino Acids but Bragg's is said to be pasteurized. Because they are fermented, they are considered "living" foods just as Kombucha tea is considered raw if it is unpasteurized and it's considered living although it uses cooked tea because it's fermented.
If one is allergic/intolerant to soy, then you may wish to use white (chickpea) miso paste (just mix some with water) which is another not "raw" BUT LIVING food due to fermentation and because it's made with chickpeas as opposed to soybeans, it may be safe for you (OP) to use.
You can also, in some recipes, simply replace shoyu/bragg's with sea salt. Some recipes only use the shoyu sauces to give a saltiness without using salt and in that case, you could use either sea salt or the white miso or other natural seasoning such as Herbamare. However, if the recipe is Asian-inspired and needs that "soy sauce flavoring" then you may want to use the white miso.
10-26-2007, 03:19 PM
I dont know why they are in so many recipes. I think maybe its to help people transition to raw cos initially most need strong flavourings.
There is alot of debate about what is truly raw. For example whether raw cocoa or agave can ever be truly raw & also sundried stuff like the dried fruits cos the sun sure does heat stuff up to mega high temperatures. Also most nuts if you buy them shelled will not really be raw anymore cos mega high heat/steam is used to get the shells off. And i have read alot about nori not ever really being raw. Sigh!
To get round the problem I try to buy my nuts in their shells & i dry my own fruit & herbs in my dehydrator. Fresh fruit & veggies are truly raw so im planning to concentrate on them more & just have gourmet raw recipes maybe once a week maximum. Also if your seeds & grains will sprout then you've got truly raw ones. HTH
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