Bragg's Liquid Amino's...

[ViolinCyndee]

.....are not raw? :confused:

The raw cookbooks I got has them as an ingredient in their recipes.. If it's not raw, what should be used to substitiute?

[Eva]

Sea salt is what I use.

[JennaBoBenna]

or soy sauce would work

[RawKnitster]

I like to use Ohsawa Organic Nama Shoyu. Nama means raw. It's unpasteurized soy sauce. Very salty, intense flavor. Use sparingly.

[lytlsprout]

regular soy sauce is not raw either. in fact most of it it's made with soy but wheat.

[Marin Mom]

I was told Alissa no longer uses it. Neither does Cafe Gratitude. I use Nama Shoyu. Braggs supposedly has an MSG derivitive in it?

[ViolinCyndee]

I am reading Alissa's book now..Bragg's is listed as an ingredient we can use. Hmmmmmmmmm I am really new to raw--still have yet to get started since I am doing a detox cleanse. I will look for Namu Shoyu. Hopefully it will be at Whole Foods.

[shashibala]

I used Braggs quite a bit when I first went raw. It was a great transition product since it imparts so much flavor. Now I don't feel great when I eat it, so i only use it every once in a while.

[VibinOnLife!]

This might shed some light on the subject:

http://www.welikeitraw.com/rawfood/2005/06/bragg_liquid_am.html

[kaybee]

nama shoyu is a good substitute, and it is unpasteurized. but keep in mind its NOT actually raw. the soybeans have to be cooked before the soy sauce is fermented. its not pasteurized after fermentation, so it still has the good cultures in it. but the soy has been cooked before fermentation. some people use sea salt, ive heard of others using soaked mushrooms. best thing is to figure out what your requirements for "raw" are. personally, i use a bit of nama shoyu if available, or tamari if nama is not available. i think even soy sauce has some sort of natural msg in it though.... also keep in mind Nama shoyu is not suitable for people who cant tolerate wheat as it has wheat in it, in which case, substitute the (not raw) tamari....

[ViolinCyndee]

Thanks for your replies, everyone.. Since I didn't actually commit to 100% raw (YET), I think I will use Bragg's and/or Shoyu--at least for a while.

I am def going to stay raw most of the time though! :D

[Zella Juice]

after you have been raw for awhile..you will know when you eat something that is not raw.

Nama and Braggs both give me headaches and give me that sluggish cooked food feeling.

But when I first went raw I used it for a few weeks during the transition. I realized I liked things without it anyways.

The only thing I really miss it for is making an asian dish like pad thai.

Sometimes I use the tomato soak water from soaking dried tomatoes. And add a little salt to that.

[JennaBoBenna]

Nama and Braggs both give me headaches and give me that sluggish cooked food feeling.



I agree! I get really sick when I have just a small amount of either!

[rusmiley99]

what about Bragg's Apple CIder VInegar? Or Bragg's seasonings?

[rawstrength]

I think Bragg's ACV is truly raw. It says raw, unpasteurized and unfiltered on the container.
If I have a small amount of Bragg's liquid aminos, then I feel fine. I guess I'm less sensitive than ZJ and JBB. But I don't use Bragg's liquid aminos very often/much, because it's not really raw. I use their ACV all the time.

[wildflower]

Lytlsprout, I noticed you went to Creative Health Institute. Give me your opinion. THanks.

[Pookietooth]

I have heard you can use diluted miso, although it's technically not raw but unpasteurized.