Thanks for posting the Cancer Update from Johns Hopkins, Dorleen. Did the
university actually write all that? Is there a web source? They recommended
Bragg Liquid Aminos or sea salt instead of table salt? Salt is a known
carcinogen, no matter what kind, and Braggs is loaded with salt. Here are my
notes on it again. - Dave
BRAGG LIQUID AMINOS: TOXIC AND UNHEALTHFUL
Compiled by David Klein, Ph.D.
1. From David Klein
Below is information I received from an associate on the saltiness of Bragg
Liquid Aminos. Below is the text from her letter. Before I get to it, I¹ll
give some background information on her, so you¹ll know where she is coming
Griselda Blazey has a B.S. in biology, a M.S. is biochemistry, and a Ph.D.
(actually a postdoctorate) in endocrinology. She also has a degree from the
now defunct College of Dietary Therapy in England. She authored a book,
"Food Matters", and a workbook called, "Nutritional Transformation," and
used to teach a course by that name. She taught cell physiology, metabolic
disorders, and nutrition at Life Chiropractic College West, in San Leandro,
California in the mid-1990s then moved on the New Zealand and has been
teaching at colleges there. The first time I heard her theory on the
saltiness of Bragg Liquid Aminos was during a lecture she gave at a San
Francisco Living Foods Support Group meeting a few years ago. Here is the
text from her letter:
"The other topic you asked about in your letter was about how Bragg Aminos
are made. Once again, here¹s an armchair biologist¹s answer, meaning that I
don¹t know this for sure, but it¹s the only thing that makes scientific
sense. If I were given some vegetable protein and were asked to make it
into amino acids without spending a lot of money on it, I would boil it up
with some hydrochloric acid. This would break it down to amino acids, but
of course it would be too acidic to be palatable. So I would then
neutralize the acid with baking soda, causing the reaction mixture to look
2HCl + Na2CO3 ===> 2NaCl + CO2 + H2O
So the salt gets made by mistake as it were. Now someone (I forget who)
followed up on this and contacted the Bragg company to ask if this was how
they did it, and they denied it. However, they didn¹t disclose how they do
actually do it, so in the absence of correct information, and with an
extremely salty taste in their product, I still consider the above process
to play at least some part in their procedure."
* * *
2. From the http://www.living-foods.com
³My point² by Michael
After reading the speculations about Bragg Liquid Aminos posted on this
forum and hearing horror stories from others (my sister talked with a man
who said he quit using it because it gave him nightmares) I decided to just
jump right out and ask the Bragg company themselves.
Decide for yourself if you feel like using it.
1. Is hydrochloric acid used at any time in the production of Bragg Liquid
Aminos? I have been told that it is used to separate the aminos from the
soybeans (like isolated soy protein) and gives it the salty flavor.
Yes, our product is hydrolyzed in the process.
2. Are you aware of the dangerous effects of glutamic acid within the human
body? Do you plan on taking measures to remove glutamic acid from Bragg
The glutamic acid is naturally occurring and cannot be isolated to remove it
as an individual amino acid. In our laboratory results analyses show that
the Liquid Aminos contain no monosodium glutamate.
3. If BLA is neither heat processed nor fermented, could you please explain
why it does not turn rancid at room temperature as opposed to requiring
Our liquid aminos does go rancid if kept out of the cupboard or out of the
refrigerator. We suggest storing in a cupboard or the refrigerator. It is
the same reason ketchup or soy sauce, or jam, or peanut butter do not go bad
if kept in the cupboard. Eventually they will all go bad.
* * *
3. A group e-mail message:
November 2, 1998
A while back we were had chatted here and questioned whether above has MSG
or not and Patricia Bragg said NO.
We'll here's some info that says yes, and FDA had her remove her NO MSG
label. You can check on the documentation self. A friend sent this is who a
researcher. I don't have his permission to release his name, but this
should ans. the question on YES, above has MSG per FDA.
"MSG-sensitive people react to any glutamic acid that has been freed from
protein through a manufacturing process providing that they ingest an amount
that exceeds their individual tolerance for the substance. Consequently,
consumers refer to all processed free glutamic acid as MSG. This fact was
acknowledged by the FDA in the "FDA Backgrounder" dated August 31, 1995.
Under Section 403 of the Federal Food, Drug, and Cosmetic Act it is
deceptive and misleading to say "No MSG" or "No MSG added" on a processed
food label that contains free glutamic acid. It is for this reason that the
FDA forced Live Products, manufacturer of Bragg Liquid Aminos, to remove the
words "No MSG" from the product's label."
* * *
4. Subject: Bragg's
Date: Wed, 02 Jan 2002 23:07:58 -0800
From: Ruth Wilner
Dear Dave, Was there an article in your publication about Bragg's Liquid
Aminos being made with hydrochloric acid and therefore a dead-food, not a
live food like Patricia Bragg claims? I am asking because I used to work for
Patricia and I know the truth about the liquid aminos. I am considering
telling it all and need to know if there is anyone in the health food field
that would like to know if I spill the beans. Thanks for your help.
* * *
5. Subject: Re: bragg's
Date: Sat, 27 Apr 2002 21:35:57 -0700
From: Ruth Wilner
The factory that makes the liquid aminos is named Walker Foods and it is in
LA somewhere. I think that the recipe is a trade secret and they will not
divulge how it is made...but I don't think they can deny the hydrochloric
I did NOT work at Walker Foods. I worked for Patricia Bragg at her
headquarters in Goleta, California. I was aware of the process by which
liquid aminos was made, but never witnessed it being made.
I heard it through reliable sources that the soybean slurry (collected from
soybean leftovers) is covered with hydrochloric acid in vats and left to
The beans and acid mixture produces it's own heat, Patricia denies that it
is heated beyond 98° and I tend to believe that.
I think Patricia tells people it is simply made with beans in barrels of
water for obvious reasons. She is a self-proclaimed health crusader and I
think she really wants to believe that it is made with pure distilled water
only. She also doesn't want to loose her customers, or credibility with her
health followers. She will not even listen to others who tell her that
mislabeling a product is not honest, nor legal.
If you think about it, hydrochloric acid is a natural product, produced by
our bodies every second of everyday we live. It is what digests our food and
supplies nutrition to our bodies. There is nothing unhealthy about
hydrochloric acid. What is unhealthy is the addition of the base to
neutralize the acid...this is what gives the beans the salty flavor...I
believe it to be something on the order of baking soda, another product that
is not inherently bad for us in small quantities.
Bragg does not isolate any of the proteins released by the hydrochloric
bath. The liquid that rises to the surface in the procedure is skimmed off,
neutralized and bottled, making it concentrated protein.
So, is this bad? I believe that the product is not unhealthy. It is salty
tasting but tests at only 10% of table salt. It tests with no msg detected
at all except for a trace of glutamic acid (an amino acid.) Why then does
Bragg deny the addition of hydrochloric acid and the base to neutralize it?
I am at a loss to explain that.
I hope this helps you with your questions. Please get back to me with your
* * *
6. From: Jack M. Ebner, Ph.D.
I just saw the 'warning' you posted on Bragg's Aminos. I, too, was a victim
of this crap. I used it liberally for at least two years and upon fasting,
what I noticed was the smell of this substance coming out of my body
whereupon I knew that whatever it was, it wasn't a
substance the body was able to use contrary to what the bottle has printed
on it. I broke that particular fast at 10 days even though I knew I needed
to go longer as the smell was still coming out. That's the good news. The
bad news is that I now have noticeable varicose veins on the back of my left
thigh, right back knee cap and in both calves the
veins stick out also. I know it was the Braggs as my diet other than that
was pretty clean and I observe all the other tenets of Natural Hygiene. That
stuff hardened up my veins and arteries. I was playing volleyball 2 1/2
years ago and went up to hit the ball and felt something snap in the back of
my left thigh. My tissues was so ossified, I snapped a tendon or some muscle
tissue and crawled off the court. It took two weeks in bed and off my legs
and another two weeks of walking like a cripple before I regained the
ability to walk normally.
I did a 15 day fast last September and could smell the Braggs coming out
again but this time I got it all. Unfortunately the varicosed veins are
still there. I don't think there's anything short of surgical removal that
will disappear them. Have you heard of anyone disappearing them hygienically
or otherwise non-surgically? Just thought I¹d share my
experience with Braggs in case that will help others you may choose to share
Jack M. Ebner, Ph.D.
* * *
7. From: Madelyn K. Hill
Date: Sun, 15 Sep 2002 08:38:00 -0400
Subject: LABELING LAWS DON'T 'BRAG' ABOUT HIDING MSG IN AMINO ACIDS
MSG is the sodium salt of the AMINO ACID glutamic acid and a form of
glutamate. Read on and you will see how the labeling laws permit it to be
hidden in everything from soap to vitamins to condiments to food.
Hydrolyzed proteins or protein hydrolysates are acid treated or
enzymatically treated which contain salts of free AMINO ACIDS.
MSG can aggravate existing conditions or cause burning sensations, rapid
heartbeat, asthma and neurological damage. That's just within 3 hours of
use. Becomes less safe depending on quantities ingested or applied and
condition of one's health. Over
extended periods of time, studies show it can cause cancer, MS, MSG symptom
complex, brain lesions, nerve cell damage, gastrointestinal problems and so
on. The body uses glutamate as a nerve impulse transmitter with glutamate
response tissues in
others parts of the body as well. Abnormal function of glutamate receptors
have been linked to most every type of neurological disease including
Alzheimer's, Huntington's chorea.
The level of other vitamins in your system (including B6) can also determine
the impact it can have.
MSG goes under many names including monosodium glutamate. Do you know what
glutamate is? AN AMINO ACID.
MSG is only one type of free glutamate, so foods stating no MSG or no added
MSG can be misleading, as hydrolyzed protein is a form of free glutamate.
Monosodium glutamate goes under the name of glutamate, AMINO ACID,
monosodium glutamate, glutamic acid, calcium caseinate, sodium caseinate,
gelatin, textured protein, hydrolyzed protein, yeast extract. Most of the
time, containing MSG are malt, barley malt, bouillon, stock, carrageenan,
maltodextrin, whey protein, pectin (anything enzyme modified). NATURAL
FLAVORS, protein fortified, soy protein.
The following can be used to create MSG: protease enzymes, fungal protease.
MSG can be used in soaps, shampoos, hair conditioners. The most common
hiding places are in ingredients called 'hydrolyzed proteins and, amino
Aspartic acid found in aspartame and nutra sweet causes MSG reactions.
Binders and fillers for medications, nutrients and supplements may contain
* * *
December, 2003 letter to Bragg
From John Tsevdos <Jtsevdos@...
John received no reply.
To whom it may concern:
I have been a faithful customer of your ³bragg¹s amino acids seasoning² for
several years. Lately I have heard from more than once source that your
product is not ³live². I also heard reports of it being over-acidic
something I am sure you know contributes to candida (yeast fungus). I have
tried calling you to get answers to this several times. I was told someone
would call me back who was qualified & never did. Then I was told I¹d get
something in the mail that answers my questions (I also did not get). I am
sending you hard copies of the reports I have gotten from a nutritional
researcher. I believe there are ³2 sides of a story² so I am giving you a
chance to reply. If I do not get a reply, because of that AND the fact that
no one has ever verbally replied to my calls, I will consider that an
admission of guilt. I will use of what seasoning I have left & never buy
your product again.
I look forward to a timely response. Should you have any further questions,
please call me at 718-382-7767 bet. 10-5 PM EST. Thank you.
[Non-text portions of this message have been removed]