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vegman wrote:Per the transcript, Greger says that chlorohydrins are found in products made with hydrochloric acid such as Braggs aminos and cheap soy sauce. Naturally brewed soy sauce made by traditional fermentation is made without hydrochloric acid, so perhaps it does not contain chlorhydrins. It tastes better than Braggs or cheap soy sauce.
Salty condiments in general are addictive and often hard to use in moderation. Plain salt may be less addictive, but still addictive.
vegman wrote:Per the transcript, Greger says that chlorohydrins are found in products made with hydrochloric acid such as Braggs aminos and cheap soy sauce. Naturally brewed soy sauce made by traditional fermentation is made without hydrochloric acid, so perhaps it does not contain chlorhydrins. It tastes better than Braggs or cheap soy sauce.
Salty condiments in general are addictive and often hard to use in moderation. Plain salt may be less addictive, but still addictive.
cindy_sutherland wrote:I use about 1/4 cup per day ... It's 310 mg sodium /teaspoon...
cindy_sutherland wrote:I can't imagine life without the salty flavor...
Chumly wrote:vegman wrote:Per the transcript, Greger says that chlorohydrins are found in products made with hydrochloric acid such as Braggs aminos and cheap soy sauce. Naturally brewed soy sauce made by traditional fermentation is made without hydrochloric acid, so perhaps it does not contain chlorhydrins. It tastes better than Braggs or cheap soy sauce.
Salty condiments in general are addictive and often hard to use in moderation. Plain salt may be less addictive, but still addictive.
What brands are made traditionally? I just buy what's in the supermarket. I doubt it's traditional.
Michael
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