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Bragg's is much lighter than soy sauce but it does add a thin, pleasant flavor to steamed veggies and the like. Soy Sauce and tamari are much darker sauces, which I would want for marinating tofu or dipping my sushi in. Anyway, back to wheat-free.

If we want to debate Bragg's vs. soy sauce, let's start a new thread.
 

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Discussion Starter · #14 ·
Quote:
Originally Posted by OregonAmy View Post

Why do you think it's healthier? Because of the amino acids?

What about the way it's made? Is using hydrochloric acid in processing really "healthy"?

http://www.welikeitraw.com/rawfood/2...liquid_am.html
This is from Wikipedia:

Gastric acid is, together with several enzymes and the intrinsic factor, one of the main secretions of the stomach. Chemically it is an acid solution consisting mainly of hydrochloric acid, but also containing small quantities of potassium chloride (KCl) and sodium chloride (NaCl).

But any way thank you Amy, and all. I will be sure to let my friend know.
 
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