from: http://www.rawfoodsupport.com/read.php?f=1&i=45469&t=45469
3 POISONS: Salt, Vinegar, Bragg Liquid Aminos
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Sea Salt is Not Healthful
by David Klein http://www.livingnutrition.com
The major component of sea salt is sodium chloride, which is also the major component of table salt. Sea salt is touted as being healthier that table salt because the former has more trace minerals and the latter is heat processed. Nonetheless, sodium chloride in any form is extremely toxic--it impairs all of our metabolic and cellular functions. Because it is toxic, the body retains water to dilute the toxicity so we don't die. This is edema, and it can result in headaches and heart irregularity. When we are retaining water, the fluid balance in the body is out of balance and cellular transport is impaired. The body needs to maintain the fluid pressure inside the cells at a specific ratio to the fluid pressure outside of the cells. When we have extra high fluid pressure outside of the cells as a result of salt eating, the cells are not able to efficiently transport normal metabolic wastes out of the cells, thus we become more and more toxic, leading to chronic fatigue and illness. Furthermore, the body needs to maintain specific concentration ratios of sodium to potassium inside and outside of the cells for proper functioning. A high salt diet leads to excess sodium becoming "locked into" to cells, creating cellular dysfunction. This has been linked to many modern diseases, including cancer, diabetes, hardening of arteries, hypertension, kidney disease, nervous disorders, and osteoporosis.
As long as we have salt in our diet, we cannot effectively detoxify, lose excess weight and completely heal. Once we discontinue salt, it can take many as a few years to offload all of the excess sodium. The U.S. dietary guideline makers who allow a few grams of salt in the diet every day are unaware of the toxic effects of such, or are o.k. with toxic fare in the diet in moderation. Of course, a toxin is a toxin and has enervating and potentially harmful synergistic effects in any amount.
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THE TRUTH ABOUT VINEGAR, by Kenneth S. Jaffrey, Naturopath, from his book "Natural Foods", Published by Kenneth S. Jaffrey, 9 Mandalay Avenue, Nelly Bay, Qld. 4819 Australia, 1985
Vinegar is a poison and even when dignified by the addition of the words "Apple cider" it is still a poison. Vinegar is diluted acetic acid. It is obtained by conversion of alcohol into an acid by the bacterium Mycoderma Aceti. Vinegar may be made from any saccharine solution and therefore any fruit may be used as a base. There are many types of vinegar. The commonest in this country is Malt or Beer Vinegar. Every country has its standard or traditional vinegar. Malt vinegar is best known on Great Britain and Australia and surrounding countries. Apple cider vinegar is the standard vinegar in the United States of America. Some other types of vinegar are: Raspberry, Guava, Pineapple, Raisin, Date, Brandy and Spirit Vinegar. Each vinegar has a slightly distinctive flavour derived from tiny traces of unfermented fruit which remain mixed with the acetic acid. In recent years vinegar has achieved new popularity due to the publication of several books by American doctors and others. As the writers are Americans they naturally recommend the traditional Apple cider vinegar.
The Vinegar Cure can be traced back to many years before the American doctor who re-started the Vinegar craze was born. It is widely used as a home remedy for both internal and external use for at least tow hundred years. It fell into disuse and then was resurrected about 1820 by Mr. Frank Coutts, a Scottish vinegar manufacturer, who wrote a book called The Acetic Acid Cure or the Spinal system of Treatment. Mr. Coutts believed that vinegar would cure all ailments that mankind was heir to. Vinegar was administered internally, massaged vigorously into the spine and washed gently over the skin. But...the vinegar HAD to be a special type sold by Mr. Coutts which had happened to be Malt Vinegar.
About one hundred years later, in 1958, Dr. Jarvis wrote in his book Folk Medicine in which he recommended (among other things) the Vinegar Cure. This time the vinegar HAD to be Apple Cider Vinegar. Malt or Wine Vinegar would not do. As an added attraction he combined the Vinegar Cure with Honey. The vinegar craze grew and spread all over the world.
Vinegar, no matter what its origin may be, is still acetic acid and is most unsuitable for human consumption. The highly corrosive and irritating acid hardens the liver, unduly stimulates and irritates the digestive glands, interferes with the formation of red blood corpuscles and, through its constant irritating effect upon the mucus membranes, of the intestinal canal, is one of the chief causes of ulceration, catarrh, and indirectly, cancer. IT is also a prime cause of stomach ulceration.
Vinegar is useless as a cure for disease. It is harmful and should be rigidly excluded from the diet. It acts like a counter-irritant but does not have any beneficial effect. Like every other drug, it does have the effect of altering the course of a disease by suppression, but does not cure. Vinegar has caused many illnesses and even death. Post-mortem examination reveals that vinegar produces scalded mouth and a greyish-white condition of the stomach mucosa. Two deaths have recently been reported in Australia.
If you still persist in consuming vinegar, either as a food or a remedy, remember -- you have been warned.
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BRAGG LIQUID AMINOS: THE SCAM REVEALED
by David Klein, 1997
http://www.livingnutrition.com
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, I'll give some background information on her, so you'll know where she is coming from.
Griselda Blazey has a B.S. in biology, a M.S. is biochemistry, and a Ph.D. (actually a post-doctorate) 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 has been teaching cell physiology, metabolic disorders, and nutrition at Life Chiropractic College West, in San Leandro, California for the past four years. 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 recent letter:
"The other topic you asked about in your letter was about how Bragg Aminos are made. Once again, here's an armchair biologist's answer, meaning that I don't know this for sure, but it's 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 like this:
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 didn't 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."
That's it. We don't know for sure. All I know is that Griselda has an impressive mind for original theoretical scientific thought, and I sure felt awful after having a bit of Bragg a several years ago, just like I did when after having some dulse flakes in raw food recipes - I think that they heat the dulse to drive out the moisture so that it is chopable, thus cooking it and making the "deadly" form of sodium chloride.
Hope you find her theory interesting and worthy of second-thinking the inclusion of the Bragg product in recipes.
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From the http://www.living-foods.com Forum
Subject: RE: Bragg liquid aminos IS POISON
Author: Dave Klein, board moderator (209-239-210-172.oak.jps.net)
Date: 08-06-1999 14:34
It looks like we finally got some proof from the Bragg company that the liquid aminos product is heat processed and made with hydrochloric acid. Salt apparently forms in its processing, plus glutamic acid which is the same poison which is in MSG. Many many raw fooders have apparently been lied to and duped by the Bragg who have until recently stated that the product is all raw and not processed with heat or chemicals. And many many folks like myself become ill very soon after ingesting the crap. Sea salt is less deadly than Bragg Liquid Aminos, but then I prefer tomatoes to get minerals salts in my diet when I want to enjoy salty flavors. Try adding sun
dried tomatoes to salads too.
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From the http://www.living-foods.com Forum
"My point" by Michael
18/06/99 05:59:17
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 hydrolized 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 Liquid Aminos?
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 refrigeration?
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.
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A group e-mail message:
November 2, 1998
Hi all:
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."
Hugs,
Carol, CO
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Some "Salty" Advice by Art Baker
Forget the Bragg Liquid Aminos and try this: Dehydrate celery and lemon. As the celery dries out it hardens and becomes thin like floss. Place both in a coffee grinder and pulverize into powder. The powder is very salty, with a slight celery flavor, making it a great addition to guacamole, salsa, raw soups, crackers, etc.
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