In a vaguely related note, one of the comments from the second link kind of bugged me: 'If it was so toxic, I would be sick by now.' Personally, I think this is why people are so happy to consume processed junk and hormone-infested meat instead of healthy organic fresh produce. 'Surely if it was really harmful, we'd all drop dead immediately and the cause would be totally obvious.' I'm no scientist, but I can't help thinking that illnesses caused by the toxins we ingest aren't exhibited until years down the road, and often by that time, it's too late. Add to the the fact that there's no way to isolate one product in a human to conclusively prove that said product causes (or doesn't cause) cancer, and you've got people fooled into thinking that factory-farmed beef is totally healthy to eat.
I checked the wikipedia entry for soy cause, which includes this alarming snippet: 'Many cheaper brands of soy sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring, and are popular in Southeast Asia and China, and are exported to Asian markets around the globe. They are derogatorily called Chemical Soy Sauce, but despite this name are the most widely used type because they are cheap. Similar products are also sold as "liquid aminos" in the US and Canada.
Some artificial soy sauces pose potential health risks due to their content of the chloropropanols carcinogens 3-MCPD (3-chloro-1,2-propanediol) and all artificial soy sauces came under scrutiny for possible health risks due to the unregulated 1,3-DCP (1,3-dichloro-2-propanol) which are minor byproducts of the hydrochloric acid hydrolysis.' I don't know how I feel about 'Liquid Aminos' being alternately known as 'Chemical Soy Sauce'!
I tried looking up homemade soy sauce as an alternative, and it might be intersting to try, but none of the options are raw vegan. Most seem to include beef bullion and/or molasses, and involve boiling for a bit.
The next best thing might be nama shoyu (http://www.rawganique.com/Food1.htm), though according to one board, nama shoyu shouldn't be substituted for Bragg's, although the other way around is fine (http://goneraw.com/forum/liquid-aminos-vs-nama-shoyu), though I can't see why that would be.
no subject
In a vaguely related note, one of the comments from the second link kind of bugged me: 'If it was so toxic, I would be sick by now.'
Personally, I think this is why people are so happy to consume processed junk and hormone-infested meat instead of healthy organic fresh produce. 'Surely if it was really harmful, we'd all drop dead immediately and the cause would be totally obvious.' I'm no scientist, but I can't help thinking that illnesses caused by the toxins we ingest aren't exhibited until years down the road, and often by that time, it's too late. Add to the the fact that there's no way to isolate one product in a human to conclusively prove that said product causes (or doesn't cause) cancer, and you've got people fooled into thinking that factory-farmed beef is totally healthy to eat.
I checked the wikipedia entry for soy cause, which includes this alarming snippet: 'Many cheaper brands of soy sauces are made from hydrolyzed soy protein instead of brewed from natural bacterial and fungal cultures. These soy sauces do not have the natural color of authentic soy sauces and are typically colored with caramel coloring, and are popular in Southeast Asia and China, and are exported to Asian markets around the globe. They are derogatorily called Chemical Soy Sauce, but despite this name are the most widely used type because they are cheap. Similar products are also sold as "liquid aminos" in the US and Canada.
Some artificial soy sauces pose potential health risks due to their content of the chloropropanols carcinogens 3-MCPD (3-chloro-1,2-propanediol) and all artificial soy sauces came under scrutiny for possible health risks due to the unregulated 1,3-DCP (1,3-dichloro-2-propanol) which are minor byproducts of the hydrochloric acid hydrolysis.'
I don't know how I feel about 'Liquid Aminos' being alternately known as 'Chemical Soy Sauce'!
I tried looking up homemade soy sauce as an alternative, and it might be intersting to try, but none of the options are raw vegan. Most seem to include beef bullion and/or molasses, and involve boiling for a bit.
The next best thing might be nama shoyu (http://www.rawganique.com/Food1.htm), though according to one board, nama shoyu shouldn't be substituted for Bragg's, although the other way around is fine (http://goneraw.com/forum/liquid-aminos-vs-nama-shoyu), though I can't see why that would be.