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Bragg Liquid Aminos and Apple Cider Vinegar

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I just became aware of the unique higher quality of these Bragg products versus the soy sauce and traditional apple cider vinegar sold in traditional supermarkets.

It looks like the Liquid Aminos is a healthier version of soy sauce and tamari.
How does it taste compared to these two, and is it used in the same way?
(I normally put a small amount of tamari into my cooking stir fry vegetables, and a very small amount added to rice and/or vegie burgers. Given how much healthier this product looks, I'd consider using it in the same way. From what I read on the Bragg website, the product does not need to be refrigerated. Even after the bottle is opened? How long does it store for before it should be tossed? Same question regarding their Apple Cider Vinegar.)

The Apple Cider Vinegar looks like it is a much healthier version from the ciders sold in stores. Can it be used as simply for salad dressings? Does it help digestion to take a tablespoon of it before eating? Is it sweet? (I've never had it before. I've had apple cider, not vinegar, which is a pleasant tasting drink. I do not like the taste of vinegar, so I have steered away from apple cider vinegar. What other kinds of recipes could apple cider vinegar be used for? I've heard that these two products can contribute to one's health.)

I've included both these products in this one subject thread due to the unique nature by which Bragg has produced these products, and my expectation that further threads under this subject will be geared more for those people who are vegetarian and/or interested as much in the health component of a recipe as much as the taste of the food/recipe. (I am mostly vegetarian, but do eat some fish and poultry, and no red meat and pork.)

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  1. OK, why is a chicken not meat? Or why is 'red meat" meat?

    2 Replies
    1. re: Quine

      With the risk of the Chowhound Team deleting this whole thread because of a potential ongoing discussion on what's meant by claiming to be a vegetarian and yet still eating animals, let me clarify what I thought I said. I prefer eating vegetarian food, AND I also eat some poultry and fish. For reasons not pertinent to this thread to be discussed further, I stated I choose not to eat beef or pork. I agree with your interpretation of chicken being "meat" as well as beef. Different forms of animal protein have their advantages and disadvantages healthwise and tastewise. (best left for another thread to discuss the lower cholesterol content of osterich, buffalo, venison, and other such animal meat). It is interesting that years ago, a person could get their fix of omega 3 fatty acids by EATING beef! Because of the change in recent years in the feeding of animals for consumption into the mass market (more grain based versus grass fed), the animal products we eat today, at least most of them, are reportedly more deficient in the vitamins and nutrients as compared with what our ancestors got by eating them.

      That's an arguement for buying the freshest most local natural best fed source of food you can get (with the exception for those of us on this side of the Atlantic buyuing canned sardines from Morocco and Portugal, of course!!) Not only will the food taste better, but it will be healthier. I remember hearing many cook show hosts saying "buy the freshest ingredients." I just thought the reference pertained just to the resulting taste factor, but now I know, that there is an important health component, too, to consider. Sometimes the better taste of a food reflects on the fact that it is providing more nutrients for your body. (Anyone had a tomato recently that tasted like those grown from years ago?)

      1. re: FelafelBoy

        TY, for your clear expression. :)

    2. FB: Check out the Bragg book at Whole Foods. It's a thin paperback that describes the many many health benefits of raw apple cider vinegar. You can use it on food, to rid your body of maladies and for general health. Pretty incredible. The raw is more expensive than just regular apple cider vinegar because it's unpasteurized and unprocessed ("alive.") It also aids digestion but I don't recall how to take it without checking the book. Definitely worth the few dollars to get it!

      2 Replies
      1. re: Crolak

        You are supposed to put a Tablespoon into an 8z glass of water. I like to put it in hot water with some honey and a cinnamon stick, then it tastes like tea with lemon to me. But I wouldn't call it sweet, you'd have to like vinegar to start with I think.

        1. re: coll

          I had heard something similar to this, with the exception of the water being distilled. I believe that some tap water should be avoided, but wonder if some tap water, like mine, which tastes ok, can be used. Distilled water is more of a neutral, less interfering medium for the raw apple cider vinegar to do its thing in one's body and work its magic. I wonder if it is said to not use tap water, because the chemicals in it could interfere with the potency of the apple cider vinegar's magic.

      2. i LOVE bragg's amino acids... use em for soy sauce sub all the time in stirfries, soups, rice, (i like them in eggs if i'm doing an asian flair)... i even make a salad dressing with them. they're just a bit saltier than soy, so i'd recommend tasting rather than subbing 1 for 1, and sample a taste on your hand or a veggie to see if it's the "right salty" for your palate. no, it's not soy sauce, it's better IMNSHO.

        2 Replies
        1. re: Emme

          Due to the nature of the product, would you say that the Aminos are as good as adding miso to salt a soup or another warm/hot liquid?

          IMNSHO = in my ? ? humble opinion. What do the n and s stand for?

          1. re: FelafelBoy

            Not So...

            Honestly, miso and bragg's are different. Yeah, they're both salty, but bragg's is more like a straight distinct saltiness, whereas I think adding miso alters the flavor of whatever you put it in along with salting it. At least, for me, Miso is more distinct and specifically flavorful, and bragg's and regular soy sauce are more just salty additives, with bragg's having a higher saltiness than soy. Buy a small bottle. If you like soy sauce, I'll doubt you'll dislike bragg's. Experiment; taste 'em, then start addin' 'em in.