Braggs vs. Soy Sauce

Braggs Liquid Amino AcidsI switched from soy sauce to Bragg’s Liquid Amino Acids. While I haven’t performed a side-by-side taste test, neither would I be able to tell the difference if given two equally seasoned foods!

My neighbor mentioned she didn’t use soy sauce, because her husband is allergic to MSG (all the names that masquerades under would be good material for another blog!). I asked, “Have you tried Bragg Liquid Aminos?”

She’d never heard of it, but promised to look into it. I offered to loan her some. She emailed me back that what she learned online made it sound like pretty much the same product as soy sauce. I found a good discussion of how Bragg Amino Acids are made on the Essential Oil Cookbook site. I figured asking how Bragg’s is made would offer the clue to whether it’s the same as soy sauce. (And how many amino acids are in soy sauce?) Evidently Bragg has not revealed their process.

Now here’s information about soysauce that will really blow you away:

Twenty-five kinds of soy sauce were clearly distinguished with the sensor, but classification into three conventional groups, i.e., koikuchi (high amino acid, low NaCl), usukuchi (low amino acid, high NaCl) and sashimi, could not be made. Contrary to this, it was found that the tastes of three types of soy sauce, which were produced by the same manufacturer, resembled each other. The similarity of soy sauce by the same manufacturer was also confirmed by amino acid analysis and a sensory test. The taste sensor will contribute to automated soy sauce brewing.

As it turns out, all soy sauce has amino acids and sodium chloride. The proportion may vary and definitely varies in soy sauce, because you can buy low-sodium soy sauce.

Here’s my own little study comparing 1 Tablespoon of two products:

Liquid Amino Acids

Food Club Soy Sauce

Sodium 960 mg 5% more than -> 910 mg
Carbs .6 g 40% less than -> 1 g
Protein 1.86 g 86% more than -> 1g

One thing that can be said for the Bragg product is they certify they do not use genetically modified soybeans (GMO = genetically modified organism). And one more thing: liquid amino acids sounds more healthful than anything with the word “sauce” in it! Good marketing, Bragg!

If you can shed light on this discussion, or even just your own experiences, FoodBlogger would love to hear from you!

30 Responses to “Braggs vs. Soy Sauce”

  1. Virginia Says:

    As I understand, not all soysauce is *fermented* equally. Some is definitely more potent (Kikkoman). The less-fermented product (LaChoy or ChunKing) is not much different from Bragg Liquid Aminos…though I agree the “Braggs” sounds more pious somehow, as though “different” is better or healthier just because it’s different. (Stricter is not better just because it’s stricter!)

    I happen to like both the flavor and the availability of LaChoy soysauce. And if it’s saltier than Bragg’s, I’m sure I use less of it! I cook by taste, not just by recipe!

    Seems to me, Bragg’s vs. soysauce is a case of “much ado about nothing”…or nothing more than something to “Bragg” about. ; )

    Of course there’s also the issue of MSG, which I haven’t researched in either product…yet. Thanks for stirring the brain cells on this topic!

  2. foodblogger Says:

    lol – Bragg about! Yes, very clever marketing on their part. I had no idea, before researching for this post, that all soy sauce contains “liquid amino acids.”

    A friend is very sensitive to sodium, can use Bragg L.A. but not “regular” soy sauce. We discussed there are different levels of sodium in different kinds.

    You sound like you know much more about soy sauce than I do.

    Sorry the links above don’t show. Run your cursor over the post till you find the Essential Oil Cookbook link and read the discussion about how Bragg’s might be made. Then make another comment, please. I value your opinion and nutrition and cooking expertise.

  3. greg Says:

    have you tried Namo Shoyu sauce, clearly the best of all. its very expensive but unbelievable taste and easy to use like soy. http://foreverhealthy.net/html/archives/articles/shoyu.asp

  4. foodblogger Says:

    Wow, Greg! Thanks! I’ve seen the word Shoyu before, of course, but I knew nothing about the “champagne of soy sauce.” I’m eager to taste it! Is Forever Healthy an MLM? Are you a member? It appears there are other sources for Namo Shoyu that are less expensive. I’m eager to investigate. Please post any other new foods or ideas you have.

  5. DANIEL TSAO Says:

    SHOYU means soy sauce.

  6. Susan Says:

    Wow wish Id read this before spending way too much for the same thing as most other soy sauces. I figured the trade for sodium was those amino acids……..

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  8. Andrew Says:

    I can shed some light onthe MSG question. Although I have not looked at a detailed amino acid analysis I did note on the Bragg website that one of the amino acids in Braggs is glutamic acid. This is the glutamate in monosodium glutamate (MSG). Those who believe they are MSG sensitive are likely no more sensitive to the sodium in MSG than to the sodium in table salt. Any sensitivity would arise from the glutamate so then the question is does Bragg’s have less glutamate than conventional soy sauce? My guess is that it depends on the specific variety and brand of soy sauce being used.

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  11. RC Says:

    On Bragg’s label it mentions that it is not at all fermented. Doesn’t that place it apart from soy sauce?

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    It’s nice to see someone admit when they are incorrect or their information is at least semi-incorrect regarding a subject or product. I have seen way too many bloggers attempt to be experts on certain subjects when even I know better and that it is no better than just hype.

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