An advertisement in Patricia Bragg’s 2001 book Healthy Heart: Keep Your Cardiovascular System Healthy & Fit at Any Age, claims the liquid aminos have been “a family favorite for over 88 years,” although it’s wise to take any statement of fact from the Bragg literature with a serious grain of salt (a turn of phrase Paul Bragg, who referred to salt as “poison” used to create “dead, embalmed” foods, would have certainly disapproved of). Calligan believed that Bragg had been making the product since 1915. Shurtleff and Aoyagi spoke with Pat Calligan, an employee of Paul Bragg’s publishing company, about Bragg Liquid Aminos in 1990. But there are tantalizing hints that it had been around since well before that. The first patent for Bragg Liquid Aminos was filed in 1952 and registered in 1953, naming Paul Bragg as its inventor.
A German patent filed in 1900 for making a condiment from acid hydrolysis of cereals notes that “it is already known to make condiments from soybeans,” which suggests earlier use of the technique. It’s hard to say when the first liquid amino product was introduced.
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Today, the brand is owned by a private group of investors including pop singer Katy Perry and movie star Orlando Bloom.
When Paul Bragg died in 1976 at the age of 81, he left the company to his daughter-in-law, Patricia Bragg, who continued his legacy of clean living and proselytizing about the benefits of fasting and apple cider vinegar until she passed away in August of 2023. Bragg’s Live Sprinkle,” a combination of ground vegetables and salt purportedly better for health than plain table salt, or “Glantex,” a “medicine” that claimed to make people feel 20 years younger and which was so obviously a scam that it earned him a fraud order from the Postmaster General.
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It turns out it’s very easy to convince others that your 50-year-old body is an “ageless, tireless, pain-free citadel of glowing, super health” when you’re actually 36.īragg evangelized his vision of health with free lectures around the country, often at churches, where he described himself as “America’s Foremost Lecturer, Teacher, and Writer on Scientific Living Principles.” In addition to urging listeners to eat organic foods, exercise, and do plenty of deep breathing, the lectures were also a chance for Bragg to publicize his various publications, additional paid health classes, and products like “Prof. The podcast Maintenance Phase does an excellent deep dive into his strange, falsehood-filled world, including how Bragg portrayed himself as a “life extension specialist” by just claiming to be almost 15 years older than he actually was throughout the entire course of his career. Paul Bragg, a former PE teacher, athlete, entrepreneur, author, and health promoter born in 1895, was the founder of Bragg Live Food Products. How liquid aminos splashed onto the scene Coconut aminos, however, usually are significantly lower in sodium than soy sauce. Equalize the volume, and the difference virtually disappears. A distracted shopper comparing nutrition facts between Kikkoman Soy Sauce and Bragg Liquid Aminos might perceive a stark difference-960mg of sodium per serving in Kikkoman and 310mg for Bragg Liquid Aminos-but that’s comparing one tablespoon of soy sauce to one teaspoon of aminos. That denaturing process takes just one to three days-much faster than the process used to make soy sauces, which starts by mixing soybeans and wheat together, inoculating them with aspergillus (a type of mold) to make koji, and then fermenting the koji in salty water, which can take up to six months from start to finish.Ĭonsumers sometimes think Bragg Liquid Aminos is less salty than soy sauce, a statement that is technically true but only by the tiniest of margins. According to author William Shurtleff and Akiko Aoyagi’s encyclopedic survey of soy sauces, History of Soy Sauce (160 CE to 2012), liquid aminos are made by soaking soybeans in hydrochloric acid until the protein in the beans breaks down into its constituent amino acids, a process called acid hydrolysis. But what are liquid aminos, and how did they earn a permanent spot on the grocery store condiment shelf among countless other salty condiments? What are liquid aminos?Īlthough there are some important differences, you can think of Bragg Liquid Aminos, and any other brands of liquid aminos made from soybeans, as a kind of soy sauce. Fitness blogs claim amino acids can help you build muscle, avoid preservative or gluten “triggers” in soy sauce that cause inflammation, and even improve exercise performance and recovery. In our nutrition-obsessed world, liquid aminos are also touted as somehow better for you than traditional soy sauce.
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