![]() ![]() ![]() The mixture is then refined and packaged. This solution is known as hydrolyzed vegetable protein.Ĭaramel color, corn syrup, and salt are added to this protein mixture to obtain the appropriate color and flavor. The amino acid liquid is neutralized with sodium carbonate, pressed through a filter, mixed with active carbon, and purified through filtration. When the maximum amount has been removed, the mixture is cooled to stop the hydrolytic reaction. In this method, soybeans are boiled in hydrochloric acid for 15-20 hours to remove the amino acids. (Hydrolysis takes a few days as compared to several months for brewing.) ![]() ![]() Instead of fermenting, many modern manufactures artificially break down the soy proteins by a chemical process known as hydrolysis because it is much faster. Hope you find her theory interesting and worthy of second-thinking the inclusion of the Bragg's product in recipes. All I know is that Griselda has an impressive mind for original theoretical scientific thought, and I sure feltĪwful after having a bit of Bragg's 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. 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." Now someone (I forget who) followed up on this and contacted the Bragg's company to ask if this was how they did it, and they denied it. So the salt gets made by mistake as it were. So I would then neutralize the acid with baking soda, causing the reaction mixture to look like this: This would break it down to amino acids, but of course it would be too acidic to be palatable. 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. 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. "The other topic you asked about in your letter was about how Bragg's Aminos are made. they are a company selling a product so take it with a grain of salt, but it seems correct. I found this site( ) about using amino acids with plants. All i can understand from this one is that it has to do with glucose and being a important function in the formation of some enzymes and metabolites. The aminos in braggs that weren't in aloe vero are: I looked it up and it seems that hydroxyproline is a glycoprotein used by higher plants for cell wall plasticity. So aloe vera has one amino acid that braggs doesn't: With the benefit of not having sodium too. Look at how many of the same amino acids they both have: but was wondering if we could aid in any way by adding some to the soil or leaves via foliar. I know they are synthesized by the plant so whatever it needs, it has. I was asking about Braggs because i have been buying it for close to 10 years now, so i always have it on hand. I knew aloe vera was good stuff and planned on picking up some juice in the future, but didn't know about the aminos in it. Not at all greenmatter, i'd like to talk about any amino acids with the intention of using it for our plants. ![]()
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