Jeannette,
What do you want to use the
Bragg's Liquid Aminos http://www.bragg.com/products/liquidaminos.html, for?
Besides adding the flavor of the soy and the wheat in any dish that one is seasoning the sea salt also makes the food more digestible and adds a water soluable sodium to one's system that the body eliminates naturally.
Also, tamari (wheat-free soy sauce) and shoyu (soy sauce with wheat) add fermenting agents and enzymes to food that make those foods more digestible, as does miso.
Paul C. Bragg appears to have some kind of association with the Seventh Day Adventists
http://www.religioustolerance.org/sda.htm many of who practice a Natural Hygiene
http://free.freespeech.org/nhn/history.html form of vegetarianism that avoids the use of fermented products in their foods and cooking.
Macrobiotics, on the other hand, often uses fermented foods
http://www.moscowfood.coop/archive/macro_seasoning.html in seasoning foods, cooking, part of the meals, and in condiments.
Often, when I would go to a Country Life restaurant to eat, I would find the food delicious, but I would often get heartburn and indigestion from eating the food because (except for the short period of time that the Boston Country Life
http://www.countrylifeboston.home-page.org/ served macrobiotic meals on Monday nights six or seven years ago!) none of the foods were fermented or seasoned with fermented foods.
I'm sure that Bragg's Liquid Aminos is quite tasty and supplies many amino acids, but the digestive distress is not worth the pleasure that I experience in eating foods prepared with it.
Thank you, very much.
Bruce Paine