Just because some company named San-J disrupts the whole meaning of Tamari (as being the name of wheat free soy sauce) by labeling it “gluten free” does not mean other Tamari contains gluten!

And please clear out the raw/non raw issue, too!
To my knowledge ALL soy sauce is made out of cooked soy beans?! (That is fermented and aged, and so in a sence revitalized to life.)

There is so much confusion here, and so many seems so misinformed…

Enjoy your show whenever I get the time. Thanks for putting out all that great energy!

Am quite pleased you’re helping work up all the excitement over this truly healthy way to eat. I’ve been a 100% rawist now for almost 33 years, so have lots of good – and not so good – things I’ve encountered within that experience, as you might expect. I also raised two raw food and home-schooled youngsters during all that time. Terrific experience.

But, Tamari in a live food diet? This one provoked me to drop this note. Not sure how it even came up, but it’s certainly not a truly raw item. It’s also dangerously high in NACL (salt), which can cause all sorts of problems, likely best known of which are, of course, edema and hypertension. While sodium is necessary for human health, sodium chloride is an entirely different matter. I agree with Dr. Henry G. Bieler on the toxic nature of table salt (whether “sea salt” or not). And, it’s an extremely addictive compound.

Most Raw Fooders I know either use, instead, a “raw” equivalent of the Tamari, such as Nama Shoyu, or Patti Bragg’s “Liquid Aminos,” both of which seem fairly readily available, but, which also contain a high portion at that nasty NACL.

In my case, however, like you, I don’t use either of those seasonings very often because I also get adverse effects from the high sodium content they contain. I’d venture that neither of them is a genuine “health” food item, anyway, since both of them are quite highly processed – raw or not.

If you’d like a supply of trace minerals that can also help season your dishes, then, as has already been suggested, why not use some flaked or ground seaweed, such as Dulse, which you might discover to be absent the fishy flavor for which Kelp is so well known.

As for oils, most of the serious raw fooders I’ve known, don’t use any fractionated oils, whether common olive or flax. There are so many oily nuts – and our trusty old avo – upon which one might rely, why use a processed or fractionated food, anyway?

While I am really excited to see so many young people getting involved in healthy life styles and eating, it is sometimes disappointing to see so many of them not grasping the bottom line of importance – to consume foods in their most natural and freshest possible state – and to thereby enjoy the long term benefits, along with the immediate and almost infinite number of sensible yet aesthetically pleasing dishes that one might prepare in the meantime.

Keep up the great work.

ric lambart

What’s a typical daily menu? Where do the bulk of your calories come from? How many calories do you eat in a day?

So I am a happy user and now swoolen hands ever from his product.

Bye

http://www.san-j.com/faq.asp#2

I try to stay in the “moderation in all things” camp.
~Sylvia

Love your show! Thanks for the advice today. I just transitioned to 100% Raw and am looking for tips. Your show has given me many so thanks! Okay, so the post just informed me to stay away from my “comfort” foods:( What is your biggest, gotta have, staple food? I have been craving vinegar, avocados and tomatoes lately and I hope that’s okay. I have a bottle of Nama Shoyu to try so I’ll let you know if I have a reaction. Thanks again for all your hard work:)