I met with Kurt Dramm and the food scientist he has employed
and they claim the problem has been solved. Anyone have any additional experience?
I understand that in order to prevent the “blowing up” preservatives need to be
added. Should this be a concern or was I misinformed? Tom Jaszewski www.livesoil.com 702-595-7012 -----Original
Message----- Bragg's is
right there with soy sauce. I actually like fish hydrolysate
better. We are going to be tested a new fish hydrolysate here soon -
Organic Gem. It doesn't blow up like the Dramm stuff. Better
stabilized, AND no heating in the production process. All the Ca from the
bones liquefied, no scales and things as surprises in the mix.
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