"dsi1" > wrote in message
...
> On Tuesday, August 11, 2015 at 1:29:23 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>>
>> > The reason the manufacturers add dead yeast cells or hydrolyzed
>> > proteins
>> > to snack foods is that they don't have the balls to add MSG because a
>> > good
>> > percentage of consumers are afraid of the stuff. This is not to say
>> > that
>> > MSG comes in balls but that manufacturers are afraid to print MSG on
>> > the
>> > label. They'd much rather proclaim "NO MSG!" in big letters on the
>> > front.
>> > Oh hurray!
>>
>> Do you use msg in all savoury foods? I bought some in a Chinese shop
>> long
>> ago but I tend to stick to a mixture which has msg in it.
>>
>> Some advice would be appreciated
>>
>
> I don't have much in the way of advice for you. Everybody has their
> cultural palate/palette of flavors that they acquired while they were
> growing up. I can't say how English food would fare if you threw MSG into
> the mix because I'm not real familiar with your national tastes.
>
> OTOH a good start would be to add MSG to soups and stews until you get
> more accustomed to the effect of the stuff. Start with a half teaspoon
> until you get your comfort level up. Good luck!

Thanks very much. I will give it a try Oh, half a teaspoon into what
volume?



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