On Tue, 11 Aug 2015 12:24:42 +0100, "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

MSG is an amino acid and various amino acids are the makeup of
"umami". My favorite Youtube (Chinese) cook uses Braggs Amino Acid
instead of soy sauce when she does her cooking demonstrations.

Side note #1: MSG contains about one-third of the sodium found in
table salt, so if your Dr has advised reducing sodium intake and
you're not MSG sensitive, you can use it.

Side note #2: The glutamate in MSG is chemically similar to a natural
neurotransmitter, possibly explaining the symptoms, which may include
facial pressure, chest pain, numbness, headache, flushing and
sweating. Although research has failed to identify a definite link
between MSG and Chinese Restaurant Syndrome, Mayo Clinic experts
suggest that a small percentage of people may be MSG-sensitive and
experience these symptoms after ingesting it

--

sf