"sf" > wrote in message
...
> 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

Yes, I know, but thank you. I was asking for advice on quantity to use.


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