On Tue, 11 Aug 2015 19:35:16 +0100, "Ophelia" >
wrote:

>
>
> "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.

Does 1/3 the amount of sodium mean anything to you? If you want the
normal amount of salt, then use salt!

--

sf