"dsi1" > wrote in message
...
> On Tuesday, August 11, 2015 at 9:15:22 AM UTC-10, Ophelia wrote:
>> "dsi1" <> wrote in message
>> ...
>> > On Tuesday, August 11, 2015 at 7:27:22 AM UTC-10, Ophelia wrote:
>> >> "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?
>> >>
>> >
>> > For starters, you could add the same amount of MSG as you would salt.
>> > The
>> > next time use twice that. It should be within that range. My
>> > recommendation is that you don't say a word about what you're doing.
>> > People have some preconceived notions about MSG. Well they do in that
>> > states, at least. OTOH, if they start coughing and clutching their
>> > chests,
>> > you might want to cut down a little - I'M JUST JOKING!
>>
>> I jolly well hope so!!! noted about the same quantity as salt. Do
>> I
>> still add the usual salt too?
>>
>> Incidentally, there are not preconceived notions about msg in this
>> house
> It has been said that you can reduce the amount of salt by using MSG. I
> don't do that myself as I consider them different flavor components. OTOH,
> I think that adding less salt and some MSG can make foods more palatable
> for the elderly and can get them to eat more. That's just an idea that's
> knocking around in my head.
>
> I'm glad you have no crazy-ass notions in your home - well, concerning MSG
> anyway. The anti-MSG hysteria is not based on any scientific research.
> Mostly, it was caused by an article in Reader's Digest about a letter to a
> respected medical journal written by a Chinese doctor who speculated that
> MSG might be the reason for him feeling a little funny after eating
> Chinese food. And the rest is Hysterical History.
I think I have heard some moans about MSG in the dim and distant past. I
had a hard job getting any and eventually located a Chinese market (shop) in
Glasgow. It took a wee while for them to understand what I wanted but when
she did she pointed over at a shelf and there it was! A polybag marked
MSG
I don't think they spoke much English there and all the other
customers were Chinese
Around the same time I found a product called Aromat in the supermarket and
I have used that since.
http://www.healthmakers.co.za/aromat/
LOL on this site it says "To put it frankly Aromat is nothing more than
yellow MSG with a lot salt and a little garlic. "
It does show the ingredient list but they are more interested in warnings
.... <g>
We like it and I use is in most savoury dishes. Would regular MSG make a
lot of difference?
--
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