On Tuesday, August 11, 2015 at 10:19:40 AM UTC-10, Ophelia wrote:
> "dsi1" <d> 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?
>
>
> --
> http://www.helpforheroes.org.uk/shop/
Aromat sounds like a good deal to me. If that's what you've been using, just continue to use it. I'd get some of that but times are tough for products with MSG as a main ingredient in the states. Oddly enough, umami is in, MSG is out. My bold prediction is that in the future, MSG will be right up there with salt and pepper. Hee hee.