sf wrote in rec.food.cooking:

> On Mon, 05 Sep 2016 22:27:41 -0500, "cshenk" > wrote:
>
> > Ophelia wrote in rec.food.cooking:
> >
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > >
> > > Autolyzed yeast extract is just their quaint way of hiding
> > > monosodium glutamate.
> > >
> > > Cindy Hamilton
> > > ==========
> > >
> > > Why is monosodium glutamate despised here so much? I use it,
> > > although in minute amounts, and I it would be good to know what
> > > the big problem is.
> >
> > Many reasons Ophelia but most based on thinking MSG is bad for you.
> > Used properly, MSG is used to replace salt as it's a lower sodium
> > item and doesnt make you want to salt the food. You use it in
> > pinches for that. With reasonable use you can reduce your sodium
> > intake by 40%.
> >
> > Most popular is to complain of MSG in chinese food but studies to
> > date have shown severely low levels of reaction to MSG, but instead
> > people not used to that cuisine, reacting to iodine (seaweed and
> > shellfish) and other shellfish components. It became popular to
> > blame MSG in the late 90's and the pervasive idea continues today.
> > There are no scientifically made studies that show any MSG reaction
> > among the populace once they rule out the more likely items like
> > shellfish and derivatives from those.
> >
> Back in the days when MSG got a bad reputation, food "intolerances"
> were virtually unknown. Overdo it and you get a headache, at least
> that was my exSIL's symptom. I suppose there are different symptoms,
> but that's what happened to her and she could point to eating Chinese
> food. She cooked a lot of Chinese food at home too, so she was able
> to narrow it down to using MSG or not. I don't need MSG or salt for
> that matter. Soy sauce provides enough salt for me.

Soy sauce has MSG (grin)

--