Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> 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.
>
> Carol
> ===========
>
> Interesting, thank you!

No problem! Turns out it was an internet trend before then but I
didn't know if it.

You will still see people claim it (some here likely). The studies,
even where made point sprecific to those claiming MSG issues, debunk it.

Carol


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