On Tue, 6 Sep 2016 20:22:10 -0500, barbie gee >
wrote:

>
>
>On Mon, 5 Sep 2016, sf wrote:
>
>> 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.
>>
>
>I do know that MSG can be a trigger ingredient for people who suffer from
>certain types of migraines.

Correct.