FoodBanter.com - View Single Post

cshenk

Bruce wrote in rec.food.cooking:

> In article >,
> says...
> >
> > On Tue, 06 Sep 2016 18:25:01 -0500, "cshenk" >
> > wrote:
> >
> > > 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)
> >
> > Why are you trying to play Gotcha? Soy sauce has a lot of things in
> > it, not the least of which is wheat. Pile a bunch of those things
> > on top of each other and it might put someone over the top. Hubby
> > has gout. If I was to NOT feed him anything with purines in it,
> > he'd starve. It's probably the same with msg. The msg in one
> > thing might not affect a person, but the msg in something else
> > does. Put them all together and they get a headache.
>
> Cshenk has joined the American MSG Promotion Society.
>
> Maybe naturally occurring MSG is always a lower amount than manually
> added MSG, so that doesn't even cause a problem if you're sensitive
> to it.

No, I haven't. I just get irked when people get STUPID about nominal
amouts. No scientifically conducted studies support issues with it in
normal amounts.

--