On Sat, 10 Sep 2016 16:39:07 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Tue, 06 Sep 2016 18:35:12 -0500, "cshenk" > wrote:
> > >
> > > Believe what you wish. BTW, if you think you are MSG intolerant,
> > > remove all mushrooms from your diet.
> >
> > Mushrooms are a small player. Per 100 g = Rice cakes have 75 mg,
> > Tomato (raw) has 203 mg, and Parmesan cheese has 840 mg.
>
> http://www.msgfacts.com/nutrition/wh...mate-rich.aspx
>
>
>
> Agreed that parm is quite high. The critical thing is many who claim
> (because it's faddish to do so) that they have issues with it, but they
> consume foods with high levels of it to no discomfort.

Like I said before, it's probably the same as gout. Someone can eat
one thing that's high in purines and not get a twinge, but eat
something else and they get a full on attack. It's a matter of but
knowing your trigger foods and it's probably the same way with MSG.

People who got headaches after eating at a Chinese restaurant might
have been able to eat smaller amounts of naturally occurring purines,
couldn't take them combined with the large amount of extra MSG
restaurants used to throw in. I don't even know if restaurants use
MSG anymore. Or maybe they were sensitive to something else. That
was back in the days when people first started connecting the dots and
being aware that food could make you feel bad, but it wasn't
necessarily a life threatening situation.

--
I love cooking with wine.
Sometimes I even put it in the food.