sf wrote in rec.food.cooking:

> 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.

Agree on the trigger foods but generally, MSG costs more than salt so
is not normally used in large amounts.

I have a tin of it but rarely use it. When I remember though, it adds
a nice sparkle to a tomato sauce. Only a pinch is needed to a 5-6 cup
batch. Umm, 1/8 ts probably.

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