What's up with that? Does everything have MSG in it these days?

"Zippy P" > wrote in message
...
> What's up with that? Does everything have MSG in it these days?
>
>

Nobody ever answers this question, but how old are you? Are you a relatively
new cook?

As far as "everything", read the labels.

"Zippy P" > wrote in message
...
> What's up with that? Does everything have MSG in it these days?
>
>

It's not in mine. I braised three pounds of sirloin for four hours. Mmmm.

"JoeSpareBedroom" > wrote in message
...
> "Zippy P" > wrote in message
> ...
> > What's up with that? Does everything have MSG in it these days?
> >
> >
>
> Nobody ever answers this question, but how old are you? Are you a
relatively
> new cook?

I'm 30, and yes, relatively new.

> As far as "everything", read the labels.
>

Oh, and it was a rhetorical question

"Zippy P" > wrote in news:vOLGi.3118$Sd4.1042
@nlpi061.nbdc.sbc.com:

>> As far as "everything", read the labels.
>
> Oh, and it was a rhetorical question

not all beef broth has MSG... just like there are a few items
that don't contain HFCS. it really is a matter of reading the
labels, and then writing/calling companies to let them know
you won't buy products containing MSG (or HFCS, in my case).
the response from Coca-Cola was interesting. they said they
left it up to the individual bottling plants whether to use
sugar or HFCS...

lee
--
"the Government of the United States is not, in any sense,
founded on the Christian religion."
John Adams, the Treaty of Tripoli, Clause 11

On Sep 15, 2:26 am, "Zippy P" > wrote:
> > As far as "everything", read the labels.
>
> Oh, and it was a rhetorical question

If you had read the label to begin with, you might not have ended up
with such broth. I only use MSG (in tiny quantities) in stir fry that
is meatless. I understand using it in soups, broths and gravies, as
kind of an extender, but I wouldn't personally do it, nor recommend
it. For one thing, some people are sensitive to it.

--Bryan

"Zippy P" > wrote in message
...
> "JoeSpareBedroom" > wrote in message
> ...
>> "Zippy P" > wrote in message
>> ...
>> > What's up with that? Does everything have MSG in it these days?
>> >
>> >
>>
>> Nobody ever answers this question, but how old are you? Are you a
> relatively
>> new cook?
>
> I'm 30, and yes, relatively new.
>
>

Google will provide all sorts of info about MSG. What's important to
remember is that it's often disguised with other names (below). Some people
are sensitive to it. I'm not, but I avoid it because it's cheating. Scroll
down at this link:
http://www.rense.com/general35/hidd.htm

Bobo Bonobo wrote:
> "Zippy P" wrote:
>
> > > As far as "everything", read the labels.
>
> > Oh, and it was a rhetorical question
>
> If you had read the label to begin with, you might not have ended up
> with such broth. I only use MSG (in tiny quantities) in stir fry that
> is meatless. I understand using it in soups, broths and gravies, as
> kind of an extender, but I wouldn't personally do it, nor recommend
> it. For one thing, some people are sensitive to it.

Bull crap!

You contradict yourself, you don't use msg in dishes containing meat
because you know that meat contains msg naturally.

MSG occurs naturally in foods as glutimate, no dietary difference from
msg... all the label can say is "*added* MSG, same as all food
contains salt, the label can only indicate "*added* salt". Beef
contains substantial msg naturally, even breast milk naturally
contains msg. Very few people are actually allergic to msg, and they
have a big problem. The sensitivity people report is from over
indulging in *any* salts... eat too much bacon, ham, salami, and even
tuna and many will experience some sort of physical distress, some
even emotional distress, from the cure salts. Chinese restaurant
syndrome is actually from ingesting too much ordinary table salt,
Chinese cooks have a very heavy hand with salt... they really add very
little msg, only enough to enhance flavor and at a point msg will not
further enhance flavor (same as with vanilla and saffron), a pretty
small threshhold... msg is relatively expensive compared with table
salt and Chinese cooks are quite frugal, they don't add more msg than
a small sprinkle, perhaps no more than 1/4 tsp per dish, but the dish
will contain a lot more added table salt, probably six times as much
and more... Chinese restaurants are quite pleased to omit the added
msg, saves them money, instread they just add more cheap table salt so
that folks won't think the dish is too bland. Many folks who eat the
entire bag of chips in one sitting end of with Chinese restaurant
syndrome too.

http://www.ific.org/publications/brochures/msgbroch.cfm

Sheldon

On Sat, 15 Sep 2007 15:07:33 GMT, "JoeSpareBedroom"
> wrote:

>"Zippy P" > wrote in message
.. .
>> "JoeSpareBedroom" > wrote in message
>> ...
>>> "Zippy P" > wrote in message
>>> ...
>>> > What's up with that? Does everything have MSG in it these days?
>>> >
>>> >
>>>
>>> Nobody ever answers this question, but how old are you? Are you a
>> relatively
>>> new cook?
>>
>> I'm 30, and yes, relatively new.
>>
>>
>
>Google will provide all sorts of info about MSG. What's important to
>remember is that it's often disguised with other names (below). Some people
>are sensitive to it. I'm not, but I avoid it because it's cheating. Scroll
>down at this link:
>http://www.rense.com/general35/hidd.htm
>

i use m.s.g. in some things. i think most commercial products use it
to produce the 'umami' taste without using much meat. is that what
you mean by cheating?

wikipedia has the dope:

<http://en.wikipedia.org/wiki/Monosodium_glutamate>

as for dr. blaylock in your cite above, something's been killing his
brain cells, but i don't think it's m.s.g.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 15 Sep 2007 15:07:33 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"Zippy P" > wrote in message
. ..
>>> "JoeSpareBedroom" > wrote in message
>>> ...
>>>> "Zippy P" > wrote in message
>>>> ...
>>>> > What's up with that? Does everything have MSG in it these days?
>>>> >
>>>> >
>>>>
>>>> Nobody ever answers this question, but how old are you? Are you a
>>> relatively
>>>> new cook?
>>>
>>> I'm 30, and yes, relatively new.
>>>
>>>
>>
>>Google will provide all sorts of info about MSG. What's important to
>>remember is that it's often disguised with other names (below). Some
>>people
>>are sensitive to it. I'm not, but I avoid it because it's cheating. Scroll
>>down at this link:
>>http://www.rense.com/general35/hidd.htm
>>
>
> i use m.s.g. in some things. i think most commercial products use it
> to produce the 'umami' taste without using much meat. is that what
> you mean by cheating?
>
> wikipedia has the dope:
>
> <http://en.wikipedia.org/wiki/Monosodium_glutamate>
>
> as for dr. blaylock in your cite above, something's been killing his
> brain cells, but i don't think it's m.s.g.
>
> your pal,
> blake

Whatever. The list of aliases does contain the ones most commonly seen. I
don't have time to turn this into a major research project for an OP who
should've done his homework first.

On Fri, 14 Sep 2007 21:59:52 GMT, "Zippy P" > wrote:

>What's up with that? Does everything have MSG in it these days?

Sadly, pretty much so... stuff is so highly-processed that people are
forgetting what the 'real thing' tastes like. Look for organic
stocks/broths to get one without msg. Swanson's organic range (their
reduced-sodium chicken stock is also msg-free and not bad, but they
don't make a reduced-sodium beef stock), Wolfgang Puck etc.

"Karen AKA Kajikit" > wrote in message
...
> On Fri, 14 Sep 2007 21:59:52 GMT, "Zippy P" > wrote:
>
>>What's up with that? Does everything have MSG in it these days?
>
> Sadly, pretty much so... stuff is so highly-processed that people are
> forgetting what the 'real thing' tastes like. Look for organic
> stocks/broths to get one without msg. Swanson's organic range (their
> reduced-sodium chicken stock is also msg-free and not bad, but they
> don't make a reduced-sodium beef stock)....

Yes they do. Your store has chosen not to carry it for some reason.
http://www.swansonbroth.com/ourproducts.aspx