I know it's supposed to be bad for you but it makes my fried eggs
taste soooooooo good.

James wrote:
> I know it's supposed to be bad for you but it makes my fried eggs
> taste soooooooo good.

Everything is bad for you.

-sw

On Sep 11, 10:02*am, James > wrote:
> I know it's supposed to be bad for you but it makes my fried eggs
> taste soooooooo good.

I haven't tried it on fried eggs but I have used it in scrambled
eggs. Mostly I use it in certain veggie-heavy, lightly sauced stir
fries and in certain chicken dishes -- c. and dumplings, c. stew, c. a
la king.

Some people report allergic reactions to it. Over time I have
inquired of our friends and so far haven't found any who are
allergic. I did an eight-course Chinese dinner last year and one of
the guests asked about msg. It turned out I had used msg in one of
the dishes. -aem

> James wrote:
>> I know it's supposed to be bad for you but it makes my fried eggs
>> taste soooooooo good.
>
> Everything is bad for you.
>
> -sw

Sure is! If it tastes good spit it out. In the Houston area we're waiting
for Hurricane Ike. Our house is about to be boarded up. Hurricanes are
definitely bad for you. We obtained hurricane provisions yesterday from
Spec's. Wine, beer, pate, cheese.

Chris

"James" > wrote in message
...
>I know it's supposed to be bad for you

Where in the world did you hear that? Bad for you.

Not true.

Dimitri

"Chris Marksberry" > wrote in message
. ..
>
>> James wrote:
>>> I know it's supposed to be bad for you but it makes my fried eggs
>>> taste soooooooo good.
>>
>> Everything is bad for you.
>>
>> -sw
>
> Sure is! If it tastes good spit it out. In the Houston area we're
> waiting for Hurricane Ike. Our house is about to be boarded up.
> Hurricanes are definitely bad for you.

We've been keeping an eye on Ike and wondering about y'all down there,
Chris! This is supposed to be the worst hurricane to hit TX in 40 years.

Are you going to stick around for it?? (We stayed put for Rita back in '05,
but we knew it wasn't really going to hit us--and we weren't about to spend
two days trying to get out of town on 45...


> We obtained hurricane provisions yesterday from Spec's. Wine, beer, pate,
> cheese.

Excellent! Sounds like you should be all set then.

Mary

On Thu 11 Sep 2008 11:40:12a, Dimitri told us...

>
> "James" > wrote in message
> ...
>>I know it's supposed to be bad for you
>
> Where in the world did you hear that? Bad for you.
>
> Not true.
>
> Dimitri
>
>

It can be if you're hypersensitive to it. Some people are.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 4dys 12hrs 11mins
*******************************************
Diplomacy - the art of letting someone
have your way.
*******************************************

aem wrote:
>
> Some people report allergic reactions to it.

It's not possible to be allergic to MSG,
because there's glutamate ion in every cell
in your body. That would be like being
allergic to water or glucose.

I used to think I was sensitive to MSG
because I'd frequently get terrible
headaches after eating at Chinese restaurants.
After many years, I finally figured out it
is tofu and other forms of isolated bean
protein that caused my headaches, not MSG.

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 11 Sep 2008 11:40:12a, Dimitri told us...
>
>>
>> "James" > wrote in message
>> ...
>>>I know it's supposed to be bad for you
>>
>> Where in the world did you hear that? Bad for you.
>>
>> Not true.
>>
>> Dimitri
>>
>>
>
> It can be if you're hypersensitive to it. Some people are.
>
> --
> Wayne Boatwright
>

There is so much naturally occurring as well as in processed foods that I
sincerely doubt there is such a thing as being hyper sensitive to MSG.

http://www.glutamate.org/media/A_nat...rt_of_food.asp




http://www.glutamate.org/Media/Glutamate_Faqs.asp
Q1 What is MSG?

A1 Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an
amino acid which is present in all protein.

Q2 How is it made?

A2 Glutamate is produced through fermentation, a process used in making
beer, vinegar, soy sauce and yogurt. The process begins with natural
products such as molasses from sugar cane or sugar beets and food starch
from tapioca or cereals.

Q3Does the human body metabolize monosodium glutamate added to foods
differently from the glutamate occurring naturally in foods?

A3 No. The glutamate naturally present in food and the glutamate derived
from MSG are identical. They are digested and absorbed in the same way from
the intestine. Once they are ingested, our bodies make no distinction
between glutamate from foods such as tomatoes and glutamate from MSG. In
fact, research has shown that glutamate from food or from MSG is important
for the normal functioning of the digestive system.

Q4 Will the addition of more MSG make food taste better?

A4 The taste of MSG, like the taste of salt, has a self-limiting
characteristic. Only a small amount of MSG is needed to achieve optimum
flavor. Further addition of MSG has little or no beneficial effect.

Q5 Does MSG allow food manufacturers to substitute inferior or poor
quality ingredients for high quality ingredients?

A5 No. MSG can only enhance the original taste of good food.

Q6 In which foods is MSG used?

A6 MSG can be used in many savory dishes, on meat, fish, poultry and many
vegetables, and in sauces, soups and marinades.

Q7 Is the amount of glutamate added to foods for flavor far greater than
the amount of glutamate found naturally in foods?

A7 The glutamate added to foods for flavor represents only a small
fraction of the total amount of glutamate consumed in the average daily
diet. The average person consumes between 10 and 20 grams of glutamate
daily. The average added intake of glutamate from MSG amounts to just 0.5 -
1.5 grams per day.

Q8 Is MSG safe?

A8 Yes. Research in Europe, the United States and Asia clearly shows that
MSG used in prepared foods or as a condiment is safe for humans of all ages.

Q9 Is MSG safe for infants?

A9 Yes. Scientific studies show that infants metabolise MSG in just the
same way as adults. In fact, human breast milk contains a much higher level
of glutamate than cow's milk.

Q10 Does MSG contain gluten?

A10 No. MSG is gluten-free.

Dimitri

> "Chris Marksberry" > wrote in message
> . ..
>>
>>> James wrote:
>>>> I know it's supposed to be bad for you but it makes my fried eggs
>>>> taste soooooooo good.
>>>
>>> Everything is bad for you.
>>>
>>> -sw
>>
>> Sure is! If it tastes good spit it out. In the Houston area we're
>> waiting for Hurricane Ike. Our house is about to be boarded up.
>> Hurricanes are definitely bad for you.
>
> We've been keeping an eye on Ike and wondering about y'all down there,
> Chris! This is supposed to be the worst hurricane to hit TX in 40 years.
>
> Are you going to stick around for it?? (We stayed put for Rita back in
> '05, but we knew it wasn't really going to hit us--and we weren't about to
> spend two days trying to get out of town on 45...
>
>
>> We obtained hurricane provisions yesterday from Spec's. Wine, beer,
>> pate, cheese.
>
> Excellent! Sounds like you should be all set then.
>
> Mary

Hi Mary,

We are staying for it! Husband and neighbor across the street are boarding
up the windows right now. We have a whole house generator so we're OK if we
lose the electric which of course is more than likely a sure thing.

Thanks for thinking of us. I remember after Alicia there were no signs, no
electricity, some people had phones other not, trees through some roofs,
blocked roads because of fallen trees. I don't like hurricanes.

Everybody on the Texas Gulf Coast stay safe

Chris

On Thu 11 Sep 2008 11:56:21a, Dimitri told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Thu 11 Sep 2008 11:40:12a, Dimitri told us...
>>
>>>
>>> "James" > wrote in message
>>> ..
>>> .
>>>>I know it's supposed to be bad for you
>>>
>>> Where in the world did you hear that? Bad for you.
>>>
>>> Not true.
>>>
>>> Dimitri
>>>
>>>
>>
>> It can be if you're hypersensitive to it. Some people are.
>>
>> --
>> Wayne Boatwright
>>
>
> There is so much naturally occurring as well as in processed foods that
> I sincerely doubt there is such a thing as being hyper sensitive to MSG.
>
> http://www.glutamate.org/media/A_nat...rt_of_food.asp
>
>
>
>
> http://www.glutamate.org/Media/Glutamate_Faqs.asp
> Q1 What is MSG?
>
> A1 Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an
> amino acid which is present in all protein.
>
> Q2 How is it made?
>
> A2 Glutamate is produced through fermentation, a process used in
> making beer, vinegar, soy sauce and yogurt. The process begins with
> natural products such as molasses from sugar cane or sugar beets and
> food starch from tapioca or cereals.
>
> Q3Does the human body metabolize monosodium glutamate added to foods
> differently from the glutamate occurring naturally in foods?
>
> A3 No. The glutamate naturally present in food and the glutamate
> derived from MSG are identical. They are digested and absorbed in the
> same way from the intestine. Once they are ingested, our bodies make no
> distinction between glutamate from foods such as tomatoes and glutamate
> from MSG. In fact, research has shown that glutamate from food or from
> MSG is important for the normal functioning of the digestive system.
>
> Q4 Will the addition of more MSG make food taste better?
>
> A4 The taste of MSG, like the taste of salt, has a self-limiting
> characteristic. Only a small amount of MSG is needed to achieve optimum
> flavor. Further addition of MSG has little or no beneficial effect.
>
> Q5 Does MSG allow food manufacturers to substitute inferior or poor
> quality ingredients for high quality ingredients?
>
> A5 No. MSG can only enhance the original taste of good food.
>
> Q6 In which foods is MSG used?
>
> A6 MSG can be used in many savory dishes, on meat, fish, poultry and
> many vegetables, and in sauces, soups and marinades.
>
> Q7 Is the amount of glutamate added to foods for flavor far greater
> than the amount of glutamate found naturally in foods?
>
> A7 The glutamate added to foods for flavor represents only a small
> fraction of the total amount of glutamate consumed in the average daily
> diet. The average person consumes between 10 and 20 grams of glutamate
> daily. The average added intake of glutamate from MSG amounts to just
> 0.5 - 1.5 grams per day.
>
> Q8 Is MSG safe?
>
> A8 Yes. Research in Europe, the United States and Asia clearly shows
> that MSG used in prepared foods or as a condiment is safe for humans of
> all ages.
>
> Q9 Is MSG safe for infants?
>
> A9 Yes. Scientific studies show that infants metabolise MSG in just
> the same way as adults. In fact, human breast milk contains a much
> higher level of glutamate than cow's milk.
>
> Q10 Does MSG contain gluten?
>
> A10 No. MSG is gluten-free.
>
> Dimitri
>
>

Then I wonder what all those people who claim to be sensitive to MSG are
really sensitive to.

--
Wayne Boatwright

*******************************************
Date: Thursday, 09(IX)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 4dys 11hrs 49mins
*******************************************
Real punk rockers don't smile.
*******************************************

"Wayne Boatwright" > wrote in message
5.250...
> On Thu 11 Sep 2008 11:56:21a, Dimitri told us...

<snip>

> Then I wonder what all those people who claim to be sensitive to MSG are
> really sensitive to.
>
> --
> Wayne Boatwright


Well if its Chinese/Korean food, probably the neighborhood cat or dog.

LOL

Dimitri

James wrote:

> I know it's supposed to be bad for you but it makes my fried eggs
> taste soooooooo good.

No. I don't use it. Because I don't like it.

Apologies in advance if that sounded like criticism of your post. It
wasn't. I just don't like MSG.
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

ChattyCathy wrote on Thu, 11 Sep 2008 21:34:01 +0200:

>> I know it's supposed to be bad for you but it makes my fried
>> eggs taste soooooooo good.

> No. I don't use it. Because I don't like it.

> Apologies in advance if that sounded like criticism of your
> post. It wasn't. I just don't like MSG.

Are you sure? Do you never go to Chinese restaurants or other
Far-Eastern places? It even occurs in some Greek recipes. I've seen it
in Indian ones, tho' its origin there is sometimes indicated by the name
"Chinese Salt".
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Mark Thorson said...

> aem wrote:
>>
>> Some people report allergic reactions to it.
>
> It's not possible to be allergic to MSG,
> because there's glutamate ion in every cell
> in your body. That would be like being
> allergic to water or glucose.
>
> I used to think I was sensitive to MSG
> because I'd frequently get terrible
> headaches after eating at Chinese restaurants.
> After many years, I finally figured out it
> is tofu and other forms of isolated bean
> protein that caused my headaches, not MSG.


That's called Chinese restaurant syndrome.

http://en.wikipedia.org/wiki/Chinese...urant_syndrome (CRS)

I must say that studies have certainly done an about face since my high-
school senior project on food additives. Cancerous tumors in rat livers (at
2000x a normal human dose), daily, over an extended period of time.

If studies want to prove a point one way or the other, it's easily
accomplished.

MSG when minimally used in processed foods, can usually be identified in
the ingredients as "natural flavors."

I am very sensitive to it only when it is excessively added to Asian
dishes, mostly soups, usually taking effect 20 minutes after but usually
gone before the end of the meal. The effect being a burning in the back of
my neck.

I've eaten MSG I'm sure but I haven't added it to my cooking in over 30
years. Other spices can do as good if not better job to flavor a dish.

Andy

Dimitri wrote:
>
> "James" > wrote in message
> ...
>> I know it's supposed to be bad for you
>
> Where in the world did you hear that? Bad for you.
>
> Not true.

MSG My Sore Guts

James Silverton wrote:

> ChattyCathy wrote on Thu, 11 Sep 2008 21:34:01 +0200:
>
>>> I know it's supposed to be bad for you but it makes my fried
>>> eggs taste soooooooo good.
>
>> No. I don't use it. Because I don't like it.
>
>> Apologies in advance if that sounded like criticism of your
>> post. It wasn't. I just don't like MSG.
>
> Are you sure? Do you never go to Chinese restaurants or other
> Far-Eastern places? It even occurs in some Greek recipes. I've seen it
> in Indian ones, tho' its origin there is sometimes indicated by the
> name "Chinese Salt".

I said *I* don't use it because *I* don't like it - maybe I should have
added 'in my home cooking'? I apologize again.
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

Chris Marksberry wrote:
>> James wrote:
>>> I know it's supposed to be bad for you but it makes my fried eggs
>>> taste soooooooo good.
>> Everything is bad for you.
>>
>> -sw
>
> Sure is! If it tastes good spit it out. In the Houston area we're waiting
> for Hurricane Ike. Our house is about to be boarded up. Hurricanes are
> definitely bad for you. We obtained hurricane provisions yesterday from
> Spec's. Wine, beer, pate, cheese.

I went to Spec's last night. Got this stuff:

http://www.stroh.co.uk/stroh/stroh_original.htm#80 (Yes, it's 160
proof)
http://www.roquefort-carles.com/ ($34/lb - ouch)
http://www.unibroue.com/products/fin.cfm
<http://gauchogourmet.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=G&Product_Code =5101SP&Category_Code=OL>
(That's a 3lb can of olives)
http://market.treasureshidden.com/in...oducts_id=1228
http://www.foodservicedirect.com/ind..._Hot_Ajvar.htm

And a few other things I can't remember. Spent $110.

-sw

Sqwertz wrote:

> Spent $110.
>
> -sw

Cheapskate...
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

James wrote:
>
> I know it's supposed to be bad for you.

( ^ )( ^ )

How can something that's in breast milk be bad for me?

On Sep 11, 3:19�pm, Wayne Boatwright >
wrote:
> On Thu 11 Sep 2008 11:56:21a, Dimitri told us...
>
>
>
>
>
>
>
> > "Wayne Boatwright" > wrote in message
> 85.247...
> >> On Thu 11 Sep 2008 11:40:12a, Dimitri told us...
>
> >>> "James" > wrote in message
> ...
> >>> .
> >>>>I know it's supposed to be bad for you
>
> >>> Where in the world did you hear that? �Bad for you.
>
> >>> Not true.
>
> >>> Dimitri
>
> >> It can be if you're hypersensitive to it. Some people are.
>
> >> --
> >> � � � � � � Wayne Boatwright
>
> > There is so much naturally occurring as well as in processed foods that
> > I sincerely doubt there is such a thing as being hyper sensitive to MSG..
>
> > �http://www.glutamate.org/media/A_nat...rt_of_food.asp
>
> >http://www.glutamate.org/Media/Glutamate_Faqs.asp
> > Q1 � �What is MSG?
>
> > A1 � �Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an
> > amino acid which is present in all protein.
>
> > Q2 � �How is it made?
>
> > A2 � �Glutamate is produced through fermentation, a process used in
> > making beer, vinegar, soy sauce and yogurt. The process begins with
> > natural products such as molasses from sugar cane or sugar beets and
> > food starch from tapioca or cereals.
>
> > Q3Does the human body metabolize monosodium glutamate added to foods
> > differently from the glutamate occurring naturally in foods?
>
> > A3 � �No. The glutamate naturally present in food and the glutamate
> > derived from MSG are identical. They are digested and absorbed in the
> > same way from the intestine. Once they are ingested, our bodies make no
> > distinction between glutamate from foods such as tomatoes and glutamate
> > from MSG. In fact, research has shown that glutamate from food or from
> > MSG is important for the normal functioning of the digestive system.
>
> > Q4 � �Will the addition of more MSG make food taste better?
>
> > A4 � �The taste of MSG, like the taste of salt, has a self-limiting
> > characteristic. Only a small amount of MSG is needed to achieve optimum
> > flavor. Further addition of MSG has little or no beneficial effect.
>
> > Q5 � �Does MSG allow food manufacturers to substitute inferior or poor
> > quality ingredients for high quality ingredients?
>
> > A5 � �No. MSG can only enhance the original taste of good food.
>
> > Q6 � �In which foods is MSG used?
>
> > A6 � �MSG can be used in many savory dishes, on meat, fish, poultry and
> > many vegetables, and in sauces, soups and marinades.
>
> > Q7 � �Is the amount of glutamate added to foods for flavor far greater
> > than the amount of glutamate found naturally in foods?
>
> > A7 � �The glutamate added to foods for flavor represents only a small
> > fraction of the total amount of glutamate consumed in the average daily
> > diet. The average person consumes between 10 and 20 grams of glutamate
> > daily. The average added intake of glutamate from MSG amounts to just
> > 0.5 - 1.5 grams per day.
>
> > Q8 � �Is MSG safe?
>
> > A8 � �Yes. Research in Europe, the United States and Asia clearly shows
> > that MSG used in prepared foods or as a condiment is safe for humans of
> > all ages.
>
> > Q9 � �Is MSG safe for infants?
>
> > A9 � �Yes. Scientific studies show that infants metabolise MSG in just
> > the same way as adults. In fact, human breast milk contains a much
> > higher level of glutamate than cow's milk.
>
> > Q10 � �Does MSG contain gluten?
>
> > A10 � �No. MSG is gluten-free.
>
> > Dimitri
>
> Then I wonder what all those people who claim to be sensitive to MSG are
> really sensitive to.

They have the same affliction as you, sensitivity to the truth.

On Sep 11, 3:34�pm, ChattyCathy > wrote:
> James wrote:
> > I know it's supposed to be bad for you but it makes my fried eggs
> > taste soooooooo good.
>
> No. I don't use it. Because I don't like it.
>
> Apologies in advance if that sounded like criticism of your post. It
> wasn't. I just don't like MSG.

That's ridiculous... how do you know if you're consuming MSG... other
than saltiness it has no flavor of it's own. Im sure you consume
varying quantities of MSG every day... and since you seem to have a
propensity for consuming shrimp and other seafood you probably consume
more MSG than most people.

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

"Mark Thorson" > wrote in message
...
> aem wrote:
>>
>> Some people report allergic reactions to it.
>
> It's not possible to be allergic to MSG,
> because there's glutamate ion in every cell
> in your body.

I may be wrong but isn't the SODIUM ion the problem?



-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-

http://www.gillsmith999.plus.com/

_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_

Sheldon wrote:
>
> That's ridiculous... how do you know if you're consuming MSG... other
> than saltiness it has no flavor of it's own. Im sure you consume
> varying quantities of MSG every day... and since you seem to have a
> propensity for consuming shrimp and other seafood you probably consume
> more MSG than most people.
>
> http://www.ific.org/publications/brochures/msgbroch.cfm

OK lemme spell it out for you.

The subject line said: Do you use MSG?

I presumed that meant 'do *I* uses MSG when I cook my own food'...

With me so far?

So, subsequently when I buy any ingredients to make meals at home I
check to see if it contains MSG. (By law here, the
suppliers/manufacturers have to state whether there is any MSG in their
products, or not.)

Still with me?

Furthermore, there are many food manufacturers here that mark their
products 'MSG Free' - I happen to prefer those products.

Now, go make lunch or whatever... and give my regards to your cats.
--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

On Sep 11, 5:39�pm, ChattyCathy > wrote:
> Sheldon wrote:
>
> > That's ridiculous... how do you know if you're consuming MSG... other
> > than saltiness it has no flavor of it's own. � Im sure you consume
> > varying quantities of MSG every day... and since you seem to have a
> > propensity for consuming shrimp and other seafood you probably consume
> > more MSG than most people.
>
> >http://www.ific.org/publications/brochures/msgbroch.cfm
>
> OK lemme spell it out for you.
>
> The subject line said: Do you use MSG?
>
> I presumed that meant 'do *I* uses MSG when I cook my own food'...
>
> With me so far?
>
> So, subsequently when I buy any ingredients to make meals at home I
> check to see if it contains MSG. (By law here, the
> suppliers/manufacturers have to state whether there is any MSG in their
> products, or not.)
>
> Still with me?
>
> Furthermore, there are many food manufacturers here that mark their
> products 'MSG Free' - I happen to prefer those products.
>
> Now, go make lunch or whatever... and give my regards to your cats.


Actually we have the same law here. But the law only pertains to
*added* MSG... if your food products are labled "MSG Free" they are
lying, it's no more possible to have MSG Free food as it is to have
Salt Free food. There is no way to legislate naturally occurring MSG
(or salt), not anywhere on this planet... ALL food contains some salt
and probably some MSG. I can asssure you, you can read all the labels
you like, but you do indeed consume as much if not more MSG than the
rest of us. You don't have to add MSG, hardly anyone in the US adds
MSG when they cook, but it's already in the foods we eat, in fact many
of the foods we commonly consume in the greatest quantities contain
the most naturally occuring MSG.

I probably lost you.

"Sheldon" > wrote in message
...
On Sep 11, 3:19�pm, Wayne Boatwright >
wrote:
> On Thu 11 Sep 2008 11:56:21a, Dimitri told us...
>
>
>
>
>
>
>
> > "Wayne Boatwright" > wrote in message
> 85.247...
> >> On Thu 11 Sep 2008 11:40:12a, Dimitri told us...
>
> >>> "James" > wrote in message
> ..
> >>> .
> >>>>I know it's supposed to be bad for you
>
> >>> Where in the world did you hear that? �Bad for you.
>
> >>> Not true.
>
> >>> Dimitri
>
> >> It can be if you're hypersensitive to it. Some people are.
>
> >> --
> >> � � � � � � Wayne Boatwright
>
> > There is so much naturally occurring as well as in processed foods that
> > I sincerely doubt there is such a thing as being hyper sensitive to MSG.
>
> > �http://www.glutamate.org/media/A_nat...rt_of_food.asp
>
> >http://www.glutamate.org/Media/Glutamate_Faqs.asp
> > Q1 � �What is MSG?
>
> > A1 � �Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an
> > amino acid which is present in all protein.
>
> > Q2 � �How is it made?
>
> > A2 � �Glutamate is produced through fermentation, a process used in
> > making beer, vinegar, soy sauce and yogurt. The process begins with
> > natural products such as molasses from sugar cane or sugar beets and
> > food starch from tapioca or cereals.
>
> > Q3Does the human body metabolize monosodium glutamate added to foods
> > differently from the glutamate occurring naturally in foods?
>
> > A3 � �No. The glutamate naturally present in food and the glutamate
> > derived from MSG are identical. They are digested and absorbed in the
> > same way from the intestine. Once they are ingested, our bodies make no
> > distinction between glutamate from foods such as tomatoes and glutamate
> > from MSG. In fact, research has shown that glutamate from food or from
> > MSG is important for the normal functioning of the digestive system.
>
> > Q4 � �Will the addition of more MSG make food taste better?
>
> > A4 � �The taste of MSG, like the taste of salt, has a self-limiting
> > characteristic. Only a small amount of MSG is needed to achieve optimum
> > flavor. Further addition of MSG has little or no beneficial effect.
>
> > Q5 � �Does MSG allow food manufacturers to substitute inferior or poor
> > quality ingredients for high quality ingredients?
>
> > A5 � �No. MSG can only enhance the original taste of good food.
>
> > Q6 � �In which foods is MSG used?
>
> > A6 � �MSG can be used in many savory dishes, on meat, fish, poultry and
> > many vegetables, and in sauces, soups and marinades.
>
> > Q7 � �Is the amount of glutamate added to foods for flavor far greater
> > than the amount of glutamate found naturally in foods?
>
> > A7 � �The glutamate added to foods for flavor represents only a small
> > fraction of the total amount of glutamate consumed in the average daily
> > diet. The average person consumes between 10 and 20 grams of glutamate
> > daily. The average added intake of glutamate from MSG amounts to just
> > 0.5 - 1.5 grams per day.
>
> > Q8 � �Is MSG safe?
>
> > A8 � �Yes. Research in Europe, the United States and Asia clearly shows
> > that MSG used in prepared foods or as a condiment is safe for humans of
> > all ages.
>
> > Q9 � �Is MSG safe for infants?
>
> > A9 � �Yes. Scientific studies show that infants metabolise MSG in just
> > the same way as adults. In fact, human breast milk contains a much
> > higher level of glutamate than cow's milk.
>
> > Q10 � �Does MSG contain gluten?
>
> > A10 � �No. MSG is gluten-free.
>
> > Dimitri
>
> Then I wonder what all those people who claim to be sensitive to MSG are
> really sensitive to.

They have the same affliction as you, sensitivity to the truth.

;-)

Dimitri

Sheldon wrote:

> On Sep 11, 5:39�pm, ChattyCathy > wrote:
>> Sheldon wrote:
>>
>> > That's ridiculous... how do you know if you're consuming MSG...
>> > other than saltiness it has no flavor of it's own. � Im sure you
>> > consume varying quantities of MSG every day... and since you seem
>> > to have a propensity for consuming shrimp and other seafood you
>> > probably consume more MSG than most people.
>>
>> >http://www.ific.org/publications/brochures/msgbroch.cfm
>>
>> OK lemme spell it out for you.
>>
>> The subject line said: Do you use MSG?
>>
>> I presumed that meant 'do *I* uses MSG when I cook my own food'...
>>
>> With me so far?
>>
>> So, subsequently when I buy any ingredients to make meals at home I
>> check to see if it contains MSG. (By law here, the
>> suppliers/manufacturers have to state whether there is any MSG in
>> their products, or not.)
>>
>> Still with me?
>>
>> Furthermore, there are many food manufacturers here that mark their
>> products 'MSG Free' - I happen to prefer those products.
>>
>> Now, go make lunch or whatever... and give my regards to your cats.
>
>
> Actually we have the same law here. But the law only pertains to
> *added* MSG... if your food products are labled "MSG Free" they are
> lying, it's no more possible to have MSG Free food as it is to have
> Salt Free food. There is no way to legislate naturally occurring MSG
> (or salt), not anywhere on this planet... ALL food contains some salt
> and probably some MSG. I can asssure you, you can read all the labels
> you like, but you do indeed consume as much if not more MSG than the
> rest of us. You don't have to add MSG, hardly anyone in the US adds
> MSG when they cook, but it's already in the foods we eat, in fact many
> of the foods we commonly consume in the greatest quantities contain
> the most naturally occuring MSG.
>
> I probably lost you.


Do you ever bother to actually read the links you post?


<quote>
What is Glutamate?

Glutamate is an amino acid, found in all protein-containing foods. Amino
acids are the building blocks of proteins. This amino acid is one of
the most abundant and important components of proteins. Glutamate
occurs naturally in protein-containing foods such as cheese, milk,
mushrooms, meat, fish, and many vegetables. Glutamate is also produced
by the human body and is vital for metabolism and brain function.

What is Monosodium Glutamate?

Monosodium glutamate, or MSG, is the sodium salt of glutamate. When MSG
is added to foods, it provides a similar flavoring function as the
glutamate that occurs naturally in food. MSG is comprised of nothing
more than water, sodium and glutamate.

Why is MSG used?

MSG is a flavor enhancer that has been used effectively to bring out the
best taste in foods, emphasizing natural flavors. Many researchers also
believe that MSG imparts a fifth taste, independent of the four basic
tastes of sweet, sour, salty and bitter. This taste, called "umami" in
Japan, is described by Americans as savory. Examples of each of these
tastes a Sweet - Sugar, Bitter - Coffee, Savory - Tomato, Sour -
Lemon, Salt - Anchovy

How is MSG made?

In the early 1900s, MSG was extracted from natural protein-rich foods
such as seaweed. Today, MSG is made from starch, corn sugar or molasses
from sugar cane or sugar beets. MSG is produced by a natural
fermentation process that has been used for centuries to make such
common foods as beer, vinegar and yogurt.

</quote>

--
Cheers
Chatty Cathy

Google is my Friend (GIMF)

"James" > wrote in message
...
>I know it's supposed to be bad for you but it makes my fried eggs
> taste soooooooo good.

Interestingly the glutamate flavor is now regarded as the 5th taste and it
is believer we have glutamate (Umami) receptors in our tongues.

Sweet, Sour, Salt, Bitter, & Umami

Dimitri

See Below

From Wikipedia, the free encyclopedia

For the record label, see Umami Records.

Umami (??, Umami?) is one of the five basic tastes sensed by specialized
receptor cells present on the human tongue.[1] The same taste is also known
as xianwèi (traditional Chinese: ??; simplified Chinese: ??) in Chinese
cooking.
Umami is a Japanese word meaning savory, a "deliciousness" factor deriving
specifically from detection of the natural amino acid, glutamic acid, or
glutamates common in meats, cheese, broth, stock, and other protein-heavy
foods. The action of umami receptors explains why foods treated with
monosodium glutamate (MSG) often taste "heartier".
Glutamate has a long history in cooking: it appears in Asian foods such as
soy sauce and fish sauce, and in Italian food in parmesan cheese and
anchovies. It also is directly available in monosodium glutamate (MSG).[2]
Inasmuch as it describes the flavor common to savory products such as meat,
cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of
osmazome, an early attempt to describe the main flavoring component of meat
as extracted in the process of making stock.


[edit] Chemical properties
Main article: Monosodium glutamate
Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the
Tokyo Imperial University while researching the strong flavor in seaweed
broth.[3][4] Ikeda isolated monosodium glutamate as the chemical responsible
and, with the help of the Ajinomoto company, began commercial distribution
of MSG products.

[edit] Taste receptors
Acknowledged subjectively as a special taste by Eastern civilizations for
generations, umami has been described in biochemical studies identifying the
actual taste receptor responsible for the sense of umami, a modified form of
mGluR4[5] named "taste-mGluR4".
Umami tastes are initiated by these specialized receptors, with subsequent
steps involving secretion of neurotransmitters, including adenosine
triphosphate (ATP) and serotonin.[6] Other evidence indicate guanosine
derivatives may interact with and boost the initial umami signal.[7]
Cells responding to umami taste stimuli do not possess typical synapses but
instead secrete the neurotransmitter ATP in a mechanism exciting sensory
fibers that convey taste signals to the brain. These taste receptors are
located everywhere on the tongue.[citation needed]
In monkey studies, most umami signals from taste buds excite neurons in the
orbitofrontal cortex of the brain, showing spatially-specific
characteristics:[8]
There is a cortical map representation for the taste of glutamate separate
from that of other taste stimuli like sweet (glucose), salt (sodium
chloride), bitter (quinine), and sour (hydrochloric acid)

Single neurons having vigorous responses to sodium glutamate also respond to
glutamic acid
Some neurons display a mechanism of satiety, indicating a process by which
taste receptors in the mouth may interact with cortical neurons to curtail
eating

Umami flavor is strongest when combined with aromas (e.g., monosodium
glutamate and garlic), a result leading to speculation that glutamate may
stimulate umami effects by acting simultaneously with the aromas, texture,
and appearance of food.

I don't add gourmet powder or Accent to any of my dishes, but I'm sure
that a good number of my ingredients -- Goya bouillion powder,
seasoned salt -- contain MSG.

Tara

James wrote:
>
> I know it's supposed to be bad for you but it makes my fried eggs
> taste soooooooo good.

No. It gives me the classic MSG headache; while not fatal it does tend
to spoil a meal when it happens.

"Chris Marksberry" > wrote in message
. ..
>
> Hi Mary,
>
> We are staying for it! Husband and neighbor across the street are
> boarding up the windows right now. We have a whole house generator so
> we're OK if we lose the electric which of course is more than likely a
> sure thing.

Well, the very best of luck to you guys (the south side of Houston--where
you're located--will, of course, get hit with the worst of it). I will be
keeping y'all in my thoughts and prayers... Stay safe.


> Thanks for thinking of us. I remember after Alicia there were no signs,
> no electricity, some people had phones other not, trees through some
> roofs, blocked roads because of fallen trees. I don't like hurricanes.

I didn't arrive in Houston til '90, so I missed all the "fun" of Alicia, but
TS Allison was bad enough for me. Tons of flooding, loss of electricity for
long periods of time, airports and freeways shut down for days, etc.,
etc....


> Everybody on the Texas Gulf Coast stay safe

I echo that!!

Mary

"Sqwertz" > wrote in message
...
>
> I went to Spec's last night. Got this stuff:
>
> http://www.stroh.co.uk/stroh/stroh_original.htm#80 (Yes, it's 160 proof)
> http://www.roquefort-carles.com/ ($34/lb - ouch)
> http://www.unibroue.com/products/fin.cfm
> <http://gauchogourmet.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=G&Product_Code =5101SP&Category_Code=OL>
> (That's a 3lb can of olives)
> http://market.treasureshidden.com/in...oducts_id=1228
> http://www.foodservicedirect.com/ind..._Hot_Ajvar.htm
>
> And a few other things I can't remember. Spent $110.

<sigh> I miss Spec's...although there is a liquor warehouse in Laurel, MD,
that gives Spec's a run for its money...

Mary

Gill Smith wrote:
>
> "Mark Thorson" > wrote in message
> ...
> > aem wrote:
> >>
> >> Some people report allergic reactions to it.
> >
> > It's not possible to be allergic to MSG,
> > because there's glutamate ion in every cell
> > in your body.
>
> I may be wrong but isn't the SODIUM ion the problem?

If that were the case, then plain salt would have
an equally bad reputation.

Mark Thorson said...

> Gill Smith wrote:
>>
>> "Mark Thorson" > wrote in message
>> ...
>> > aem wrote:
>> >>
>> >> Some people report allergic reactions to it.
>> >
>> > It's not possible to be allergic to MSG,
>> > because there's glutamate ion in every cell
>> > in your body.
>>
>> I may be wrong but isn't the SODIUM ion the problem?
>
> If that were the case, then plain salt would have
> an equally bad reputation.


Not true. A catalyst and an enzyme of the two combined would have a very
different health result than if introduced separately.

Andy

Chris Marksberry wrote:
>> James wrote:
>>> I know it's supposed to be bad for you but it makes my fried eggs
>>> taste soooooooo good.
>> Everything is bad for you.
>>
>> -sw
>
> Sure is! If it tastes good spit it out. In the Houston area we're waiting
> for Hurricane Ike. Our house is about to be boarded up. Hurricanes are
> definitely bad for you. We obtained hurricane provisions yesterday from
> Spec's. Wine, beer, pate, cheese.
>
> Chris
>
>
>
Good Luck, Chris. I'm praying for you and all the others in the path of
Ike.

I called some friends tho live northeast of Houston and invited them to
come down here but they declined. They said the traffic would proably be
awful.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

MareCat wrote:
> "Chris Marksberry" > wrote in message
> . ..
>>> James wrote:
>>>> I know it's supposed to be bad for you but it makes my fried eggs
>>>> taste soooooooo good.
>>> Everything is bad for you.
>>>
>>> -sw
>> Sure is! If it tastes good spit it out. In the Houston area we're
>> waiting for Hurricane Ike. Our house is about to be boarded up.
>> Hurricanes are definitely bad for you.
>
> We've been keeping an eye on Ike and wondering about y'all down there,
> Chris! This is supposed to be the worst hurricane to hit TX in 40 years.
>
> Are you going to stick around for it?? (We stayed put for Rita back in '05,
> but we knew it wasn't really going to hit us--and we weren't about to spend
> two days trying to get out of town on 45...


Good luck, Mary.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Mark Thorson said...

> Andy wrote:
>>
>> Mark Thorson said...
>>
>> > If that were the case, then plain salt would have
>> > an equally bad reputation.
>>
>> Not true. A catalyst and an enzyme of the two combined would have
>> a very different health result than if introduced separately.
>
> Neither sodium nor glutamate is a catalyst or enzyme.
>
> Your sentence makes no sense.


Fine. Prove me wrong!?

Andy

Andy wrote:
>
> Mark Thorson said...
>
> > If that were the case, then plain salt would have
> > an equally bad reputation.
>
> Not true. A catalyst and an enzyme of the two combined would have
> a very different health result than if introduced separately.

Neither sodium nor glutamate is a catalyst or enzyme.

Your sentence makes no sense.

On Sep 11, 1:02 pm, James > wrote:
> I know it's supposed to be bad for you but it makes my fried eggs
> taste soooooooo good.



I love it. Umami.

But, I'm worried about the sodium, too.

I cook for my dad, He used to live on canned soup and lunch meat.
Congestive heart failure a year and a half ago. So, now, everything
homemade and no added salt. He doeesn't appreciate the flavor
difference, so no MSG for him either, just to be safe.

I do love it. It just makes everything taste better. But, now that
I'm 50yo maybe I should worry some about my heart and sodium.

I don't miss the salt at all, and growing up, my mother was one of
those people who reached for the shaker before tasting. The last time
I ate a bit of processed cheese food product (American or Velveeta)
it was way too salty.

bulka

"Janet Wilder" > wrote in message
...
> Chris Marksberry wrote:
>> Sure is! If it tastes good spit it out. In the Houston area we're
>> waiting for Hurricane Ike. Our house is about to be boarded up.
>> Hurricanes are definitely bad for you. We obtained hurricane provisions
>> yesterday from Spec's. Wine, beer, pate, cheese.
>>
>> Chris
>>
>>
>>
> Good Luck, Chris. I'm praying for you and all the others in the path of
> Ike.
>
> I called some friends tho live northeast of Houston and invited them to
> come down here but they declined. They said the traffic would proably be
> awful.
>
> --
> Janet Wilder

Thanks for the good thoughts Janet. Actually seems like the Houston area
learned a couple of things since Hurricane Rita. The traffic hasn't been
nearly as bad as it was then.

Now I feel like we're living a very dark cave with the windows boarded up
and everyone is edgy.

Chris