As many of you know, I've only recently started experimenting with MSG.
I have found it does not take much to enhance the flavor of food and
allows less use of salt, so a lower Sodium intake for me. I'm not big
on salt anyway but I really do like this stuff in VERY small amounts.

As dad has gotten older (he will be 78 shortly) his sense of smell and
taste has deteriorated somewhat. He's not very active any more so does
not need to eat much as he does not need to gain any weight, but he does
need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
time or if he does eat, he won't finish a meal.

I don't consider a 2 egg omelet for instance to be a very large meal.
It's about right.

So, lately, I've started adding just a very small amount of MSG to his
food. I guess it's enhancing the flavor just enough to get him to eat a
bit more. It really has made a difference.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Omelet wrote:
> So, lately, I've started adding just a very small amount of MSG to his
> food. I guess it's enhancing the flavor just enough to get him to eat a
> bit more. It really has made a difference.
>

There are times when this will really make a difference. I am so glad
the MSG is working for you. Like you mentioned, it only takes a little.


Becca

I'm no trained health professional, but I've talked to a bunch of them
about MSG, especially since I've cut back my 90yo dad's salt intake to
about zero, and still want to have dinner palatable to me. The nurse
practitioner, visiting nurse, cardiologist, nutritionist,
gerontologist, whoever else I could get to listen - none of them seem
to have a problem. And it is not some fancy bigpharm chemical; its
the same stuff as in your home-grown tomatoes and a lot of other food.

As for cooking, though, as much as I love it, it is different than
salt. Does some similar thing in your tongue or brain, but not the
same.

And Om - your dad has to eat at least once a day, even if it takes an
obnoxious ammount of nagging or teasing or overspicing or whatever
works. And push the fluids - water is best, but juice, coffee, milk -
whatever he likes.

I learned the hard way. So, Mom doesn't want to eat with us tonight.
OK. I figured nature would take over, she'd get hungry, I'd make a
big breakfast, or she'd be back on schedule tomorrow. By the time I
got tired of waitiing, it turned out that nature had a different idea
and was shutting her down. A trip to the ER, and almost an elder-
abuse charge.

We are practically force-feeding in Dad now, but mostly by nagging.

Good luck.

B

In article >, Becca >
wrote:

> Omelet wrote:
> > So, lately, I've started adding just a very small amount of MSG to his
> > food. I guess it's enhancing the flavor just enough to get him to eat a
> > bit more. It really has made a difference.
> >
>
> There are times when this will really make a difference. I am so glad
> the MSG is working for you. Like you mentioned, it only takes a little.
>
>
> Becca

Thanks Becca. :-) He practically inhaled his 2 egg omelet this morning.

The stuffing was finely chopped white and shitake mushroom, some fine
sliced romaine lettuce (which adds a nice crunch without making it hard
for him to chew), just a little fine chopped chicken breast, some jack
cheese and a little onion. It was topped with more melted jack cheese. I
also added granulated garlic and a little fresh ground rainbow pepper to
the filling.

MSG was added to the filling and just lightly to the top before melting
the cheese.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

"bulka" > wrote in message
...
> I'm no trained health professional, but I've talked to a bunch of them
> about MSG, especially since I've cut back my 90yo dad's salt intake to
> about zero,

> We are practically force-feeding in Dad now, but mostly by nagging.
>

For ****s sake, why? Withholding salt and force-feeding a ninety-year-old
man seems cruel and misguided.
If he wants salt, let him have it. If he doesn't want to eat, maybe there's
a reason. Should his final years consist of deprivation and nagging?

In article
>,
bulka > wrote:

> I'm no trained health professional, but I've talked to a bunch of them
> about MSG, especially since I've cut back my 90yo dad's salt intake to
> about zero, and still want to have dinner palatable to me. The nurse
> practitioner, visiting nurse, cardiologist, nutritionist,
> gerontologist, whoever else I could get to listen - none of them seem
> to have a problem. And it is not some fancy bigpharm chemical; its
> the same stuff as in your home-grown tomatoes and a lot of other food.
>
> As for cooking, though, as much as I love it, it is different than
> salt. Does some similar thing in your tongue or brain, but not the
> same.

I don't use enough of it to be too worried about it. At least he likes
it.
>
> And Om - your dad has to eat at least once a day, even if it takes an
> obnoxious ammount of nagging or teasing or overspicing or whatever
> works. And push the fluids - water is best, but juice, coffee, milk -
> whatever he likes.

He is actually good about his water intake. He also takes pink lemonade
and I make him Mocha with sugar free cocoa mix. He likes that! He's
been eating better lately as I've left that fried chicken for him in the
'frige and his favorite, steamed baby carrot. He also likes bananas so
I try to keep them available even tho' he may eat 3 or 4 of those per
day and I worry about too much potassium.

Thanks. :-) I do try to get him to eat at least once per day. Just a
matter of making sure I make what he likes. I've tricked him into
eating many times by taking advantage of his bad memory.

>
> I learned the hard way. So, Mom doesn't want to eat with us tonight.
> OK. I figured nature would take over, she'd get hungry, I'd make a
> big breakfast, or she'd be back on schedule tomorrow. By the time I
> got tired of waitiing, it turned out that nature had a different idea
> and was shutting her down. A trip to the ER, and almost an elder-
> abuse charge.

I do worry about that! It's been a good couple of weeks now since he
has skipped a day. I keep very careful track of what he eats, even if
he just picks the chocolate out of the big jar of trail mix I keep on
hand for him.<g>
>
> We are practically force-feeding in Dad now, but mostly by nagging.
>
> Good luck.
>
> B

Thanks. Is MSG helping you get him to eat more?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Mar 21, 6:26 pm, "dejablues" > wrote:
> "bulka" > wrote in message
>
> ...
>
> > I'm no trained health professional, but I've talked to a bunch of them
> > about MSG, especially since I've cut back my 90yo dad's salt intake to
> > about zero,
> > We are practically force-feeding in Dad now, but mostly by nagging.
>
> For ****s sake, why? Withholding salt and force-feeding a ninety-year-old
> man seems cruel and misguided.
> If he wants salt, let him have it. If he doesn't want to eat, maybe there's
> a reason. Should his final years consist of deprivation and nagging?

The salt thing has to do with his old diet of canned soup and tomato
juice, too lazy to cook processed food, KFC, a salt shaker promiinent
on the table. And congestive heart failure and a couple TIAs (mini
strokes). So, no salt. And I am probably healthier on this diet,
too.

The advantage of losing taste as one ages is that is that he doesn't
miss the salt at all.

A reason for not being hungry? Sure. He's done. Alz and his body is
trying to shut down and check out. Our culture doesn't let us accept
this with respect and dignity. I hope when it is my time, whoever is
in charge of the situation will just let me go.

And while it takes some work to get him to the table "I have no
appetite. Don't pamper me!", once he sits down he eats pretty well.
Last week's check-up was great. With my luck, I'll be changing his
diapers until I'm ready for a home.

B

Omelet wrote:
> As many of you know, I've only recently started experimenting with MSG.
> I have found it does not take much to enhance the flavor of food and
> allows less use of salt, so a lower Sodium intake for me. I'm not big
> on salt anyway but I really do like this stuff in VERY small amounts.
>
> As dad has gotten older (he will be 78 shortly) his sense of smell and
> taste has deteriorated somewhat. He's not very active any more so does
> not need to eat much as he does not need to gain any weight, but he does
> need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
> time or if he does eat, he won't finish a meal.
>
> I don't consider a 2 egg omelet for instance to be a very large meal.
> It's about right.
>
> So, lately, I've started adding just a very small amount of MSG to his
> food. I guess it's enhancing the flavor just enough to get him to eat a
> bit more. It really has made a difference.

I might get some. My taste buds often leave on extended vacations and
then I don't eat either. I am wondering if the MSG might help me.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article
>,
bulka > wrote:

> And while it takes some work to get him to the table "I have no
> appetite. Don't pamper me!", once he sits down he eats pretty well.
> Last week's check-up was great. With my luck, I'll be changing his
> diapers until I'm ready for a home.
>
> B

I know just how you feel. :-)
I can generally get dad to the table, and enhancing the flavor of his
food seems to have made a major difference.

It's why I posted about it. I know that I'm not alone in this kind of
situation. Caring for an elderly parent out of love, not a sense of
obligation.

I am glad that I'm a half-way decent cook and he always appreciates it.
The MSG is just another item in my arsenal to make food enjoyable enough
to get him to eat!

I added some steamed romaine a little while ago to his baby carrots and
he ate every bit, along with two deboned chicken thighs. Everything was
treated very, very lightly with a little MSG. He's eaten better today
than he has for the past couple of days.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Mar 21, 8:30 pm, Janet Wilder > wrote:
> Omelet wrote:
> > As many of you know, I've only recently started experimenting with MSG.
> > I have found it does not take much to enhance the flavor of food and
> > allows less use of salt, so a lower Sodium intake for me. I'm not big
> > on salt anyway but I really do like this stuff in VERY small amounts.
>
> > As dad has gotten older (he will be 78 shortly) his sense of smell and
> > taste has deteriorated somewhat. He's not very active any more so does
> > not need to eat much as he does not need to gain any weight, but he does
> > need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
> > time or if he does eat, he won't finish a meal.
>
> > I don't consider a 2 egg omelet for instance to be a very large meal.
> > It's about right.
>
> > So, lately, I've started adding just a very small amount of MSG to his
> > food. I guess it's enhancing the flavor just enough to get him to eat a
> > bit more. It really has made a difference.
>
> I might get some. My taste buds often leave on extended vacations and
> then I don't eat either. I am wondering if the MSG might help me.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

MSG is just a different, good, mouth thing. It comes free in tomatoes
and fish and other stuff, but also cheap in jars. I don't notice any
difference between genaric and Accent for 1/4, 1/5 the price, but even
the name brand, for as much as most people use, isn't expensive.

B

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > As many of you know, I've only recently started experimenting with MSG.
> > I have found it does not take much to enhance the flavor of food and
> > allows less use of salt, so a lower Sodium intake for me. I'm not big
> > on salt anyway but I really do like this stuff in VERY small amounts.
> >
> > As dad has gotten older (he will be 78 shortly) his sense of smell and
> > taste has deteriorated somewhat. He's not very active any more so does
> > not need to eat much as he does not need to gain any weight, but he does
> > need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
> > time or if he does eat, he won't finish a meal.
> >
> > I don't consider a 2 egg omelet for instance to be a very large meal.
> > It's about right.
> >
> > So, lately, I've started adding just a very small amount of MSG to his
> > food. I guess it's enhancing the flavor just enough to get him to eat a
> > bit more. It really has made a difference.
>
> I might get some. My taste buds often leave on extended vacations and
> then I don't eat either. I am wondering if the MSG might help me.

I hope it helps. Truly. :-) A small shaker of Accent is not very
expensive from the spice aisle. It seems to have really made a
difference with dad and if I can help him enjoy his food more, that's a
good thing.

I'm using a little for stuff that I eat too and it's cut back on the
amount of dressing I want to add to salad items. I need to keep my salt
intake low, and this has made a difference on meat especially. Meat and
eggs are two things I tend to want to add more salt to, and MSG seems to
have curbed that desire.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

bulka wrote:
> On Mar 21, 8:30 pm, Janet Wilder > wrote:

>> I might get some. My taste buds often leave on extended vacations and
>> then I don't eat either. I am wondering if the MSG might help me.
>>

> MSG is just a different, good, mouth thing. It comes free in tomatoes
> and fish and other stuff, but also cheap in jars. I don't notice any
> difference between genaric and Accent for 1/4, 1/5 the price, but even
> the name brand, for as much as most people use, isn't expensive.
>

My mom used Accent. I don't know why I never did. I'm going to give it a
try. Right now I'm eating fine. Actually had 3 meals a day for the last
3 days. That's a big deal for me.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Omelet wrote:
>>> As many of you know, I've only recently started experimenting with MSG.
>>> I have found it does not take much to enhance the flavor of food and
>>> allows less use of salt, so a lower Sodium intake for me. I'm not big
>>> on salt anyway but I really do like this stuff in VERY small amounts.
>>>
>>> As dad has gotten older (he will be 78 shortly) his sense of smell and
>>> taste has deteriorated somewhat. He's not very active any more so does
>>> not need to eat much as he does not need to gain any weight, but he does
>>> need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
>>> time or if he does eat, he won't finish a meal.
>>>
>>> I don't consider a 2 egg omelet for instance to be a very large meal.
>>> It's about right.
>>>
>>> So, lately, I've started adding just a very small amount of MSG to his
>>> food. I guess it's enhancing the flavor just enough to get him to eat a
>>> bit more. It really has made a difference.
>> I might get some. My taste buds often leave on extended vacations and
>> then I don't eat either. I am wondering if the MSG might help me.
>
> I hope it helps. Truly. :-) A small shaker of Accent is not very
> expensive from the spice aisle. It seems to have really made a
> difference with dad and if I can help him enjoy his food more, that's a
> good thing.
>
> I'm using a little for stuff that I eat too and it's cut back on the
> amount of dressing I want to add to salad items. I need to keep my salt
> intake low, and this has made a difference on meat especially. Meat and
> eggs are two things I tend to want to add more salt to, and MSG seems to
> have curbed that desire.

Thanks, Om. It's on the shopping list.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sun, 21 Mar 2010 19:25:25 -0700 (PDT), bulka
> wrote:

>On Mar 21, 8:30 pm, Janet Wilder > wrote:
>> Omelet wrote:
>> > As many of you know, I've only recently started experimenting with MSG.
>> > I have found it does not take much to enhance the flavor of food and
>> > allows less use of salt, so a lower Sodium intake for me. I'm not big
>> > on salt anyway but I really do like this stuff in VERY small amounts.
>>
>> > As dad has gotten older (he will be 78 shortly) his sense of smell and
>> > taste has deteriorated somewhat. He's not very active any more so does
>> > not need to eat much as he does not need to gain any weight, but he does
>> > need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
>> > time or if he does eat, he won't finish a meal.
>>
>> > I don't consider a 2 egg omelet for instance to be a very large meal.
>> > It's about right.
>>
>> > So, lately, I've started adding just a very small amount of MSG to his
>> > food. I guess it's enhancing the flavor just enough to get him to eat a
>> > bit more. It really has made a difference.
>>
>> I might get some. My taste buds often leave on extended vacations and
>> then I don't eat either. I am wondering if the MSG might help me.
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
>MSG is just a different, good, mouth thing. It comes free in tomatoes
>and fish and other stuff, but also cheap in jars. I don't notice any
>difference between genaric and Accent for 1/4, 1/5 the price, but even
>the name brand, for as much as most people use, isn't expensive.
>
>B

The price difference isn't nearly that great, Accent costs more like
50% more than the generic, not 400%-500% more. And accent is much
easier to use, its relatively large crystals sprinkle like ordinary
table salt, the generic is more like powdered sugar, it clumps and
doesn't easily sprinkle, it's wise to use an implement to scoop some
lest it all comes out of your container in one fell swoop. Accent
contains no anti clumping chemical, it's pure MSG made from corn.
Generic MSG is a white powder in what's essentially an
unlabeled/unidentified container, there is no way to know what is
contained therein.

In article >,
Christine Dabney > wrote:

> On Sun, 21 Mar 2010 20:29:28 -0600, Omelet >
> wrote:
>
>
> >I'm using a little for stuff that I eat too and it's cut back on the
> >amount of dressing I want to add to salad items. I need to keep my salt
> >intake low, and this has made a difference on meat especially. Meat and
> >eggs are two things I tend to want to add more salt to, and MSG seems to
> >have curbed that desire.
>
> Om, you do realize, that MSG is full of sodium? If you think you are
> cutting back, you really aren't.

Well, it depends. Mg for mg, MSG has a little less sodium than salt.
The claim is that people use far less MSG than they do salt, and so they
end up using a lot less sodium that way. Of course, if people use a lot
of MSG, then they'll get a lot of sodium.

--
Dan Abel
Petaluma, California USA

On Sun, 21 Mar 2010 20:33:45 -0600, Christine Dabney
> wrote:

>On Sun, 21 Mar 2010 20:29:28 -0600, Omelet >
>wrote:
>
>
>>I'm using a little for stuff that I eat too and it's cut back on the
>>amount of dressing I want to add to salad items. I need to keep my salt
>>intake low, and this has made a difference on meat especially. Meat and
>>eggs are two things I tend to want to add more salt to, and MSG seems to
>>have curbed that desire.
>
>Om, you do realize, that MSG is full of sodium? If you think you are
>cutting back, you really aren't.
>
>Christine

She most certainly is cutting back, MSG contains 60% less sodium than
ordinary table salt... plus it's a much more potent flavor enhancer,
so far less salt is needed and in most cases none at all. Using MSG
is essentially a simple way to cut ones sodium by better than half.

In article
>,
bulka > wrote:

> > I might get some. My taste buds often leave on extended vacations and
> > then I don't eat either. I am wondering if the MSG might help me.
> >
> > --
> > Janet Wilder
> > Way-the-heck-south Texas
> > Spelling doesn't count. Cooking does.
>
> MSG is just a different, good, mouth thing. It comes free in tomatoes
> and fish and other stuff, but also cheap in jars. I don't notice any
> difference between genaric and Accent for 1/4, 1/5 the price, but even
> the name brand, for as much as most people use, isn't expensive.
>
> B

I just bought "Accent" because it was readily available and I wanted to
try it before committing storage space to a large lot of MSG. :-) And
now I have a shaker container I can fill. I do similar with other
cooking herbs. I purchase most of my spices in bulk, then put them in
labeled jars that I bought in the past.

But, thanks!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
Janet Wilder > wrote:

> > I hope it helps. Truly. :-) A small shaker of Accent is not very
> > expensive from the spice aisle. It seems to have really made a
> > difference with dad and if I can help him enjoy his food more, that's a
> > good thing.
> >
> > I'm using a little for stuff that I eat too and it's cut back on the
> > amount of dressing I want to add to salad items. I need to keep my salt
> > intake low, and this has made a difference on meat especially. Meat and
> > eggs are two things I tend to want to add more salt to, and MSG seems to
> > have curbed that desire.
>
> Thanks, Om. It's on the shopping list.
>
> --
> Janet Wilder

Cheers! :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
brooklyn1 > wrote:

> The price difference isn't nearly that great, Accent costs more like
> 50% more than the generic, not 400%-500% more. And accent is much
> easier to use, its relatively large crystals sprinkle like ordinary
> table salt, the generic is more like powdered sugar, it clumps and
> doesn't easily sprinkle, it's wise to use an implement to scoop some
> lest it all comes out of your container in one fell swoop. Accent
> contains no anti clumping chemical, it's pure MSG made from corn.
> Generic MSG is a white powder in what's essentially an
> unlabeled/unidentified container, there is no way to know what is
> contained therein.

So you feel that Accent is better quality? I'm wondering if it comes in
larger containers.

Thing is, I'm using it so sparingly that I'd say one small container is
lasting me 6 to 8 weeks. That's a good long while. I've only been using
it for 2 weeks and I've barely touched the container I have on hand.
When I turn the top to "shake", I'm only opening a single hole. That's
more than enough.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
"J. Clarke" > wrote:

> On 3/21/2010 10:33 PM, Christine Dabney wrote:
> > On Sun, 21 Mar 2010 20:29:28 -0600, >
> > wrote:
> >
> >
> >> I'm using a little for stuff that I eat too and it's cut back on the
> >> amount of dressing I want to add to salad items. I need to keep my salt
> >> intake low, and this has made a difference on meat especially. Meat and
> >> eggs are two things I tend to want to add more salt to, and MSG seems to
> >> have curbed that desire.
> >
> > Om, you do realize, that MSG is full of sodium? If you think you are
> > cutting back, you really aren't.
>
> It's got a lot less sodium than salt and you don't use as much of it anyway.

Exactly.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
brooklyn1 > wrote:

> On Sun, 21 Mar 2010 20:33:45 -0600, Christine Dabney
> > wrote:
>
> >On Sun, 21 Mar 2010 20:29:28 -0600, Omelet >
> >wrote:
> >
> >
> >>I'm using a little for stuff that I eat too and it's cut back on the
> >>amount of dressing I want to add to salad items. I need to keep my salt
> >>intake low, and this has made a difference on meat especially. Meat and
> >>eggs are two things I tend to want to add more salt to, and MSG seems to
> >>have curbed that desire.
> >
> >Om, you do realize, that MSG is full of sodium? If you think you are
> >cutting back, you really aren't.
> >
> >Christine
>
> She most certainly is cutting back, MSG contains 60% less sodium than
> ordinary table salt... plus it's a much more potent flavor enhancer,
> so far less salt is needed and in most cases none at all. Using MSG
> is essentially a simple way to cut ones sodium by better than half.

Sheldon is correct. It is a LOT more potent than salt, so I use less
and leave the salt shaker alone. ;-)

I'd pretty much lost my taste for high salt except for eggs, pork and
beef. While I did not use nearly as much salt for them as I used to, I
still feel I used to much. Now I don't use any at all. Just a light
application of MSG.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On 3/21/2010 8:19 PM, Omelet wrote:
> In >,
> > wrote:
>
>> The price difference isn't nearly that great, Accent costs more like
>> 50% more than the generic, not 400%-500% more. And accent is much
>> easier to use, its relatively large crystals sprinkle like ordinary
>> table salt, the generic is more like powdered sugar, it clumps and
>> doesn't easily sprinkle, it's wise to use an implement to scoop some
>> lest it all comes out of your container in one fell swoop. Accent
>> contains no anti clumping chemical, it's pure MSG made from corn.
>> Generic MSG is a white powder in what's essentially an
>> unlabeled/unidentified container, there is no way to know what is
>> contained therein.
>
> So you feel that Accent is better quality? I'm wondering if it comes in
> larger containers.

I use Ajinomoto in a 3 lb. bag that I got from one of those warehouse
stores. It costs a couple of bucks per pound - what a deal!

>
> Thing is, I'm using it so sparingly that I'd say one small container is
> lasting me 6 to 8 weeks. That's a good long while. I've only been using
> it for 2 weeks and I've barely touched the container I have on hand.
> When I turn the top to "shake", I'm only opening a single hole. That's
> more than enough.

Oddly enough, in my long usage of MSG, it has never occurred to me to
use it as a table seasoning, I'll have to give it a try soon. Quid pro
quo: here's something you can try if you wish - add a dash of salt to
coffee. It smooths out harshness. :-)

"Omelet" > wrote in message
news
> As many of you know, I've only recently started experimenting with MSG.
> I have found it does not take much to enhance the flavor of food and
> allows less use of salt, so a lower Sodium intake for me. I'm not big
> on salt anyway but I really do like this stuff in VERY small amounts.
>
> As dad has gotten older (he will be 78 shortly) his sense of smell and
> taste has deteriorated somewhat. He's not very active any more so does
> not need to eat much as he does not need to gain any weight, but he does
> need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
> time or if he does eat, he won't finish a meal.
>
> I don't consider a 2 egg omelet for instance to be a very large meal.
> It's about right.
>
> So, lately, I've started adding just a very small amount of MSG to his
> food. I guess it's enhancing the flavor just enough to get him to eat a
> bit more. It really has made a difference.

I can see I will need to be having a chat with you, Om

--
--
https://www.shop.helpforheroes.org.uk/

In article >,
dsi1 > wrote:

> > So you feel that Accent is better quality? I'm wondering if it comes in
> > larger containers.
>
> I use Ajinomoto in a 3 lb. bag that I got from one of those warehouse
> stores. It costs a couple of bucks per pound - what a deal!

Does it cake up at all?
>
> >
> > Thing is, I'm using it so sparingly that I'd say one small container is
> > lasting me 6 to 8 weeks. That's a good long while. I've only been using
> > it for 2 weeks and I've barely touched the container I have on hand.
> > When I turn the top to "shake", I'm only opening a single hole. That's
> > more than enough.
>
> Oddly enough, in my long usage of MSG, it has never occurred to me to
> use it as a table seasoning, I'll have to give it a try soon.

I mostly cook with it for dad and just use it lightly on my own food. I
was marinating a steak yesterday and sprinkled some on it and let it sit
for an hour along with the rest of the treatment.

> Quid pro
> quo: here's something you can try if you wish - add a dash of salt to
> coffee. It smooths out harshness. :-)

Interesting.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
"Ophelia" > wrote:

> "Omelet" > wrote in message
> news
> > As many of you know, I've only recently started experimenting with MSG.
> > I have found it does not take much to enhance the flavor of food and
> > allows less use of salt, so a lower Sodium intake for me. I'm not big
> > on salt anyway but I really do like this stuff in VERY small amounts.
> >
> > As dad has gotten older (he will be 78 shortly) his sense of smell and
> > taste has deteriorated somewhat. He's not very active any more so does
> > not need to eat much as he does not need to gain any weight, but he does
> > need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
> > time or if he does eat, he won't finish a meal.
> >
> > I don't consider a 2 egg omelet for instance to be a very large meal.
> > It's about right.
> >
> > So, lately, I've started adding just a very small amount of MSG to his
> > food. I guess it's enhancing the flavor just enough to get him to eat a
> > bit more. It really has made a difference.
>
> I can see I will need to be having a chat with you, Om
>
> --

Cheers! :-)
I'm just glad I finally found a way to get dad to eat more. He had two
good solid meals yesterday and finished every bit! One 2 egg omelet
with mushrooms, onions and cheese and chicken breast and dinner was two
whole chicken thighs (deboned) and about 7 or 8 baby carrots.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > As many of you know, I've only recently started experimenting with MSG.
>> > I have found it does not take much to enhance the flavor of food and
>> > allows less use of salt, so a lower Sodium intake for me. I'm not big
>> > on salt anyway but I really do like this stuff in VERY small amounts.
>> >
>> > As dad has gotten older (he will be 78 shortly) his sense of smell and
>> > taste has deteriorated somewhat. He's not very active any more so does
>> > not need to eat much as he does not need to gain any weight, but he
>> > does
>> > need to eat some. Sometimes I can't get him to eat for 1 to 2 days at
>> > a
>> > time or if he does eat, he won't finish a meal.
>> >
>> > I don't consider a 2 egg omelet for instance to be a very large meal.
>> > It's about right.
>> >
>> > So, lately, I've started adding just a very small amount of MSG to his
>> > food. I guess it's enhancing the flavor just enough to get him to eat
>> > a
>> > bit more. It really has made a difference.
>>
>> I can see I will need to be having a chat with you, Om
>>
>> --
>
> Cheers! :-)
> I'm just glad I finally found a way to get dad to eat more. He had two
> good solid meals yesterday and finished every bit! One 2 egg omelet
> with mushrooms, onions and cheese and chicken breast and dinner was two
> whole chicken thighs (deboned) and about 7 or 8 baby carrots.

Well done

--
--
https://www.shop.helpforheroes.org.uk/

dsi1 wrote on Sun, 21 Mar 2010 21:51:24 -1000:

> On 3/21/2010 8:19 PM, Omelet wrote:
>> In >,
>> > wrote:
>>
>>> The price difference isn't nearly that great, Accent costs
>>> more like 50% more than the generic, not 400%-500% more. And accent
>>> is much easier to use, its relatively large
>>> crystals sprinkle like ordinary table salt, the generic is
>>> more like powdered sugar, it clumps and doesn't easily
>>> sprinkle, it's wise to use an implement to scoop some lest
>>> it all comes out of your container in one fell swoop. Accent
>>> contains no anti clumping chemical, it's pure MSG
>>> made from corn. Generic MSG is a white powder in what's
>>> essentially an unlabeled/unidentified container, there is no
>>> way to know what is contained therein.
>>
>> So you feel that Accent is better quality? I'm wondering if
>> it comes in larger containers.

> I use Ajinomoto in a 3 lb. bag that I got from one of those
> warehouse stores. It costs a couple of bucks per pound - what a deal!

Ajinomoto also comes in completely plastic sprinkler jars that are just
as effective as the Accent jars.

--

James Silverton
Potomac, Maryland

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

Omelet wrote:
> brooklyn1 wrote:
>
>> The price difference isn't nearly that great, Accent costs more like
>> 50% more than the generic, not 400%-500% more. And accent is much
>> easier to use, its relatively large crystals sprinkle like ordinary
>> table salt, the generic is more like powdered sugar, it clumps and
>> doesn't easily sprinkle, it's wise to use an implement to scoop some
>> lest it all comes out of your container in one fell swoop. Accent
>> contains no anti clumping chemical, it's pure MSG made from corn.
>> Generic MSG is a white powder in what's essentially an
>> unlabeled/unidentified container, there is no way to know what is
>> contained therein.
>
>So you feel that Accent is better quality?

To me just being easier to use makes it a better product. I tried the
generic, it's messy, and it can't be dispensed from a shaker, you need
to scoop with an implement like a knife tip, invariably you'll
contaminate the MSG... introducing even one drop of water is fatal.

>I'm wondering if it comes in larger containers.

Leave it to a woman to ask about size... yes, Accent is available in
quite a few size containers.

>Thing is, I'm using it so sparingly that I'd say one small container is
>lasting me 6 to 8 weeks. That's a good long while. I've only been using
>it for 2 weeks and I've barely touched the container I have on hand.
>When I turn the top to "shake", I'm only opening a single hole. That's
>more than enough.

The Accent shaker containers are tall narrow cylinders, they have a
small footprint so they require little cupboard space. I buy the 2 lb
size, Sam's Club sells it for like $8. I open to expose one or two
holes also, then after twisting it closed I tap the few grains off
too. The 2 lb container is a pretty narrow diameter so it's easy to
handle; it's 8 3/8" tall and 3 3/8" diameter... I'm used to handling
that size, I'm sure you would enjoy wrapping your mitt around that...
and no, they don't take batterys! But I bet when the Accent
cannister is empty it would make a nice toothbrush holder... oh,
someone else already thought of that:
http://www.palmbeachpost.com/accent/..._web_0614.html

On Sun, 21 Mar 2010 17:30:12 -0600 in rec.food.cooking, Omelet
> wrote,
>'frige and his favorite, steamed baby carrot. He also likes bananas so
>I try to keep them available even tho' he may eat 3 or 4 of those per
>day and I worry about too much potassium.

Unless he is on potassium-sparing diuretics or something like that, not
to worry. It's several times that many bananas to get what the USDA
lists as an adequate daily intake of potassium.

Omelet > wrote:

>In article >,
> brooklyn1 > wrote:
>
>> On Sun, 21 Mar 2010 20:33:45 -0600, Christine Dabney
>> > wrote:
>>
>> >On Sun, 21 Mar 2010 20:29:28 -0600, Omelet >
>> >wrote:
>> >
>> >
>> >>I'm using a little for stuff that I eat too and it's cut back on the
>> >>amount of dressing I want to add to salad items. I need to keep my salt
>> >>intake low, and this has made a difference on meat especially. Meat and
>> >>eggs are two things I tend to want to add more salt to, and MSG seems to
>> >>have curbed that desire.
>> >
>> >Om, you do realize, that MSG is full of sodium? If you think you are
>> >cutting back, you really aren't.
>> >
>> >Christine
>>
>> She most certainly is cutting back, MSG contains 60% less sodium than
>> ordinary table salt... plus it's a much more potent flavor enhancer,
>> so far less salt is needed and in most cases none at all. Using MSG
>> is essentially a simple way to cut ones sodium by better than half.
>
>Sheldon is correct. It is a LOT more potent than salt, so I use less
>and leave the salt shaker alone. ;-)
>
>I'd pretty much lost my taste for high salt except for eggs, pork and
>beef. While I did not use nearly as much salt for them as I used to, I
>still feel I used to much. Now I don't use any at all. Just a light
>application of MSG.

I don't use MSG at the table like a salt shaker. With meats I apply
MSG as I would salt prior to cooking. I find MSG works best cooked
into foods rather than sprinkled on the surface after cooking, then it
just sits there and really doesn't do it's MSG flavor enhancement
thingie. For eggs it depends, if the eggs are beaten like for
scrambled a pinch of MSG beaten in works well, but for ordinary fried
eggs I still use a little salt. MSG works well in dishes where it can
be cooked in, like soups, stews, sauces, but for a hard cooked egg
salt still rules. MSG doesn't work well on salads either but works
exceptionally well with cooked veggies, especially when there's a
little fat involved in the cooking, like nuking veggies with butter,
works well with asparagus, why it works so well with stir fried
.... next you prepare mashed spuds if you add milk/butter add a
smidgeon of MSG and it won't need nearly as much salt at the table,
but freedom fries still needs salt. We're so trained to using
ordinary salt that it can take a while and a lot of experimenting to
learn how to use MSG... for instance MSG doesn't work with pasta
water. So far I haven't found anything that MSG can be sprinkled on
just prior to eating like one does with salt... I can't imagine an MSG
pretzel or bagel or potato chip... MSG simply doesn't work as a
surface seasoning, then you'll mostly taste your own mouth flesh.. And
even though tomatoes contain MSG naturally I don't like tomatoes
sprinkled with MSG. I've never tried but I doubt MSG would work in
baked goods, or anything sweet like confections... not on popcorn, not
on roasted nuts either, Mr. Peanut would shrivel up and die.

On Mon, 22 Mar 2010 08:52:35 -0700 in rec.food.cooking, David Harmon
> wrote,
>On Sun, 21 Mar 2010 17:30:12 -0600 in rec.food.cooking, Omelet
> wrote,
>>'frige and his favorite, steamed baby carrot. He also likes bananas so
>>I try to keep them available even tho' he may eat 3 or 4 of those per
>>day and I worry about too much potassium.
>
>Unless he is on potassium-sparing diuretics or something like that, not
>to worry. It's several times that many bananas to get what the USDA
>lists as an adequate daily intake of potassium.

P.S.
http://www.nal.usda.gov/fnic/DRI//DRI_Water/186-268.pdf

On Mon, 22 Mar 2010 05:29:32 -0600, Omelet >
wrote:

>In article >,
> "Ophelia" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > As many of you know, I've only recently started experimenting with MSG.
>> > I have found it does not take much to enhance the flavor of food and
>> > allows less use of salt, so a lower Sodium intake for me. I'm not big
>> > on salt anyway but I really do like this stuff in VERY small amounts.
>> >
>> > As dad has gotten older (he will be 78 shortly) his sense of smell and
>> > taste has deteriorated somewhat. He's not very active any more so does
>> > not need to eat much as he does not need to gain any weight, but he does
>> > need to eat some. Sometimes I can't get him to eat for 1 to 2 days at a
>> > time or if he does eat, he won't finish a meal.
>> >
>> > I don't consider a 2 egg omelet for instance to be a very large meal.
>> > It's about right.
>> >
>> > So, lately, I've started adding just a very small amount of MSG to his
>> > food. I guess it's enhancing the flavor just enough to get him to eat a
>> > bit more. It really has made a difference.
>>
>> I can see I will need to be having a chat with you, Om
>>
>> --
>
>Cheers! :-)
>I'm just glad I finally found a way to get dad to eat more. He had two
>good solid meals yesterday and finished every bit! One 2 egg omelet
>with mushrooms, onions and cheese

Cheese really needs no salt, adding MSG to cheese is redundant... and
mushrooms with cheese is TIAD. LOL Next time try serving dad the
cheese omelet with a dollop of salsa, that should eliminate the need
for salt and MSG altogether.. some good grainy mustard is good with
eggs and adds salt too. I'll have my omelet with lox.

On 3/22/2010 1:27 AM, Omelet wrote:
> In >,
> > wrote:
>
>>> So you feel that Accent is better quality? I'm wondering if it comes in
>>> larger containers.
>>
>> I use Ajinomoto in a 3 lb. bag that I got from one of those warehouse
>> stores. It costs a couple of bucks per pound - what a deal!
>
> Does it cake up at all?

I leave the bag open so I can easily reach in and grab a pinch. The
stuff has remained free flowing in our high humidity. If the bag is any
indication of how the Asians use the stuff it's very different from our
usage. I'll use fractions of a teaspoon - they use fractions of a
tablespoon. Actually, I'll have to recheck that as that seems so unlikely.

>>
>>>
>>> Thing is, I'm using it so sparingly that I'd say one small container is
>>> lasting me 6 to 8 weeks. That's a good long while. I've only been using
>>> it for 2 weeks and I've barely touched the container I have on hand.
>>> When I turn the top to "shake", I'm only opening a single hole. That's
>>> more than enough.
>>
>> Oddly enough, in my long usage of MSG, it has never occurred to me to
>> use it as a table seasoning, I'll have to give it a try soon.
>
> I mostly cook with it for dad and just use it lightly on my own food. I
> was marinating a steak yesterday and sprinkled some on it and let it sit
> for an hour along with the rest of the treatment.

I have to change my cooking style to suit my mother-in-law. Mostly it's
less salt and spices and more sugar. It's tough getting our aged parents
to eat.

I like to add fresh pineapple to steak marinade which changes the
steak's character. You can't leave it on too long or it'll change the
steak to mush.

>
>> Quid pro
>> quo: here's something you can try if you wish - add a dash of salt to
>> coffee. It smooths out harshness. :-)
>
> Interesting.

On Mon, 22 Mar 2010 00:19:12 -0600, Omelet wrote:

> In article >,
> brooklyn1 > wrote:
>
>> The price difference isn't nearly that great, Accent costs more like
>> 50% more than the generic, not 400%-500% more. And accent is much
>> easier to use, its relatively large crystals sprinkle like ordinary
>> table salt, the generic is more like powdered sugar, it clumps and
>> doesn't easily sprinkle, it's wise to use an implement to scoop some
>> lest it all comes out of your container in one fell swoop. Accent
>> contains no anti clumping chemical, it's pure MSG made from corn.
>> Generic MSG is a white powder in what's essentially an
>> unlabeled/unidentified container, there is no way to know what is
>> contained therein.
>
> So you feel that Accent is better quality? I'm wondering if it comes in
> larger containers.
>
> Thing is, I'm using it so sparingly that I'd say one small container is
> lasting me 6 to 8 weeks. That's a good long while. I've only been using
> it for 2 weeks and I've barely touched the container I have on hand.
> When I turn the top to "shake", I'm only opening a single hole. That's
> more than enough.

sheldon doesn't know what the **** he's talking about. go to an asian
market and you can buy a pound bag of m.s.g. for probably less than two
ounces of accent. the only caking and clumping occurring is in the blood
cells sluggishly running through his brain.

your pal,
blake

On 3/22/2010 2:13 AM, James Silverton wrote:
> Ajinomoto also comes in completely plastic sprinkler jars that are just
> as effective as the Accent jars.
>
As I recall, the ones we had while growing up were fat glass bottles
with a bright red plastic shaker top. I can't say that I remember my
mother ever using it. The directions on the big bag says to use half a
tablespoon on meat and fried rice and even more in other dishes. Those
Asians are totally insane! :-)

dsi1 wrote:
> I use Ajinomoto in a 3 lb. bag that I got from one of those warehouse
> stores. It costs a couple of bucks per pound - what a deal!


The Asian market has the large bags of Ajinomoto and smaller ones, too.
They have a glass jar of Ajinomoto, shaped like a skinny jar that olives
comes in, and it is rounded on the bottom. It is painted to look like a
panda's face. It was so cute I almost bought it. :-)


Becca

On 3/22/2010 10:17 AM, Becca wrote:
> dsi1 wrote:
>> I use Ajinomoto in a 3 lb. bag that I got from one of those warehouse
>> stores. It costs a couple of bucks per pound - what a deal!
>
>
> The Asian market has the large bags of Ajinomoto and smaller ones, too.
> They have a glass jar of Ajinomoto, shaped like a skinny jar that olives
> comes in, and it is rounded on the bottom. It is painted to look like a
> panda's face. It was so cute I almost bought it. :-)
>
>
> Becca

I have not seen the panda packaging, will check that out when I go to
the store. Ah gee, no mo' toe! was the punchline of a joke that was
pretty funny when I was a kid but not so much now. :-)

dsi1 wrote:
>> The Asian market has the large bags of Ajinomoto and smaller ones, too.
>> They have a glass jar of Ajinomoto, shaped like a skinny jar that olives
>> comes in, and it is rounded on the bottom. It is painted to look like a
>> panda's face. It was so cute I almost bought it. :-)
>>
>>
>> Becca
>
> I have not seen the panda packaging, will check that out when I go to
> the store. Ah gee, no mo' toe! was the punchline of a joke that was
> pretty funny when I was a kid but not so much now. :-)

Here is a picture of the jar, I think it looks like a panda:

http://www.jamesbowskill.com/offthes.../ajinomoto.jpg


Becca

On 3/22/2010 12:17 PM, Becca wrote:
> dsi1 wrote:
>>> The Asian market has the large bags of Ajinomoto and smaller ones, too.
>>> They have a glass jar of Ajinomoto, shaped like a skinny jar that olives
>>> comes in, and it is rounded on the bottom. It is painted to look like a
>>> panda's face. It was so cute I almost bought it. :-)
>>>
>>>
>>> Becca
>>
>> I have not seen the panda packaging, will check that out when I go to
>> the store. Ah gee, no mo' toe! was the punchline of a joke that was
>> pretty funny when I was a kid but not so much now. :-)
>
> Here is a picture of the jar, I think it looks like a panda:
>
> http://www.jamesbowskill.com/offthes.../ajinomoto.jpg

Well that's a panda alright. The small size probably indicates it's the
one year's supply for the average American cook. My 3 lb bag is a one
year's supply for the crazed Asian market. My guess is that Chinese
restaurants buy oil drum sized barrels of the stuff. :-)

>
>
> Becca

In article >,
"Ophelia" > wrote:

> Well done

Thanks. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama