Guest guest Posted January 1, 2001 Report Share Posted January 1, 2001 Karen, From what book did you post the MSG info? I have a friend who constantly pulls out-dated or really stupid, fabricated food " facts " out of her, ah, ear. Often they involve MSG, that thickener (the name of which escapes me right now), etc. I'd like to actually supply something she can read, along with the source. Thanks! Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2001 Report Share Posted January 1, 2001 It's from our cookbook of the week this week, Simply Heavenly! by Abbot George Burke. I wouldn't just take his word for it though and would look for additional resources and information. Jennifer Hall sent this: everything you kneed to know about MSG: http://ificinfo.health.org/brochure/msg.htm migraine headaches and MSG: http://www.magicnet.net/~btnature/ Karen Christine F Muehling wrote: > Karen, > >From what book did you post the MSG info? > I have a friend who constantly pulls out-dated or really stupid, fabricated > food " facts " out of her, ah, ear. Often they involve MSG, that thickener > (the name of which escapes me right now), etc. I'd like to actually supply > something she can read, along with the source. > > Thanks! > Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 Raven, I agree. I do't think MSG is good for anyone. I was ust lookiingthis up and found that MSG is produced naturally out of salt, water and glutamate, which is a naturally occuring amino acid found in food. I don't know why it would turn poisonous when it is fermenting but arsenic is also natural and deadly. Here is agood link that also tells some foods that contain MSG like Autolyzed Yeast and Seasonings. http://curezone.com/foods/msg.asp GB Re: what herb or spice do we detest????? This reminded me of something... What exactly is MSG? I can't eat at Chinese Buffets anymore because I always get sick to my stomach afterward, and I was told that it was because of the MSG. ~Raven~ Love cheap thrills? Enjoy PC-to-Phone calls to 30+ countries for just 2¢/min with Messenger with Voice. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 In a message dated 4/9/2006 5:47:02 P.M. Eastern Daylight Time, greatyoga writes: I think a good rule of thumb is that if you have trouble pronouncing an ingredient, then it's probably not healthy. Haha, agreed! ;-) ***Sara*** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 OTOH, you guys might want to see these: jeffrey steingarten (the man who ate everything)'s " expose " of MSG and umami: http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html -- the title is: If MSG is so bad for you, why doesn't everyone in Asia have a headache? and the debate continues: http://www.glutamate.org/default.asp http://www.glutamate.org/media/discovery_of_glutamate.asp http://www.cfsan.fda.gov/~lrd/msg.html http://www.msgmyth.com/hidename.htm http://www.msgfacts.com/facts/msgfacts.html http://www.msg.org.au/main.html then decide. i don't use MSG in my cooking, but umami and naturally occurring glutamate is a very interesting area to explore in fact there's been a cookbook written entitled The Fifth Taste: Cooking with Umami, which I'd quote here except it's not really a vegetarian book. There are some really yummy vegetarian recipes in it though. fascinating stuff. -- http://www.stefoodie.net (now a wheat-free, egg-free, dairy-free blog) http://www.noodlesandrice.com (with b5media) http://www.beyondadobo.com On 4/9/06, RhymeMaster0313 <RhymeMaster0313 wrote: > > > In a message dated 4/9/2006 5:47:02 P.M. Eastern Daylight Time, > greatyoga writes: > > I think a good rule of thumb is that if you have trouble pronouncing an > ingredient, then it's probably not healthy. > > > Haha, agreed! ;-) > > ***Sara*** > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 Stephanie, That was definitely an interesting article. I was wondering why it reacted the way it does (supposedly according to some in the article). It seems to be made by a fairly natural process. I am not sure if the people in Asia do not get headaches etc. I just know my own reaction. I have eaten some things without giving it a thought. I might get a slight headache or my nerves get a little shaky. Then I would go and look at the label of what i ate and it contains another name for MSG. When I was in grade school, I used to watch my mom cook and take her jar of Accent, shake some in my palm and eat it. It tasted like salt to me. Assuming that they make MSG the way it is " supposed " to be made, what is the difference between MSG in the West and in Asia? My guess would be the chemicals in the process. How did they get there? If they use molassess, they use a lot of chemicals to separate it from white sugar, which itself not healthy. Maybe from pesticides. Pesticide use increased quite a bit when they first discovered people's reaction to MSG. If they use seaweed to make MSG, then maybe there were chemicals from runoff. It does seem like there shoudl be more study on this and I would like the information on the whole manufacturing process from where they get the foods to how it is packaged. GB Re: MSG OTOH, you guys might want to see these: jeffrey steingarten (the man who ate everything)'s " expose " of MSG and umami: http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html -- Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1 & cent;/min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2006 Report Share Posted April 10, 2006 hi guru, http://www.truthinlabeling.org/HowIsItManufactured.html and more info here on manufactured vs. natural: http://www.truthinlabeling.org/manufac.html i don't remember getting headaches as a child, my mom had ajinomoto in her kitchen, but then it was also used judiciously, not more than a pinch, and not every dish got " the treatment " . likewise in most of my friends' and family's homes. of course, i don't know how much genetic engineering they used back then in the 70's. i don't know if the MSG we used then was " more natural " than the stuff you can get now. my mom did start experiencing CRS when we migrated to the US in '86. LOL, i used to do the same thing with ajinomoto as you did with Accent -- put it on my palm and lick it. , Guru Khalsa <greatyoga wrote: > > Stephanie, > > That was definitely an interesting article. I was wondering why it reacted the way it does (supposedly according to some in the article). It seems to be made by a fairly natural process. I am not sure if the people in Asia do not get headaches etc. I just know my own reaction. I have eaten some things without giving it a thought. I might get a slight headache or my nerves get a little shaky. Then I would go and look at the label of what i ate and it contains another name for MSG. When I was in grade school, I used to watch my mom cook and take her jar of Accent, shake some in my palm and eat it. It tasted like salt to me. > > Assuming that they make MSG the way it is " supposed " to be made, what is the difference between MSG in the West and in Asia? My guess would be the chemicals in the process. How did they get there? If they use molassess, they use a lot of chemicals to separate it from white sugar, which itself not healthy. Maybe from pesticides. Pesticide use increased quite a bit when they first discovered people's reaction to MSG. If they use seaweed to make MSG, then maybe there were chemicals from runoff. It does seem like there shoudl be more study on this and I would like the information on the whole manufacturing process from where they get the foods to how it is packaged. > > GB > Re: MSG > > OTOH, you guys might want to see these: > > jeffrey steingarten (the man who ate everything)'s " expose " of MSG and > umami: > > http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html > -- > > > > > > Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates starting at 1 & cent;/min. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 20, 2006 Report Share Posted April 20, 2006 I think msg is one of those subjects where we'll find plenty of both pro and con websites about. http://www.msg.org.au/main.html#Safe http://www.msgmyth.com/ You'll find both sides above. I think it is probably a case by case thing with each person on how they may or may not react to msg. On 4/20/06, Shelly <> wrote: > > I just did a search for MSG subs and it said " kelp or omit from > recipe " . Is there really nothing else that can replace the flavor or > is it not a flavor thing? Guess I need to read more about MSG. > > Shelly > > > > > > S > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2006 Report Share Posted August 1, 2006 I am highly sensitive to msg...I am wired for hours after I eat it, so I don't dare eat anything with it after 2pm...it is in nearly all brand name flavored potato chips or Doritos, bottled or pre packaged salad dressings, packaged instant noodles or rice mixes, many soups, and probably many more products from the local grocery store. I read in a magazine ad in People Magazine that there is a pending law suit involving msg...didn't have time to read and digest it all, but it involved many companies who use msg in their products. It pays to read ingredients and listen to one's body. chelsea_cheetah <chelsea_cheetah wrote: Thanks, I will forward this. My family & friends consume too much MSG Chelsea , lavender dojay <lavender_dojay wrote: > > I thought you all might need to read this. > > http://www.msgtruth.org/body.htm > > > > > > Mary Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 I found this page informative regarding MSG: http://en.wikipedia.org/wiki/Monosodium_glutamate Note, in particular, the natural sources. -Erin www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 Erin I looked at this page. I just wonder how they " purify " the MSG. Often companies use chemicals to " purify " substances. GB , " Erin " <truepatriot wrote: > > I found this page informative regarding MSG: > > http://en.wikipedia.org/wiki/Monosodium_glutamate > > Note, in particular, the natural sources. > > > -Erin > www.zenpawn.com/vegblog > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2007 Report Share Posted January 3, 2007 How? Logically ... Alyssia logic that is. If you have a 'dirty' substance and you clean it up in a way that it's chemical structure is not changed, it is still that same chemical substance .. and still ..in the case of MSG, will have the same effects/affects on the human system. If you have an alergy to MSG the odds are that you will be raced to the hospital gust the same .... except maybe in a " clean " ambulence. Example: Hydroginated hoils are bad for us as I look at it ... partially or fully. Chocolate, if not fortified, would spread out like a pancake. Could you sell a " kiss " ot a " bar " if they looked like a 'flap-jack' ? How do chocolate bars and candies hold those unique shapes? Simple. A fully hydroginated oil is incorpotated with it. Here however is where a second problem occurs. The fully hydroginated oil is " dirty " and needs to be cleaned. The cheapest and easiest way is a chemical bath. As I understand it, the chemical used. or one very similar, is also sold under a trade name. The brand name for it is Draino. There are two heavy metals in the solution, one being aluminum. When the chemical itself is washed out of the hydroginate, traces of the heavy metals remain behind (with who knows what else). Ergo ... most chocolates have aluminum in them ... We know what deaseses aluminum is associated with. There is asso an alcaline method to clean the hydroginate. Even though it is safer for human consumption it is also more expensive so therefore, money being the controling force, few companies use this method. Read those labels .... " non-alum " or Non-Aluminum .... or Alcaline process will be on the ingredient label to discribe the chocolate. - " Guru K " <greatyoga Tuesday, January 02, 2007 12:59 PM Re: MSG > Erin > > I looked at this page. I just wonder how they " purify " the MSG. > Often companies use chemicals to " purify " substances. > > GB > > , " Erin " <truepatriot wrote: >> >> I found this page informative regarding MSG: >> >> http://en.wikipedia.org/wiki/Monosodium_glutamate >> >> Note, in particular, the natural sources. >> >> >> -Erin >> www.zenpawn.com/vegblog > Quote Link to comment Share on other sites More sharing options...
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