Guest guest Posted April 9, 2006 Report Share Posted April 9, 2006 As they put monosodium glutamate into production, Professor Ikeda and his commercial partners found that making stable glutamate from the traditional seaweed and salt was unnecessary. They developed a much simpler and cheaper process using fermented molasses or wheat - eventually manufacturers realised that almost any protein can be broken down to produce it. I use sea veggies and they sure are flavor enhancers. I will boil kombu and eat it. THank you for the links. Donna Stephanie Patag <stefoodie wrote: 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 9, 2006 Report Share Posted April 9, 2006 oh donna, i hope you didn't take my note to mean that i think people *should* use commercially-produced MSG in their cooking. just that there's more to the MSG story than meets the eye. it's easy to say " no glutamate for me " , but what does that mean exactly? kombu *is* awesome:) stef On 4/9/06, Donnalilacflower <thelilacflower wrote: > > As they put monosodium glutamate into production, Professor Ikeda and his > commercial partners found that making stable glutamate from the traditional > seaweed and salt was unnecessary. They developed a much simpler and cheaper > process using fermented molasses or wheat - eventually manufacturers > realised that almost any protein can be broken down to produce it. > > > I use sea veggies and they sure are flavor enhancers. > I will boil kombu and eat it. THank you for the links. > Donna > Stephanie Patag <stefoodie wrote: > 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.cfsan.fda.gov/%7Elrd/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 9, 2006 Report Share Posted April 9, 2006 On no I knew you didn't mean to go out and buy Accent,do they still make that stuff?, I loved reading the article and it was food for thought. I noticed if I use kombu in my beans and soups it enhances the flavor and I don't need much salt and after effects, no headache...LOL I read a few tears ago that kombu was a natural MSG without the chemicals and side effects. I appreciate all the links members post. I have learned so much from them. How do you use kombu? Smiles, Donna Stephanie Patag <stefoodie wrote: oh donna, i hope you didn't take my note to mean that i think people *should* use commercially-produced MSG in their cooking. just that there's more to the MSG story than meets the eye. it's easy to say " no glutamate for me " , but what does that mean exactly? kombu *is* awesome:) stef On 4/9/06, Donnalilacflower <thelilacflower wrote: > > As they put monosodium glutamate into production, Professor Ikeda and his > commercial partners found that making stable glutamate from the traditional > seaweed and salt was unnecessary. They developed a much simpler and cheaper > process using fermented molasses or wheat - eventually manufacturers > realised that almost any protein can be broken down to produce it. > > > I use sea veggies and they sure are flavor enhancers. > I will boil kombu and eat it. THank you for the links. > Donna > Stephanie Patag <stefoodie wrote: > 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.cfsan.fda.gov/%7Elrd/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 9, 2006 Report Share Posted April 9, 2006 mostly i use it in making dashi, but sometimes i also use it in pickling different vegetables, together with some sake and soy sauce... i *love* seaweed salad, but only like pre-soaked kombu in it in minute amounts -- i can't ever seem to get it as yummy as the pre-made stuff at the sushi place. or maybe in cooking mushrooms or soybeans (or similar preparations like with lentils or chickpeas), with some miso and/or onions. i also simmer it slowly to put in sushi, or soak and grind when making ganmo (tofu balls). it's also yummy added to a stir fry, like with leeks and carrots (soak first to refresh), or just as a flavor enhancer to simple soups like split pea. one of my favorite things to do with kombu though i don't do it often because of the work involved is to roast it in the oven, then grind up and mixed with other things like sesame seeds to make my own gomasio mixture. i remember a recipe i saw once (though i don't remember now which book or magazine) where they used it lasagna fashion, layering with vegetables -- that i haven't tried, though i'm sure that would be heavenly. even things like squash and sweet potatoes benefit from some kombu added to the cooking liquid. my kids' favorite though is a japanese beef stew made with it LOL. hey, before writing this i didn't realize just how much i used it! now i have fodder for my next blog post. thanks for the prompt! stef:) -- http://www.stefoodie.net (now a wheat-free, egg-free, dairy-free food blog) http://www.noodlesandrice.com (with b5media) http://www.beyondadobo.com On 4/9/06, Donnalilacflower <thelilacflower wrote: > > On no I knew you didn't mean to go out and buy Accent,do they still make > that stuff?, I loved reading the article and it was food for thought. I > noticed if I use kombu in my beans and soups it enhances the flavor and I > don't need much salt and after effects, no headache...LOL I read a few > tears ago that kombu was a natural MSG without the chemicals and side > effects. I appreciate all the links members post. I have learned so much > from them. > How do you use kombu? > Smiles, > > Donna > > > Stephanie Patag <stefoodie wrote: > oh donna, i hope you didn't take my note to mean that i think people > *should* use commercially-produced MSG in their cooking. just that > there's > more to the MSG story than meets the eye. it's easy to say " no glutamate > for me " , but what does that mean exactly? > > kombu *is* awesome:) > > stef > > On 4/9/06, Donnalilacflower <thelilacflower wrote: > > > > As they put monosodium glutamate into production, Professor Ikeda and > his > > commercial partners found that making stable glutamate from the > traditional > > seaweed and salt was unnecessary. They developed a much simpler and > cheaper > > process using fermented molasses or wheat - eventually manufacturers > > realised that almost any protein can be broken down to produce it. > > > > > > I use sea veggies and they sure are flavor enhancers. > > I will boil kombu and eat it. THank you for the links. > > Donna > > Stephanie Patag <stefoodie wrote: > > 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.cfsan.fda.gov/%7Elrd/msg.html> > <http://www.cfsan.fda.gov/%7Elrd/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 Thanks so much for the links. You really have me thinking back on all the ajimoto I've eaten growing up at my Japanese friends house, my Grandparents used tons of Accent and LAwry seasoned salt too. I never got headaches from msg back then either. I know immediately if food is laden with msg now. I get so sick. My nephew does too. It really makes you wonder if it was all made from natural sources back then. Donna msap0106 <stefoodie wrote: 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...
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