James Silverton wrote:
> David Downie wrote:
>
>> "James Silverton" > wrote in message
>> ...
>>
>>> AFAIK, there is no really creditable information that small
>>> quantities of MSG are harmful, However, I'm prejudiced since it is a
>>> mainstay for the low or no fat cooking that I go in for! Non-fat
>>> cream cheese does not really come up to regular cream cheese on
>>> bagels but a small amount of MSG helps!
>>
>>
>> I'm not worried about harm, more about cooking from real food. I
>> don't get any cooking pleasure out of putting a TV dinner in the
>> microwave or ordering food from a menu. Similarly I don't want to put
>> a manufactured "make food taste good" pixie dust on my meals, and pat
>> myself on the shoulder. But as I said, if it was a sauce that was
>> traditionally used I guess I wouldn't be thinking twice.
>
>
> MSG is hardly a new "chemical"; the Japanese have been using it for a
> very long time and it is derived from "natural" sources, I believe.
It's been around for a while, and low and behold is made from seaweed,
among other things.
http://www.foodsciencebureau.com.au/nutrit/msg.htm
--
Dan