"David Downie" > wrote in message
...
>
> "hantoom" > wrote in message
> lkaboutcooking.com...
> >I use msg all the time what about it?
>
> Well good luck to you. I just want to get it out of my oyster sauce, so
when
> I add oyster sauce to something that's what I'm adding. Not MSG.
>
>
Just out of curiosity, why do you want to get the small amount of MSG out of
your oyster sauce? Are you one of those few people that have a reaction to
large amounts of MSG? That used to be known as the "Chinese Restaurant
Syndrome". For most people, however, it is no more of a dangerous
substance, monosodium glutamate, than the other sodium, sodium chloride.
Except for the fact that the press got a hold of it years ago, it is, like
NaCl, no more dangerous than any other flavoring, spice, or "chemical" like
salt or water.

Ed