The MSG debate
Restaurant owner Louis Cheng prefers using chicken broth instead of
monosodium glutamate (MSG) to flavor the Asian cuisine he serves at
Pacific Rim Coast in Sterling.
at http://www.washtimes.com/metro/20040...5557-5614r.htm

On 21 Sep 2004 12:21:13 -0700, (Mike) wrote:

>The MSG debate
>Restaurant owner Louis Cheng prefers using chicken broth instead of
>monosodium glutamate (MSG) to flavor the Asian cuisine he serves at
>Pacific Rim Coast in Sterling.
>at http://www.washtimes.com/metro/20040...5557-5614r.htm

Hope it's homemade, fresh chicken broth. If you examine the
mass-produced, canned variety, you'll discover MSG or lots of other
sodium added.