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Sea salt fine grind
Is there anyway to make the coarse sea salt into a finer grind without
using a grinder, which I don't have. I just tried making fried rice with sea salt but it does not seem to dissolve well. Thank you in advance ... |
Sea salt fine grind
On Feb 6, 12:03 pm, " > wrote:
> Is there anyway to make the coarse sea salt into a finer grind without > using a grinder, which I don't have. I just tried making fried rice > with sea salt but it does not seem to dissolve well. A tv chef this morning put sugar into her food processor to make it finer grain. Perhaps the same would work for sea salt. What does salt have to do with fried rice? -aem |
Sea salt fine grind
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Sea salt fine grind
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Sea salt fine grind
Dave Bugg wrote:
> wrote: >> Is there anyway to make the coarse sea salt into a finer grind >> without using a grinder, which I don't have. I just tried making >> fried rice with sea salt but it does not seem to dissolve well. >> >> Thank you in advance ... > > Yes, there is. > > You're welcome. Oops, got distracted. Place salt on a baking sheet. Use a the bottom of a metal bowl to grind the salt. -- Dave What is best in life? "To crush your enemies, see them driven before you, and to hear the lamentation of the women." -- Conan |
Sea salt fine grind
On Feb 6, 1:20*pm, aem > wrote:
> > What does salt have to do with fried rice? * * -aem > I don't know what the standard recipe for fried rice calls for, but I use soy sauce very lightly just enough to give it flavor and a streak of color, and salt it to taste. Any other ideas? |
Sea salt fine grind
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Sea salt fine grind
" wrote:
> > On Feb 6, 1:20 pm, aem > wrote: > > > > What does salt have to do with fried rice? -aem > > > I don't know what the standard recipe for fried rice calls for, but I > use soy sauce very lightly just enough to give it flavor and a streak > of color, and salt it to taste. Any other ideas? Yeah. Just use more soy sauce. |
Sea salt fine grind
" wrote:
> > Is there anyway to make the coarse sea salt into a finer grind without > using a grinder, which I don't have. I just tried making fried rice > with sea salt but it does not seem to dissolve well. > > Thank you in advance ... Mortar and pestle. How much is a pound of fine-grain salt these days? Not more than 50 cents, right? |
Sea salt fine grind
In article
>, " > wrote: > Is there anyway to make the coarse sea salt into a finer grind without > using a grinder, which I don't have. I just tried making fried rice > with sea salt but it does not seem to dissolve well. > > Thank you in advance ... Why not use regular salt for your fried rice? I seriously doubt you will taste any difference between regular table salt and finely ground sea salt in your fried rcie. |
Sea salt fine grind
Stan Horwitz wrote:
> In article > >, > " > wrote: > >> Is there anyway to make the coarse sea salt into a finer grind >> without using a grinder, which I don't have. I just tried making >> fried rice with sea salt but it does not seem to dissolve well. >> >> Thank you in advance ... > > Why not use regular salt for your fried rice? I seriously doubt you > will taste any difference between regular table salt and finely > ground sea salt in your fried rcie. Yup...and only fools buy "sea salt" anyways...in fact the term "sea salt" is ridiculous as *all* salt is "sea salt", it's one of those silly terms a la' "shrimp scampi". -- Best Greg |
Sea salt fine grind
"Gregory Morrow" > wrote in message m... | Stan Horwitz wrote: | | > In article | > >, | > " > wrote: | > | >> Is there anyway to make the coarse sea salt into a finer grind | >> without using a grinder, which I don't have. I just tried making | >> fried rice with sea salt but it does not seem to dissolve well. | >> | >> Thank you in advance ... | > | > Why not use regular salt for your fried rice? I seriously doubt you | > will taste any difference between regular table salt and finely | > ground sea salt in your fried rcie. | | | Yup...and only fools buy "sea salt" anyways...in fact the term "sea salt" is | ridiculous as *all* salt is "sea salt", it's one of those silly terms a la' | "shrimp scampi". Yeah. You'd better send an email out to Mayo Clinic correcting their website. It's www.mayoclinic.com and just give them your credentials and ask them to correct the article.: http://www.mayoclinic.com/health/sea-salt/AN01142 "Sea salt is produced through evaporation of seawater..." "Table salt is mined from underground salt deposits..." pavane |
Sea salt fine grind
pavane wrote:
> > | > Why not use regular salt for your fried rice? I seriously doubt you > | > will taste any difference between regular table salt and finely > | > ground sea salt in your fried rcie. > | > | > | Yup...and only fools buy "sea salt" anyways...in fact the term "sea salt" is > | ridiculous as *all* salt is "sea salt", it's one of those silly terms a la' > | "shrimp scampi". > > Yeah. You'd better send an email out to Mayo Clinic correcting their > website. It's www.mayoclinic.com and just give them your credentials > and ask them to correct the article.: > http://www.mayoclinic.com/health/sea-salt/AN01142 > > "Sea salt is produced through evaporation of seawater..." > "Table salt is mined from underground salt deposits..." There was a little more to that article. It said that sea salt is less refined and has trace elements. It also said that table salt has additives to prevent clumping. It also often has iodine added. FWIW, in Canada, all table salt is iodized. If you have salt water tropical fish you cannot used iodized salt. The iodine will kill them. It should be noted that the salt deposits that are mined are from ancient oceans that dried up. It will seem that, since all ocean water has basically the same elements dissolved in them, that salt deposits would have those same elements in them. Some people can taste the iodine in table salt. |
Sea salt fine grind
On Feb 6, 2:47*pm, Stan Horwitz > wrote:
> > Why not use regular salt for your fried rice? I seriously doubt you will > taste any difference between regular table salt and finely ground sea > salt in your fried rice. > I read on the internet that the processing methods of the table salt (mined salt) strips away the ingredients that balance the effect of sodium on your body, whereas they are present in the sea salt. The author states that even though the amount of those balancing ingredients are very small, they have a measurable effect on your body, and further suggests to switch sea salt for table salt for a week if in doubt. So, this is the second day and the second meal. |
Sea salt fine grind
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Sea salt fine grind
On Feb 6, 3:33*pm, Mark Thorson > wrote:
> " wrote: > > > Is there anyway to make the coarse sea salt into a finer grind without > > using a grinder, which I don't have. *I just tried making fried rice > > with sea salt but it does not seem to dissolve well. > > > Thank you in advance ... > > Mortar and pestle. > > How much is a pound of fine-grain salt these days? > Not more than 50 cents, right? The 1.5 pound containers cost about $2, as opposed to 39 cents for a 2# container of regular. I use very fine ground on my table: http://www.diamondcrystalsalt.com/Cu...-Nut-Salt.aspx --Bryan |
Sea salt fine grind
> wrote in message ... > Is there anyway to make the coarse sea salt into a finer grind without > using a grinder, which I don't have. I just tried making fried rice > with sea salt but it does not seem to dissolve well. > > Thank you in advance ... Use dark soy sauce. It's mostly salt. Paul |
Sea salt fine grind
"Paul M. Cook" wrote:
> > wrote: >> >> Is there anyway to make the coarse sea salt into a finer grind without >> using a grinder, which I don't have. I just tried making fried rice >> with sea salt but it does not seem to dissolve well. I really don't see the point to sea salt for fried rice... but no salt will dissolve in rice... and you don't need a salt grinder... dissolve sea salt in water and then add the sea salt brine... probably should have cooked the rice in water salted with sea salt. >Use dark soy sauce. It's mostly salt. Actually soy sauce is mostly water. But since soy sauce does contain substantial salt I wouldn't add any salt to fried rice until after adding the soy sauce and tasting, and then if it needed more salt I'd I add a bit of msg. |
Sea salt fine grind
"brooklyn1" > wrote in message ... | "Paul M. Cook" wrote: | > | > wrote: | >> | >> Is there anyway to make the coarse sea salt into a finer grind without | >> using a grinder, which I don't have. I just tried making fried rice | >> with sea salt but it does not seem to dissolve well. | | I really don't see the point to sea salt for fried rice... but no salt | will dissolve in rice... and you don't need a salt grinder... | dissolve sea salt in water and then add the sea salt brine... probably | should have cooked the rice in water salted with sea salt. | | >Use dark soy sauce. It's mostly salt. | | Actually soy sauce is mostly water. But since soy sauce does contain | substantial salt I wouldn't add any salt to fried rice until after | adding the soy sauce and tasting, and then if it needed more salt I'd | I add a bit of msg. | Poison your acquaintances and destroy your friends. Nothing like good ole MSG to spark a lively conversation at wakes, funerals, and other obsequies. Invite your favorite allergist or bring a fresh bottle of Benadryl. Enjoy. pavane |
Sea salt fine grind
"Paul M. Cook" > wrote in message ... | | > wrote in message | ... | > Is there anyway to make the coarse sea salt into a finer grind without | > using a grinder, which I don't have. I just tried making fried rice | > with sea salt but it does not seem to dissolve well. | > | > Thank you in advance ... | | Use dark soy sauce. It's mostly salt. Speaking of which have you tried the new Tabasco Soy Sauce? Wow and wow! Great flavor and quite a kick behind it, simply perfect for Bloody Marys. pavane |
Sea salt fine grind
"pavane" > wrote in message
... > > "brooklyn1" > wrote in message > ... > | "Paul M. Cook" wrote: > | > > | > wrote: > | >> > | >> Is there anyway to make the coarse sea salt into a finer grind > without > | >> using a grinder, which I don't have. I just tried making fried rice > | >> with sea salt but it does not seem to dissolve well. > | > | I really don't see the point to sea salt for fried rice... but no salt > | will dissolve in rice... and you don't need a salt grinder... > | dissolve sea salt in water and then add the sea salt brine... probably > | should have cooked the rice in water salted with sea salt. > | > | >Use dark soy sauce. It's mostly salt. > | > | Actually soy sauce is mostly water. But since soy sauce does contain > | substantial salt I wouldn't add any salt to fried rice until after > | adding the soy sauce and tasting, and then if it needed more salt I'd > | I add a bit of msg. > | > > Poison your acquaintances and destroy your friends. Nothing like > good ole MSG to spark a lively conversation at wakes, funerals, > and other obsequies. Invite your favorite allergist or bring a fresh > bottle of Benadryl. Enjoy. > > pavane > > Not everyone has an MSG sensitivity. I'm pretty sure I ate food containing MSG all the time as a kid, well before anyone decided it was a bad thing. My mother used Adolph's powdered "meat tenderizer" which surely contained MSG with no ill affects. (Of course now it isn't made with MSG, but I wonder when all these food sensitivities and allergies cropped up? Never heard a thing about MSG or peanut allergies in the 50's and 60's.) Jill |
Sea salt fine grind
On Sat, 6 Feb 2010 12:03:31 -0800 (PST), wrote:
> Is there anyway to make the coarse sea salt into a finer grind without > using a grinder, which I don't have. I just tried making fried rice > with sea salt but it does not seem to dissolve well. > > Thank you in advance ... Buy a fine grind sea salt. I buy this: http://www.saltworks.us/shop/product.asp?idProduct=63 Cost Plus World Market also has a similar house brand from Spain. -sw |
Sea salt fine grind
On Sat, 6 Feb 2010 21:13:01 -0500, pavane wrote:
> "brooklyn1" > wrote in message > ... >| "Paul M. Cook" wrote: >|> > wrote: >|>> >|>> Is there anyway to make the coarse sea salt into a finer grind without >|>> using a grinder, which I don't have. I just tried making fried rice >|>> with sea salt but it does not seem to dissolve well. >| >| I really don't see the point to sea salt for fried rice... but no salt >| will dissolve in rice... and you don't need a salt grinder... >| dissolve sea salt in water and then add the sea salt brine... probably >| should have cooked the rice in water salted with sea salt. >| >|>Use dark soy sauce. It's mostly salt. >| >| Actually soy sauce is mostly water. But since soy sauce does contain >| substantial salt I wouldn't add any salt to fried rice until after >| adding the soy sauce and tasting, and then if it needed more salt I'd >| I add a bit of msg. >| > > Poison your acquaintances and destroy your friends. Nothing like > good ole MSG to spark a lively conversation at wakes, funerals, > and other obsequies. Invite your favorite allergist or bring a fresh > bottle of Benadryl. Enjoy. > > pavane oh for god's sake. genuine msg allergies are actually pretty rare. from Journal of Nutrition. 2000;130:1058S-1062S: Monosodium glutamate (MSG) has a long history of use in foods as a flavor enhancer. In the United States, the Food and Drug Administration has classified MSG as generally recognized as safe (GRAS). Nevertheless, there is an ongoing debate exists concerning whether MSG causes any of the alleged reactions. A complex of symptoms after ingestion of a Chinese meal was first described in 1968. MSG was suggested to trigger these symptoms, which were referred to collectively as Chinese Restaurant Syndrome. Numerous reports, most of them anecdotal, were published after the original observation. Since then, clinical studies have been performed by many groups, with varying degrees of rigor in experimental design ranging from uncontrolled open challenges to double-blind, placebo controlled (DBPC) studies. Challenges in subjects who reported adverse reactions to MSG have included relatively few subjects and have failed to show significant reactions to MSG. Results of surveys and of clinical challenges with MSG in the general population reveal no evidence of untoward effects. We recently conducted a multicenter DBPC challenge study in 130 subjects (the largest to date) to analyze the response of subjects who report symptoms from ingesting MSG. The results suggest that large doses of MSG given without food may elicit more symptoms than a placebo in individuals who believe that they react adversely to MSG. However, the frequency of the responses was low and the responses reported were inconsistent and were not reproducible. The responses were not observed when MSG was given with food. <http://jn.nutrition.org/cgi/content/full/130/4/1058S> if you want to poison people, more efficacious methods exist. your pal, blake |
Sea salt fine grind
On Sat, 6 Feb 2010 23:56:04 -0600, Sqwertz wrote:
> On Sat, 6 Feb 2010 12:03:31 -0800 (PST), wrote: > >> Is there anyway to make the coarse sea salt into a finer grind without >> using a grinder, which I don't have. I just tried making fried rice >> with sea salt but it does not seem to dissolve well. >> >> Thank you in advance ... > > Buy a fine grind sea salt. I buy this: > > http://www.saltworks.us/shop/product.asp?idProduct=63 > > Cost Plus World Market also has a similar house brand from Spain. > > -sw i thought a lot of the appeal of sea salt was from the texture. from your site: La Baleine is a naturally evaporated sea salt from France. These crystals crunch satisfyingly between your teeth and dissolves quickly. It is available in "gros" (coarse for grinding) or "fin" (fine for shaking out of a shaker). i would think this disappears with a fine grind. your pal, blake |
Sea salt fine grind
<williammaw wrote
Stan Horwitz wrote: >> Why not use regular salt for your fried rice? I seriously doubt you will >> taste any difference between regular table salt and finely ground sea >> salt in your fried rice. > I read on the internet that the processing methods of the table salt > (mined salt) strips away the ingredients that balance the effect of > sodium on your body, whereas they are present in the sea salt. The > author states that even though the amount of those balancing > ingredients are very small, they have a measurable effect on your > body, and further suggests to switch sea salt for table salt for a > week if in doubt. So, this is the second day and the second meal. Grin, William you can find anything on the internet. That doesn't mean it's true. You'd actually get more of those trace elements by eating a wider variety of foods. The 'feel better after a week' catch is a placebo effect. If you 'believe it's true' then you'll convince yourself it's doing something for you. I don't have anything against sea salt. I use it in some things here when the grain size and texture differences make it preferrable. Like, I often make breadsticks and pretzels. Sea salt makes a nice salty addition to the exterior with the larger granules just 'right' whereas regular table salt is too finely ground. It's easier to find the larger granules in sea salt types than anything else at least locally, so I use that. If grinding it down a bit and using it to cook with makes you happy, then enjoy it! |
Sea salt fine grind
"pavane" wrote
> "brooklyn1" wrote > | Actually soy sauce is mostly water. But since soy sauce does contain > | substantial salt I wouldn't add any salt to fried rice until after > | adding the soy sauce and tasting, and then if it needed more salt I'd > | I add a bit of msg. > Poison your acquaintances and destroy your friends. Nothing like > good ole MSG to spark a lively conversation at wakes, funerals, > and other obsequies. Invite your favorite allergist or bring a fresh > bottle of Benadryl. Enjoy. You must be MSG sensitive eh? Sheldon and I aren't. He's right that a pinch of MSG can work wonders. It also due to it's natural flavor shift, tends to make it easy to use less salt in a dish. Yes, it has sodium but at a smaller percentage than table salt. |
Sea salt fine grind
In article
>, " > wrote: > Is there anyway to make the coarse sea salt into a finer grind without > using a grinder, which I don't have. I just tried making fried rice > with sea salt but it does not seem to dissolve well. > > Thank you in advance ... I've used a mortar and pestle to do this sometimes. I have a marble one in the pantry. I also use it to grind spice seeds such as celery seed. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
Sea salt fine grind
In article >,
Sqwertz > wrote: > On Sat, 6 Feb 2010 12:03:31 -0800 (PST), wrote: > > > Is there anyway to make the coarse sea salt into a finer grind without > > using a grinder, which I don't have. I just tried making fried rice > > with sea salt but it does not seem to dissolve well. > > > > Thank you in advance ... > > Buy a fine grind sea salt. I buy this: > > http://www.saltworks.us/shop/product.asp?idProduct=63 > > Cost Plus World Market also has a similar house brand from Spain. > > -sw I just buy Morton Sea Salt from the grocery store. It's right next to the regular salt and is already fine granulated. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Web Albums: <http://picasaweb.google.com/OMPOmelet> Subscribe: |
Sea salt fine grind
cshenk wrote:
> You must be MSG sensitive eh? Sheldon and I aren't. He's right that a > pinch of MSG can work wonders. It also due to it's natural flavor > shift, tends to make it easy to use less salt in a dish. Yes, it has > sodium but at a smaller percentage than table salt. I must be MSG sensitive too. That stuff does nasty things to me. Many years ago I was working with a crew of guys who all loved Chinese food, so we used to go to a local Chinese restaurant once or twice a week. We discovered another one nearby that had a Thursday night special, a combo plate for $4.25. There was a race to get back to our facility and a line up of 4 guys desperate to use the toilet. |
Sea salt fine grind
"Dave Smith" wrote
> cshenk wrote: >> You must be MSG sensitive eh? Sheldon and I aren't. He's right that a >> pinch of MSG can work wonders. It also due to it's natural flavor shift, >> tends to make it easy to use less salt in a dish. Yes, it has sodium but >> at a smaller percentage than table salt. > I must be MSG sensitive too. That stuff does nasty things to me. Many > years ago I was working with a crew of guys who all loved Chinese food, so > we used to go to a local Chinese restaurant once or twice a week. We > discovered another one nearby that had a Thursday night special, a combo > plate for $4.25. There was a race to get back to our facility and a line > up of 4 guys desperate to use the toilet. A one time meal? Seems more like food poisoning there! Anyways, my impression was MSG sensitivity causes headaches which can grow to migranes? |
Sea salt fine grind
"cshenk" > wrote in message ... | "Dave Smith" wrote | > cshenk wrote: | | >> You must be MSG sensitive eh? Sheldon and I aren't. He's right that a | >> pinch of MSG can work wonders. It also due to it's natural flavor shift, | >> tends to make it easy to use less salt in a dish. Yes, it has sodium but | >> at a smaller percentage than table salt. | | > I must be MSG sensitive too. That stuff does nasty things to me. Many | > years ago I was working with a crew of guys who all loved Chinese food, so | > we used to go to a local Chinese restaurant once or twice a week. We | > discovered another one nearby that had a Thursday night special, a combo | > plate for $4.25. There was a race to get back to our facility and a line | > up of 4 guys desperate to use the toilet. | | A one time meal? Seems more like food poisoning there! Anyways, my | impression was MSG sensitivity causes headaches which can grow to migranes? Migraines, shortness of breath, chest tightness, many many things: http://www.evitamins.com/healthnotes...tentID=1238005 "The symptoms of MSG sensitivity have commonly been described as headache, flushing, tingling, weakness, and stomachache. After eating meals prepared with MSG, people with MSG sensitivity may have migraine headache, visual disturbance, nausea, vomiting, diarrhea, weakness, tightness of the chest, skin rash, or sensitivity to light, noise, or smells." pavane |
Sea salt fine grind
"pavane" > wrote in message ... > > "cshenk" > wrote in message > ... > | "Dave Smith" wrote > | > cshenk wrote: > | > | >> You must be MSG sensitive eh? Sheldon and I aren't. He's right that > a > | >> pinch of MSG can work wonders. It also due to it's natural flavor > shift, > | >> tends to make it easy to use less salt in a dish. Yes, it has sodium > but > | >> at a smaller percentage than table salt. > | > | > I must be MSG sensitive too. That stuff does nasty things to me. Many > | > years ago I was working with a crew of guys who all loved Chinese > food, so > | > we used to go to a local Chinese restaurant once or twice a week. We > | > discovered another one nearby that had a Thursday night special, a > combo > | > plate for $4.25. There was a race to get back to our facility and a > line > | > up of 4 guys desperate to use the toilet. > | > | A one time meal? Seems more like food poisoning there! Anyways, my > | impression was MSG sensitivity causes headaches which can grow to > migranes? > > Migraines, shortness of breath, chest tightness, many many things: > http://www.evitamins.com/healthnotes...tentID=1238005 > > "The symptoms of MSG sensitivity have commonly been described as headache, > flushing, tingling, weakness, and stomachache. After eating meals prepared > with > MSG, people with MSG sensitivity may have migraine headache, visual > disturbance, > nausea, vomiting, diarrhea, weakness, tightness of the chest, skin rash, > or > sensitivity to light, noise, or smells." Huh if I could even find some I would at least give it a try!!! -- -- https://www.shop.helpforheroes.org.uk/ |
Sea salt fine grind
"blake murphy" > wrote in message .. . | | oh for god's sake. genuine msg allergies are actually pretty rare. from | Journal of Nutrition. 2000;130:1058S-1062S: | | Monosodium glutamate (MSG) has a long history of use in foods as a flavor | enhancer. In the United States, the Food and Drug Administration has | classified MSG as generally recognized as safe (GRAS). Nevertheless, there | is an ongoing debate exists concerning whether MSG causes any of the | alleged reactions. A complex of symptoms after ingestion of a Chinese meal | was first described in 1968. MSG was suggested to trigger these symptoms, | which were referred to collectively as Chinese Restaurant Syndrome. | Numerous reports, most of them anecdotal, were published after the original | observation. Since then, clinical studies have been performed by many | groups, with varying degrees of rigor in experimental design ranging from | uncontrolled open challenges to double-blind, placebo controlled (DBPC) | studies. Challenges in subjects who reported adverse reactions to MSG have | included relatively few subjects and have failed to show significant | reactions to MSG. Results of surveys and of clinical challenges with MSG in | the general population reveal no evidence of untoward effects. We recently | conducted a multicenter DBPC challenge study in 130 subjects (the largest | to date) to analyze the response of subjects who report symptoms from | ingesting MSG. The results suggest that large doses of MSG given without | food may elicit more symptoms than a placebo in individuals who believe | that they react adversely to MSG. However, the frequency of the responses | was low and the responses reported were inconsistent and were not | reproducible. The responses were not observed when MSG was given with food. | | <http://jn.nutrition.org/cgi/content/full/130/4/1058S> | | if you want to poison people, more efficacious methods exist. | | your pal, | blake |
Sea salt fine grind
"Ophelia" > wrote in message ... | | "pavane" > wrote in message | ... | > | > "cshenk" > wrote in message | > ... | > | "Dave Smith" wrote | > | > cshenk wrote: | > | | > | >> You must be MSG sensitive eh? Sheldon and I aren't. He's right that | > a | > | >> pinch of MSG can work wonders. It also due to it's natural flavor | > shift, | > | >> tends to make it easy to use less salt in a dish. Yes, it has sodium | > but | > | >> at a smaller percentage than table salt. | > | | > | > I must be MSG sensitive too. That stuff does nasty things to me. Many | > | > years ago I was working with a crew of guys who all loved Chinese | > food, so | > | > we used to go to a local Chinese restaurant once or twice a week. We | > | > discovered another one nearby that had a Thursday night special, a | > combo | > | > plate for $4.25. There was a race to get back to our facility and a | > line | > | > up of 4 guys desperate to use the toilet. | > | | > | A one time meal? Seems more like food poisoning there! Anyways, my | > | impression was MSG sensitivity causes headaches which can grow to | > migranes? | > | > Migraines, shortness of breath, chest tightness, many many things: | > http://www.evitamins.com/healthnotes...tentID=1238005 | > | > "The symptoms of MSG sensitivity have commonly been described as headache, | > flushing, tingling, weakness, and stomachache. After eating meals prepared | > with | > MSG, people with MSG sensitivity may have migraine headache, visual | > disturbance, | > nausea, vomiting, diarrhea, weakness, tightness of the chest, skin rash, | > or | > sensitivity to light, noise, or smells." | | Huh if I could even find some I would at least give it a try!!! You should be able to find some at any Oriental food store. Its common Japanese name is Aji-no-moto, from its largest packer, but it can also be called Accent, particularly in the US, and a few less polite terms. It's not really a high worth seeking out as the headache and nausea are extremely common symptoms. pavane |
Sea salt fine grind
pavane wrote on Sun, 7 Feb 2010 15:38:29 -0500:
> You should be able to find some at any Oriental food store. > Its common Japanese name is Aji-no-moto, from its largest > packer, but it can also be called Accent, particularly in the > US, and a few less polite terms. It's not really a high worth > seeking out as the headache and nausea are extremely common > symptoms. I use MSG quite liberally, especially since I must eat fat-free cheese, and I have never noticed any ill effects. According to Health Canada, http://www.hc-sc.gc.ca/fn-an/securit..._qa-qr-eng.php Monosodium glutamate (MSG) is the sodium salt of the naturally occurring amino acid, glutamic acid which makes up 10 to 25 % of all food protein, from both animal and vegetable sources. In addition to being an ingredient intentionally added to foods, glutamate occurs as a natural part of proteins, including vegetable and animal proteins. These proteins, when broken down (i.e.: by cooking) release free glutamate and are themselves used as ingredients in various prepared meat products, soups, broths and gravy mixes. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Sea salt fine grind
"pavane" wrote
> You should be able to find some at any Oriental food store. Its common > Japanese name is Aji-no-moto, from its largest packer, but it can also be > called Accent, particularly in the US, and a few less polite terms. It's > not > really a high worth seeking out as the headache and nausea are extremely > common symptoms. Np Pavine, they are not 'extremely common symptoms'. They are rare. Else it wouldnt be on the market at all. *You* just happen to be sensitive to it is all. |
Sea salt fine grind
cshenk wrote:
> > A one time meal? Seems more like food poisoning there! Anyways, my > impression was MSG sensitivity causes headaches which can grow to migranes? That's what I used to think caused my headaches. I'd eat at a Chinese restaurant, then maybe an hour later I'd get a splitting headache. It wasn't until I was over 40 that I discovered it was tofu that gave me those headaches. One tablespoon of tofu is enough to give me a mild headache. More than that give me a big one. Beans alone can do that too, but I have to eat maybe half a pound of Chinese long beans to get a headache. |
Sea salt fine grind
"James Silverton" wrote
> pavane wrote >> You should be able to find some at any Oriental food store. >> Its common Japanese name is Aji-no-moto, from its largest >> packer, but it can also be called Accent, particularly in the >> US, and a few less polite terms. It's not really a high worth >> seeking out as the headache and nausea are extremely common >> symptoms. > > I use MSG quite liberally, especially since I must eat fat-free cheese, > and I have never noticed any ill effects. > > According to Health Canada, > http://www.hc-sc.gc.ca/fn-an/securit..._qa-qr-eng.php > > Monosodium glutamate (MSG) is the sodium salt of the naturally occurring > amino acid, glutamic acid which makes up 10 to 25 % of all food protein, (snip) Grin, yup. I do know some folks are sensitive to higher concentrations of it, but it's the vast minority although the odds go up a bit for some ethnic groups. If Pavine wishes to believe that all 4 of them at one restraunt were MSG intolerant, no amount of facts will talk him out of it. Lets face it, we have a guy here grinding up sea salt for fried rice because it's 'healthier' and he believes it yet he's eating fried rice.... Grin, oh well! |
Sea salt fine grind
"Mark Thorson" wrote
> cshenk wrote: >> A one time meal? Seems more like food poisoning there! Anyways, my >> impression was MSG sensitivity causes headaches which can grow to >> migranes? > > That's what I used to think caused my headaches. > I'd eat at a Chinese restaurant, then maybe an hour > later I'd get a splitting headache. It wasn't until > I was over 40 that I discovered it was tofu that gave > me those headaches. One tablespoon of tofu is enough > to give me a mild headache. More than that give me a > big one. Oh! Warn me if you eat here ever (grin). |
Sea salt fine grind
cshenk wrote on Sun, 7 Feb 2010 16:40:40 -0500:
> "James Silverton" wrote >> pavane wrote >>> You should be able to find some at any Oriental food store. >>> Its common Japanese name is Aji-no-moto, from its largest >>> packer, but it can also be called Accent, particularly in >>> the US, and a few less polite terms. It's not really a high >>> worth seeking out as the headache and nausea are extremely >>> common symptoms. >> >> I use MSG quite liberally, especially since I must eat >> fat-free cheese, and I have never noticed any ill effects. >> >> According to Health Canada, >> http://www.hc-sc.gc.ca/fn-an/securit..._qa-qr-eng.php >> >> Monosodium glutamate (MSG) is the sodium salt of the >> naturally occurring amino acid, glutamic acid which makes up 10 to 25 >> % of all food protein, > (snip) > Grin, yup. I do know some folks are sensitive to higher > concentrations of it, but it's the vast minority although the odds go > up a bit for some ethnic groups. If Pavine wishes to believe that all > 4 of them at one restraunt were MSG > intolerant, no amount of facts will talk him out of it. > Lets face it, we have a guy here grinding up sea salt for > fried rice because it's 'healthier' and he believes it yet > he's eating fried rice.... Did you notice in the Health Canada reference that glutamate is released from proteins by cooking. I wonder if any of the slow cooking enthusiasts are "MSG-intolerant"? You know but do they that MSG does not exist in solution but only glutamate ions? -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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