Oh good grief....  I can't win.  I made a stew in the crock pot a couple of
weeks ago with diced tomatoes, garlic, onion, celery and a beef roast.(no
water)  Everyone loved it but me.  Couldn't put my finger on why.....
hmmm......    Oliva

----- Original Message -----
From: "Don Wiss" <[log in to unmask]>
Have you been getting MSG reactions even when taking pains to cook from
scratch at home? One possibility is that you are using cooking methods that
manufacture MSG right in your own kitchen!

The addition of acid foods such as tomatoes,speeds
up the hydrolysis.
Therefore, you should avoid any recipe that requires long cooking times.
 Do
not use acid foods and cook for only 15 to 30 minutes maximum, at a low
simmer and leave uncovered to promotes evaporation and concentrate the
flavor.
The best cooking methods are grilling and stir-frying, but baking and
steaming at high temperatures for short periods of time are good also. Use
as many foods in their natural state as possible, e.g. raw vegetables, lots
of salads, raw vegetable sauces on pasta, etc. [recipe snipped....]

P.S. Throw away your crock pots!