[log in to unmask] writes:

>
>  >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!

Just out of curiosity - what kinds of MSG reactions are we talking about here
(beyond Chinese Restaurant Syndrome)?  I have  never noticed any adverse
reactions to MSG, although I try to avoid it.  However, I have always
slow-cooked meat and bones to create homemade stock, and it sounds like I
have manufactured a lot of glutamate along the way.  Why is glutamate to be
avoided?

Holly