[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