>Hydrolysis of a protein is the process of breaking down its structure by
>using water, heat and an acid to produce a mixture of amino acids,
>including glutamate (MSG). This is easy to duplicate in the kitchen when
>making soups, stews and reduced sauces which require long cooking times.
>The addition of acid foods such as tomatoes, lemon juice or vinegar speeds
>up the hydrolysis.

I have used kombu (which contains a glutamate) for years, in soups, stews
and broths without MSG effects. MSG usually gives me a headache. Are
"glutamate" and "monosodium glutamate" really one in the same? Or are we
creating MSG by using the acid in combination with the water and heat?
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