<<Disclaimer: Verify this information before applying it to your situation.>> Hi Friends, I read a recipe on another list that asked for "Kombu." It sounded really good, but then someone posted this information regarding the ingredient: >A kind of seaweed used in many japanese soups. It contains quite a bit of >glutamic acid, which is a cousin of MSG that tends to appear in nature >(even in your brain!). Kombu is the plant from which MSG was originally >isolated, but kombu shouldn't give you problems unless mushrooms or wheat >gluten do (both are major natural sources of glutamic acid). MSG is much >more concentrated . Is this information true? Or is the person who made this post confusing the term "glutamic acic" with gluten? TIA, for any information you may give, Lynda \*/\*[log in to unmask] \*/\*/\*/ Southern California \*/\*/ _@v ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~