<<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

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