Re: msg and fermented foods?

[Guest guest]

>They list ingredient items that are hidden forms of msg - like

>hydrolysed anything, natural flavoring, etc. and they include

>fermented foods and gelatin...!!

Absolutely true.

" Hydrolysing " is basically treating a thing with acid. When I

boil meat in water that has vinegar in it, our MSG sensitive

person goes nuts. But lemon juice is ok, and so is kimchi

juice. I think there are different FORMS of MSG, plus other

chemicals that are created.

Fermentation also creates other byproducts, like formaldehyde,

esp. if you use sulfites to kill mold (you probably don't, but

winemakers often do). Most people don't mind a little

extra formaldehyde -- your body produces it too, along

with MSG maybe too, and alcohol (your gut is a big

fermentation vessel).

A lot of the chemicals produced depend on the

mix of bacteria/yeast though. Kefir colonies and kimchi

colonies seem to produce products that are better

for humans. I've taken to avoiding vinegar (acetic acid)

in cooking, because I think it is an isomer that humans

are not as familiar with (lactic acid is very, very similar

to acetic acid, but I think it is " friendlier " to people).

Ditto, I think all MSG is NOT alike. People who react to

" added " MSG might be fine with cheese or tomatoes.

Heidi S

[Guest guest]

I don't know about fermented foods. But, I do know that beef contains glutamic

acid, and so does gelatin. I think Sally Falon says in her book that people

sensitive to glutimate could leave gelatin out of recipes. Also, she recommends

a specific brand of gelatin.

heveasoul <heveasoul@...> wrote:Hello.

I'm hoping someone can clarify my confusion over something I read in

the information in http://www.truthinlabeling.org (a link provided on

the WPF " web watch " page).

They list ingredient items that are hidden forms of msg - like

hydrolysed anything, natural flavoring, etc. and they include

fermented foods and gelatin...!!

Is there someone who could explain this? I was going to send the link

to a friend who is very much into protein bars and drinks, because

the site lists whey protein (common ingredient in those sports

powders/bars) as an item that contains msg, but I stopped short

because they also list fermented foods and gelatin...how can I

explain that?

Thanks.

[Guest guest]

Thanks.

I'll have to reread that part, and spend some more time trying to

better understand what the issues are with msg...

There's a lot of info on the site http://www.truthinlabeling.org

Here are excerpts:

" ...When glutamic acid is found in protein it is referred to as bound

glutamic acid. Eating protein (which will contain bound glutamic

acid) does not cause either brain damage or adverse reactions...

....processed free glutamic acid used in processed food and in

pesticide and fertilizer products is not identical to the glutamic

acid found in unprocessed, unadulterated food, and in the human

body... "

> I don't know about fermented foods. But, I do know that beef

contains glutamic acid, and so does gelatin. I think Sally Falon

says in her book that people sensitive to glutimate could leave

gelatin out of recipes. Also, she recommends a specific brand of

gelatin.

>