Re: MSG

I am highly allergic to MSG myself. MSG will
set off my allergies almost instantly.

KT, MSG is not a necessary item in cooking. It
is only a flavor enhancer. It is my understanding
it causes taste buds on the tongue to open which
supposedly gives food a better taste.

I make all my own soups and stews, etc, and
never use MSG (just good seasonings) :-)
_______________________

I looked up MSG on the "Cook's Dictionary" here on the web.
Here is what they say:

Monosodium Glutamate (MSG) - an amino acid
derived from gluten of soybeans. Used in
Oriental cooking to improve the flavor of
a dish that has not come up to par.
____________________________________The Dictionary of Nutritional Techology on
the WWW says something similar:

MONOSODIUM GLUTAMATE (MSG). A salt of the amino
acid glutamic acid, commonly added to foods as a flavor
enhancer. Some people have an allergic reaction-often called the
Chinese restaurant syndrome"-to the large amounts of MSG
used in such prepared foods as those served in Chinese
restaurants.