Text 1106, 112 rader
Skriven 2006-05-03 13:11:42 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: MSG: THINGS YOU 60503
=============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> For me, the fact that it's been in use for ages and ages in Asia and
 CS> they arent fat, tells me it's bunk <g>.
 
 GJ> I have been following this thread with interest, and feel that there
 GJ> actually could be something in it.  Agreed that MSG is widely used
 GJ> throughout SE Asia as an appetite-enhancer, but almost always in
 GJ> low-calory, fairly bland dishes.   In America it seems to be usually

 CS> Ah but not all by a long shot!  I notice it's far more used in real
 CS> cooking than MM shows.  What i notice mostly is most *asian* recipes
 CS> are lower calorie no matter what they are, hence the impression?

That is what I meant.  I have experienced it used in day to day home
cooking in SE Asia, but the flavour-enhancing property of MSG in Asian
dishes does not result in as great an increase of calory intake as
happens in America, where it is added to foods which are already high
calory.  Then the MSG encourages already over-caloried people to eat
even more of the factory-manufactured food.  That's good for business
- food business!

 CS> What i find is that MSG (if you dont have any intolerance for it) has
 CS> no 'flavor' but does provide flavor enhancement in just about anything
 CS> it goes in. I do not bother with most things to add it but use it as a
 CS> tenderizer. 

I only know of it as a flavour enhancer, not as a tenderiser.

 CS> Fortunatley, none of us have any MSG intolerance and used in
 CS> reasonable amounts, seems to not have the type of sodium that causes
 CS> problems with Don's sodium needs.  I do recall being a little suprised
 CS> that Don's Japanese Doc didnt have any issues with it's use in
 CS> reasonable amounts.  It was one of the dietary things he was tracking
 CS> with his American patients but _we_ were ok as we are all non-reactive

That is interesting.  I have known of the MLoo type of lactose
intolerance for decades, but he has mentioned that American doctors
have only become aware of this in the last 30 years.  Now Don's
Japanese doc is studying the American MSG intolerance, which is
apparently something fairly new to him.   :)

 CS> In this case BTW, I trust an Asian Doctor over a USA one.  He may also
 CS> be following the herd, but his herd has 1,000 years experience with the
 CS> stuff <g>.

Yup!  I certainly would do the same.  In any case, the results would
soon enough show if he was wrong.

 CS> He's aware though the ability to eat it isnt genetically universal and
 CS> was (as best as i can remember) tracking African Americans and some
 CS> subset of 'European extract' that seemed more sensitive.  With a very
 CS> small group to work from, *if* I remember right, he seemed to think
 CS> Africans, Spanish, and French were spots to look for higher incidence? 

Fascinating what odd characteristics we carry in our genes.

 CS> I am not sure I tracked it right.  He kinda ruled us out once he found
 CS> we had no awareness there could be a problem other than a few messages
 CS> from 'a cooking echo' and had been using it in sprinkles for ages on
 CS> meats and things.  He took down though that Don is almost 100% germanic
 CS> extraction and I am 50% german whil ethe other 50% is a facinating mix
 CS> of 'everything except Asian and Native Australian'. 

During the last half century, increased international migration has
resulted in a wonderful stirring of the gene pool.

The Indian-Fijian-Chinese manager of the hotel where I lived and
worked in Fiji told me of her family gathering at Christmas, where her
Fijian Melanesian grandfather happily looked around the 30 odd
members, covering skin colours from almost jet black to Australian
white, and commented how his family proved that racial and colour
differences need not prevent people joining together as one family.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mixed Bean Salad
 Categories: Cia, Ffbb, Salads
      Yield: 10 Servings
 
     10 oz Black beans, cooked, drained
     10 oz Pinto beans, cooked and
           -drained
     10 oz Chick peas, cooked and
           -drained
      5 oz Red lentils, cooked and
           -drained
      6 oz Red onions, small dice
      4 oz Celery, chopped
      2 tb Parsley, chopped
     10 fl Vinaigrette Gourmand
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
 
  1.  Combine all ingredients.  Gently toss with the vinaigrette.  Let
  marinate under refrigeration for 24 hours.  Season to taste with salt
  and pepper.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 


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 * Origin: Braintap BBS Adelaide Australia (3:800/449)