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From: jerem@tekgvs.UUCP (Jere Marrs)
Newsgroups: net.cooks
Subject: Re: Re: Vegatable Dip
Message-ID: <1096@tekgvs.UUCP>
Date: Wed, 15-May-85 14:15:30 EDT
Article-I.D.: tekgvs.1096
Posted: Wed May 15 14:15:30 1985
Date-Received: Fri, 17-May-85 05:36:39 EDT
References: <357@ttidcb.UUCP> <5319@tekecs.UUCP>
Reply-To: jerem@tekgvs.UUCP (Jere Marrs)
Organization: Tektronix, Beaverton OR
Lines: 31


	MSG is indeed used in Chinese restaurants as well as Thai, Korean,
and many other nonoriental restaurants. MSG is a flavor enhancer for use
with proteinaceous foods (mainly meat stocks and sauces) and it works
quite well for its intended purpose. However, for those of us who are allergic
to it, it is, in no way, a `crock` that it causes problems. For me, it creates
an excrutiating headache and dizziness that lasts about two days. I go to 
extremes to avoid eating food containing it. There is a sunstantial fraction
of eating people who have reactions to it that go beyond my particluar one.

	Most good oriental restaurants will prepare food without using MSG
and are only too glad to do so. Some restaurants lie about using it and 
cause me great pain.

	I enjoy travelling in Canada because it is not used there in
restaurant food (against the law, I guess) and I seem to be free of the
scourge when eating there (true in Alberta, at least). Nutrasweet(R) causes
a very similar reaction for me and I have yet another substance to look
for in food.

	I know, from my own cooking, that one can enhance the flavor of
broths and wine sauces with the judicious use of drops of lemon juice.
It requires careful application and tasting to optimize it, but the reward
is great.

	I hope MSG disappears someday.

						Jere M. Marrs
						Tektronix, Inc.
						Beaverton, Oregon
						tektronix!tekgvs!jerem