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From: john@x.UUCP (John Woods)
Newsgroups: net.cooks
Subject: Re: Re: Vegatable Dip (really MSG)
Message-ID: <503@x.UUCP>
Date: Mon, 20-May-85 11:21:31 EDT
Article-I.D.: x.503
Posted: Mon May 20 11:21:31 1985
Date-Received: Thu, 23-May-85 03:23:56 EDT
References: <357@ttidcb.UUCP> <5319@tekecs.UUCP> <1262@hammer.UUCP>
Organization: Charles River Data Systems, Framingham MA
Lines: 24

>>> A good way to insure headaches, dizzyness and cancer.  If your recipe
>>> needs this then there is something wrong with it.
>>I eat Chinese food all the time, and I understand it generally has a fair
>>amount of MSG in it. I suffer neither from headaches or dizziness. Therefore
> >I can only assume your statement, as made, is a crock.
> "Insure" is probably too strong a word.  However, you shouldn't assume
> that all Chinese food is loaded with MSG.  It is most likely the
> Americanised stuff that is full of MSG, and sugar, and all that crap
> that "improves" the flavor.  <cough>  I doubt that you will find much
> in *authentic* Chinese food.

"Insure" is too strong a word, but the link (in many people) with headaches
and dizzyness is considered a medical fact.  [I happen to be so affected]
Many people aren't as easily affected, but if you personally believe that it
does not happen, try downing 3 tablespoons of it all at once.
According to my Joyce Chen cookbook, MSG was imported to China from Japan
about 400 years ago, and is not used much at all there.  Here, though, it
is the panacea for bland, overcooked food (go to your local grocery store
and look at the canned soups...).
-- 
John Woods, Charles River Data Systems, Framingham MA, (617) 626-1101
...!decvax!frog!john, ...!mit-eddie!jfw, jfw%mit-ccc@MIT-XX.ARPA

"MU" said the Sacred Chao...