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From: ofut@gitpyr.UUCP
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Answer to what's so bad about MSG
Message-ID: <1412@gitpyr.UUCP>
Date: Fri, 14-Feb-86 20:16:48 EST
Article-I.D.: gitpyr.1412
Posted: Fri Feb 14 20:16:48 1986
Date-Received: Sun, 16-Feb-86 05:22:49 EST
References: <3895@glacier.ARPA> <242@imagen.UUCP> <11846@ucbvax.BERKELEY.EDU> <11851@ucbvax.BERKELEY.EDU> <905@milano.UUCP>
Reply-To: ofut@gitpyr.UUCP (Jeff Offutt)
Organization: Georgia Institute of Technology
Lines: 19
Xref: watmath net.consumers:4258 net.cooks:5994 net.veg:678


MSG is very useful for covering up the taste of rotting meat.  Another
good reason for not consuming the stuff.

I don't remember the article or issue, but I remember that Prevention
magazine had an article on MSG in the past couple of years.  The gist
of it (as I interpreted it) was that MSG causes extensive brain damage
in laboratory animals in relatively low quantities (not like the
sacharrin).  When the FDA tried to ban it, the food companies had a
shit-fit.  It seems that not only does MSG cover up the taste of bad
meat, it also covers up the taste of the metal bits that the food
processors leave in our processed food.

I won't stand too firmly behind these statements, but I'm pretty 
sure that's a reasonable summary of the article.
-- 
Jeff Offutt
School of ICS, Georgia Tech, Atlanta Georgia, 30332
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