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Thread: MSG (reprise)

  1. #1
    George M. Middius Guest

    Default MSG (reprise)



    I want to thank the poster (I forget who) suggested MSG as a sub for
    salt. I've used it a few times now and it does work as predicted. Plus
    it helps lower sodium intake because, also as suggested, it can be
    applied sparingly. I've put it in steamed veggies and home fries and
    rice.




  2. #2
    Nunya Bidnits Guest

    Default Re: MSG (reprise)

    George M. Middius <[email protected]> wrote:
    > I want to thank the poster (I forget who) suggested MSG as a sub for
    > salt. I've used it a few times now and it does work as predicted. Plus
    > it helps lower sodium intake because, also as suggested, it can be
    > applied sparingly. I've put it in steamed veggies and home fries and
    > rice.


    You can also buy Morton Salt Substitute, intended for salt free diets, which
    is simply potassium rather than sodium chloride. Like sodium chloride it has
    a very salty taste. The upside over MSG is no sensitivity issues. It also
    has a more authentic salt flavor than any of the herbal substitutes.



  3. #3
    dsi1 Guest

    Default Re: MSG (reprise)

    On 3/13/2012 3:20 AM, George M. Middius wrote:
    >
    >
    > I want to thank the poster (I forget who) suggested MSG as a sub for
    > salt. I've used it a few times now and it does work as predicted. Plus
    > it helps lower sodium intake because, also as suggested, it can be
    > applied sparingly. I've put it in steamed veggies and home fries and
    > rice.
    >
    >
    >


    That might have been me. I've been using MSG for years. I won't make
    potato salad without it. OTOH, the idea of using it to increase the meal
    intake of an elderly parent was given to me by someone on this
    newsgroup. I thanked her but can't remember who it was. Well, you know
    who you are. :-)

  4. #4
    Bryan Guest

    Default Re: MSG (reprise)

    On Tuesday, March 13, 2012 11:01:33 PM UTC-5, dsi1 wrote:
    > On 3/13/2012 3:20 AM, George M. Middius wrote:
    > >
    > >
    > > I want to thank the poster (I forget who) suggested MSG as a sub for
    > > salt. I've used it a few times now and it does work as predicted. Plus
    > > it helps lower sodium intake because, also as suggested, it can be
    > > applied sparingly. I've put it in steamed veggies and home fries and
    > > rice.
    > >
    > >

    >
    > That might have been me. I've been using MSG for years.


    It happened to have been me, but it's nice to see others who are not MSG-phobic. I used a little this morning on sauteed bell peppers. I figured out the % sodium by weight for salt vs. MSG.

    --Bryan

  5. #5
    pavane Guest

    Default Re: MSG (reprise)


    "dsi1" <[email protected]> wrote in message
    news:jjp57d$99c$[email protected]..
    > On 3/13/2012 3:20 AM, George M. Middius wrote:
    >>
    >>
    >> I want to thank the poster (I forget who) suggested MSG as a sub for
    >> salt. I've used it a few times now and it does work as predicted. Plus
    >> it helps lower sodium intake because, also as suggested, it can be
    >> applied sparingly. I've put it in steamed veggies and home fries and
    >> rice.
    >>
    >>
    >>

    >
    > That might have been me. I've been using MSG for years. I won't make
    > potato salad without it. OTOH, the idea of using it to increase the meal
    > intake of an elderly parent was given to me by someone on this newsgroup.
    > I thanked her but can't remember who it was. Well, you know who you are.
    > :-)


    Sheldon has been an advocate of using small amounts
    of MSG as a seasoning...

    pavane



  6. #6
    Bull Guest

    Default Re: MSG (reprise)

    In article <[email protected]>,
    George M. Middius <[email protected]> wrote:

    > I want to thank the poster (I forget who) suggested MSG as a sub for
    > salt. I've used it a few times now and it does work as predicted. Plus
    > it helps lower sodium intake because, also as suggested, it can be
    > applied sparingly. I've put it in steamed veggies and home fries and
    > rice.


    Most fresh and well prepared food needs little to zero salt and NO MSG.
    You will get way more of your needed dose of salt if you never add salt
    to anything. MSG isn't going to improve anything. Taste test same
    recipe with and without MSG and you won't know the difference.

    BULL

  7. #7
    George M. Middius Guest

    Default Re: MSG (reprise)

    Bull wrote:

    >> I want to thank the poster (I forget who) suggested MSG as a sub for
    >> salt. I've used it a few times now and it does work as predicted. Plus
    >> it helps lower sodium intake because, also as suggested, it can be
    >> applied sparingly. I've put it in steamed veggies and home fries and
    >> rice.

    >
    >Most fresh and well prepared food needs little to zero salt and NO MSG.


    How nice that you have such exquisitely sensitive taste buds. Or maybe
    you can't taste anything, period....



  8. #8
    Ophelia Guest

    Default Re: MSG (reprise)


    "Nunya Bidnits" <[email protected]> wrote in message
    news:jjp2ls$v26$[email protected]..
    > George M. Middius <[email protected]> wrote:
    >> I want to thank the poster (I forget who) suggested MSG as a sub for
    >> salt. I've used it a few times now and it does work as predicted. Plus
    >> it helps lower sodium intake because, also as suggested, it can be
    >> applied sparingly. I've put it in steamed veggies and home fries and
    >> rice.

    >
    > You can also buy Morton Salt Substitute, intended for salt free diets,
    > which is simply potassium rather than sodium chloride. Like sodium
    > chloride it has a very salty taste. The upside over MSG is no sensitivity
    > issues. It also has a more authentic salt flavor than any of the herbal
    > substitutes.


    I don't use salt in cooking but I do use msg and have done so for years.

    --
    http://www.shop.helpforheroes.org.uk/


  9. #9
    Ophelia Guest

    Default Re: MSG (reprise)


    "dsi1" <[email protected]> wrote in message
    news:jjp57d$99c$[email protected]..
    > On 3/13/2012 3:20 AM, George M. Middius wrote:
    >>
    >>
    >> I want to thank the poster (I forget who) suggested MSG as a sub for
    >> salt. I've used it a few times now and it does work as predicted. Plus
    >> it helps lower sodium intake because, also as suggested, it can be
    >> applied sparingly. I've put it in steamed veggies and home fries and
    >> rice.
    >>
    >>
    >>

    >
    > That might have been me. I've been using MSG for years. I won't make
    > potato salad without it. OTOH, the idea of using it to increase the meal
    > intake of an elderly parent was given to me by someone on this newsgroup.
    > I thanked her but can't remember who it was. Well, you know who you are.
    > :-)


    It might have been Om!


    --
    http://www.shop.helpforheroes.org.uk/


  10. #10
    Brooklyn1 Guest

    Default Re: MSG (reprise)

    dsi1 wrote:
    >George M. Middius wrote:
    >>
    >> I want to thank the poster (I forget who) suggested MSG as a sub for
    >> salt. I've used it a few times now and it does work as predicted. Plus
    >> it helps lower sodium intake because, also as suggested, it can be
    >> applied sparingly. I've put it in steamed veggies and home fries and
    >> rice.

    >
    >That might have been me. I've been using MSG for years. I won't make
    >potato salad without it. OTOH, the idea of using it to increase the meal
    >intake of an elderly parent was given to me by someone on this
    >newsgroup. I thanked her but can't remember who it was. Well, you know
    >who you are. :-)


    Was probably Om, and she got the suggestion from moi, many years ago.
    There's nothing new here, only new to the newbies. Btw, MSG doesn't
    do much for vegetable dishes, really only enhances meats and high
    protein dishes... I can't imagine it would do much for potato salad
    unless it include eggs/dairy. And there is no truth to MSG allergies,
    Chinese restaurant syndrome is a myth, was debunked over 20 years ago.
    You cannot be allergic to MSG, it's naturally contained in many foods
    and in the human body... MSG is contained in human breast milk.
    Chinese restaurant syndrome is attributed to the fact that those cooks
    add an inordinate amount of ordinary table salt to their food (MSG
    costs too much to use a lot and there is no more frugal cook than a
    Chinese cook), folks would experience the same symptoms by eating an
    entire pound of potato chips in one sitting.

  11. #11
    James Silverton Guest

    Default Re: MSG (reprise)

    On 3/14/2012 10:53 AM, Ophelia wrote:
    >
    > "Nunya Bidnits" <[email protected]> wrote in
    > message news:jjp2ls$v26$[email protected]..
    >> George M. Middius <[email protected]> wrote:
    >>> I want to thank the poster (I forget who) suggested MSG as a sub for
    >>> salt. I've used it a few times now and it does work as predicted. Plus
    >>> it helps lower sodium intake because, also as suggested, it can be
    >>> applied sparingly. I've put it in steamed veggies and home fries and
    >>> rice.

    >>
    >> You can also buy Morton Salt Substitute, intended for salt free diets,
    >> which is simply potassium rather than sodium chloride. Like sodium
    >> chloride it has a very salty taste. The upside over MSG is no
    >> sensitivity issues. It also has a more authentic salt flavor than any
    >> of the herbal substitutes.

    >
    > I don't use salt in cooking but I do use msg and have done so for years.
    >

    You are certainly adding sodium when you use monosodium glutamate (MSG).
    It's supposed to be sodium that has bad effects and the question would
    be do you add less with MSG? I don't know the answer but I'll admit that
    I do use both salt and MSG.

    --
    Jim Silverton

    Extraneous "not" in Reply To.

  12. #12
    merryb Guest

    Default Re: MSG (reprise)

    On Mar 14, 7:53*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
    > "dsi1" <d...@eternal-september.invalid> wrote in message
    >
    > news:jjp57d$99c$[email protected]..
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > On 3/13/2012 3:20 AM, George M. Middius wrote:

    >
    > >> I want to thank the poster (I forget who) suggested MSG as a sub for
    > >> salt. I've used it a few times now and it does work as predicted. Plus
    > >> it helps lower sodium intake because, also as suggested, it can be
    > >> applied sparingly. I've put it in steamed veggies and home fries and
    > >> rice.

    >
    > > That might have been me. I've been using MSG for years. I won't make
    > > potato salad without it. OTOH, the idea of using it to increase the meal
    > > intake of an elderly parent was given to me by someone on this newsgroup.
    > > I thanked her but can't remember who it was. Well, you know who you are..
    > > :-)

    >
    > It might have been Om!
    >
    > --http://www.shop.helpforheroes.org.uk/


    I believe you are right.

  13. #13
    Ophelia Guest

    Default Re: MSG (reprise)


    "James Silverton" <[email protected]> wrote in message
    news:jjqdls$a6a$[email protected]..
    > On 3/14/2012 10:53 AM, Ophelia wrote:
    >>
    >> "Nunya Bidnits" <[email protected]> wrote in
    >> message news:jjp2ls$v26$[email protected]..
    >>> George M. Middius <[email protected]> wrote:
    >>>> I want to thank the poster (I forget who) suggested MSG as a sub for
    >>>> salt. I've used it a few times now and it does work as predicted. Plus
    >>>> it helps lower sodium intake because, also as suggested, it can be
    >>>> applied sparingly. I've put it in steamed veggies and home fries and
    >>>> rice.
    >>>
    >>> You can also buy Morton Salt Substitute, intended for salt free diets,
    >>> which is simply potassium rather than sodium chloride. Like sodium
    >>> chloride it has a very salty taste. The upside over MSG is no
    >>> sensitivity issues. It also has a more authentic salt flavor than any
    >>> of the herbal substitutes.

    >>
    >> I don't use salt in cooking but I do use msg and have done so for years.
    >>

    > You are certainly adding sodium when you use monosodium glutamate (MSG).
    > It's supposed to be sodium that has bad effects and the question would be
    > do you add less with MSG? I don't know the answer but I'll admit that I do
    > use both salt and MSG.


    I add msg by the pinch; much less than the volume of salt I used in the
    past.

    --
    http://www.shop.helpforheroes.org.uk/


  14. #14
    Nunya Bidnits Guest

    Default Re: MSG (reprise)

    Ophelia <[email protected]> wrote:
    > "Nunya Bidnits" <[email protected]> wrote in
    > message news:jjp2ls$v26$[email protected]..
    >> George M. Middius <[email protected]> wrote:
    >>> I want to thank the poster (I forget who) suggested MSG as a sub for
    >>> salt. I've used it a few times now and it does work as predicted.
    >>> Plus it helps lower sodium intake because, also as suggested, it
    >>> can be applied sparingly. I've put it in steamed veggies and home
    >>> fries and rice.

    >>
    >> You can also buy Morton Salt Substitute, intended for salt free
    >> diets, which is simply potassium rather than sodium chloride. Like
    >> sodium chloride it has a very salty taste. The upside over MSG is no
    >> sensitivity issues. It also has a more authentic salt flavor than
    >> any of the herbal substitutes.

    >
    > I don't use salt in cooking but I do use msg and have done so for
    > years.


    It's great for those who have no sensitivity to it but some people have a
    reaction. While some people claim allergy to MSG, it's actually a
    sensitivity, which is much different.

    I use it in meat rubs and barbecue sauces among other things. As an outright
    sub for salt I prefer the Morton's. But both are useful if you want to
    maintain a low salt diet.

    MartyB



  15. #15
    Bull Guest

    Default Re: MSG (reprise)

    In article <[email protected]>,
    George M. Middius <[email protected]> wrote:

    > Bull wrote:
    >
    > >> I want to thank the poster (I forget who) suggested MSG as a sub for
    > >> salt. I've used it a few times now and it does work as predicted. Plus
    > >> it helps lower sodium intake because, also as suggested, it can be
    > >> applied sparingly. I've put it in steamed veggies and home fries and
    > >> rice.

    > >
    > >Most fresh and well prepared food needs little to zero salt and NO MSG.

    >
    > How nice that you have such exquisitely sensitive taste buds. Or maybe
    > you can't taste anything, period....


    Thank you. You were probably breast fed way too long and developed the
    MSG nipple pucker.

    BULL

  16. #16
    Nunya Bidnits Guest

    Default Re: MSG (reprise)

    James Silverton <[email protected]> wrote:
    > On 3/14/2012 10:53 AM, Ophelia wrote:
    >>
    >> "Nunya Bidnits" <[email protected]> wrote in
    >> message news:jjp2ls$v26$1@dont-emai[email protected]..
    >>> George M. Middius <[email protected]> wrote:
    >>>> I want to thank the poster (I forget who) suggested MSG as a sub
    >>>> for salt. I've used it a few times now and it does work as
    >>>> predicted. Plus it helps lower sodium intake because, also as
    >>>> suggested, it can be applied sparingly. I've put it in steamed
    >>>> veggies and home fries and rice.
    >>>
    >>> You can also buy Morton Salt Substitute, intended for salt free
    >>> diets, which is simply potassium rather than sodium chloride. Like
    >>> sodium chloride it has a very salty taste. The upside over MSG is no
    >>> sensitivity issues. It also has a more authentic salt flavor than
    >>> any of the herbal substitutes.

    >>
    >> I don't use salt in cooking but I do use msg and have done so for
    >> years.

    > You are certainly adding sodium when you use monosodium glutamate
    > (MSG). It's supposed to be sodium that has bad effects and the
    > question would be do you add less with MSG? I don't know the answer
    > but I'll admit that I do use both salt and MSG.


    MSG is not sodium chloride and does not contain sodium chloride. It is not
    the same as table salt. MSG is considered by some to be a drug because of
    its action on glutamines in the brain.

    Of course you know that the term "sodium" is a misnomer since it would
    likely cause you to explode if you could find a way to put it in your body.

    MartyB



  17. #17
    George M. Middius Guest

    Default Re: MSG (reprise)

    James Silverton wrote:

    >> I don't use salt in cooking but I do use msg and have done so for years.
    >>

    >You are certainly adding sodium when you use monosodium glutamate (MSG).


    I nominate this post for RFC Nonsequitur of the Week.



  18. #18
    George M. Middius Guest

    Default Re: MSG (reprise)

    Nunya Bidnits wrote:

    >> I don't use salt in cooking but I do use msg and have done so for
    >> years.

    >
    >It's great for those who have no sensitivity to it but some people have a
    >reaction. While some people claim allergy to MSG, it's actually a
    >sensitivity, which is much different.


    I've had that reaction, as I noted above. But only in certain
    restaurants. So far, the quantity I've used at home hasn't given
    anybody bad side-effects.



  19. #19
    Ophelia Guest

    Default Re: MSG (reprise)


    "Nunya Bidnits" <[email protected]> wrote in message
    news:jjqev8$i4a$[email protected]..
    > Ophelia <[email protected]> wrote:
    >> "Nunya Bidnits" <[email protected]> wrote in
    >> message news:jjp2ls$v26$[email protected]..
    >>> George M. Middius <[email protected]> wrote:
    >>>> I want to thank the poster (I forget who) suggested MSG as a sub for
    >>>> salt. I've used it a few times now and it does work as predicted.
    >>>> Plus it helps lower sodium intake because, also as suggested, it
    >>>> can be applied sparingly. I've put it in steamed veggies and home
    >>>> fries and rice.
    >>>
    >>> You can also buy Morton Salt Substitute, intended for salt free
    >>> diets, which is simply potassium rather than sodium chloride. Like
    >>> sodium chloride it has a very salty taste. The upside over MSG is no
    >>> sensitivity issues. It also has a more authentic salt flavor than
    >>> any of the herbal substitutes.

    >>
    >> I don't use salt in cooking but I do use msg and have done so for
    >> years.

    >
    > It's great for those who have no sensitivity to it but some people have a
    > reaction. While some people claim allergy to MSG, it's actually a
    > sensitivity, which is much different.


    We don't appear to have any problems with it, thank goodness.

    > I use it in meat rubs and barbecue sauces among other things. As an
    > outright sub for salt I prefer the Morton's. But both are useful if you
    > want to maintain a low salt diet.


    Yes, I use with meats and in stew type foods and sauces. Oh yes, I also use
    it with eggs ie scrambed or frittata type dishes

    --
    http://www.shop.helpforheroes.org.uk/


  20. #20
    Brooklyn1 Guest

    Default Re: MSG (reprise)

    On Wed, 14 Mar 2012 09:19:08 -0500, Bull <[email protected]> wrote:

    >In article <[email protected]>,
    > George M. Middius <[email protected]> wrote:
    >
    >> I want to thank the poster (I forget who) suggested MSG as a sub for
    >> salt. I've used it a few times now and it does work as predicted. Plus
    >> it helps lower sodium intake because, also as suggested, it can be
    >> applied sparingly. I've put it in steamed veggies and home fries and
    >> rice.

    >
    >Most fresh and well prepared food needs little to zero salt and NO MSG.
    >You will get way more of your needed dose of salt if you never add salt
    >to anything. MSG isn't going to improve anything. Taste test same
    >recipe with and without MSG and you won't know the difference.


    That proves you have your taster in your ass.

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