I said "history of that additive", referring to the MSG. You asked what
history had to do with food. MSG is not a food, and it has an interesting
history, insofar as its effects on some people.
It's MSG. Rarely advertised, but used to be pitched aggressively. If you put
a bit on your tongue, you'll find it makes you salivate. It enhances the
flavor of food. It's also blamed for a list of symptoms, most of which I
don't remember because the controversy over the stuff occurred years ago.
Some of its effects were proven, some not. This is why many Asian
restaurants make a point of posting signs saying "No MSG used here".
Any cook who needs that sort of thing is a hack, and should be added to the
violent headaches in susceptable people. it's a hereditary
hypersensitivity. my older brother has it, i don't (but i'm
the only one in the family hypersensitive to artificial
i think a few people reported heart palpitations, but that's
one of the unproved claims.
The heart palpitations sound right. I once ate an obscene amount of Kentucky
Fried Chicken after not eating all day. At the time (and maybe even now),
the stuff was loaded with MSG. I had heart palpitations that were alarming.
I was young (25) and stupid - did nothing about the situation. Now, I'd call
i just tried the bread improver... it certainly does give
extra boost to the yeast. the one i use is vital wheat gluten
with vitamin C. i suspect the added elasticity from the gluten
helps it rise better, while the vitamin C helps the yeast grow
BTW, i store mine in the freezer. this is only a good idea if
a) you don't bake bread more often than once/week & b) you
remember you put it in the freezer <g>
being as how this group is MISC.rural, we are on topic.
breadmaking is also a rural pursuit.
who died & made you newsgroup nanny anyway? and shouldn't the
nanny know how to snip quotes?
<obviously not too tekkie if you don't understand usenet
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