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Battling the MSG Myth » Archive » Help! I Have a Question » Sprouts « Previous Next »

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Posted on Sunday, March 11, 2001 - 10:48 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Does anyone know if eating fresh green sprouts that are home grown from beans (e.g, lentils, alfalfa, mung beans) can be a problem for folks highly sensitive to glutamic acid? (I plan to grow them in a glass jar and wash the beans within the jar out several times per day while they grow in a dark area.) I seem to recall some discussions on this but can't remember or find. Thanks!
Deb A.
Posted on Monday, March 12, 2001 - 7:11 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi! Jack Samuels informed me that when protein rich seeds/grains are sprouted, the reaction causes more glutamic acid to be created. How much is anyones' guess. Please let us know if you react to them or not.
Posted on Monday, March 12, 2001 - 4:15 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi everyone!

I know the damage that is being done when I eat MSG in things like chicken soup, chips, etc...but is there any damage being done to the body by ingesting MSG in its natural state, such as meats, tomatoes, mushrooms? I was just wondering.....
Deb A.
Posted on Tuesday, March 13, 2001 - 9:25 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Highly sensitive individuals find they can tolerate little or no natural glutamate. Others do fine with some in varying amounts.

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