|Posted on Sunday, March 11, 2001 - 10:48 am: || |
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!
|Posted on Monday, March 12, 2001 - 7:11 am: || |
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: || |
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.....
|Posted on Tuesday, March 13, 2001 - 9:25 am: || |
Highly sensitive individuals find they can tolerate little or no natural glutamate. Others do fine with some in varying amounts.