|Posted on Tuesday, March 02, 2004 - 6:16 pm: || |
Here is a helpful link. http://www.nutritiondata.com/index.html
Forgive me if someone has already posted it. It includes all the data about any type of food - especially the amino acid breakdown. While this includes bound glutamate, keep in mind how food is handled determines how much glutamate is freed up and can cause us troubles. Notice how much glutamate is found in wheat - it is quite startling.
|Posted on Wednesday, February 16, 2005 - 5:03 pm: || |
I was looking at www.DORway.com and looked at what they had to say about MSG; (I hope I'm not repeating what someone already posted) near the bottom of the window it says....
"The new game is to label hydrolyzed proteins as pea protein, whey protein, corn protein, etc. If a pea, for example, were whole, it would be identified as a pea. Calling an ingredient pea protein indicates that the pea has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.
Disodium guanylate and disodium inosinate are expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present."
|Posted on Friday, July 07, 2006 - 6:35 pm: || |
Geben mir bitte eine Brotchenvwn