Cookbook talk:MSG

Its not clear to me. Is it the case that all consumers are irrational, or merely those consumers who prefer to avoid maufactured glutamates in unbound processed forms. In what sense are we using the term consumer? Do we mean consumers in the biologic sense or the more ambiguous economic sense? Perhaps it would be more accurate to refer to them as eaters, or people, or even human beings.

I'm not sure it is appropriate to include ad hominem in an ingredient entry in the Wiki Cookbook. Maybe the word "irrational" should be deleted, and the various positions on MSG should be included.

For example, it is fairly clear that glutamates found in naturally occurring substances are bound to proteins. In bound form, the human body can regulate the release of glutamates and the amount of stimulation of glutamate neurotransmiter receptors. In unbound form, glutamates freely enter the bloodstream and can overstimulate glutamate neurotransmiter receptors (as is the case with many isolates chemicals human beings ingest).

User:4.244.150.169


 * The percent values are for unbound glutamate only. The numbers for bound glutamate are much higher. Anything much beyond a half percent is more than a person would purposely add; several foods qualify. AlbertCahalan 22:31, 15 Apr 2005 (UTC)


 * If you think MSG is bad, you'd better learn about dihydrogen monoxide. It's a common food additive that has caused many deaths. Just as with MSG, the government claims that dihydrogen monoxide is safe! AlbertCahalan 00:25, 18 Apr 2005 (UTC)


 * You may think that it is junk science, but other might not. Wikimedia projects are supposed to be NPOV. Some people might be sensitive to MSG, it is unknown. Reub2000 04:29, 6 Jun 2005 (UTC)