Monosodium glutamate in large packs in supermarkets

New "yummy" in the Globe. And where is it used in such quantity ??

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And where is it used in such quantity ??

Probably you need to shove all your cooking so that your pets don't go anywhere else

Soy sauce (Giraffe)



All salads in Korean

stored well

[very interesting.]

Probably you need to shove all your cooking so that your pets don't go anywhere else

I'm not real welder chemist. But there are people - professionals in some field. Well, who else to believe, if not professionals. I used to treat glutamate just like you. But I got acquainted with one LJ, and changed my mind.
Here is a link to the professional below. Besides, an intelligent person with an analytical mindset. Who does not take on faith some of the dogmas that are widespread among the people.

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By the way, he has 7 of these glutamatomiphs. Those interested can read very interesting.

PS Wow! In the subject Giraffes have already given this link!

[Igrig]

Igrig,

The question is what to do with this particular one ?? There are 450 grams of it. Catch up if you ate little in store sausage?))) Sold in a regular grocery supermarket, not in a specialty store. So it became interesting to me where ordinary ordinary "users" put it and in what quantity.

used to treat glutamate just like you.

And I have nothing to do with him. If it is present somewhere in the products I bought, I think I will not die from it. I don't bother.

[Tancha]

Tancha,

Yes, and I. But I'm unlikely to sprinkle it with my own hands.

I will hardly sprinkle it with my own hands.

Likewise, I will not buy either.

The question is what to do with this particular one ??

I will be honest and frank, as if in spirit.
I use glutamate exclusively in Korean salads. Carrot, radish, cabbage, beetroot, with "asparagus" (soybean), with squid.
We do not prepare other dishes from the menu of the Far Eastern countries (although these above-mentioned salads are still of Central Asian origin). No sushi, no sashimi, no other rolls!
Well, yes, it takes about 1 teaspoon for a salad, moreover, I, for example, do not feel such a great difference with or without glutamate. Rather, it is a tribute to the tradition and accuracy of the recipe. For example, you are preparing pilaf from devzira - this is a manifestation of the tradition, or rather, to be more precise, the tradition of making Fergana pilaf!
We don't put glutamate in any other dishes (I suspect that manufacturers of some products do this for us)!

you need to shove all your cooking

And I have nothing to do with him

Somehow the sharpness of the first phrase does not at all harmonize with the neutrality of the second!

Oh, how many copies have been broken regarding this glutamate. But this is an integral part of Chinese, Thai, and, as it turns out, also Korean dishes. This powder, with the help of which "ying-yang" or "ying-yang" taste is achieved (this is how they describe it in broken English), is even in the most modest family in Thailand.

In general, they eat.

It's just a fact.

Somehow the sharpness of the first phrase does not at all harmonize with the neutrality of the second!

This is because the package is large.
But about Korean carrots, you're right. In the late nineties, a Korean woman who cooked these salads at our place gave a recipe. She said it was an integral part of the salad. I did not advise doing without it.

It is believed that they get used to it. That is, food without glutamate begins to seem bland. But for me, on the contrary.Probably because I don't eat it practically in anything ... My son sometimes buys chips - I just need one piece. Such a blow to the taste buds, such an overlap - tin ... So it is with most sausages: I practically don't eat them: very sharp and vigorous taste ..

This is because the package is large

By the way, about the quantity. Absolutely not being a champion of glutamate, I quote from the same LJ:
"About lethal doses:
Monosodium glutamate LD50 is 16.6 g / kg
Table salt LD50 is 3 g / kg
Glutamate can be eaten 5.5 times more than salt. At the same time, 1.8% is added to the same boiled sausage, and about 0.3% glutamate. 6 times less. "
And salt is sold in packs of 1000 g.

In general, they eat.

So they eat cockroaches. Why should we be equal to this now?
You (Svetlenki, not specifically you, but you in general)))) Do you know that he causes a headache? Or is it included in the same myths.

By the way, about the quantity. Absolutely not being a champion of glutamate, I quote from the same LJ:
"About lethal doses:
Monosodium glutamate LD50 is 16.6 g / kg
Table salt LD50 is 3 g / kg
Glutamate can be eaten 5.5 times more than salt. At the same time, 1.8% is added to the same boiled sausage, and about 0.3% glutamate. 6 times less. "
And salt is sold in packs of 1000 g.

Some kind of stupid excuse. Because you need even less arsenic and much more sugar. But, if you stop eating sweets, then after a while, previously normal yoghurts with fillers will seem disgustingly sugary, plain milk and yoghurt without anything is quite sweet, and one whole candy is incredibly huge.



Fresh mango was brought to Auchan. The fruits are large and soft. As far as I understand, the assortment is supported approximately the same for them, therefore it should be in other cities. I got sweets.

Some kind of stupid excuse. Because you need even less arsenic and much more sugar.

Give a recipe for a dish with arsenic - and I promise to cook it (if I find it on the free market).
I can't promise!
And glutamate is somehow used in thousands of tons in cooking, and also the life expectancy there is higher than ours!

Igor, so this is how him, well, those that the Medici prepared.

Life expectancy is not an indicator, in the Caucasus, too, it is not frail, and glutamate is not eaten after all.

Life expectancy is not an indicator, in the Caucasus, too, it is not frail, and glutamate is not eaten after all.

Well, Duc, they are shashliks with khachapurs RED and CHACHA washed down! Here's another secret to a healthy lifestyle!

I know a family in Russia where seasonings with glutamate are used in almost all dishes. There men say that it is better to stay hungry, but will not eat soup without glutamate. At the same time, the family has vegetables and herbs from their own garden. And my mother always praised their mistress - everything she has is so tasty, not like my bland food.

[Igrig]

Igrig, Igor, my husband is a purebred Georgian, already grandchildren, so I know life in Georgia. Meat and even chicken are not an everyday meal. Sometimes, not even every week, meat is on the table. Mostly vegetables of all kinds. Most often, the bread is baked. Local cheeses are always on the table, of course homemade pastries with various cheeses. A typical summer lunch in the village in the garden or in the field - fresh vegetables, herbs and herbs in huge bunches, bread and cheese. So it's not about chacha, but about moderation in food and the rare use of meat.

A typical summer lunch in the village in the garden or in the field - fresh vegetables, herbs and herbs in huge bunches, bread and cheese.

In my deep childhood I read a description of the Georgian table in some book and remembered well about herbs, that there are many, many and different colors, and that this is the main feature of a proper feast.
Even before the promotion of the now fashionable Mediterranean diet, I hacked, as they say, on my nose that greens and vegetables are our everything for every day.