So, it apprears that MSG may not be as bad for us as once thought. I have always had that feeling. I mean really - its a salt of an amino acid. We make them every time we break down protiens. Jeffrey Steingraten, Food Editor for Vogue Magazine, makes an interesting point
"Two or three ounces of Parmesan cheese contain enough free glutamate to give a headache to anybody who claims to be sensitive to MSG, and yet I have never heard of a Parmesan Headache."
Well, there it is. I propose a campaign to reintroduce MSG into our restaurants. I mean, more flavor is good, right?