maria lorraine's Profile
Autolyzed Yeast Extract = MSG?
You're preaching to the choir. I said the same thing on Nov 26, 2011 07:53 PM, and reiterated that 45 minutes ago. You're responding to an old post. A few years ago IFIC was a good source of some food info. But no longer. Now they're a shill for the food industry.
Autolyzed Yeast Extract = MSG?
So, what do you think happens when someone eats MSG?
Do you think MSG hits the stomach and digestive track, then goes into the bloodstream and merrily circulates around the body, and then zaps the brain?
Is that what you think?
--The small study you cite is not corroborated by much larger medical studies,
or since 2010. The results of that study have not been reproduced, and again, are on too small a patient sample to be significant.
-- I would never trust any study that was funded by the MSG or any food industry, or by the FDA or IFIC, for that matter. The studies, to be valid, have to be independent, double-blind, peer-reviewed and published in a major medical journal. This rules out any agenda-based funding.
-- The major medical evidence, believed by migraine and headache specialists, is that there is no connection between MSG consumption and headaches. Migraine specialists, when discussing food triggers with patients, focus on the two major amine groups: tyramines, especially; and histamines. Some docs still say avoid MSG, but that's because they're not current with the science or it's just easier to say that since the myth.will.not.die.
Autolyzed Yeast Extract = MSG?
Dougiedd,
The study you cite published in Cephalgia in 2010 has a couple of big flaws.
It has no true control. The MSG was delivered via "sugar-free soda," meaning the reaction could have been to the soda's sweetener -- aspartame, Splenda, etc., or to the carbonation (CO2 often causes severe headaches) instead of to the MSG.
So the result is inconclusive because the MSG was not ISOLATED.
The study was on only fourteen people, meaningless in terms of statistics.
A larger patient sample is required for a study to be valid.
Much larger patient studies with strict controls refuted any link between and MSG.
Those studies are considered so conclusive they're rarely challenged.
I know you want to believe MSG is bad. But it NEVER hits the brain, EVER.
There are many kinds of glutamates. MSG -- one kind -- is completely consumed in the digestive tract and never travels to the brain. Another kind of glutamate -- the neurotransmitter -- is made BY the body in a series of complex chemical reactions that begin with completely different molecules.
So, no, MSG cannot cause headaches.
homemade yogurt
An interesting alternate. What's the Vietnamese name for this?
How is served for dessert or breakfast? With sliced fruit, what kind, all that...
Thanks!
Autolyzed Yeast Extract = MSG?
I know you have suffered. I'm sorry. Keep checking into tyramines. Most of the headache specialists focus greatly on these to reduce the incidence of migraines. FYI, medical trials with migraine sufferers have debunked the migraine-MSG connection.
Autolyzed Yeast Extract = MSG?
Tzurriz,
You won't see biogenic amines listed on an ingredient label. Just as most of us have learned which foods contain calcium, it's a similar learning process to learn which foods contain tyramines and the other biogenic amines (histamine, phenylethylamine and others).
Two biogenic amines in particular are responsible for the "fake-MSG" response: tyramines and histamines. The ingredients with these substances trigger reactions in the body. Each meal has a tyramine and histamine load. If that load is past your individual threshold -- especially if you're sensitive to these substances -- you'll be hurting.
FYI: the tyramine molecule and the MSG molecule are *very* similar, though they are vastly different substances.
TYRAMINES
Many basic ingredients used at Chinese/Asian restaurants contain tyramines: fish sauce, soy sauce, all soy products, miso, fermented vegetables, frozen vegetables, beer, and so on.
Eat a meal with a large tyramine load, or one beyond your individual threshold, and you'll get a reaction.
Since so many tyramine-laden ingredients are used in Asian cooking, it's easy for diners who eat at a "no-MSG restaurant" to experience a reaction and say, "But I KNOW that restaurant puts MSG in their food." Again, it's not the MSG that's the trigger, but the biogenic amines in the ingredients.
Tyramines are also found in anything dried, cured, fermented or aged, like aged cheese, wine, beer, anchovies, salamis, yogurt, many dairy products. Other foods: apple juice, citrus juice concentrate, and many other foods. So you can also have an "Italian restaurant" reaction (cheese+salami+red wine+anchovies+pickled vegetables = owww).
A good list of tyramines is here:
http://www.fdnow.org/images/TyramineFreeList.pdf
HISTAMINES
As if those tyramines in those those Asian ingredients listed above weren't bad enough, they also contain histamine, another biogenic amine that causes a reaction. Consume more histamine that your body can take, and you get the classic histamine response: headaches, hives, runny nose, sneezing, stomach aches/cramps and flushing skin.
Sound like what people describe after they think they consume MSG?
A histamine reaction has symptoms very similar to an allergy, so many people think it has to be an allergy (but it isn't).
Other foods with histamines: a huge number of things, and common items like bananas, tomatoes, strawberries, pineapple, nuts, peanuts, shellfish, spinach, egg white and chocolate.
See a good list here:
http://www.urticaria.thunderworksinc.com/pages/lowhistamine.htm#foodsource
It seems like a contradiction but a person can consume foods with histamines, AND trigger a release of histamine within their body by their immune system.
So if you're eating either Asian or Italian dishes -- and you're sensitive -- take it easy.
Avoid reactions this way:
--Learn which ingredients have tyramines or histamines, and keep track of how many you eat at each meal. Determine your threshold.
--Determine if you are more sensitive to tyramines or histamines, and eat just under your threshold.
For example: Perhaps you can have a Chinese meal but not drink beer. Or eat a meal with only a couple of tyramine-laden ingredients.
Same goes for eating Italian: a little salami and cheese might be fine, but back off the Chianti to avoid hives and a headache.
Hope this helps.
Autolyzed Yeast Extract = MSG?
Migraines: Please study biogenic amines, especially tyramine. These are the substances that trigger migraines and bad headaches.
By the way, they always occur with MSB and autolyzed yeast. Your husband's, and everyone's, sensitivity to tyramines has a threshold. A little may be OK, but more than a little triggers a reaction.
Most people never separate the two -- the MSG from the tyramines, the autolyzed yeast from tyramines or other biogenic amines.
They keep blaming the MSG because they don't realize that tyramines and other amines are probably the trigger.
BTW, part of my job is research on this very topic, so I am very current with what's going on now. Numerous scientific studies (peer-reviewed, top flight) were done on migraine sufferers. They were given enormous amounts of MSG and not one experienced a reaction. But take those same people out into the real world where MSG always occurs with biogenic amines, and they get migraines. I sympathize with your husband suffering from migraines because I get them too sometimes.
In sum: don't blame the MSG/yeast when it's probably tyramines and other biogenic amines.There's definitely a bad reaction people are having, but the wrong criminal has been accused.
Autolyzed Yeast Extract = MSG?
Schwartz doesn't know body chemistry. The glutamates you eat are completely different chemically from the glutamates in the brain. The glutamates you eat are used to fuel digestion and completely consumed that way. The glutamates you eat NEVER enter the brain, EVER -- the medical phrase is that dietary glutamates *never cross the blood-brain barrier.* The brain's glutamates are made by the body, about 4 pounds in everyone, and are the major neurotransmitter of the brain.
In short: There is NO CONNECTION between the glutamates you eat and the glutamates in the brain. NONE. Schwartz didn't know what he was talking about way back then.
Success! Homemade “Fage” Yogurt! Easy! Cheap!
From all the scientific literature I've read, the reason for ropiness is that the lactoglobulin has not been de-natured, meaning that protein has not been unwound, so a different protein matrix can be created. I disagree with the info at the link you gave. The culture used also makes a difference in the creation of ropiness (also called sliminess, stringiness). Some yogurt cultures cannot metabolize galactose (the lactose is split into glucose and galactose), hence the reason for adding a touch of sugar as food for the yogurt bacteria. The incubation temp of course is important -- it must be maintained in a narrow range. Too low and there is an imperfect casein network formation; too high and the culture is killed.
white Bordeaux for laying down.
Me, too. I was hoping someone would mention it.
Please also see these threads on this wine:
Smith Haut Lafite White Bordeaux 2001- If this is wine, what have I been drinking?
http://chowhound.chow.com/topics/799370
http://chowhound.chow.com/topics/589702#4352057
http://chowhound.chow.com/topics/484743
Amarone
+1 -- listen to Bill. I'm in love with Amarone, and it pairs best, IMO, with gutsy savory foods.
Beef, veal, mushrooms, a stew or risotto -- a dish with pronounced flavor intensity,.
Unless, unless, you want to simply pair with a hunk of Parmigiano Reggiano drizzled with a few drops of (the real deal) balsamico traditionale. That's very traditional, and I must
add, Dionysian.
Best Cab Blends Under 100
I've been stunned each time I've tried the 2008 Quintessa. Stunned at its flavors, silkiness, aromatics, elegance, beauty.
After enjoying it several times with a friend, I was gratified to see Robert Whitley's review of it here:
http://www.creators.com/lifestylefeatures/wine/wine-talk/ten-wines-that-move-me.html
"Quintessa 2008 'Napa Valley Red Wine,' Rutherford ($145) — Oh, wow, does the 2008 Quintessa rock! This vintage is a stunning example of everything this project was meant to be — a Napa Valley red Bordeaux-style blend that can be drunk young — or not. It exhibits rich black- and red-fruit aromas, supple tannins, oak vanillin, hints of spice and a long, dazzling finish. Yet it's not so about heft and power (the ABV comes in at a respectable 14.2 percent), as it is exquisite balance and profound complexity. Rating: 97."
It's available at far less that Whitley's quoted price. Go here for prices in your state:
http://www.wine-searcher.com/find/quintessa/2008
Best varietal of red wine to poach pears?
Many red wines will work, but of the ones you've listed, I'd go with the Primitivo/Zen. I've used Zin often for this. The wine does not have to be expensive as the poaching liquid is doctored with vanilla bean, cinnamon stick and sugar. Usually what I do is remove the pears when done, then reduce the poaching liquid down to a syrup consistency -- it has a wonderful flavor. I pour a pool of the sauce on the bottom of the plate, then place the poached pear in the center. Easier to poach the pears if you slice a tiny bit off the bottom so they stand up straight. I love this dessert.
Pairing for Za'atar and Pistachio Crusted Poussin with Quince and Rose Jam
Rose is a good idea. Anything darker will overpower the subtleties of the dish, IMO.
Though it will be difficult to find a Rose that will add the complementary/augmenting aromatics that will help the exotic signature flavors -- quince and rose -- to bloom, so to speak.
Croatian Wine
Croatian wine has been covered several times on this board.
I remember this thread particularly:
http://chowhound.chow.com/topics/493560
Pairing for Za'atar and Pistachio Crusted Poussin with Quince and Rose Jam
I'd go white, with exotic aromatics, medium weight. good acidity.
My sense is anything red will overpower the subtle flavors. Exotic aromatics in a white wine (tropical, floral, citrus, honeysuckle, rose petal, lychee, autumnal spice, etc.) would be a complement (and perhaps a potentiator) to the quince and rose jam.
Viognier, Riesling Auslese, and yes, Savennieres. Also, Erbaluce, Gewurztraminer.
You have to be picky about Savennieres. Some are hugely flinty with little fruit, others are sublime with citrus, brioche, and lots of flavor layers and aromatics. My favorite is the Baumard, and I'd try to find one with some age. Vouvray will be flinty but too green, not the best pairing in my book.
Savennieres has been written about several times on this board.
Here are some descriptions:
http://chowhound.chow.com/topics/357595#2160354
http://chowhound.chow.com/topics/443001#2958321
As another has suggested. I'd incorporate the rose jam and/or quince paste into the roasting process -- perhaps brushing with this glaze, then rolling the poussin in the ground pistachios to create the crust. Or, you could whisk these into the pan juices after roasting and pour over the meat. Please be mindful of the amount of za-atar you use. A pinch too much and it will easily kill off the subtle flavors.
~ What is the equivalent of Vogue in the culinary arts world ~
I took the question to mean, perhaps wrongly, to ask:
Which magazine has flashy food photo sequences similar to flashy fashion photos?
~ What is the equivalent of Vogue in the culinary arts world ~
Gastronomica would be one, Food Arts another.
How do you pronounce 'bruschetta'?
Sorry, I don't agree. During the great deal of time I've spent in Italy and with Italian culinarians where I live in the US, I have witnessed Italians firmly and forcefully correcting
those saying "brushetta." There is no doubt they consider it rude. I know you may want to argue further about this, but not me.....
How do you pronounce 'bruschetta'?
We do not laugh in titillation or at someone, and never laugh at a foreigner's pronunciation of anything. Context, again.
Dinner guests who are chronically late and/or early...what to do?
IMHO, as long as you focus on the soap opera details, you remain trapped in the current dysfunctional dynamic and will never break free or be peaceful.
How do you pronounce 'bruschetta'?
The etymology of the slang word pronounced "brushetta" is bruscia.
How do you pronounce 'bruschetta'?
>Then people whouldn't get so upset that it's being pronounced "wrong".
Uh, no.
Think of all the slang words you know for women's genitalia. Sprinkle in some
of the foreign words, too. Now, add "bruSHETTA."
Really, it means the same as the v-word, the p-word and the c-word.
That's why anyone saying bruSHETTA is being ignorant or vulgar or unintentionally comical.
I've seen Italians die of laughter when someone orders bruSHETTA. And nothing tops when Kimberly Clark, who manufactures feminine hygiene products, sponsored a series of food infomercials on how to make pesto, infused oils and bruSHETTA.
KC filmed the bruSHETTA infomercial talking time and time again about female genitalia, put the infomercial on the air, and not once did anyone at KC check the proper pronunciation. Some of us in the food biz were having a good chuckle over this and decided to let Kimberly Clark know that their pronunciation was, shall we say, ironic given their product line. The reaction from the KC executives: Sheer. Stunned. Mortification.
The mispronunciation has become so widespread that my friends and I tell people, "Don't say you're having bruSHETTA for dinner unless you really are..."
Help me find Chouchen
Sorry, you may be SOL. It's an interesting product -- a honey wine refermented with apple juice
from my understanding. I've searched for a Chouchen importer -- it's from Brittany, not Normandy, BTW -- and can't find it anywhere in the US. Might be a regional specialty you can only get in France or at that Lee restaurant. See if you can eke out a little more info on the importer from the resto...I doubt they can bring it into the country illegally...
Dinner guests who are chronically late and/or early...what to do?
Wouldn't it be wise to host a different kind of party that better fits
your guests' sense of elastic time?
For example, a buffet with chafing dishes, a desserts/tea/coffee only get-together,
a tree-decorating party, an open-house, or another type of party that gets away from
a "must show up at this time" requirement?
I'm merely suggesting your finding some way to work with reality that allows you to enjoy your guests
whenever they arrive and not be so [understandably] disappointed in them...
ISO: Info About Yellowtail Sparkling White Wine
Gio, nice to "see" you on the Wine Board again...
2007 Fourteen Napa Valley Meritage; need pairing
Do a search -- all years -- on foods to pair with Cab blends. Lots of ideas on this board, and this is a basic question so please avail yourself of what's already been posted.
