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<blockquote data-quote="makka" data-source="post: 342492" data-attributes="member: 52100"><p>It may be sodium based but it is manufactured by fermentation using sugar according to this on Wiki...</p><p></p><p>"Currently, most of the world production of MSG is by bacterial fermentation in a process similar to wine, vinegar, yogurt and even chocolate. Sodium is added later through the steps of neutralization. During fermentation, selected bacteria (coryneform bacteria) cultured with ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, excrete amino acids into the culture broth from where L-glutamate is isolated. Kyowa Hakko Kogyo Co Ltd developed the first industrial fermentation to produce L-glutamate.[31] Nowadays, the conversion yield and production rate from sugars to glutamate continues to improve in the industrial production of MSG, which allows for keeping up with demand.[8] The final product after filtration, concentration, acidification and crystallization is pure glutamate, sodium and water. It appears as a white, odorless crystalline powder that in solution dissociates into glutamate and sodium. It is freely soluble in water but not hygroscopic and practically insoluble in common organic solvents such as ether.[32] In general, MSG is stable under the conditions of regular food processing. During cooking, MSG does not decompose: Like other amino acids, browning or Maillard reactions will occur in the presence of sugars at very high temperatures."</p><p></p><p>It's the carbohydrates from sugar beets, sugar cane, tapioca or molasses that worries me and I do know that the same dishes from different outlets have differing effects on my levels.</p><p></p><p>Further information..</p><p></p><p>" How do they make MSG or Free Glutamic Acid?</p><p>The following links explain exactly how the food industry can make free glutamic acid by hydrolyzing vegetable protein or by fermentation of glucose from starchy foods. In essence, MSG manufacturers can not only free bound glutamic acid from foods, but create it chemically." <a href="http://www.msgtruth.org/whatisit.htm" target="_blank">http://www.msgtruth.org/whatisit.htm</a></p><p></p><p>Angie</p></blockquote><p></p><p>Hi Angie,</p><p>That description makes it sound even more unattractive, the product itself doesn't actually have any nutritional value, and looking at the process the bacteria consume all of the carbohydrate so they can excrete the amino acids from which the glutomate is extracted, so basically it is a product made from bacteria poo.... nice! :lol:</p><p>[/QUOTE]</p>
[QUOTE="makka, post: 342492, member: 52100"] It may be sodium based but it is manufactured by fermentation using sugar according to this on Wiki... "Currently, most of the world production of MSG is by bacterial fermentation in a process similar to wine, vinegar, yogurt and even chocolate. Sodium is added later through the steps of neutralization. During fermentation, selected bacteria (coryneform bacteria) cultured with ammonia and carbohydrates from sugar beets, sugar cane, tapioca or molasses, excrete amino acids into the culture broth from where L-glutamate is isolated. Kyowa Hakko Kogyo Co Ltd developed the first industrial fermentation to produce L-glutamate.[31] Nowadays, the conversion yield and production rate from sugars to glutamate continues to improve in the industrial production of MSG, which allows for keeping up with demand.[8] The final product after filtration, concentration, acidification and crystallization is pure glutamate, sodium and water. It appears as a white, odorless crystalline powder that in solution dissociates into glutamate and sodium. It is freely soluble in water but not hygroscopic and practically insoluble in common organic solvents such as ether.[32] In general, MSG is stable under the conditions of regular food processing. During cooking, MSG does not decompose: Like other amino acids, browning or Maillard reactions will occur in the presence of sugars at very high temperatures." It's the carbohydrates from sugar beets, sugar cane, tapioca or molasses that worries me and I do know that the same dishes from different outlets have differing effects on my levels. Further information.. " How do they make MSG or Free Glutamic Acid? The following links explain exactly how the food industry can make free glutamic acid by hydrolyzing vegetable protein or by fermentation of glucose from starchy foods. In essence, MSG manufacturers can not only free bound glutamic acid from foods, but create it chemically." [url]http://www.msgtruth.org/whatisit.htm[/url] Angie[/quote] Hi Angie, That description makes it sound even more unattractive, the product itself doesn't actually have any nutritional value, and looking at the process the bacteria consume all of the carbohydrate so they can excrete the amino acids from which the glutomate is extracted, so basically it is a product made from bacteria poo.... nice! :lol: [/QUOTE]
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