[pct-l] Wanted - Chicken Flavoring for Noodles

[randy_forsland at hotmail.com (Randy Forsland)]

Even making your own chicken broth powders may not solve the MSG problem. I 
did some reading and found that a lot of the MSG in the soup bases occur 
during the processing. So they aren't "added", but they are still there.. 
Here is a quote from the website that I linked below.

"Moreover, MSG can be freed from protein during processing or manufacture 
given appropriate conditions.  For example, any ingredient that contains a 
bit of protein can be hydrolyzed if hydrochloric acid, enzymes, heat, and/or 
other substances or conditions that cause glutamic acid to be separated out 
of its host protein are present.  Hydrolyzation of protein inevitably 
creates some (processed) free glutamic acid (MSG). "

http://www.truthinlabeling.org/nomsg.html

You may be wise in steering clear of all protein based additives and stick 
with your original herb idea...

Redwood
----- Original Message ----- 
From: "M A" <raeba@lycos.com>
To: <dsaufley@sprynet.com>; "Randy Forsland" <randy_forsland@hotmail.com>; 
<pct-l@mailman.backcountry.net>
Sent: Sunday, February 12, 2006 11:21 AM
Subject: Re: [pct-l] Wanted - Chicken Flavoring for Noodles


Great suggestion, though too much for me to attempt.