[pct-l] Wanted - Chicken Flavoring for Noodles

[raeba at lycos.com (M A)]

Thank you. Yes, I plan to go with herbs and spices (whole, not processed).

> ----- Original Message -----
> From: "Randy Forsland" <randy_forsland@hotmail.com>
> To: pct-l@mailman.backcountry.net
> Subject: Re: [pct-l] Wanted - Chicken Flavoring for Noodles
> Date: Sun, 12 Feb 2006 14:45:20 -0800
> 
> 
> 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.
> 
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