sua721,
Maybe we can see
MSG as a form of refined
kombu, like white sugar, white flour, or refined salt, it's missing the complete ingredients that
kombu or laminaria provides.
No one as far as I can tell has ever had a bad experience from eating kombu but many people have had negative reactions from MSG.
Whenever I eat out at a Chinese, Thai, or Korean restaurant, I ask that they hold the MSG and sugar.
In macrobiotic cooking, we usually rinse off the glutamic salts with spring or filtered water and then soak it in a container of the same kind of water.
Just remember that the latest macrobiotic research has determined that using large pieces of sea vegetables to season or enhance cooking, such as a kinpira, or beans is too yang, and small pieces of kombu the size of a postage stamp are all that is needed.
Also, using sea vegetables like
wakame or alaria, it has been determined that ising a small piece soaked and then snipped or sliced into fine small ribbons is all that is needed to make a balanced miso soup.
If you feel that you want more sea vegetables in your diet, then try preparing them ocassionally as a side dish mixed with thinly sliced vegetables such as onions, carrots, and or daikon.
Thank you, very much.
_||_
Bruce Paine