Hi
I'm new to macrobiotics and I'm sure this question has been asked before but here goes. I know that natural glutmate in plants and animals is L-glutamic acid and D-glutamic acid is the processed form (msg). I can assume that kombu is L-glutamic acid(natural) but have not been able to find a direct quote stating that. All I seem to find is "Monosodium glutmate in the form of dried seaweed (kombu) has been used for......" Even tho kombu is used in small amounts in macro cooking and the salt is washed off before using, is it actually the excitotoxin MSG or natural?
