Quote:
Originally Posted by Sunny5000
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?
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Sunny5000,
"In Japan in the 1940s, glutamic acid was extracted from kombu to make monosodium glutamate (MSG). Just as kombu enhances flavor and tenderizes food, so does MSG. However, MSG is now composed of synthetic glutamic acid and health conscious people know to avoid it. Laboratory produced MSG is toxic. The naturally occurring glutamic acid in kombu, on the other hand, improves overall health." -
The New Whole Foods Encyclopedia : A Comprehensive Resource for Healthy Eating: By Rebecca Wood
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