Posted by Ueli (184.108.40.206) on September 07, 1999 at 12:53:43:
In Reply to: MSG in parmesan - update posted by Riccardo Pentenero on September 07, 1999 at 09:41:52:
Riccardo, you must be one of the lucky few who are not triggered by MSG.
I do believe you (and the Parmigiano Reggiano Consortium), that no MSG is put into Parmigiano, but it develops naturally in most hard, fully ripened cheeses, as Dave W said. Naturally occurring MSG has NOT to be declared in Europe! As another example: you wont not find any from the E620 to E626 group (various sorts of glutamate) declared on catsup bottle, but on cooking tomatoes msg develops naturally, and there go a lot of tomatoes and a lot of cooking in preparing catsup, it is a very potent trigger for me.
Ciao from Switzerland,
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