Re:Impossible Foods has raised $75M for its plant-based burgers
by mustacheemperor on Wednesday August 02, 2017 @12:48AM
(#14907999)
MSG consumption has never been linked to physical symptoms in a double blind test.[0] It's an abundantly occurring natural amino acid. Kombu dashi is one of the foods where the flavor of MSG was originally identified as umami because it contains MSG.
[0]http://www.fda.gov/food/ingredientspackaginglabeling/foodadd...
Re:Impossible Foods has raised $75M for its plant-based burgers
by jlebrech on Wednesday August 02, 2017 @08:06AM
(#14909813)
MSG can be made using toxic chemicals https://en.wikipedia.org/wiki/Acrylonitrile
Re:Impossible Foods has raised $75M for its plant-based burgers
by dEnigma on Wednesday August 02, 2017 @04:55AM
(#14908988)
Most of the things you list as MSG alternatives actually contain MSG; like tomatoes, konbu dashi, and many fermented products.
Re:Impossible Foods has raised $75M for its plant-based burgers
by NoGravitas on Wednesday August 02, 2017 @07:45AM
(#14909723)
Yeah, a lot of times you'll see MSG in ingredients lists as "hydrolysed vegetable protein", or "hydrolysed soy protein". And that's exactly what you're getting in soy sauce, or tomatoes, or konbu dashi -- naturally produced MSG.
Re:Impossible Foods has raised $75M for its plant-based burgers
by jlebrech on Wednesday August 02, 2017 @08:16AM
(#14909874)
One is L-shaped (artificial and flavour enhancing) the other is natural.
http://science.jrank.org/pages/4433/Monosodium-Glutamate-MSG...
Re:Impossible Foods has raised $75M for its plant-based burgers
by mustacheemperor on Wednesday August 02, 2017 @11:16AM
(#14911192)
Since when is "natural vs artificial" evidence of relative healthiness, or even a logical basis for comparison at all? You have numerous comments in this thread all drawing on the same fallacy that some MSG can be "good" and some can be "bad" when that is inherently impossible.
Producing a URL with the word "science" in it ending in .org is not sufficient evidence. Find a single empirical datapoint or published study, otherwise stop spreading fearmongering speculation. Do you concern yourself with which table salt to buy because it may be "bad NaCl"?
Re:Impossible Foods has raised $75M for its plant-based burgers
by dEnigma on Wednesday August 02, 2017 @02:34PM
(#14913321)
Surely the flavour enhancing one must be the natural one, or else meat wouldn't have the umami taste, or am I missing something?
Re:Impossible Foods has raised $75M for its plant-based burgers
by chadcmulligan on Wednesday August 02, 2017 @02:50AM
(#14908475)
I make a black bean / brown rice / sweet potato with cumin vege burger that tastes pretty good
I cooked vegan at home for a long time (I'm not actually an ethical vegan, I just like vegan food). Konbu dashi will give you similar glutamate profiles, but tomatoes, fermented products like shoyu and miso, etc are simple ways to boost the umami as well. Usually the biggest trick in good vegan food is to understand how to balance all of the flavours. Meat based cooking has so many savoury flavours, and if you simply cut out the meat, you end up with overly sweet/sour dishes. They lack depth. If you're designing a dish and you are waiting until the end to figure out how to get the umami in (for example, by adding MSG), then you're really not going to succeed most of the time IMHO. If I want a savoury dish, umami is where I start.
Having said that, I've never made a vegan burger style dish that I've thought was particularly good. I've had some excellent vegan dishes like that at restaurants and I've always wondered how they did it. Since MSG triggers migraines in me, I'm pretty sure it wasn't MSG :-)