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Cognance - Bacopa Reimagined | The Quest For Ebelin Lactone And A Natural Microdose Alternative
In Search of Insight
Using MSG in Culinary Products Is a Good Idea
MSG really is just the amino acid glutamate so when you eat protein and that protein unravels in your stomach you get glutamic acid. All MSG is its glutamic acid stabilized with sodium i think it's a pretty magical ingredientYou have to be careful with how to use it but if you taste MSG by itself it's almost unpleasant to almost tasteless. It basically has this umami quality and it's pure umami If you want to know what real umami is get yourself a bag of MSG taste the pure MSG That's what Umami is.
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