On May 20, 9:06=A0pm, Mark Thorson <nos...@[EMAIL PROTECTED]
> wrote:
> higher elvisarchy wrote:
>
> > "Ron" <banm...@[EMAIL PROTECTED]
> wrote in message
> >news:1193455101.791517.160430@[EMAIL PROTECTED]
> > > ingredient necessary for thickening. If you have a
> > > reaction to MSG, you recognize "modified food starch"
> > > as another name for this excitotoxin. Food starch?
>
> Baloney! =A0You've confused "modified food starch"
> with "hydrolyzed vegetable protein" or something
> like that. =A0Hydrolyzed protein is protein that has
> been broken down into amino acids, and one of those
> amino acids is glutamic acid, which becomes glutamate
> when alkaline. =A0Hydrolyzed protein is used as an
> MSG substitute, either for cost reasons or to avoid
> indicating MSG on the label.
>
> Starch can be hydrolyzed, but that converts it into
> sugars, not amino acids.
>
> Modified starch is not completely hydrolyzed to
> sugars. =A0It is modified to control its chain length,
> to adjust its thickening properties.
I agree with Mark on this one.
Though I'd prefer a whole fat milk yogurt instead.
=2E...........Trig
|
