Try using MSG in your cooking. You can find it in the spice aisle. My sense of taste and smell have improved. USE it sparingly. Not sure why this got such a bad wrap.
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Been using it for about a week now. No headaches. It’s pretty potent. I’ve only been adding half of what’s recommended... The directions say 1/2 teaspoon per pound of meat, and 1/2 teaspoon for each 4 to 6 servings of soups, stews, casseroles, sauces, salads and vegetables. Then reduce the salt in the recipe by the amount of MSG added. It makes a noticeable difference, for the better, for what it’s worth.