Date:   11/14/2009 7:40:45 AM ( 16 y ago)
Hits:   7,260
URL:   https://www.curezone.org/forums/fm.asp?i=1523277

Hi VX,

As for bone broth: the thing that makes the broth (gelatin) is the very thing that makes the free glutamic acid (MSG): the act of hydrolyzing (breaking down) the protein.

Some of the Mono-Sodium-Glutamat (Natrium Glutamat) folk can do ok making stock/broth for only 2 or 3 hours (not the 18 like I was doing). I suspect the less time, the less hydrolyzing you do, and the less "MSG" you create. This is probably acceptable if you are trying to get only "some" flavor for a soup base.

When I was tying to do the bone broth, I was specifically trying to derive its health benefits (gelatin for gut healing), which comes from long cook times, with bones, carcass, etc.

And yes, I arrived at the Mono-Sodium-Glutamat (Natrium Glutamat) after almost a year of elimination diet, food challenges, having problems, going back to square one over & over again.

I couldn't have done it without my 180 columns of data I was tracking in my food diary and a very open mind. I say open because each hypothesis changes as I accumulated more data, and I found it didn't fit.

For example, I started getting worse when I increased my fish oil supplements, so I immediately thought: fish. But then, if I had salmon, I didn't have a problem. Eventually, after making the Mono-Sodium-Glutamat (Natrium Glutamat) connection, I realized it was the gelatin in the soft-gel (not the fish oil itself).

Regards,
Mike

 

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