A haaaannnndbag?
in [UK Mac]
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From: Bella Jones on 26 Apr 2010 09:49 Peter Ceresole <peter(a)cara.demon.co.uk> wrote: > chris <ithinkiam(a)gmail.com> wrote: > > > > Surely in that case a Vogon spectrum disorder? > > > > Is that something to do with bad poetry? > > But hardly a disorder. Everybody has that. Anyone remember the Vervoids on Dr Who? A friend of mine is a Dr Who fan and I could not believe these creatures when he showed me the video, from the mid 80s - like composites of human genitalia! I have no idea how the designers got away with it. <http://www.duane-n-lisa.net/stories/images/dw_vervoid.jpg> Anyway, he interviewed Honor Blackman (who was in that episode) the other day and asked her if she agreed about their resemblance, but she didn't seem to know what he was talking about. -- bellajonez at yahoo dot co dot uk
From: zoara on 26 Apr 2010 11:54 Pd <peterd.news(a)gmail.invalid> wrote: > zoara <me18(a)privacy.net> wrote: > > > In the interests of science you could test whether it was either MSG > > or > > sulphites by trying something with them in. Pass on the nasty red > > wine, > > of course - I don't know what else has sulphites in - but MSG is in > > a > > lot of foods; soy sauce, for example. > > Not all soy sauces. We have dark soy which doesn't, and light soy > which > does. Isn't that the difference between added MSG and naturally-occurring MSG? If you're fermenting soy beans then the ingredient list just says soy beans, even though the fermentation process means you end up with MSG. It's only when you add it as a discrete ingredient that it appears on the ingredients list. AIUI, MSG is now usually made in the lab, but it used to be most usually derived from fermented seaweed. Marmite's another one naturally high in MSG, IIRC... -z- -- email: nettid1 at fastmail dot fm
From: Sara on 27 Apr 2010 10:13 In article <1933660511293989494.127247me18-privacy.net(a)news.individual.net>, zoara <me18(a)privacy.net> wrote: > Pd <peterd.news(a)gmail.invalid> wrote: > > zoara <me18(a)privacy.net> wrote: > > > > > In the interests of science you could test whether it was either MSG > > > or > > > sulphites by trying something with them in. Pass on the nasty red > > > wine, > > > of course - I don't know what else has sulphites in - but MSG is in > > > a > > > lot of foods; soy sauce, for example. > > > > Not all soy sauces. We have dark soy which doesn't, and light soy > > which > > does. > > Isn't that the difference between added MSG and naturally-occurring MSG? > If you're fermenting soy beans then the ingredient list just says soy > beans, even though the fermentation process means you end up with MSG. > It's only when you add it as a discrete ingredient that it appears on > the ingredients list. > > AIUI, MSG is now usually made in the lab, but it used to be most usually > derived from fermented seaweed. > > Marmite's another one naturally high in MSG, IIRC... > I've always loved MSG in stuff and I really, really luuuurve Marmite, so that makes sense. -- Sara Hurrah - the weather has cheered up
From: bella jonez on 27 Apr 2010 14:17
Graeme <Graeme(a)greywall.demon.co.uk> wrote: > In message <1jhfg4s.7mehpnmmdcq0N%me9(a)privacy.net> > me9(a)privacy.net (Bella Jones) wrote: > > > Phil Taylor <nothere(a)all.invalid> wrote: > > > > > In article > > > <1242088180293723779.090362me18-privacy.net(a)news.individual.net>, > > > zoara > > > <me18(a)privacy.net> wrote: > > > > > > > > > > That's what I thought. This was an allergy. Same kind of > > > > > feeling as > > > > > you > > > > > get after a really nasty glass of red wine. > > > > > > > > > > > > > In the interests of science you could test whether it was either > > > > MSG or > > > > sulphites by trying something with them in. Pass on the nasty > > > > red wine, > > > > of course - I don't know what else has sulphites in - but MSG is > > > > in a > > > > lot of foods; soy sauce, for example. > > > > > > Actually it looks like a classic allergic reaction, in which case > > > neither sulphites nor MSG will be the cause - they are too small > > > molecules to trigger allergy (although they might make you ill for > > > other reasons). Do you have any known allergies, Bella? > > > > Flagyll. That's about it. Not great with wheat but I fell off that > > wagon > > badly this year. > > > > But I've had the experience above earlier in the week, I think from > > chorizo again (different one). But now I think about it, I've had > > the > > numb mouth thing a few times this year. And possibly the flush, > > though I > > notice that. (Perhaps Bruce was right??) > > > > But yes, it was very allergic feeling - my cheeks started to feel > > numb > > and ache as well, before the piriton kicked in. > > > > There's more. I ate a ready-made meal (shameful I know) earlier this > > evening, and a few minues later my face suddenly flushed. > > > > What seems to be in common here in the food is redness. I think. > > E102? Tartrazine? Interesting, tho I think I must consume a lot of that accidentally- or maybe not, thinking about it. |