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From:	Kayla (64.183.114.250)
Subject:	MSG and soy sauce
Date:	June 10, 2012 at 1:47 pm PST

Dr. Graham.
I am the tongue lady who asked you questions about my tongue and possible fruit allergy a few weeks ago. I am doing much better now. Thanks for your suggestions. I have another question today. It is about soy sauce and MSG. I was born and spent much of my childhood in Japan. At that time (back in the late 1960- 70s), MSG was like table salt. Most families had MSG shakers on the table and used like salt. I was told that MSG was safe; and that most families no longer had “time” to make “umami – the natural good broth” from seaweed and fish so Japan instead invented MSG to replace it. Then I came to US in 1980s, and here MSG was regarded like poison (I now know it is) by many. I know you teach to avoid all condiments, and I am trying. Salt and soy sauce are two difficult items for me however. My question is when soy sauce (like Kikkoman) shows wheat, soy beans, salt and water as ingredients, does that mean it does not have MSG? Regardless I will continue cutting soy sauce addiction, but I am curious. Some raw fooders use “nama (raw)-shoyu (soy sauce)”. (I don't think such is raw to begin with). They say that soy sauce does not add MSG; and yet others say that during the process of making say sauce, it creates MSG as a naturally occuring component of the sauce. Would you know anything about this? Is MSG an MSG whether it is naturally occurring or man-made; and either way made, it is an excitotoxin?

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