No, he probably agrees that they are functional analogs and is just making the point that if you are brought in as expert in an article, you should strive for as much accuracy as possible.
While I agree with her general precept that MSG allergies do not exist, and I personally have no more fear of glutamates than of sodium, I'm bothered by the level of inaccuracy in the statement: "Broccoli, mushrooms, tomatoes, inosinate, guanylate, and autolyzed yeast extract? Give up? They are all sources of monosodium glutamate."
Guanylate and inosinate are comparable to glutamate, and often used in conjunction with it, but I don't think it's even colloquially correct to say that they contain it. Am I wrong? In the same vein, it also seems fair to point out that the naturally occurring form is different than the purified salt. Would you say that corn on the cob 'contains' high-fructose corn syrup?
I'd normally just assume she was misquoted, but in the comments she attacks the discussants for "carrying on with this technical mumbo jumbo and further confusing the issue". Maybe she's a good chef, but I sure don't trust her science.
You make a good point, and I probably was being tendentious with my comment, but note that your point is slightly orthogonal to his; I'm just reacting to the implication that glumatic acid might be OK and MSG might not be, which rankles.
And for all I know, maybe this is what 'tingletech' meant, but I figured I'd give him the benefit of doubt. I also gave this benefit to the Chef in the piece until I read her comment on the commenters, where for me at least she 'removed all doubt'.
But agree with you completely on the conclusion: if you are allergic to MSG, there's a lot else you should be avoiding. It's wild how many traditional 'seasonings' like Parmesan, fish sauce, ketchup, and kombu are effective because of naturally occurring glutamate/inosinate/guanylates.
While I agree with her general precept that MSG allergies do not exist, and I personally have no more fear of glutamates than of sodium, I'm bothered by the level of inaccuracy in the statement: "Broccoli, mushrooms, tomatoes, inosinate, guanylate, and autolyzed yeast extract? Give up? They are all sources of monosodium glutamate."
Guanylate and inosinate are comparable to glutamate, and often used in conjunction with it, but I don't think it's even colloquially correct to say that they contain it. Am I wrong? In the same vein, it also seems fair to point out that the naturally occurring form is different than the purified salt. Would you say that corn on the cob 'contains' high-fructose corn syrup?
I'd normally just assume she was misquoted, but in the comments she attacks the discussants for "carrying on with this technical mumbo jumbo and further confusing the issue". Maybe she's a good chef, but I sure don't trust her science.