Fermentation, according to wine aficionados, is \u201cthe magic at play in the making of wine.\u201d Must (freshly cut fruit juice with skin and seeds) or juice will start fermenting on its own in half a day helped along with wild yeast. Winemakers, however, are very choosy about the strains of yeast used to produce any particular type of wine, and wine fermentation is an art \u2013 a \u201cwelcome phenomenon\u201d helped along by vintners with skill and expertise.<\/p>\n\n\n\n
MSG, on the other hand, is made using genetically modified bacteria that excrete glutamate through their cell walls. It\u2019s been made that way by Ajinomoto since 1957.<\/p>\n\n\n\n
No thinking person (and certainly no wine lover), would dare to compare the two. The FDA, however, is quite willing to put the yeast used in creating a carefully tended merlot or pinot noir in the same class as carefully selected genetically modified bacteria that excrete glutamic acid from their cell membranes. According to the FDA<\/a>, \u201c\u2026MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine.\u201d<\/p>\n\n\n\n
If you have questions or comments, we\u2019d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we\u2019ll put them up on\u00a0<\/em>Facebook<\/em><\/a>. Or you can reach us at questionsaboutmsg@gmail.com and follow us on\u00a0<\/em>Twitter @truthlabeling<\/em><\/a>.<\/em><\/p>\n