Guest guest Posted May 3, 2002 Report Share Posted May 3, 2002 Teshuah- >Would a vegetable derived gelatin be a solution to no MSG's but yet >would produce a firmer yogurt? I'm not sure, but I'm inclined to suspect it would have the same problems. Actually may be partially correct. The natural vegetable derivative is called Agar and it is a form of seaweed. Seaweed in asian cultures is used a flavoring and also to get minerals from. It has nourished people for thousands of years and continues today. What happened is that years ago scientists researched seaweed to get your modern day MSG. But store bought MSG is not derived from seaweed. It is 100% man made and is a neurotoxin. BUT I don't know anyone who has ever gotton a reaction from Agar if you buy it whole or homemade beef gelatin (as long as the beef gelatin was made from 100% beef bones, but I guess there is a possibility. But for texture purposes and flavor I would be more inclined to use Agar. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.