Comment by ratelimitsteve

>I mean, instead of investing so much effort to get glutamate into your food, why not use MSG directly?

Because the various uammi sources also add other flavors. I like being able to choose between soy sauce, fish sauce, worcestershire sauce, soy bean paste, mushroom powder, anchovies, chicken powder, yeast extract, and, yes, msg (with 2% i&g) because each of them affects the recipe i'm working with differently. Is your diet nothing but chicken breast, raw flour and shortening because they're the simplest sources of protein, carbs and fat?