Are wellness problems and also false information bordering MSG based in scientific research?

The flavoring MSG was when commonly made use of prior to befalling of support because of wellness problems. Two cooks go over why they utilize the debatable active ingredient that’s seeing a return. Michael George records.

#msg #food #seasoning

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44 thoughts on “Are wellness problems and also false information bordering MSG based in scientific research?”

    1. Me too. People with this sensitivity need to be aware that it’s not just msg, which is the sodium salt of glutamate, but all additives that are high in free glutamate. That includes hydrolyzed protein (usually soy or yeast), yeast extract, liquid aminos,, and probably other ingredients that the food additives industry has invented to sneak things into food.

    1. @jeffpro18 Have you searched the literature? There are plenty of reports that state otherwise. From the first article I checked:

      “Literature showed that monosodium glutamate was associated with adverse side-effects particularly in animals including induction of obesity, diabetes, hepatotoxic, neurotoxic and genotoxic effects.” Monosodium glutamate: Review on clinical reports
      Zehra Kazmi, Iffat Fatima, Shaghufta Perveen, Saima Shakil Malik
      International Journal of food properties 20 (sup2), 1807-1815, 2017

    1. @ace625 I’ve cut out aged cheese for that reason; and I _love- the flavor of aged cheeses. I’m not sure I agree with you in regards to tomato sauce but I could be wrong on that.

      @Liz specifically brought up tomatoes and mushrooms. I limit mushroom consumption for the same reason as aged cheeses.

      Edit to add: For east Asian cuisines, it’s not just free glutamate added in the form of msg. Soy sauce, fish sauce, oyster sauce, and a lot of other common ingredients are high in free glutamate. I think those foods taste great but the total level of free glutamate exceeds what many people can tolerate without undesirable side effects. I have no issue with those who can consume high levels of free gluamate without issue. I wish I could but I can’t (that includes a lot of non-Asian foods that are ramped up with umami flavor). But I will not idly stand by when people claim that my glutamate sensitivity is imaginary or based in xenophobia.

    1. @mike kirby I don’t know of anybody who avoids high levels of dietary free glutamate for those reasons. When I started getting severe migraines, it took a long time to determine that dietary free glutamate at high levels was a trigger. I’ve cut out almost all processed foods (including things as simple as supermarket roasted chicken) because added free glutamate is so pervasive.

      Yes, glutamate is a natural chemical found in virtually every organism on earth but, in addition to being one of the 20 common amino acids used to synthesize proteins, it’s also a neurotransmitter whose physiological concentration is maintained by homeostasis. Eating a bolus of free glutamate can cause problems for some people, including me. The vast majority of people carefully reading ingredients aren’t doing so because of some xenophobic agenda.

  1. It’s absolutely irresponsible reporting to insinuate that people are avoiding unnatural levels of free glutamate because they’re xenophobic or harbor anti-Chinese sentiment. That’s unmitigated b.s. with no basis in fact beyond a 60 year old opinion piece that few people alive today have even read.

    If free gluamate is so benign, why are food additives companies going to such great lengths to hide it under the guise of other ingredients, e.g. hydrolyzed yeast protein, hydrolyzed soy protein, yeast extract, liquid amino, etc.?

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