Monosodium Glutamate and "Chinese Restaurant Syndrome"

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Monosodium Glutamate and "Chinese Restaurant Syndrome"

Postby pianoman » Tue Jun 12, 2018 10:56 pm

A surprisingly good five-minute video about the paranoia around MSG in Chinese restaurants was just published here:

https://mic.com/videos/8008/the-fear-ar ... .i1C0aopCE

Interesting points the video brings up:

--Although there are different ways to produce MSG, most MSG today is produced by bacterial fermentation (similar to yogurt or vinegar), so it's probably more "natural" than high-fructose corn syrup or partially hydrogenated vegetable oil.
--At one point American MSG manufacturers tried to advertise MSG as the "third shaker," after salt and pepper.
--It was actually a Chinese-American doctor who started the idea of "Chinese restaurant syndrome" in 1968 when he wrote a letter to the New England Journal of Medicine listing his symptoms after eating Chinese food.
--An FDA study conducted in the 90s concluded that people could be allergic to MSG, but that for most people MSG did not cause any symptoms.
--MSG is used widely in all kinds of common American food.

Since this post does not have any pictures yet, here are some of the everyday American foods that contain MSG:

Soup Stock
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Flavored Chips
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Kentucky Fried Chicken
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Outback Steakhouse
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Applebee's
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Salad Dressing
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Veggie Burgers and Vegan Chicken
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pianoman
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