Many Chinese and other Oriental type dishes include an additive called MSG, a food additive manufactured through a process of protein hydrolysis. This means that glutamic acid is freed from protein through fermentation or use of chemicals or enzymes. MSG can also be made through a fermentation process where bacteria are grown aerobically in a medium. This additive has been shown to increase obesity in rats in studies done by R.A. Kinney and C. S.Tidball in 1972.
How was MSG Discovered?
MSG is an additive used in not only in a Chinese restaurant but also in Indian and Japanese restaurants. MSG has been used by Oriental cooks for two millennia. In the early nineteen hundreds it was discovered that soup stock that was made from Laminaria japonica, certain seaweed seemed to taste better. The earlier chefs didn’t realize that this seaweed contained large amounts of natural glutamate. This link of seaweed and flavor is credited to Professor Kikunae Ikeda of the University of Tokyo.
In 1908 he isolated the component of Laminaria japonica that gave the soup the extra flavor. According to AminoScience--Ajinomoto's Amino Acid Operations, Ikeda believed that along with the four tastes Westerners recognize, there was a fifth. The Japanese called it UMAMI , or tastiness. He was so excited about his discovery that MSG was soon pushed to a vast commercial production. China and Japan are still the largest consumers of MSG but 200,000 tons are used annually in the United States.
What are Negative Symptoms of MSG?
It is known as “Chinese restaurant syndrome”. MSG is reported to cause, headaches, stomachaches and allergic reactions. Many oriental restaurants now offer dishes with no MSG. According to Battling the MSG Myth MSG is in everything from soda crackers to toothpaste.
Some of the side effects attributed to MSG are:
- Headaches
- Nausea diarrhea, Irregular heart beat or blood pressure
- Depression
- Blurred vision,
- Difficulty breathing
- Sleepiness
- Gagging
- Skin rash
- Extreme thirst or dry mouth
- Asthma
- ADD, ADHD
- Irritable bowel
The Glutamate Association insist that MSG is perfectly safe. They state it is no different from natural glutamate that is ingested when we eat protein. A good example is when a recipe calls for a half a teaspoon of MSG per pound of meat it is still less than 10% of glutamate that is in the chicken naturally.
The American Food and Drug Administration lists MSG as “Generally Recognized as Safe”, this category also includes salt, pepper and sugar. The Glutamate Association cites the World Health Organization’s recommendation to limit MSG consumption to 1/3 of an ounce a day. Even with all the naturally occurring glutamate this is still far more than the average American eats.
MSG is found in many foods. Soups, processed meats, ice cream, yogurt, crackers, bread, salad dressings, and is often added to diet food to increase flavor.
MSG can be found under many different listings. All of the following ingredients are a form of MSG. Glutamate, calcium caseinate, yeast extract, hydrolyzed protein, textured protein, gelatin, and Ajinomoto. MSG may make up part of the following; bouillon, beef and chicken flavoring, barley and malt flavoring, whey protein, and anything protein fortified. Because it is often used in products labeled with “natural flavoring”, MSG does not have to be listed separately on the label.
Good Qualities of MSG
One reason of the endurance of MSG is it's ability to blend flavors well. It also tends to soften the astringent qualities of some foods. For example tomatoes taste less acidic, potatoes less earthy, onions become less strong. It is also beneficial in helping different flavors and textures bind while cooking.
MSG should not be confused with meat tenderizers. Even though they may contain MSG the two are totally different. MSG is not a tenderizer or a spice.
In the long run it is up to the consumer to decide if MSG is helpful or harmful. It is currently allowed in food and considered safe. If MSG is unpleasant or causes unpleasant symptoms look for No MSG on the items to be purchased.
References
Reif-Lehrerer, L. A Questionnaire study of the prevalence of Chinese restaurant syndrome. Fed Proc 36:1617-1623. 1977
Food and Drug Administration (FDA) Health Hazard Evaluation Board. Report on all adverse reactions in the Adverse Reaction Monitoring System. Epidemiology Branch FDA 2/28/94
Kenny, R.A. and Tidball, C.S. Human Susceptibility to oral monosodium L- glutamate. Am J Clin Nutr 25: 140-146, 1972
Brenda Gargus - Brenda Gargus has a Masters' degree in Psychology and an undergraduate degree in Education. She has taught for 29 years in a variety of ...
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