MSG is neither terribly dangerous nor perfectly fine
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Date: 2020-02-03
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Comments and reviews: 9
DMichigan
While the information given here is reasonably accurate for most people, it is not 100% true for all. There are some percentage of people (but still amount to a large population) who have adverse reaction to MSG. For me it is fatigue and muscle spasm. It is not psychological effect, the muscles with spasm can be touchable, massaged and relaxed. The common argument is that MSG occurs in natural food product. That is fine, but that is also the reason I get spasm even if I eat those natural products like mushroom or chicken. Soy sauce is another example. Soy sauce is not completely natural, but the process of making soy sauce creates exactly MSG, and it gives me severe headache. Another argument is that it is confirmed that MSG is just amino acid and it is not bad. Nobody with MSG reaction says it is bad. Some people have strong allergy to peanuts and can die from it, but we are not saying that peanuts is bad. Some are intolerant to lactose product, and we are not saying that milk is bad. Some are gluten intolerant and we are not saying that bread or spaghetti is bad. Some people are just intolerant to certain food and are suffering from them, but we are not saying that the food itself is bad, but they still need to avoid those food. For those who don't have the intolerance, they can freely consume those food, and that is fine. I am Chinese, so I am not xenophobic. I know you have read up on MSG. But believe me, for us who have severe reaction to it, we read even more as it affects our activities DAILY. I have pain related to MSG and have read about it for longer than you have lived (that is to compliment that you look young and nice. I have followed the government regulations on labeling and the change of the regulations over the years. We are not that ignorant because, as I just said, it affects our activities and pain level EVERY DAY.
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While the information given here is reasonably accurate for most people, it is not 100% true for all. There are some percentage of people (but still amount to a large population) who have adverse reaction to MSG. For me it is fatigue and muscle spasm. It is not psychological effect, the muscles with spasm can be touchable, massaged and relaxed. The common argument is that MSG occurs in natural food product. That is fine, but that is also the reason I get spasm even if I eat those natural products like mushroom or chicken. Soy sauce is another example. Soy sauce is not completely natural, but the process of making soy sauce creates exactly MSG, and it gives me severe headache. Another argument is that it is confirmed that MSG is just amino acid and it is not bad. Nobody with MSG reaction says it is bad. Some people have strong allergy to peanuts and can die from it, but we are not saying that peanuts is bad. Some are intolerant to lactose product, and we are not saying that milk is bad. Some are gluten intolerant and we are not saying that bread or spaghetti is bad. Some people are just intolerant to certain food and are suffering from them, but we are not saying that the food itself is bad, but they still need to avoid those food. For those who don't have the intolerance, they can freely consume those food, and that is fine. I am Chinese, so I am not xenophobic. I know you have read up on MSG. But believe me, for us who have severe reaction to it, we read even more as it affects our activities DAILY. I have pain related to MSG and have read about it for longer than you have lived (that is to compliment that you look young and nice. I have followed the government regulations on labeling and the change of the regulations over the years. We are not that ignorant because, as I just said, it affects our activities and pain level EVERY DAY.
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Pat
I don't use MSG much, but I do use it in Chinese stir fry. I don't mean American buffet style Chinese food, just really basic veggie and meat stirfry. Usually using bok choy or gai lan when I can find it. It gives the meat, veggies, and sauce that taste I remember from a kid when my Chinese relatives were still around and alive. They either could cook more traditional Chinese food or knew where to find it, and the meals we ate were really simple ingredient wise but delicious. For years I could get the taste I wanted, then when buying rice flour at an Asian market I noticed the packs of MSG right next to it and figured I'd give it a try. Yup, like a half teaspoon brought everything together in the way I remembered it, so I'm a fan of using the stuff in the right recipes.
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I don't use MSG much, but I do use it in Chinese stir fry. I don't mean American buffet style Chinese food, just really basic veggie and meat stirfry. Usually using bok choy or gai lan when I can find it. It gives the meat, veggies, and sauce that taste I remember from a kid when my Chinese relatives were still around and alive. They either could cook more traditional Chinese food or knew where to find it, and the meals we ate were really simple ingredient wise but delicious. For years I could get the taste I wanted, then when buying rice flour at an Asian market I noticed the packs of MSG right next to it and figured I'd give it a try. Yup, like a half teaspoon brought everything together in the way I remembered it, so I'm a fan of using the stuff in the right recipes.
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Guest
What you're saying is fair, I use MSG for the most part on food that I should be eating, like when on a Keto diet, putting it on steak. It does make the steak taste better, and this is ribeye, it tastes good already. It makes it slightly more tolerable to eat just what I'm supposed to. I've had others try msg and say there was no flavor, but I find it about ruins a lot of different food as easily as it helps others. It really needs to pair with something, and I taste it readily. Just my opinion.
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What you're saying is fair, I use MSG for the most part on food that I should be eating, like when on a Keto diet, putting it on steak. It does make the steak taste better, and this is ribeye, it tastes good already. It makes it slightly more tolerable to eat just what I'm supposed to. I've had others try msg and say there was no flavor, but I find it about ruins a lot of different food as easily as it helps others. It really needs to pair with something, and I taste it readily. Just my opinion.
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Libelldrian
Hello Adam, can you tell us how you do your research for scientific papers? I guess that is something you learn in university. Do you have a systematic approach to this? I have a hard time finding straightforward studies, especially when looking for figures around political debate. If I remember correctly you teach at a college, is it easier to have access to scientific clouds, research and archives being an associate of a university? (as students and professors)
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Hello Adam, can you tell us how you do your research for scientific papers? I guess that is something you learn in university. Do you have a systematic approach to this? I have a hard time finding straightforward studies, especially when looking for figures around political debate. If I remember correctly you teach at a college, is it easier to have access to scientific clouds, research and archives being an associate of a university? (as students and professors)
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Jaqen
You say that's a lot of MSG when you show how much MSG that study was talking about but then you proceed to show it takes a lot of MSG for it to make a difference in foods that already have some flavor like Chinese food already would. I'm not saying there is any there there because people definitely eat more MSG elsewhere in their diet but just thought that was interesting. Besides most Chinese places now don't even use MSG anymore because of the panic.
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You say that's a lot of MSG when you show how much MSG that study was talking about but then you proceed to show it takes a lot of MSG for it to make a difference in foods that already have some flavor like Chinese food already would. I'm not saying there is any there there because people definitely eat more MSG elsewhere in their diet but just thought that was interesting. Besides most Chinese places now don't even use MSG anymore because of the panic.
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Amy
I really adore how measured you are in your approach to potentially controversial food science. You don't strike me as having a perspective you are aiming to sell. Your intellectual curiosity shines through, and it makes the videos incredibly enjoyable to watch. Also, let Lauren know I'm reading Better than the Best Plan and it's so much fun A great postpartum (in other words, tired, cranky, potentially stressed and seeking respite) read.
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I really adore how measured you are in your approach to potentially controversial food science. You don't strike me as having a perspective you are aiming to sell. Your intellectual curiosity shines through, and it makes the videos incredibly enjoyable to watch. Also, let Lauren know I'm reading Better than the Best Plan and it's so much fun A great postpartum (in other words, tired, cranky, potentially stressed and seeking respite) read.
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hk
In my opinion MGS concerns are not driven by anti-Asian xenophobia, thats ridiculous. You might aswell say its anti-scottish xenophobia because people are afraid of campbells soups. Dismissing a genuine health concern people have, albeit misguided, as xenophobia is irresponsible because youre shaming people who are worried about their health. Whats next, concern about BPAs in plastic is transphobic because they mimics estrogens?
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In my opinion MGS concerns are not driven by anti-Asian xenophobia, thats ridiculous. You might aswell say its anti-scottish xenophobia because people are afraid of campbells soups. Dismissing a genuine health concern people have, albeit misguided, as xenophobia is irresponsible because youre shaming people who are worried about their health. Whats next, concern about BPAs in plastic is transphobic because they mimics estrogens?
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Dan
I think this might be a brand issue but the MSG I buy from my Asian store makes a big deal to most flavors in my foods. The most noticeable one being in oriental foods with a lot of fat like coconut fat. When I look on the grain of your MSG its much more of a fine powder than mine. It does not at all look like mine. try and test other brand and make an update to your video if its necessary. :) good vid by the way.
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I think this might be a brand issue but the MSG I buy from my Asian store makes a big deal to most flavors in my foods. The most noticeable one being in oriental foods with a lot of fat like coconut fat. When I look on the grain of your MSG its much more of a fine powder than mine. It does not at all look like mine. try and test other brand and make an update to your video if its necessary. :) good vid by the way.
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mad
Isolated, concentrated, and synthesized nutrients can be bad. I've argued with other Chefs that there are plenty of natural sources of glutamate (tomatoes and mushrooms being some, and that at the very least it was bad because it made people crave carbs. - They argued it was a good thing (long before keto diet. MSG isn't a nutrient, and brings no benefits with ingesting it. I feel like I can cook great w/o it.
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Isolated, concentrated, and synthesized nutrients can be bad. I've argued with other Chefs that there are plenty of natural sources of glutamate (tomatoes and mushrooms being some, and that at the very least it was bad because it made people crave carbs. - They argued it was a good thing (long before keto diet. MSG isn't a nutrient, and brings no benefits with ingesting it. I feel like I can cook great w/o it.
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