MSG is famously known for its flavor enhancing properties, specifically in Chinese fast food. Talk of MSG is often associated with its false side effects. For instance, some cancer patients solely blame their intake of MSG for their disease. But really, what is MSG?
Monosodium glutamate, or MSG, is one of the most abundant naturally occurring amino acids in foods like tomatoes and mushrooms. With the use of MSG, food is given an “umami” taste. Umami is a Japanese word for the amino acid extracted from dried seaweed and fish; it is typically described with a slight fish-like taste. MSG intensifies the flavor of savory foods in dishes such as stews and meat soups.
The United States Food and Drug Administration has recognized MSG as a safe additive to food. Popular belief is that large intakes of MSG can cause headaches, stomach discomfort, and potentially cancer. However, multiple experiments have failed to provide convincing evidence supporting these claims. With this in mind, what is the huge controversy surrounding monosodium glutamate?
In the 1960s, there was a mass immigration of Chinese citizens to the United States. In predominantly Chinese neighborhoods, Chinese restaurants opened and spread like wildfire. After a group of customers experienced pain after eating food from these restaurants, a term known as “Chinese restaurant syndrome” sparked controversy around the nation. Racist articles were posted during this era, stating that Chinese food causes internal bleeding, sweating, skin flushing, etc. For instance, food critic Jeffrey Steingarten expressed his concern on the use of MSG by directly linking it to Far Eastern cuisine, stating “If MSG is a problem, why doesn’t everyone in China have a headache.” This belief is still evident in modern society. Even today, my mother warns me about foods high in MSG and the dangers of intaking too much.
Clearly, MSG is not only a delicious food additive, but a flavor enhancer with a rich history. Full of unjust quarrels, monosodium glutamate has caused an extreme debate lasting over five decades. But as the famous foodie Andrew Zimmern says, “If it looks good, eat it.”
I like how you were able to incorporate the scientific reasoning behind MSG. Throughout my life, my mom has always told me how much MSG something had, and I never understood what she really meant. But now that I know that MSG is not harmful, I will be able to eat all of the Chinese food I want! Thanks Maya!
我一直以为msg对身体不好因为我妈妈经常说msg吃的太多对身体不好。没想到居然没有怎么得不好。这篇文章写的非常的in details。让我知道了很多msg的事情。
MSG is very misunderstood by so many people. Research articles have concluded that monosodium glutamate is completely safe for human consumption, but this result is still not accepted by the public. For those who trust in these research findings but still tend to avoid MSG because of “some potential health reason”, it is to be noted that MSG is not a chemically synthesized food additive. Unlike saccharin or aspartame, MSG is not synthesized from artificial chemicals in a laboratory. Rather, MSG is extracted from natural ingredients such as seaweed, cane sugar, or gluten from flour or beans. It seems that people have negative perceptions of MSG just because the word ‘MSG’ sounds like a foreign scientific term that is made using a bunch of chemicals we’ve never heard of.
MSG contains one sodium ion on top of glutamate, one of the twenty amino acids human bodies need. The sodium ion makes MSG taste like conventional table salt. However, because MSG has glutamate in it, the amount of sodium in MSG is only 1/3 of that in table salt. Because of this, alternating table salt with MSG on our diet can significantly decrease the amount of sodium consumption, which leads to the decreased occurrence of hypertension and heart diseases.
I have listed these facts about MSG, but whether to consume MSG or not is solely dependent upon each individual’s decision. Thank you, Maya, for pointing out an important fact about common misconceptions about Asian cuisine.
After reading this article, I learned what MSG really is. I like how you started your introduction with some facts about MSG and then smoothly transitioned into what it is and the scientific reasoning behind it. I thought that it wasn’t fair how racist articles were being published about how Chinese food causes internal bleeding, sweating, skin flushing and more.
I always have wondered about how msg be could be so bad when I never hear of anyone having health issues from consuming “too much” msg. Even my parents will sometimes say not to eat too much snacks with msg because of possible health problems. Of course I never really listen because snacks with msg are usually iresistable . I really enjoyed your article as it educated me a lot on the myths and assumptions made about msg due to racist articles. Now I can eat snacks guilt free (almost)!