There’s a lot of Asian pride in telling me it’s not msg, and doing studies to prove it’s not msg. (Asian pride as described by Asian pride experts of that ethnicity).
However, the horrible fact remains that for some people MSG is proving to be the cause of reactions. The usual source is restaurants using MSG, but just to clarify the matter we find out the hard way when friends get too happy with MSG.
As much as I want to believe in rigorous science I still have to tell you that you’re not considering the actual sufferers. It’s a reaction akin to getting punched, and I definitely know about it.
It wounds the pride of the occasional restaurant that doesn’t really want people to walk out because of a medical problem. I’m sorry about that. I’ll look into possible solutions. It’s my fault for really enjoying Asia and Asian food.
Again, all of that is really testable. You can even blind test yourself at home.
Any salted meats will naturally form MSG when the glutamic acid binds to sodium. Pretty much all processed foods contain msg even if it was not an additive because it naturally forms on the foods themselves when free glutamate binds to salts. If you had any form of Japanese food cooked with kombu or seaweed, it also had high msg content.
None of this is even unique to Asian foods. Most cheeses are extremely high in msg, especially aged cheeses like Parmesan. Pretty much all savory foods contain some glutamate and glutamic acids.
Do you have such reactions to glutamine rich foods? (Tomatoes, fish, eggs) Msg is also in most processed foods.
If you only have such reaction at restaurants, it’s probably something else.
The initial craze about msg was pure racism and very bad science.
https://www.jandonline.org/article/S2212-2672(21)00068-X/fulltext
There’s a lot of Asian pride in telling me it’s not msg, and doing studies to prove it’s not msg. (Asian pride as described by Asian pride experts of that ethnicity).
However, the horrible fact remains that for some people MSG is proving to be the cause of reactions. The usual source is restaurants using MSG, but just to clarify the matter we find out the hard way when friends get too happy with MSG.
As much as I want to believe in rigorous science I still have to tell you that you’re not considering the actual sufferers. It’s a reaction akin to getting punched, and I definitely know about it.
It wounds the pride of the occasional restaurant that doesn’t really want people to walk out because of a medical problem. I’m sorry about that. I’ll look into possible solutions. It’s my fault for really enjoying Asia and Asian food.
Again, all of that is really testable. You can even blind test yourself at home.
Any salted meats will naturally form MSG when the glutamic acid binds to sodium. Pretty much all processed foods contain msg even if it was not an additive because it naturally forms on the foods themselves when free glutamate binds to salts. If you had any form of Japanese food cooked with kombu or seaweed, it also had high msg content.
None of this is even unique to Asian foods. Most cheeses are extremely high in msg, especially aged cheeses like Parmesan. Pretty much all savory foods contain some glutamate and glutamic acids.