On MSG and Chinese Restaurant Syndrome - Harold McGee
On MSG and Chinese Restaurant Syndrome - Harold McGee
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On MSG and Chinese Restaurant Syndrome - Harold McGee
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Post #1 - January 14th, 2015, 10:37 pmOn MSG and Chinese Restaurant SyndromeBut the important thing to know is that, hundreds and hundreds of studies later, there is no evidence that MSG causes the symptoms of Chinese Restaurant Syndrome. This was an unfortunate episode that should teach us a lot about carefully reading proposals of cause and effect between something we eat and some effect that it might have. Eating is a very complicated subject, diet is a very complicated subject, and foods are very, very complicated materials. It’s usually very difficult to draw a straight line from one ingredient to a particular symptom or a particular problem. In the case of MSG, the record is about as clear as it can be: there is no connection between consuming MSG in any form and the symptoms that are often called Chinese Restaurant Syndrome.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #2 - January 14th, 2015, 11:11 pmThis reminds me of an essay by Jeffrey Steingarten (an early debunker of the Chinese Restaurant Syndrome theory) titled something like "Why Doesn't Everyone in China Have a Headache?""Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #3 - January 14th, 2015, 11:20 pmHi,
While MSG is associated with Chinese food, why don't people feel ill after sushi? Seaweed is loaded with msg.
The power of suggestion!
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #4 - January 15th, 2015, 4:06 pm"Like"
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #5 - January 17th, 2015, 4:08 pmOh great. Now I know to feel weird after sushi.
Pithy quote here.
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Post #6 - January 17th, 2015, 5:13 pmI think it's important to distinguish between MSG - a glutamate salt - vs. other naturally occurring glutamates in foods like mushrooms, parmesan and soy sauce.
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Post #7 - January 21st, 2015, 11:39 amChemically there is no difference between a "naturally occurring" 5H8NO4Na and "artificial" 5H8NO4Na. In fact since modern MSG is created through fermentation, it is chimerically identical to the L-glutamate found in mushrooms, Parmesan, and soy sauce.Stickin' together is what good waffles do!
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Post #8 - January 22nd, 2015, 10:23 amMikelipino wrote:Chemically there is no difference between a "naturally occurring" 5H8NO4Na and "artificial" 5H8NO4Na. In fact since modern MSG is created through fermentation, it is chimerically identical to the L-glutamate found in mushrooms, Parmesan, and soy sauce.
My thoughts precisely!
Gypsy Boy
"I am not a glutton--I am an explorer of food." (Erma Bombeck)
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Post #9 - February 2nd, 2015, 3:19 pmWell, I was told there was a difference between MSG and naturally occurring glutamic acid. That info came from a scientist. However, he was/is an expert in theoretical particle physics, so his food knowledge may not be his forte. I defer to the comments above.
