# MSG: The Misunderstood Flavor Enhancer and Its Impact
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Chapter 1: A Personal Journey with MSG
At 23, I embarked on an adventure in Asia, filled with excitement and curiosity about the diverse culinary landscape. My initial experiences with the local cuisine were exhilarating — from savoring steaming bowls of ramen to indulging in tangy street snacks (excluding the barbecued organ meats, of course). Each dish I encountered offered a distinctive flavor that was both extraordinary and, at times, addictive. However, this delightful culinary journey was often accompanied by some unsettling side effects.
After meals, I would experience a queasy sensation reminiscent of the discomfort felt after consuming too much green tea on an empty stomach. This was soon followed by an overwhelming fatigue, akin to running a marathon without any preparation. If that wasn’t enough, a pounding headache would set in, reminiscent of those grueling, drawn-out work meetings that seem to last forever.
As time went on, these peculiar sensations intensified. A strange numbness would envelop my mouth, making it feel as if I had consumed a minty smoothie laced with mouthwash. Even my favorite oversized shirt began to feel uncomfortably tight around my chest. Over a decade, every meal became a gamble; from piping hot dumplings to crispy fried rice, even the slightest trace of the flavor enhancer — which I later discovered was MSG — would set off this series of reactions.
Not just meals, but even enjoying local teas or indulging in refreshing beverages in the sweltering heat would trigger these familiar symptoms. Then one day, after biting into a juicy fusion burger at a Taiwanese McDonald's, something miraculous happened — there were no headaches, no fatigue, and no queasiness. Just pure bliss.
You might wonder what changed. Well, much like my personal saga, the Western perception of MSG is a convoluted tale of misconceptions. The reality? MSG is as innocuous as any other salt-like substance found in your kitchen.
“There is no credible research to substantiate claims that MSG is harmful,” states Susan Levin, M.S., R.D., C.S.S.D., the director of nutrition education at the Physicians Committee for Responsible Medicine. “In fact, global health organizations like the World Health Organization, the FDA, and the European Food Safety Authority deem MSG as ‘generally recognized as safe.’”
So why the negative connotations? Historically, the FDA has received numerous reports from individuals claiming to have experienced various symptoms — like those I mentioned earlier — after consuming MSG. However, the FDA never managed to corroborate these claims.
One study did reveal that some MSG-sensitive individuals experienced mild symptoms like headaches and drowsiness after consuming over 3 grams of MSG, but this amount is rarely found in typical dishes. That’s comparable to ingesting more than a teaspoon of salt, which already exceeds the daily recommended intake.
Another review of multiple studies concluded that the negative effects reported were “poorly informative, based on excessive dosages that do not reflect normal food consumption levels.” Furthermore, it’s worth noting that MSG naturally occurs in a wide range of foods, including tomatoes, potatoes, cheeses, fish, mushrooms, and even corn — not to mention that parmesan cheese, one of my favorite ingredients, is rich in it.
With that in mind, let’s delve deeper into the origins of MSG (monosodium glutamate).
Section 1.1: The Birth of MSG
MSG, often vilified as a flavor enhancer, actually has its roots in a modest Japanese laboratory. In 1908, chemist Kikunae Ikeda pondered the unique savory flavor of miso soup, which was distinct from the basic tastes of sweet, sour, salty, or bitter. He identified glutamic acid as the source of this deliciousness, a compound abundant in the seaweed used in the soup. After some experimentation, he combined glutamate with salt, leading to the creation of monosodium glutamate.
Ikeda recognized that MSG could elevate the taste of various dishes, leading him to patent a production method. Soon, MSG was revolutionizing cuisine worldwide.
Section 1.2: The Genesis of “Chinese Restaurant Syndrome”
On April 4, 1968, a letter appeared in the New England Journal of Medicine, authored by Dr. Robert Ho Man Kwok. In it, he described experiencing strange symptoms after dining at Chinese restaurants, including numbness, weakness, and palpitations. He speculated whether MSG could be the culprit, coining the term “Chinese Restaurant Syndrome.”
This letter sparked widespread fear and suspicion regarding MSG and Chinese food. The phrase “No MSG” became a common sight in many Chinese eateries.
However, a twist emerged in this narrative. The author known as Dr. Kwok was later revealed to be Dr. Howard Steel, an orthopedic surgeon who claimed to have penned the letter as part of a bet with a colleague. He intended it as a humorous commentary, not a genuine medical concern.
Chapter 2: The Legacy of Misinformation
The first video, "How Dangerous is MSG, really?" explores the health implications of MSG and the science behind its safety.
The second video, "Is MSG Actually Bad For You? | Talking Point | Full Episode," delves into the ongoing debate surrounding MSG and its effects on health.
The saga of MSG continues to unfold, revealing layers of racial bias and cultural misunderstanding. Research by post-doctoral student Jennifer LeMesurier unearthed the profound impact of Dr. Steel’s letter, which stoked fears more about ethnicity than the chemical itself.
Despite attempts to clarify the situation, the medical community was slow to retract the original claims, leaving a lasting stain on MSG's reputation. The truth remains elusive, as both Dr. Kwok and Dr. Steel have passed on, leaving the culinary world to grapple with the legacy of their claims.
In conclusion, I find solace in knowing that I can still enjoy my favorite umami-rich parmesan cheese, just as I would with salt — albeit in moderation.
Written by an umami-loving J.J. Pryor.
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