Scientific research continues to document the many benefits of umami, most recently with regard to umami’s role in appetite control and potentially weight management.
Researchers have found that consuming a broth rich in umami — or savory taste — can cause subtle changes in the brain that promote healthy eating behaviors and food choices, especially in women at risk of obesity.
Specifically, this new study suggests that obese people could benefit from eating savory foods such as an umami-rich broth with MSG before a meal, to decrease food intake.
Chocolate, MSG, and other foods commonly thought to trigger migraine were found to have little relationship to headache onset when patients kept systematic track, based on new research presented at the American Headache Society annual meeting, in June 2018.
Dan Pashman, author, public speaker, host and self-described “eater, not foodie,” started his year off right. In January, Pashman’s podcast, The Sporkful, released an episode titled “This Podcast Contains MSG.” The two-time James Beard nominated podcast began the episode by playing media clips from horrified people claiming to have fallen ill due to MSG exposure. Pashman takes over the narration and describes the story of Dr. Ho Man Kwok’s personal anecdotal speculation that led to the coining of the phrase Chinese Restaurant Syndrome.
In case you missed this informative article about “What is MSG,” published in the Huffington Post this month…
Author Julie R. Thomson noted: “MSG is one of the most notorious ingredients in the United States. The Japanese ingredient that’s commonly used in Chinese restaurants stateside, has been blamed for making people feel ill with symptoms ranging from headaches to asthma. (This reaction came to be known as Chinese Restaurant Syndrome.)”
“Many studies have been done to determine a relationship between the consumption of MSG and the symptoms that comprise the syndrome mentioned above, but they have failed to find a link.”
The latest U.S. dietary recommendations announced earlier this year emphasize the need for Americans to significantly reduce sodium in their diets. According to the Centers for Disease Control and Prevention (CDC), 90 percent of all Americans eat too much sodium in their daily diets.
But for those of us who love salty foods and are used to grabbing the salt shaker the minute dinner is served, how do we lower our sodium intake without sacrificing taste? A new research study on monosodium glutamate (MSG) and its effect on palatability is enlightening. The results are pretty tasty if we say so ourselves. While we’ve addressed MSG and taste in several of our blogs here at MSGdish, this research offers further proof of how important MSG can be to enhance the flavor of food (in this case, spicy soups).