Updating MSGdish readers on recent media attention to topics that we savor… MSG, Glutamate, Umami, and related food trends.

Is MSG that Bad?

Published in The Irish Times, November 25, 2017

Author: Aoife McElwain

what is MSGFor those of us with a savoury tooth, umami (or xian as it’s known in Chinese) is where it’s at. We can’t get enough of the earthy yumminess of mushrooms, seaweed broths and tomatoes. Such is the grá for the naturally occurring amino acid known as glutamic acid that the Japanese biochemist Kikunae Ikeda isolated monosodium glutamate (MSG) in the early 1900s.”

“To find out more about MSG, I get in touch with Oonagh Monahan, a food business consultant at Alpha Omega Consultants, a Fellow of the Institute of Food Science and Technology, and author of Money for Jam.”

“ ‘On cooking, fermentation or ripening, glutamic acid is converted to glutamate and this gives food its special flavour known as umami,’ Monahan explains. ‘Glutamate, when added to sodium, becomes MSG.’ ”

“ ‘A small number of people report a sensitivity to MSG,’ says Monahan. ‘However, a double-blind controlled challenge of individuals claiming to suffer from ‘Chinese Restaurant Syndrome’ failed to confirm MSG as the causative agent. MSG is one of the most extensively studied food ingredients in our food supply. Hundreds of studies and numerous scientific evaluations have concluded that monosodium glutamate (MSG) provides a safe and useful taste enhancer for foods.’ ”

“ ‘Too much of anything is probably bad for you,’ concludes Chin. ‘MSG is a concentrated product, so if a Chinese restaurant puts a heaped tablespoon of MSG in your food, you will probably react in the same way you would if you’d ingested a few kilos of kelp or mushrooms with a hefty dose of salt to boot. You won’t feel great.’ ”

Is MSG Really All that Bad?

Published in National Post, November 23, 2017

Author: Claudia McNeilly

Why our fear of a naturally occurring ingredient has more to do with perception than reality

MSG spoonfulMSG stands for monosodium glutamate, which is a synthetic form of glutamate produced by the fermentation of starch, sugar beets, sugar cane or molasses. Glutamate is a naturally occurring amino acid that lends soy sauce, steak, Parmesan cheese and tomatoes their umami flavour. The glutamate in MSG is chemically indistinguishable from naturally occurring glutamate found in cheese, steak and tomatoes, meaning that a plate of spaghetti Bolognese will likely contain as much MSG as a box of Chinese takeout.”

“More than causing any real symptoms, eating MSG is known to contribute to a placebo effect where diners expect to feel sick after visiting a Chinese restaurant, and experience symptoms shortly after. A study published in the journal Allergy and Clinical Immunology tested 30 asthmatic patients who claimed to have a history of Chinese Restaurant Syndrome for MSG sensitivities, and found that no ill effects could be reproduced consistently during testing.

“More than improving our health by renouncing a dangerous ingredient, our fear of MSG reveals a cocktail of bad science and xenophobia. The food at Italian restaurants and steakhouses is full of MSG, but I have never heard anyone complain about MSG sickness in either setting.”

Savory Flavor-booster MSG Doesn’t Cause Headaches

Published in INSIDER, November 16, 2017

Author: Caroline Praderio

Lots of people still think that eating flavor enhancer monosodium glutamate (better known as MSG) causes headaches, nausea, chest pain, and heart palpitations — a suite of symptoms once referred to as “Chinese Restaurant Syndrome.”

“That fear is unfounded.

“In later human studies, MSG has failed to consistently cause those negative symptoms, even in people who believe they’re sensitive to it. Scientists now acknowledge that a very small percentage of people may react to MSG, according to the Mayo Clinic, but most people will have zero issues eating it in reasonable amounts.”

Relax, You Don’t Need to ‘Eat Clean’

Published in The New York Times, November 4, 2017

Author: Aaron E. Carroll

We talk about food in the negative: What we shouldn’t eat, what we’ll regret later, what’s evil, dangerously tempting, unhealthy.

“The effects are more insidious than any overindulgent amount of “bad food” can ever be. By fretting about food, we turn occasions for comfort and joy into sources of fear and anxiety. And when we avoid certain foods, we usually compensate by consuming too much of others.

“All of this happens under the guise of science. But a closer look at the research behind our food fears shows that many of our most demonized foods are actually fine for us. Taken to extremes, of course, dietary choices can be harmful — but that logic cuts both ways….

“The hullabaloo over gluten echoes the panic over MSG that began roughly half a century ago, and which has yet to fully subside. MSG, or monosodium glutamate, is nothing more than a single sodium atom added to glutamic acid — an amino acid that is a key part of the mechanism by which our cells create energy. Without it, all oxygen-dependent life as we know it would die.

“A 1968 letter in The New England Journal of Medicine started the frenzy; the writer reported feeling numbness, weakness and palpitations after eating at a Chinese restaurant. A few limited studies followed, along with a spate of news articles….

“Many people still wrongly believe that MSG is poison. We certainly don’t need MSG in our diet, but we also don’t need to waste effort avoiding it. Our aversion to it shows how susceptible we are to misinterpreting scientific research and how slow we are to update our thinking when better research becomes available. There’s no evidence that people suffer disproportionately from the afflictions — now ranging from headaches to asthma — that MSG-averse cultures commonly associate with this ingredient. In studies all over the world, the case against MSG just doesn’t hold up.”


We Should All Be Adding MSG to Our Food, According to this Food Scientist

Published in VICE, October 10, 2017

Author: Alex Swerdloff

“Hold the MSG,” may become a statement of the past if food scientist Steve Witherly is to be believed.

“Witherly says MSG—aka monosodium glutamate, a sodium salt of glutamic acid, which is a non-essential amino acid—is actually good for you. He even calls it “supersalt” and tries to get his kids to eat more of it.”

“Witherly says MSG is healthy for kids, because a dash of it can encourage them to eat more vegetables. And contrary to most people’s perception, MSG occurs naturally in tomatoes, mushrooms, cheese and other food; it is known to enhance flavor and packs an umami blast.”