Have you heard anyone claim that they are “allergic” to monosodium glutamate? Or maybe you yourself think you have an MSG allergy. Here I’ll examine the science behind claims of MSG-triggered allergic reactions. The first report of any type of reaction to MSG was presented in a 1968 letter to the New England Journal of Medicine
A “must-read” in today’s Smithsonian magazine “Food & Think” blog. This is an in-depth and insightful article about the discovery of umami (our fifth taste), the desire for savory foods, and of course the history of the well-known yet inexplicably controversial food seasoning, monosodium glutamate (aka MSG)
This flavor-loaded stuffing recipe will become a family favorite. Its rich and savory flavor profile is provided in part by the umami taste of mushrooms. “The more umami present in food, the more flavorful it will be. All mushrooms are a rich source of umami and the darker the mushroom the more umami it contains,” according to the Mushroom Council
Homemade soup – what a great way to warm up on a chilly evening. Even better, you can use leftover ham from your family’s holiday dinner. Simple and quick to make! I would sprinkle in some freshly ground pepper, one of my other favorite seasonings!
In this day and age of “information overload” – in part thanks to the Internet and multitudes of ways to communicate – often times keeping information as simple as possible is best. So, to help consumers sort through the massive amount of content about monosodium glutamate (MSG) floating around the Web, I have narrowed the information down, to answer four of the most common questions.