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It has also been suggested that MSG causes headaches, chest pains, and/or heart palpitations in a minority of people.
The ruining of MSG’s reputation was not entirely the fault of journalists, however. There were many doctors in the 1960s and 1970s who believed in ‘Chinese Restaurant Syndrome.’
In the 21st century, this thinking has been largely discredited and doctors tend to view MSG in a more unbiased way.
At the same time, there is still research going into the harmful side effects of MSG, and some believe that it can be linked to obesity.
More recent studies have shown that glutamate plays a vital role in our metabolism, and some would even say MSG is healthier than added fat and sodium.
There were also studies that showed a link between excess MSG levels and the development of Alzheimer’s disease.
Ultimately it was shown, however, that this excess of MSG was caused by internal glutamate imbalances that were entirely unrelated to the food we eat.
For example, one study in 1969 concluded that injecting mice with MSG caused severe damage to the rodent’s retina and brain.
The publication of the letter sparked an increase in the spread of racially-biased journalism, which even spread to the reporting of studies into the safety of MSG.
It was subsequently reported by the media that consuming MSG could cause brain damage.
For the majority of consumers, however, it is thought that MSG is a safe way to increase the umami of a dish. As with anything, in moderation, of course.
Sources: (TED) (Mayo Clinic)
See also: Do you know the 30 worst-rated foods in the world?
Many people, both researchers and citizens alike, demanded an investigation into MSG, which admittedly had not been tested for toxicity.
Although it is true that the health risks of MSG had received little attention until that point, it is now believed that much of the reaction to Kwok’s letter was seated in racial prejudice.
At the time the letter was published, there was considerable prejudice, particularly in the US, against Asian foods, which were often labeled as dangerous.
MSG met its downfall in 1968, when Dr. Robert Ho Man Kwok wrote a letter to a prestigious medical journal detailing symptoms he had experienced after eating at a Chinese restaurant.
It was an immediate success: by the 1930s, MSG was a kitchen staple across much of Asia, and by the middle of the century it featured heavily in global commercial food production.
Umami is produced when we cook certain foods, breaking down their proteins and releasing amino acids like glutamate.
In 1908, Kikunae found a shortcut to creating umami. He found that by combining sodium with high quantities of glutamate from a bowl of broth, he could create a delicious seasoning.
Kikunae was trying to isolate the molecule that gives the unique flavor of umami, which essentially means "pleasant or savory taste."
Nowadays, umami is considered one of the five basic tastes in food (the other four are sweet, salty, sour, and bitter).
In his letter, Kwok considered whether the MSG in his food could have been the cause of his symptoms, which included a headache.
And so MSG was born, and the world was introduced to a seasoning that was able to instantly increase the umami of any given dish.
Glutamate is an amino acid that can be found in many plant and animal proteins. It has been shown to help our digestion, muscle function, and immune system.
For years, MSG has had a terrible reputation among medical and non-medical individuals alike. But what is MSG, and is it actually bad for you?
It is no great secret that foods go in and out of fashion like clothes. Many substances in foods will find themselves falling into disrepute sooner or later.
MSG is a combination (surprise, surprise) of two substances: sodium and glutamate. Sodium has long since been accepted as an important part of our diet.
Kwok had only a hunch that it was the MSG that was responsible for his sickness, but his letter sparked widespread panic and condemnation of the seasoning.
Perhaps the most villainized edible compound of them all is monosodium glutamate, otherwise known as MSG.
Importantly, glutamate tastes great. It has a specific, savory flavor that can be found in foods such as mushrooms, cheese, tomatoes, and broth.
Monosodium glutamate, otherwise known as MSG, has been on a rollercoaster ride with its reputation over the years. It went from being all the rage in the 1930s, to being one of the most feared foods in the 1960s and 1970s. These days, fewer people talk about MSG, but those who do tend to do so in a negative way. This leaves us wondering: what is MSG, and is it actually bad for us?
Check out this gallery to learn all about MSG.
What is MSG, and is it actually bad for you?
Is it really as bad as they say?
FOOD Seasoning
Monosodium glutamate, otherwise known as MSG, has been on a rollercoaster ride with its reputation over the years. It went from being all the rage in the 1930s, to being one of the most feared foods in the 1960s and 1970s. These days, fewer people talk about MSG, but those who do tend to do so in a negative way. This leaves us wondering: what is MSG, and is it actually bad for us?
Check out this gallery to learn all about MSG.