Thank you for another great episode. My wife and I live in Japan. Although we don't use MSG at home, we are aware that restaurants, neighbors, and extended family use it regularly. It's not as much of a health concern for me as it is for my wife, who's Japanese, but both of us avoid MSG as much as possible for two very different reasons. For her, there's mainly a health concern. But for both of us, we're worried that it will alter our palate to the point that we can't appreciate food that is more traditionally prepared and doesn't quite have the same punch as MSG-laden foods. We appreciate the subtle natural flavors produced using traditional ingredients and cooking methods, particularly in Japanese cuisine. We want to preserve our sensitivity and fondness for more delicate tastes. As the restaurant owner stated towards the end of the podcast, you can tell the difference between naturally produced flavors and artificially induced flavors as a result of using MSG. My wife and I can certainly tell the difference as well. Yes, using MSG does add depth to the taste of food. But that taste is generally more harsh and overstated. It lacks softness, complexity, and subtlety and produces a taste that is less harmonious than what is produced naturally during the cooking process. But, like I said, many restaurants in Japan use it; our friends and family use it, and we don't have a problem with that. It's really not a big deal since it doesn't seem to be causing problems for anyone. Everyone should feel free to prepare and enjoy meals the way they see fit in their home or business.
Both my Japanese parents lived their entire life eating MSG, starting as soon as they had their first tooth grown. They lived till their 80’s. I am leading the same life, taking MSG almost every day and my annual physical examination showing nothing wrong. I don’t understand why some people are so fussy about MSG. Any food could be poisonous if you have it by excessive amount. By the way, Japanese umami is extracted from seaweed and/or fish, just like the broth from chicken or beef or vegetables. My understanding is that the food companies like Ajinomoto made it handy, just like Knorr making chicken broth cube. We use at our home Knorr for western cuisine and Ajinomoto for Japanese cuisine:) To us, the chicken broth is also “umami, in other words, Japanese word “umami” is a common noun and represents anything that gives a pleasurable and interesting punch to your tongue, or to things or matters when used as a metaphor. In that sense, we call too MSG “umami.”
@@jaskeda That's bull shit. It isn't a getting use to thing. Have you ever had grilled cheese? Did you have to get use to the cheese? How about a hamburger, did you have to get use to that? What about sugar in soda, did you need to learn to drink soda? You are either ordering from a bad Chinese restaurant that over uses salt, or you are eating portions that are not meant for 1 person. If you are ordering take out, I highly suspect you are eating portions for more than 1 person. Sorry if im coming in hot, I am tired of seeing comments like yours that is just pure anectdotal bullshit. Im hard projecting ever since I saw that bullshit tedtalk with the lady who says she stopped giving her child MSG to fix autism.
@@jaskeda You'd most likely fall under the category of people they discussed, where the side effects don't happen when you don't know about the msg. It occurs naturally in things like tomatoes, cheese, and mushrooms. If the msg made your back hurt, those foods would as well 🙂. That doesn't mean your back doesn't hurt, just means your impacted by placebo/nocebo!
It seems that Anglo-Saxons have just discovered the taste of umami only recently. For the rest of countries in the world where soup (dashi) is the basis of their culinary culture, Umami concept has been there all along.
By looking at Italian or French cuisine and their cooking tequnique, I assume they did know about existence of unami by using tomatoes, anchovies, cheese etc. they just didn't call it unami.
I think Every culture has been adding Umami-enhancing ingredients, such as Cheese, Bacon, Mushroom, etc., to make the taste richer. Sure, you can cook your dishes without them, but they make food more enjoyable and people knew what they achieve.
Humans co evolved alongside glutamate rich umami flavours. Which is why it acts as an epigenetic signalling molecule that normalises hunger signalling.
Not everyone has Ajinomoto MSG at home in Japan these days, even though my parents' generation used to use it and love it. It was, I think, an effect of the rapid economic growth. People, especially wemen, became busy and wanted to shortcut their cooking procedure. Thinking about addictiveness and influence to our health, I prefer to use natural seasonings. As to "Umami", this movie made a clear idea! Thanks!
In order to understand ``umami,'' it is necessary to have a highly honed sense of taste. A taste buds trained on the taste of natural ingredients, unaffected by butter, spices, etc.
There were research, people given a soup with MSG without telling them, people were fine. Than they given a soup and researchers told people that soup contain MSG, people feels dizzy after eating it. It is just placebo effect.
nocebo* when the effect experienced is positive it is placebo when the effect experienced is negative it is nocebo Both can have a very real effect in the body and can continue to work even when you know it is placebo/nocebo. So if you benefit from the effect in some way and the way to bring it about is harmless and accessible go ahead and use it.
Yes, I remember. I went to high school in the 70's and seeing the blue Accent shaker in the house. I recently bought a big bag of MSG at an Asian market, and use it sometimes for my plant based diet. More often, I use natural sources like mushrooms, seaweed, nutritional yeast, soy sauce, and tomato products. That way, I don't miss the natural taste of umami in animal products.
Strongly agree with the Japanese restauranteur, the umami created by MSG is very unnatural. It has a different taste from the umami from natural ingredients. Fortunately we got solutions. Essences extracted from natural food such as mushrooms, garlics,bacons are available to solve the dilemma
Not any more unnatural than wine or beer. Don't let those white crystals fool you - salt is also white crystals. MSG is produced through natural fermentation. A bacteria, Corynebacterium glutamicum, converts sugars into glutamic acid (MSG) - not unlike wine and beer producing yeasts converting sugars into ethyl alcohol. The MSG is simply crystals of monosodium glutamate. An amino acid that is completely 100% IDENTICAL to the glutamates found in tomatoes, mushrooms, steaks… and produced in your own body.
I never had any allergies until a severe reaction I had in 2014 after ordering Chinese takaway. I wasn't able to pinpoint the troublesome ingredient for another few months. I avoid MSG, however tye amount could be a key, as I never had any problems using ketchup..
I don't cook with MSG I've heard that MSG as an artificial ingredient decreases your taste buds sensitivity, so intaking MSG everyday makes you crave more sugar, salt and spices, Which is likely for you to get metabolic syndrome.
I love Ajinomoto for making quick dashi, or adding to dashi egg. But just like using knorr or the ranch powder I feel guilty and it makes me feel like I’m cheating on the flavor, and sometimes like what’s the point of all the work I put into the soup when I add these msg items I feel like the flavor just takes over . I love it for convenience but hate to compete with it
I've got severe allergy reactions while on trip in Japan. Firstly, I thought that I was bitten by bug, but then when I was seeing medical help,I learned that I was having an allergy to msg. Pitty, I love the food.
@@gxguy2906 🤣 seriously. All countries in Asia use MSG in daily cooking, but he only found Japanese food allergic 🤣 Japanese DO use more natural umami ingredients than other countries, with abundant seaweeds and mushrooms, and yet he chose to be allergic to those "natural umami" 🤣 what a dumbum 🤣
Interesting had to go to Japan to have an allergic reaction. Pretty much every boxed, bagged, and frozen processed food sitting on your store shelves has as much or more MSG. Also, that exact glutamate in MSG you're supposedly allergic to is also in tomatoes, mushrooms, steaks, chicken, and pork, to name a few. There's also a lot of it floating around in your brain.
Well it was specifically about MSG. I myself have unquestionable thirst …don’t recommend, we eat soo many chemicals we don’t know why eat those you know…? Avoid if can!
@@1piw544 The Japanese - the first commercial producers of MSG - have no such restriction. Umami is the foundation of Japanese cuisine. It's incorporated into every Japanese dish. An entire nation with no untoward effects on the fetus. If MSG is so harmful, why is Hong Kong, Japan, and Korea sitting at the top with the highest life expectancy in the world?
How many crystals do people commonly eat. I only know of sugar and salt. And with both of those it's considered, at least, approperat to moderate intake. And many people, it seems, can have advertise experiences with relatively small amounts.
As a Japanese person, I'd like to kindly point out that what is often referred to as "Miso Soup" in English is more accurately called "Misoshiru" in Japanese. This distinction is similar to the precise use of terms like "Kawaii," "Ninja," "Sushi," "Tsunami," "Geisha," and "Umami" - all of which retain their original Japanese pronunciation and significance when used globally. Misoshiru holds a special place in our culture as one of Japan's soul foods. It's more than just a dish; it's a reflection of our heritage and culinary tradition. I believe that embracing the correct term, "Misoshiru," is a small but meaningful way to show respect and appreciation for Japanese culture. Thank you for your understanding and respect towards cultural accuracy.
Madam, there are 6 tastes already. I feel blessed that we Indians are much more advanced in many things already . Getting to know the poor world through social media now a days There are six primary rasas viz. madhura (sweet), amla (sour), lavaṇa (salty), kaṭu (hot), tikta (bitter) and kaṣaya (astringent).
I won’t eat at any Asian restaurants touting the fact that they don’t use MSG; anymore than I’d choose to eat at a French restaurant claiming not to use butter or heavy cream
With all the junk that’s in people’s everyday foods in super markets, I’m surprised MSG is still getting attention. People should avoid it if they react to it. Like you would to any food that causes an adverse reaction. Which is a shame as it tastes great.
MSG is still Sodium. But it doesn't trigger "saltyness" in the tastebuds. If you're adding lots of MSG and lots of SALT (like in the 80s), while being sensitive to Sodium. Then you need to change your habits.
Not true that in Japan is used everywhere. Living here for quite a few years and nobody I know uses it at home. Maybe lazy people who can't even prepare soup use it, but I have only seen it in some Chinese restaurants.
Hmm ... interesting. As a Japanese descent I remember Aji-No-Moto in our kitchen when I was a kid. Then I myself has never had it in mine. I'll buy it next groucery shopping. Though I think my food is quite tasty. 🙂
If I am completely honest, MSG has a very weird flavour, it isn't sweet, nor bitter, nor salty, nor sour, and yet we use it in every daily meal in Vietnam. I couldn't get my head around why we keep putting it in our food so I tried cooking without it for a couple of times and the dish didn't taste right, it felt like you are eating British food. On the other hand if somesome put too much MSG in the food it's gonna kill me.
History of msg Roots in kelp, a type of seaweed from the North Sea in Japan Ancient Japanese have cooked with it. Japanese people are not only aware of chemical seasonings
Garbage. You haters need to know the difference between an acid and a salt. Or are you claiming Hydrochloric Acid is the same as Sodium Chloride? Glutamic Acid is an amino acid, occurring widely throughout nature. Humans have no need of it, the body can synthesise all that it needs. Sodium Glutamate is made in a factory. Lactose tolerance is a genetic mutation present throughout Northern Europe, and is responsible for the evolutionary take over from hunter gatherers in Britain, for example. It is therefore perfectly reasonable that some people have a tolerance for MSG, and others don't; and that this may be racially based.
The so call reactions to MSG can be a combination of high dose MSG and psychological issues. For people who is not used to MSG, a suddenly high dose of MSG can be an issue. Furthermore, MSG is sodium + glutamate, a not salty source of sodium. Why it seems more severe with Chinese food? It’s not because of using MSG. It is because of using too much MSG + salt. With already a lot of hidden sodium in the sauce, adding a lot of MSG just make things even worse. The difference between toxic and nontoxic usually is just because of dosage difference. Otherwise, MSG is already everywhere. It’s in your Campbell soup, in your chips, in your many food….. with already high MSG intake from daily food, a bowl of Chinese food maybe is just the last kick to tricker all the discomfort.
Ahem...In general people will eat anything, especially in Africa forget about hygiene its more the flavours which count...as for modern day man their stomachs are like sewerage pipes...😢 Besides food isn't food anymore. Keep away from anything in packets and tins. And one will to a ripe old age. When I was in the U.K. way back in the 70's. It was discovered they in bread alone had enough additives, fillers, flavour enhances, colourants, preservatives....etc. In one year to fill a train's coaches a mile long...😢😮😢
@@angelicasoup638 umami is a taste, also known as meaty or savory. It is simply the term that stuck the most, but is still a taste like sweet, salty, sour, and bitter.
@@angelicasoup638 How ironic that 3 countries with few qualms with MSG are 1, 2, and 3 with the longest lifespans in the world. Meanwhile, UK and US with so many critics of MSG are sitting way back down at 41 and 56. Funny, how the countries with so many crying how bad MSG is are the places where people live shorter.
Thank you, BBC. Yes, I and the few people I sometimes feed have heard of the "fifth" taste, umami. THANK YOU for your free content.
Thank you for another great episode. My wife and I live in Japan. Although we don't use MSG at home, we are aware that restaurants, neighbors, and extended family use it regularly. It's not as much of a health concern for me as it is for my wife, who's Japanese, but both of us avoid MSG as much as possible for two very different reasons. For her, there's mainly a health concern. But for both of us, we're worried that it will alter our palate to the point that we can't appreciate food that is more traditionally prepared and doesn't quite have the same punch as MSG-laden foods.
We appreciate the subtle natural flavors produced using traditional ingredients and cooking methods, particularly in Japanese cuisine. We want to preserve our sensitivity and fondness for more delicate tastes. As the restaurant owner stated towards the end of the podcast, you can tell the difference between naturally produced flavors and artificially induced flavors as a result of using MSG. My wife and I can certainly tell the difference as well. Yes, using MSG does add depth to the taste of food. But that taste is generally more harsh and overstated. It lacks softness, complexity, and subtlety and produces a taste that is less harmonious than what is produced naturally during the cooking process.
But, like I said, many restaurants in Japan use it; our friends and family use it, and we don't have a problem with that. It's really not a big deal since it doesn't seem to be causing problems for anyone. Everyone should feel free to prepare and enjoy meals the way they see fit in their home or business.
The only thing controversial about msg, is how it was used to target Asian foods. No clinical tests or anything. Just a "chinese restaurant" syndrome.
Both my Japanese parents lived their entire life eating MSG, starting as soon as they had their first tooth grown. They lived till their 80’s. I am leading the same life, taking MSG almost every day and my annual physical examination showing nothing wrong. I don’t understand why some people are so fussy about MSG. Any food could be poisonous if you have it by excessive amount. By the way, Japanese umami is extracted from seaweed and/or fish, just like the broth from chicken or beef or vegetables. My understanding is that the food companies like Ajinomoto made it handy, just like Knorr making chicken broth cube. We use at our home Knorr for western cuisine and Ajinomoto for Japanese cuisine:) To us, the chicken broth is also “umami, in other words, Japanese word “umami” is a common noun and represents anything that gives a pleasurable and interesting punch to your tongue, or to things or matters when used as a metaphor. In that sense, we call too MSG “umami.”
True. Even water is also poison if drink too much.
I think you got used to eat it. If i eat takeout Chinese foods, i got thirsty and my lower back hurt and tired even they are low in sodium
@jaskeda you just have shifty chinese take out. Cook with msg once. And you won't get ang of those effects.
@@jaskeda That's bull shit. It isn't a getting use to thing. Have you ever had grilled cheese? Did you have to get use to the cheese? How about a hamburger, did you have to get use to that? What about sugar in soda, did you need to learn to drink soda?
You are either ordering from a bad Chinese restaurant that over uses salt, or you are eating portions that are not meant for 1 person.
If you are ordering take out, I highly suspect you are eating portions for more than 1 person.
Sorry if im coming in hot, I am tired of seeing comments like yours that is just pure anectdotal bullshit. Im hard projecting ever since I saw that bullshit tedtalk with the lady who says she stopped giving her child MSG to fix autism.
@@jaskeda You'd most likely fall under the category of people they discussed, where the side effects don't happen when you don't know about the msg. It occurs naturally in things like tomatoes, cheese, and mushrooms. If the msg made your back hurt, those foods would as well 🙂.
That doesn't mean your back doesn't hurt, just means your impacted by placebo/nocebo!
It seems that Anglo-Saxons have just discovered the taste of umami only recently. For the rest of countries in the world where soup (dashi) is the basis of their culinary culture, Umami concept has been there all along.
I am Japanese and studied about Umami at middle school's lesson 30 years ago.
By looking at Italian or French cuisine and their cooking tequnique, I assume they did know about existence of unami by using tomatoes, anchovies, cheese etc. they just didn't call it unami.
@@gori0451 umami
I think Every culture has been adding Umami-enhancing ingredients, such as Cheese, Bacon, Mushroom, etc., to make the taste richer.
Sure, you can cook your dishes without them, but they make food more enjoyable and people knew what they achieve.
Humans co evolved alongside glutamate rich umami flavours.
Which is why it acts as an epigenetic signalling molecule that normalises hunger signalling.
Not everyone has Ajinomoto MSG at home in Japan these days, even though my parents' generation used to use it and love it. It was, I think, an effect of the rapid economic growth. People, especially wemen, became busy and wanted to shortcut their cooking procedure. Thinking about addictiveness and influence to our health, I prefer to use natural seasonings.
As to "Umami", this movie made a clear idea! Thanks!
I'm glad to hear that British people discovered the umami taste, really.
British people like umami. "Savoury" or "tasty" roughly correspond in marketspeak.
As one of Japanese who loves umami, please don't involve the British. It ruins the taste.
Various seaweed have been used in Korean, Japanese, and Chinese cuisine for years for sure. Soups are usually based on seaweed broth.
Thank you for sharing.
In order to understand ``umami,'' it is necessary to have a highly honed sense of taste. A taste buds trained on the taste of natural ingredients, unaffected by butter, spices, etc.
That is 100% bs. All it takes is to try it once in it's raw state such as "Accent" and one will begin to identify it in foods.
There were research, people given a soup with MSG without telling them, people were fine.
Than they given a soup and researchers told people that soup contain MSG, people feels dizzy after eating it.
It is just placebo effect.
nocebo*
when the effect experienced is positive it is placebo
when the effect experienced is negative it is nocebo
Both can have a very real effect in the body and can continue to work even when you know it is placebo/nocebo. So if you benefit from the effect in some way and the way to bring it about is harmless and accessible go ahead and use it.
Well, your healing most of the time are also placebo effects (seeing doctors).. 😏
I'm in love with this style of performing, it feels like I'm listening to a radio program.🥰
Does anyone remember Accent seasoning for steaks ? I remembered we used it in the 70s …
Yes, I remember. I went to high school in the 70's and seeing the blue Accent shaker in the house. I recently bought a big bag of MSG at an Asian market, and use it sometimes for my plant based diet. More often, I use natural sources like mushrooms, seaweed, nutritional yeast, soy sauce, and tomato products. That way, I don't miss the natural taste of umami in animal products.
Strongly agree with the Japanese restauranteur, the umami created by MSG is very unnatural. It has a different taste from the umami from natural ingredients. Fortunately we got solutions. Essences extracted from natural food such as mushrooms, garlics,bacons are available to solve the dilemma
Not any more unnatural than wine or beer. Don't let those white crystals fool you - salt is also white crystals. MSG is produced through natural fermentation. A bacteria, Corynebacterium glutamicum, converts sugars into glutamic acid (MSG) - not unlike wine and beer producing yeasts converting sugars into ethyl alcohol.
The MSG is simply crystals of monosodium glutamate. An amino acid that is completely 100% IDENTICAL to the glutamates found in tomatoes, mushrooms, steaks… and produced in your own body.
MSG can reduce your need for an excessive amount of salt, so it can be actually healthier than salting your food to your taste preferance.
I never had any allergies until a severe reaction I had in 2014 after ordering Chinese takaway. I wasn't able to pinpoint the troublesome ingredient for another few months. I avoid MSG, however tye amount could be a key, as I never had any problems using ketchup..
I don't cook with MSG
I've heard that MSG as an artificial ingredient decreases your taste buds sensitivity, so intaking MSG everyday makes you crave more sugar, salt and spices, Which is likely for you to get metabolic syndrome.
Great programa thanks
MSG is umami. But Umami isn’t MSG.
A celery extract?
@@SmilingDeer-cv9jhNope , it’s Sweet Potato extract..
I love Ajinomoto for making quick dashi, or adding to dashi egg. But just like using knorr or the ranch powder I feel guilty and it makes me feel like I’m cheating on the flavor, and sometimes like what’s the point of all the work I put into the soup when I add these msg items I feel like the flavor just takes over . I love it for convenience but hate to compete with it
I've got severe allergy reactions while on trip in Japan. Firstly, I thought that I was bitten by bug, but then when I was seeing medical help,I learned that I was having an allergy to msg. Pitty, I love the food.
Lies again? Mola Sport Blood Of Malay
But you're fine with potatoes chip and doritos 😀
@gxguy2906 no
@@gxguy2906 🤣 seriously. All countries in Asia use MSG in daily cooking, but he only found Japanese food allergic 🤣 Japanese DO use more natural umami ingredients than other countries, with abundant seaweeds and mushrooms, and yet he chose to be allergic to those "natural umami" 🤣 what a dumbum 🤣
Interesting had to go to Japan to have an allergic reaction. Pretty much every boxed, bagged, and frozen processed food sitting on your store shelves has as much or more MSG. Also, that exact glutamate in MSG you're supposedly allergic to is also in tomatoes, mushrooms, steaks, chicken, and pork, to name a few. There's also a lot of it floating around in your brain.
Is this podcast format of narration over slides really appropriate for UA-cam???
😂
I wonder why in china pregnant women are strongly advised to not eat out (cook at home without MSG) because of the bad influence of MSG on the fetus.
Well it was specifically about MSG. I myself have unquestionable thirst …don’t recommend, we eat soo many chemicals we don’t know why eat those you know…? Avoid if can!
@@1piw544 The Japanese - the first commercial producers of MSG - have no such restriction. Umami is the foundation of Japanese cuisine. It's incorporated into every Japanese dish. An entire nation with no untoward effects on the fetus. If MSG is so harmful, why is Hong Kong, Japan, and Korea sitting at the top with the highest life expectancy in the world?
How many crystals do people commonly eat. I only know of sugar and salt. And with both of those it's considered, at least, approperat to moderate intake. And many people, it seems, can have advertise experiences with relatively small amounts.
Umami is the definition of savory.
The video ignores the Sodium part of msg. It adds up to the total sodium intake in our meals.
it was mentioned that msg contains sodium, and that if msg is used in cooking, it would actually take less salt for your cooking.
As a Japanese person, I'd like to kindly point out that what is often referred to as "Miso Soup" in English is more accurately called "Misoshiru" in Japanese. This distinction is similar to the precise use of terms like "Kawaii," "Ninja," "Sushi," "Tsunami," "Geisha," and "Umami" - all of which retain their original Japanese pronunciation and significance when used globally. Misoshiru holds a special place in our culture as one of Japan's soul foods. It's more than just a dish; it's a reflection of our heritage and culinary tradition. I believe that embracing the correct term, "Misoshiru," is a small but meaningful way to show respect and appreciation for Japanese culture. Thank you for your understanding and respect towards cultural accuracy.
I thought shiro meant white color. Did I miss something? I love making soup with miso. Delicious fast and easy if you use storebought miso.
@@happycook6737 shiru (soup), not shiro (white)
Madam, there are 6 tastes already. I feel blessed that we Indians are much more advanced in many things already . Getting to know the poor world through social media now a days
There are six primary rasas viz. madhura (sweet), amla (sour), lavaṇa (salty), kaṭu (hot), tikta (bitter) and kaṣaya (astringent).
In Chinese we have a character (鮮）it’s the character of fish and lamb, it explain it
Fascinating and indeed so delicious 😋.
food is important in our life
My Asian mom also lived to 89 and used MSG all her life. Something else is causing premature deaths.
I love the flavor of MSG and umami flavor. I love Chinese, Korean and Japanese food. Unfortunately it definitely triggers migraines for me!
Agreed.
I won’t eat at any Asian restaurants touting the fact that they don’t use MSG; anymore than I’d choose to eat at a French restaurant claiming not to use butter or heavy cream
Butter, heavy cream and GARLIC. 😁
To be fair. Them Asian restaurants only put "no MSG" because certain people think msg is bad. They did no research or anything. Just word of mouth.
@@MrKhankabFifteen minutes after ingesting msg I’m reaching for my migraine medication. That’s enough research for me.
With all the junk that’s in people’s everyday foods in super markets, I’m surprised MSG is still getting attention. People should avoid it if they react to it. Like you would to any food that causes an adverse reaction. Which is a shame as it tastes great.
INCREDIBLE!!!!❤❤❤❤❤😊😊😊😊😊😊
MSG is still Sodium. But it doesn't trigger "saltyness" in the tastebuds.
If you're adding lots of MSG and lots of SALT (like in the 80s), while being sensitive to Sodium.
Then you need to change your habits.
Umami seems to me to be the bass sound in music.
I disagree. I think it’s more akin to the harmonic distortion from tubes.
As a result of the Meiji educational reforms of the 1850s and 1900s, Japan produced food scientists that were ahead of the West.
Not true that in Japan is used everywhere. Living here for quite a few years and nobody I know uses it at home. Maybe lazy people who can't even prepare soup use it, but I have only seen it in some Chinese restaurants.
It is the glutamate that makes it tasty.
Hmm ... interesting. As a Japanese descent I remember Aji-No-Moto in our kitchen when I was a kid. Then I myself has never had it in mine. I'll buy it next groucery shopping. Though I think my food is quite tasty. 🙂
Ross Gellar comes into mind whenever they say umami 🤔
That was unagi
I have bought mdg and I've not noticed the difference. I don't know what quantity to use and idk if my msg is fake or expired 🤔
Msg Doesn't tolerate heat. Make sure to use it at the last step after turning off your stove
Misoshiru Saiko!
Umami (MSG) taste like a mellow salt. It's a sodium salt, so mellow salt. I can use msg in place of salt.
If I am completely honest, MSG has a very weird flavour, it isn't sweet, nor bitter, nor salty, nor sour, and yet we use it in every daily meal in Vietnam. I couldn't get my head around why we keep putting it in our food so I tried cooking without it for a couple of times and the dish didn't taste right, it felt like you are eating British food. On the other hand if somesome put too much MSG in the food it's gonna kill me.
I didn't know about the connection between Umami and breast milk.
History of msg
Roots in kelp, a type of seaweed from the North Sea in Japan
Ancient Japanese have cooked with it.
Japanese people are not only aware of chemical seasonings
MSG gives me blinding headaches.
Because it messes up with your blood glucose and blood pressure.
I’m blinded by the light.🎵
this is what you get from not liking MSG
All humans should try MSG coffee! I invented this.
MSG stands for Michael Schenker Group, I thought.😊
No vdo 😢
Stock cubes are quite good.
Bitterness tastes like umami when taken together to me.
What? Lol
Can't be bothered to put up a few pictures?
I saw one picture of the misoshiru, very strange.
Gives me headache and upset stomach like a hangover, lasting 2 days
King of Flawor
If one drink a glass of liquid contains 2 grams of Safran, in one sitting his/her heart would stop as well.
MSG shows up naturally in some meat, tomatoes and cheese. You msg hater must not be able to eat anything
Garbage. You haters need to know the difference between an acid and a salt. Or are you claiming Hydrochloric Acid is the same as Sodium Chloride?
Glutamic Acid is an amino acid, occurring widely throughout nature. Humans have no need of it, the body can synthesise all that it needs. Sodium Glutamate is made in a factory.
Lactose tolerance is a genetic mutation present throughout Northern Europe, and is responsible for the evolutionary take over from hunter gatherers in Britain, for example. It is therefore perfectly reasonable that some people have a tolerance for MSG, and others don't; and that this may be racially based.
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I just subscribed! Cheers & mabuhay, from my end--the Philippines!
Uncle Roger: "Ummmm MSG, salt on crack"
MSG= Make shit good.
Thanks Uncle Roger 😂
I dont like covering the taste of what I'm eating
MSG in martini is a no for me
Hahaha uncle Roger’s nephew’s and niece’s already know was up!!!!
For me, food doesn't taste better without msg.
The so call reactions to MSG can be a combination of high dose MSG and psychological issues.
For people who is not used to MSG, a suddenly high dose of MSG can be an issue.
Furthermore, MSG is sodium + glutamate, a not salty source of sodium.
Why it seems more severe with Chinese food? It’s not because of using MSG. It is because of using too much MSG + salt. With already a lot of hidden sodium in the sauce, adding a lot of MSG just make things even worse.
The difference between toxic and nontoxic usually is just because of dosage difference.
Otherwise, MSG is already everywhere. It’s in your Campbell soup, in your chips, in your many food….. with already high MSG intake from daily food, a bowl of Chinese food maybe is just the last kick to tricker all the discomfort.
First and foremost, you never put that much msg in your soup. Too much of anything is bad and just a waste. Misleading thumbnail, bro. 😂
The taste of blood.
M'ake S'hit G'ood=MSG
If you worry about walking under a ladder you will have bad luck 🤞
The Japanese live long while eating MSG or Umami sauce
Umami…
Ahem...In general people will eat anything, especially in Africa forget about hygiene its more the flavours which count...as for modern day man their stomachs are like sewerage pipes...😢 Besides food isn't food anymore. Keep away from anything in packets and tins. And one will to a ripe old age. When I was in the U.K. way back in the 70's. It was discovered they in bread alone had enough additives, fillers, flavour enhances, colourants, preservatives....etc. In one year to fill a train's coaches a mile long...😢😮😢
There are petsons who do have an allergy to MSG
❤❤🎉🎉
MSG made from plant based ingredients.
In my opinion, with MSG, the taste is artificial, you can always tell. In the end, you can't satisfy with the food with MSG and tend to overeat.
I agree for me the addition of MSG increases my appetite and the volume I eat. Not a good thing for fat me.
Money has No Soul 😮
My dog’s 💩 is umami 😂
Experiment on his wife's broth?
うま味、それは味の後ろの方で、ほのかにコンスタンスのある主役
Boycott Ajinomoto
MSG makes me thirsty and dry mouth.
No, MSG! Please! It harms customers. Our family gets rashes, .. more to say ! after we consume foods that add MSG .
Stop ! Using MSG.
Do you also get rashes from eating meat, fish, tomatoes, mushrooms etc? These are the foods that contain higher amounts of sodium glutamates?
My whole family use MSG daily for 43 years, nothing happens
Have you heard of the placebo effect?
The cold cut recipe on your channel contains bacon and cheddar cheese, both are loaded with MSG.
This idea was implanted in their mind by racist people.
Umami is good additive
Never use that shit
That’s why Japanese food is tasty
Don’t get pretended
Both are bad for health.
how is a taste bad for someone's health?
@@elizaalmabuena umami came from MSG. and they made out of Chemical stimulant your tongue .
@@angelicasoup638 umami is a taste, also known as meaty or savory. It is simply the term that stuck the most, but is still a taste like sweet, salty, sour, and bitter.
@@angelicasoup638 How ironic that 3 countries with few qualms with MSG are 1, 2, and 3 with the longest lifespans in the world. Meanwhile, UK and US with so many critics of MSG are sitting way back down at 41 and 56. Funny, how the countries with so many crying how bad MSG is are the places where people live shorter.
this is from BBC, then wth is the art that almost floats in the whole video????!!! are we amateur at best???
Good documentary that put wrong conceptions right
It’s call good shit aka anti cancer spice