While working in a country club kitchen during college, I was introduced to Aji na moto (MSG) by an elderly, Philipino dishwasher. Her fried lumpia rolls were superior in taste to anything we were serving our members and when i asked her for the recipe, BOOM! My culinary education was expanded! My chef refused to include the ingredient in his recipes based on the false info about it but I started including it in our "family meal" prepared for the staff. My reputation as a "great chef" was increased and when my boss found out (after tasting a soup I made that was his recipe WITH MSG), he turned the corner on MSG as well! I don't cook professionally anymore but i have a package of it in my cupboard and my reputation as a great cook remains.
@@mcfahk I had an Aunt who thought much like you when she made her Fresh Cherry Pies, leave one pit in on purpose and don’t tell anyone. Several cracked teeth later when we discovered it was intentional nobody wants anything she makes. It’s all about respect for others.
Far too late for anyone to see this, but I just wanted to say thank you for both producing such a detailed and informing video, while still being humble enough to gladly state where your circle of expertise ends. Not nearly enough people do this!
🎶The shadows sway and seem to say "Tonight we pray for water, cool water" And way up there He'll hear our prayer And show us where there's water Cool, clear water.🎶
As many others have pointed out, glutamate is an amino acid that our bodies produce and found in many natural foods. So it's highly unlikely that glutamate is the source of reported symptoms. For those who do experience some kind of adverse reaction, the most likely explanation is excess sodium consumption. Not only does MSG itself contain sodium (duh) but foods containing MSG are typically very high in salt as well. The umami sensation then stimulates additional consumption.
Angry bodies help make angry minds. -- Those Campbell and Progresso soups were 2.5 servings. The per-serving sodium ranged from 800 to 1200. Some products now include whole package and per-serving. I knew nothing of MSG at the time I started limiting my sodium intake. All I knew is I got headaches after eating a WHOLE can of soup. I used to assume per serving was the whole story. Too much of anything varies from person to person. For me, a tolerable amount: salt at 300 or less per serving, and sugar at 20ish or less. After a while, I could smell the salt. Maybe it was that i had learned to taste and smell the food's own smell and flavor. I recall people saying how bland food is without adding salt and sugar. As my body adjusted, I discovered what the food flavors, spices, combinations, and different ways to cook. At first, I did avoid MSG because I didn't understand. Later, I only monitored salt per serving. Any advisory is just a guideline. But our body knows better.
Even though I was aware of MSG as I got older, I never understood the controversy. I lived in Japan for a couple of years and Ajinomoto was in every Japanese kitchen. Anyway, I never knew the real story so it was very interesting to hear it from you. Thanks so much.
The situation is that if MSG had such a negative affect then, unless the japanese are genetically coded otherwise, it would be happening for as long as the appropriate seaweed has been eaten. That is a no brainer. All I know is that certain "junk" foods I have absolutely no interest in because of the taste so I guess whatever it does for certain foods I do not care for but I have been eating asian foods for far too long to blame MSG as a culprit for adverse reactions.
@@stevethea5250 Exactly. There's absolutely nothing wrong with MSG, and everything wrong with the media and people who believed the media fueled anti-MSG hype decades ago. The vast majority of people who claim to be "allergic" to MSG aren't, which makes the few who inevitably *are* allergic to it look stupid. It's kind of like people claiming to be allergic to gluten because they read an article ten years ago saying that gluten was bad for you... while people with celiac literally *can't* have gluten.
As someone who went to college for Food Science and Fermentation. I know quite a bit about MSG, It seems that studies dealing with MSG sensitivity are all over the board statistically speaking. some subjects will have a reaction to eating a dish with NO MSG, and yet not have a reaction when fed copious amounts, proving that at least for some people, MSG reactions are purely psychosomatic. BTW, I'm surprised that you didn't mention how MSG is made these day, It's "grown" in large fermentation vats using genetically modified yeasts and bacteria that spit out the MSG as a waste product.
Sudden onset Tachycardia [245 bpm] is NOT psychosomatic. That is my primary response to MSG. ALL RESEARCH DONE ON MSG WAS DONE BY THE COMPANY WHO MANUFACTURES AND SELLS MSG. Up until the last few years, there were NO studies to determine what this Neuro Toxin does to the human body. In the last few years, numerous studies are indicating Brain Damage and deterioration in the brains of children who eat MSG every day. The FDA has wrangled with MSG for decades, and IT IS NOW ON THE LIST OF INGREDIENTS THAT SHOULD NOT BE USED. So manufacturers hide it in other forms and chemicals.
to decrease the amount of sodium in my diet, I had to go to find a recipe to recreate Lowry's seasoned salt, by making it with sodium glutamate instead of sodium chloride. Worked perfectly, and my blood pressure is normal and no adverse affects from the sodium glutamate at all. Brand name of sodium glutamate is Accent in America.
When I went on a low salt diet I discovered that adding smoked paprika was a great thing. It doesn't replace the salt flavour but it tastes so good that you don't miss the salt.
@@MrJcTTK Further reading suggests that your proportions are incorrect: it has about half as much sodium as table salt, so it imparts *less* salt flavor, leading to overuse. It does have an umami flavor profile that might, for some people, compensate for its lack of saltiness. It's a possible substitute for table salt, but not an exact replacement, and it's definitely NOT 5 times as salty-tasting as salt.
I'm an umami supertaster and crave it all the time! I keep MSG next to my stove along with other umami seasonings like fish sauce for cooking. It's SO GOOD!
In Asian kitchen 99% use the Monosodium Glutamate & add into broth for noodle soup. 8. Oz of MSG in 1981 sale high price. Because was one favorite ingredient add into very anytime cooking broth for noodle soup. This happens everywhere “on street food” or “a home cooks broth meal. And suddenly at one time in 1990 Restaurant avoids with an ads “no mono-sodium added” This happen scare people to avoid use MSG even with adds very small amount into a broth. But the price of MSG fall hard much cheaper. Your video now to clear up ingredients made for MSG. Thank you👍👍
This was excellent! Thank you for all your careful research! I was a child when it first came out that MSG was "bad!" It's so nice to hear facts, not accusations! 👏👏👏
Glutamate is the most abundant neurotransmitter in our brains. Never understood how reputable scientists could get caught up in this spiral of disinformation. We couldn’t live without it, which is why we make it ourselves. Enjoyed the history of it, and thank you for providing a balanced viewpoint.
I don’t think many actual scientists got on the anti-glutamate bandwagon. MSG was the victim of sensationalist headlines and gossip. Well, not so much any more. I can buy it at the grocery store.
"Never understood how reputable scientists could get caught up in this spiral of disinformation." Because "reputable" scientists are as vulnerable to the pressure of mob mentality as the rest of humanity. If the past three years have shown us anything, it's that very few actual scientists -- those who seek truth above all else -- have the courage to oppose the politicized narrative of manipulated data.
MSG migraines start with a very distinct feeling for me, like my nerves are firing too much. The first symptom is generally weird tingling sensations running up and down my body, and a powerful urge to violently shake my hands. Feels a bit like getting tickled all over. Too much stimulation. Takes a lot of MSG to do it fortunately but I get caught about once every two years or so. Generally it is foods that have a lot of sauce.
They still do. I just bought a bottle yesterday because I ran out. It’s a necessity with soups and stews. Also if you cover meat with it and then dry age it you will see that the meat doesn’t form a dark pellicle. The surface stays pink and dries out.
For many years I never used Accent when I first started cooking in my teens. My parents never used it, not because it was MSG but they didn't use many "man made" seasonings. Maybe some seasoned salt but normally just regular spices. So I just did the same and both my parents are excellent cooks. I've been cooking for 40 years or more and about 10 years ago when I found out that Accent was MSG I started using it in my dishes and I use it not always but it is a staple when I'm cooking. Everything in moderation. I do find that it does enhance flavors but, so does salt. I'm not a big salt user, I use it in my ingredients but rarely use it on my food directly on my plate. Accent is a good season to use on just about anything.
@@richardfabacher3705 exactly. It's so funny or stupid how people contradict themselves constantly. Example - no more oil, yet every article of clothing they are wearing is oil based as well as their cell phones and the electric car they drive is mostly plastics made from oil. But we have to stop oil usage. Climate - its global warming because it's hot in the summer, and it is raining and snowing too much in the winter, that's from global warming. How about it's called the seasons and seasons change and always has and always will. Ridiculous
@@GeorgeWashingtonLaserMusket --- I can see "ignorant and gullible", but racist? Why do people throw that word around so wantonly these days? You forgot fascist, and ?- Phobic. Hahahaha Are there people that hate and discriminate against Asian people because of MSG or just don't eat Asian food or use MSG because they think it's bad for their health? Not only is it a product that is derived from seaweed or Kelp, but it is found in breast milk, so there isn't much chance of people having any kind of health issues, or allergies, headaches, etc... unless the people who claim to have problems with MSG were not breast fed as newborns and their first year or so of being alive. I think the people who say they get headaches, etc...from MSG, don't take responsibility for their bad decisions, and aren't mature enough to hold themselves accountable for their choices and always blame other people, are hypochondriacs and Karens. Hahahahaha
4:29 旨味 - Umami - means "delicious taste" - for it to translate to "Pleasant Savory Taste" you would need 3 Kanji - but there are only 2 Kanji. The first character means clever or delicious or appetizing. The second character in Japanese can mean flavor, taste, feeling, sensation, experience, taste, or charm. In Chinese it can also mean tasting or savoring. So I think people have mistaken savoring with savory. So I think the website "the spruce eats" is slightly mistaken about the meaning, if translated from Japanese into English. The correct translation from Japanese to English is "delicious taste".
Interesting that a natural compound which is composed of two essential components created such a stir but we are seemingly just fine with myriads of fully synthetic chemicals, pestacides, antibiotics, and even genetic manipulation of our foods.
...AND that two separately deadly chemicals.sodium and chlorine, together give us common sslt...about the ONLY th8ng I remember from my freshyesr in college almost 60 years ago is this 'ionic compound'...
It’s because, like most noisy outrages, the facts don’t matter. Look at which people are spreading a panic, and why, to learn where the issue comes from.
This is actually REALLY interesting, thank you! Your videos are normally very interesting but this one was something else. You also make uncle Roger happy
Thank you for this important video! MSG has had quite a notorious anecdotal reputation too in where I live, Indonesia. It was passed on generations after generations by parents, teachers, aunts and uncles. I myself banned it for years, but after learning the story behind it, I have started embracing it (in moderation, I must say) in my cooking. Ajinomoto is a well known brand here. Despite MSG’s reputation, the brand is still going strong for decades, along with several other MSG brands.
@@JoRoBoYo Pure salt is safe but salt mixed with 'anti-caking' agent, as in 'table salt' should be avoided. Take your own pure salt with you when you are out and about.
@@AndyGarcia-ch1ci Was it you that debunked salt is not a cause for high blood pressure and other things? Why don't you leave it to the experts. You could look for thei findings if you search for "what does too much salt intake do to your body?". Salt used in excess is bad for you, everything if used excessively is bad for you. Even drinking water too much can kill you. Moderation is key.
As a physician, my impression is that most humans may consume glutamates without penalty, whether from Accent! or from aged cheese/anchovies/W-sauce or the like. IF you observe adverse symptoms, try a careful re-challenge. Prompt recurrence of symptoms may indicate that you are more sensitive than the average person. Just as with some allergic responses (such as poison ivy), responses may vary widely from person to person. THANK YOU for this fascinating video!
Exactly. Most people seem unaffected by it. It took me a few years to narrow down the culprit as it has a few names when listed in ingredients. It’s also one of the reasons that got me interested in chemistry as a career. It’s mind blowing how extensively it’s used. Most foods that naturally contain glutamate, contain it in a bound form with another amino acid and it’s rarely “free” which explains why people can eat tomatoes or mushrooms for example with no issues yet some flavoured potatoe chips cause a migraine.
I've experienced head to toe hives throughout my life that no doctor could find the cause. It always got diagnosed as contact dermatitis. I found out what it was when I was in my 40's and haven't had hives once in the last 2 decades since. I am allergic to Cashews. If I eat them, hives start 8 hours or more after. When I told my doctor, he told me it couldn't be Cashews because it took too long to occur after eating them. I did exactly what you said and did a re-challenge. I woke up the next day with hives. I have no problem with any other tree nut or peanuts. I am allergic to poison ivy and latex also, which may be linked someway. As you know poison ivy has a delayed reaction. Latex however, is a pretty quick reaction. A pair of latex gloves caused my hands to swell up, turn red, and get itchy within 10 minutes. Through all that, I learned that doctors can know things that are not true in all cases but can cause them to miss the outliers.
@@jhvmhgkgkgvkgvlhb4187 There's more MSG in a bag of Doritos than a meal from a Chinese resaurant, I guarantee it. Weird that you immediately demonize Chinese restaurants.
Dang-myth dispelled; As a Montanan, we have a local version called Alpine Touch, and growing up, I became aware of MSG and leaned toward understanding it as mysteriously bad for you, probably via media. Based on what THG indicates, I now have a more complete understanding of what MSG is and have my fears quelled, and will be using MSG again without guilt. A HUGE 'attaboy' to THG and his crew for every story.
I forgot about alpine touch. We didn't use it much as a family but it was always in the cupboard. MSG is like salt, use in moderation and to make food delicious!
I've never used MSG as an ingredient per se. But I've put worlds of hurt on steak, mushrooms and burgers. I've made oceans of stew and soup, and can confirm. It's "that flavour", the "je ne sais quoi", that puts it on the next level. A stew shouldn't taste like potatoe, or carrots, or Basil, or salt, or pepper. But when the choir's in full chorus, and those bass notes are hitting, it's like ACDC's Ride On. Umami.
In the UK MSG has been demonised and removed from quite a few foods. Some foods boast that they are MSG free too. I always have a bag of MSG in the cupboard to add a pinch back in to where it belongs. Ramen noodles in particular are so much better with a sprinkle. It makes cheaper foods taste so much better. Not generally sold in big name supermarkets but available in world food / Asian stores.
Same. Here in Germany we have "Aromat" or "Fondor" which are mostly MSG. My granny already used it extensively, and I'm 60 years old now. I don't go to or order from Chinese restaurants that say they stopped using MSG.
I used MSG all the time and then stopped when all the hype hit about it being bad. But my vegetables didn't taste right to me so I started using again and never stopped.
I’m not a health nut, but I seem to remember in the 80’s a big thing about MSG. I was young and trusted the media, so I’ve always thought MSG bad. But then realizing with the internet that Asian cuisine uses msg all the time, and that Asians (sorry for generalizing) have the longest life spans. I was wondering about it. Thank you!
I like to not use salt at all because our diet already is loaded w it. Adding salt or sugar is not needed in most cases. I break the rule when eating corn on the cob in late summer.
Alcohol consumption often results in headaches the next day. Yet… used in moderation it enhances life. MSG 😊is the same. Thank you History Guy. You are my HERO!
IIRC isn't it also at least in part dehydration that leads to the feelings of a hangover? (Honestly I am not a good judge on that, the times I've even slightly overindulged, I've never gotten a hangover, even without drinking sufficient amounts of water. 0___o)
@@DanknDerpyGamer My understanding is that it's a mix of dehydration and the metabolites left over from alcohol (primarily acetaldehyde iirc). Tannins are relevant too, alcohol with higher levels of them tends to cause worse hangovers.
Though thanks to the larger portion of people who are not allergic, seek out gluten free foods, it increases the number of foods those who are truly allergic to, to increase in variety. A bit of a win for those with the allergy.
@@TheDesertRat75agreed. But I had celiac customers who felt it necessary to tell me "I'm not one of those people, I have celiac disease." Some expressed frustration and embarrassment because food service workers and managers treated them with derision, believing they were just another person claiming to be allergic, having no idea that they were eating foods containing gluten.
I'm 60 now and recall when I was a kid and we went to any restaurant that my parents ordered me hash browned potatoes at, I always had an asthma attack. Never had asthma any other time. I knew it was the cause but nobody believed me. It eventually turned out I was right as during the late 60's and early 70's restaurants were using a food preservative on their potatoes to keep them from turning brown, as all taters do when cut,. It allowed them to dice up the potatoes way ahead of time and fry them as needed. When I found out this was a real thing it gave me confidence to trust my own experiences over the hype. The so called authorities were wrong, including my parents.
I've embraced MSG after a lifetime of being told it's not good. People have all sorts of food sensitivities. I for one have had a sensitivity to sulfates, especially from wine. I've overcome the sensitivity by drinking organic wines and sparkling wines labeled Cava from Spain that use or contain less sulfites. Wines have naturally occurring sulfites, but many wineries add more as a preservative.
Sulfites are found naturally occurring in wines but are also added in the process. I know because my wife and I used to make our own wines. Unfortunately, I had to give it up because the reaction I got after even half a glass (flushed face, hot ears, headache) took the fun out of drinking wine.
I whole-heartedly concur! Most articles appearing in the mainstream media, regarding health, climate change, or ANY of the 'doom and gloom' predictions that the MEDIA loves to make, are nothing but sensationalist clap-trap, where the "experts' cited are either the recipients of government grants, OR, and far more likely, other members of the MEDIA, who actually believe that their bottom of the barrel 'education' in journalism has made them "EXPERTS ON ANYTHING". Take not of how many headlines feature the words "might', 'may', 'possibly', or 'could', ALL words that are NOT specific, but allow the 'reporter' an out, in case anyone should question the 'research' that went into his 'story'.
It was a letter to the editor so didn’t need sources. He didn’t note that the doctor who started it apparently never existed and was likely a joke that snowballed out of control
I'm increasingly skeptical even when qualified sources are cited. I haven't lost my faith in science, but I've lost my faith in science journalism. There are far too many experimental results published as meaningful which cannot be replicated. Anybody who understands the nature of confidence intervals knows that erroneous conclusions are unavoidable. What we can avoid is shouting poorly-substantiated conclusions from the rooftops.
Uncle Rogers Right!!!!! Steak, Bake Potato, Ceasar salad. Coated with MSG! I've gotta crappy Heart! Once in while is Fine. Dont take an I.V. of it a Day!!!
@@randyherbrechtsmeier4796 , Having head several heart surgeries I am prone to minor heart rhythmias and MSG is most definitely a trigger for an episode of this. I avoid it at all costs.
Wow, I really appreciate this. What a random topic. God bless you sir. You’re one hell of a guy. I never would even think to think of looking for these answers. Perfect 👍🏻
Never stop learning! In 2003 I realized that the degree I received in 1968 was surely obsolete. Everything they teach today was discovered after I graduated. I’ve been educating myself online at reliable sources since my retirement in 2003. Thank you Lance Geiger. You are my all time favorite History Teacher.
I remember about 20 years ago there was a backlash against MSG (there have been many, but suddenly the Chinese place had a "no MSG" sign and so did many frozen veg packs in grocery stores) so I looked it up then, also. I was away at college but my dad had thrown away the Accent brand MSG powder in the kitchen! He eventually came around though, haha.
Great presentation- msg is often criticised as causing a whole range of effects but it occurs naturally in many foods that are highly ‘savoury’ in taste such as soy sauce. Great video!
Rhpsoregon above explains how MSG is made nowadays. Definitely not a 'natural' product! Also, because of the controversy around it, it is often listed as 'flavouring'.
@@leaonardland9001 And that is the misconception. The lethal dose for MSG is 5 times LOWER then salt and even lower then sugar and we have FAR more sugar added in foods then MSG.
It's the adding it that becomes the issue... like dumping cups of sugar on your whatever and gritting away. And hello diabetes. Or just becoming a big blob of fat waddling around if you're lucky.
Lance, you have done me a great service. I used to use MSG in small amounts as it worked well to 'bring out flavour'. The adverse PR about 'Chinese Restaurant Syndrome' & 'unnatural' additives induced me to quit. I shall now once more use it in moderation.
About the only health impact of MSG I'm aware of is that many people prone to migraines swear that by eliminating it from their diet they've reduced the frequency of the affliction.
Yep, that stuff is amazing. It's the reason thing like mushrooms seem to work perfectly with meat and enhance it's flavor, It's why kombu imparts amazing flavor to your broth. All of it thanks to the wonderful umami flavor and MSG that is naturally occurring in them. Even if you don't like things like mushrooms, just buy it in powdered form and add a little bit along with salt to your dishes. You'd be amazed how much of a difference it makes, it's a great shortcut if you're an amateur cook and looking to give your soup stock extra oomph, or make those meatballs taste that much more delicious. It does not modify the taste of the dish, it's hard to describe but it just makes it taste better, as if it was enchanting everything thaw was already good about it: it will make your beef taste beefier, your stock will taste richer, and so on. This is why MSG is used basically everywhere nowadays, you can bet most of the restaurants do it even if they tell you they do not, it's just that good. They add it to various salty snacks, it is a staple ingredient of a lot of universal spices and things like stock cubes. I don't understand why so many people still treat it like it's bad for you, it's no worse for you than normal salt. Probably better actually than a lot of stuff we use every single day, like sugar and canola oil. It's one of the old myths people keep clinging to. You eat MSG all the time without even realizing, just like with salt and sugar, if it was bad for you then you'd already be feeling it. Learn to use it in moderation, just like you do with salt, and it will quickly become a staple in your kitchen.
@riskobear, projectile vomiting and a three day headache is why some of us avoid it and read food labels carefully. Personally I just stopped using packaged foods entirely and have felt much better since giving then up. It's insane the number of things not even required to be listed on the label of processed "food" in the US.
I'd say the real lesson from this is that people are panicky, irrational, and gullible; and that even scientists can be caught up in believing nonsense.
MSG in sufficient concentration gives me a really awful migraine headache. Not sure why. Aspartame gives me a quite severe gut reaction. No headache. Even a small amount of Aspartame will do it. To get the migraine reaction from MSG it has to be pretty concentrated, fortunately. One bag of Doritos, no problem. I have done “accidental blind tests” a few times where I accidentally ate food loaded with MSG and only found out after the headache so I am 95% confident the reaction is not psychosomatic. I have no problem with artificial ingredients in general… I am annoyed that nice clean safe synthetic red dyes were replaced by ground up beetles. Yuck. Just, please, label it and if you put it in food don’t lie about it so we can avoid it if we react to it. Like Aspartame is always labeled. I have found one of the best treatments for a severe migraine is banging my head against the wall. Hard. I know that sounds ridiculous but somehow the pain of the head banging overrides the much worse headache pain. Getting a tooth numbing shot at the dentist reliably gives me a migraine. Bad enough that I generally have dental work done with no painkillers. The pain of the dentist’s drill is far less severe than the pain of the headache. So now maybe you understand why I want to be careful… It would be interesting to do a proper scientific experiment where I was getting an EEG scan after eating MSG or a placebo in a blind test in a proper controlled setting. I feel like my nerves are misfiring after I eat a big dose of MSG, like they are hyper stimulated.
I used Accent brand MSG in the 1970s, then stop using it amid the concerns about it. I began using it again in 2020; the first month I used it and everything, the next month I went without it and alternated for about a year. I noticed no symptoms from using it and it’s now a staple item among my spices and seasonings. I made a seasoning of cheese powder and 25% MSG; it has a real flavor blast to vegetables.
I am a biochemist who is MSG sensitive and I can assure you that MSG sensitivity is very real for a small number of sensitive individuals. I don't know why a few people such as myself are so sensitive to it while the great majority of people are not, but I think it's obvious that this explains why studies of random populations are not going to pick it up. One thing not mentioned in this piece is that besides being one of the 20 amino acids that are the building blocks of all proteins, glutamate is by far the most abundant excitatory neurotransmitter in our nervous systems. In other words it has a very strong role in normal brain function. Whether this has anything at all to do with MSG sensitivity is not currently known. And yes, I avoid it as much as possible. I read food labels and won't buy anything that contains "natural flavoring", which is how the food processing industry hides MSG in its products.
I remember Sizzler buy cases of it and the only thing we used it for was rust prevention on our salad lettuce. Number ten can came with a scoop, one scoop for a large tub of lettuce, soaking for whatever, draining and putting in the cooler. Then they stopped and started using lemon juice.
Yep! I remember! I did same when I worked for them back in the day. No way I can ingest it now. Can't afford the crippling migraines I get from it. Never used to get a reaction from it but eventually ended up in ER twice from it. Extensive food diaries helped identify it as the cause of mine.
@@c.r.parish5908 When I was in high school, I worked at I.H.O.P. - - part of my duties were to cut up heads of lettuce for salads and we used "potato whitener" in the rinse water. Later I found that this product that they were calling potato whitener was simply MSG. It served to keep the salad greens crispy longer - thus improving the restaurant's bottom line. Later in life, I used several different additives - Accent! - Adolf's Meat Tenderizer - and some others that I don't remember. My friends always raved about my cooking - and I never revealed that I had been using MSG !
I still run into people who claim to be "deathly allergic" to MSG, and when I start asking them if they enjoy this food or that, they gleefully answer yes, unaware that those foods have MSG added. I believe there is something missing in their lives, or that they feel out of control, and thos gives them a sense of control. Food allergies are very real, and I have encountered some pretty strange ones as both a former food safety professional, and someone who has studied medicine and various biological sciences. But when someone tells me they are deathly allergic to a substance, then orders food with that substance in it and tells me it's ok, I am suspicious of their claims. I have refused to sell food to customers when they claimed to be "deathly allergic" to an ingredient, but then turned around and ordered something with it in it. I had to take all concerns about allergans seriously, and they often didn't understand that.
The major fuels for the small intestinal mucosa are amino acids (glutamine, glutamate, aspartate), rather than glucose or fatty acids. With the typical amount of MSG added during cooking, it is consumed by small intestine for energy before it can reach blood. Many research studies failed to show any increase of glutamate concentration in blood after eating. Therefore, MSG is not possible to cause Chinese Restaurant Syndrome.
I miss watching THG, but then I remembered why I stoped, I use it to drift off to sleep and the increasing loudness of the music at the end Jerks me back to reality.
msg is widely available at Asian grocery stores all over the country. 1/4 teaspoon is the usual serving and is insanely delicious on lots of western foods. I put it on popcorn
my mother still thinks MSG is bad for you. but after i started adding umami boosters (like powdered mushroom extract, maggi seasoning liquid, dark soy sauce..) to stuff i've cooked for her, she's started using those herself when she cooks. i haven't had the heart to tell her that its all just MSG. :)
I put it in almost all of my soups, clam chowder, beef stew and my cheesecakes. I make serious cash as a side hustle making to-order cheesecakes and a little MSG thrown in makes the flavors really pop.
@@emperorofplutoYMMV but I tried putting just MSG on popcorn once and it seemed kind of bland. It def. seems to accentuate other flavors moreso than contribute its own flavor to things. I added some salt to it and the combination of MSG and salt was fantastic.
I have days I know I ate too much salt. I have days I know I didn't drink enough water. It's my fault not food manufacturers. I chose to eat the Pizza Rolls or can of tomato soup. What really annoys me is when people worry about artificial flavors and colors. If you're only eating a regular size bag of Skittles a week, you should be fine. Just make more educated choices and eat the "junk" in moderation.
I'm into it. I'm not great at it as in naturally talented or well studied but I enjoyed my highschool and university studies mostly I studied biochem but always am glad that I have the knowledge when I watch something that touches on it such as this video
Having had several heart surgeries I discovered that MSG now triggers heart arrhythmias in me. I strongly suggest you not serve your food to anyone with known heart issues. Interestingly, if I eat at the local "all you can eat" Chinese buffet I'll almost certainly have an episode of arrhythmia afterwards; But I've never had an arrhythmia from eating Pho (soups) or anything else at the local Thai restaurant.
@@goodun2974 actual genetic testing proves that cilantro tastes like soap to people, OR6A2 aldehyde olfactory receptor. As of yet there is no quantifiable data as to why people have reactions/complaints to MSG.
I'm a chef, I knew the furore over MSG was settled in my mind, it's ok. Never thought of using it, though. I would just reduce or caramelise everything ... Then I got into BBQ and base rubs, the seasoning below the spice. Wow, socks officially out the building. Used correctly MSG is a game changer.
It's not about whether MSG is safe or not. It's about that 1) The food you grew up with in western society suddenly tastes blunt in comparison with Asian food. And 2) The main purpose is no longer to add it to veggies to increase veggie consumption. It's mainly used in high caloric, low nutrition fast food to increase revenue by making people more addicted to snacks and fast food.
People have no idea how much MSG they eat and don't know it. I had a friend telling me they won't eat MSG while I was handing her a Dorito because it's her favorite chip.
Adding MSG to home-brewed beer etc before fermentation is a massive improvement in taste and effect - it gives it a euphoriant aspect, very different and a lot more pleasant than normal alcoholic beverages. This is (allegedly) because MSG can become GHB through fermentation. [GHB occurs naturally in some wines and other spirits].
MSG has always been safe to consume in moderate quantities. It is natural. Just like when eggs were declared not good for you. Humans have been eating eggs for hundreds of thousands of years. Of course eggs eaten in moderation are good for your health.
Before the moderation mindset was adopted widely, some Chinese food places where I lived were adding MSG like water. And I would break out into a hot flush with sweats from that food. This led me to avoid those restaurants for a long time. Now that I am medically on a controlled sodium intake, I still kind of avoid it. For a salty flavor in foods I use potassium chloride salt. It is a slightly harsher taste than table salt, but I've acquired the taste for it. - edit: Having watched more of the video, I have no rigorous scientific assurance that it was the MSG. It may have been something else those restaurants cooked with, though I did not taste any unusual flavors. It could also have been some "inert" ingredient in the MSG or other spices those places used. I do have strange allergic reactions to skin irritants and common medications that most people have no issue with - to the point (as examples) that I have only found one or two shampoos that don't leave me with a rash, and I cannot tolerate Crestor, but I can take Lipitor and generic cholesterol control medications.
Oh how wrong you are. I am violently allergic to MSG in the smallest quantities. I have met many people who are also allergic and avoid it as poison, as I do. I do not believe it is safe to consume when to many people, their symptoms of rapid heart beat, sweats and headaches that last for a day or more are a mystery.
@@jackdernorsek5310 MSG is as safe as many other foods and food additives. There will always be a percentage of humans who have some negative reaction to a given food or additive. I too get the sweats from more than a minor amount of MSG (particularly if it is freshly applied and not given time to break down), though I don't get the headaches.
@MonkeyJedi99 You might benefit from the DNA test that doctors give. My doctor really wanted me to get it done even though it is a little spendy - I think like $500. The results can predict what certain categories of meds I can or cannot take, and what supplements I need to be taking. (It showed I needed to be taking Folic acid, for instance.) I have a complex medical history, so it has been a real benefit to me and worth the expense. You might look into it.
I love MSG! I've read that, if people feel bad after eating at the Chinese buffet, they likely just overate and/or had too much sodium with all the soy sauce. I started cooking soups with kelp (remove before eating) years ago, and haven't gone back to kelp-free soup since. I also have a canister of the "accent" brand powdered MSG which is great on grilled veggies. I bought a black currant plant from a garden shop on Etsy after watching THG's currants/gooseberries video and I look forward to having berries maybe next year! I had those in Europe and miss that flavor so much!
I think HISTORY GUY is just awesome for teaching me things that I wouldn't have learned about the 1st time around in school but now I'm thrilled to be learning it Wisdom comes later for me I guess
Yeah id caution using it as if its not salt, because needing less salt in a diet usually means you need less sodium. Which is half of what msg is. Mono-sodium glutamate. Since glutamate is the part that gives you the taste, tho, you might look for alternatives with less sodium.
The starches in Chinese food have a tendency to spike your blood sugar really high, and then your pancreas kicks into overdrive and squashes the sugar levels, making you hungry again.
@@hanspecans I was suckered in as a teenager in the late 60s, Just now I put some Accent spice on my Amazon wish list! I am a reformed MSG bigot! Now, I need to get to work on some other stuff~~~~
I had an Indian co-worker send me a box of spices that are sometimes hard to find where I live. In the box was a bag she labeled "China Salt". I had not idea what it was and she couldn't explain it differently than "salt". It was MSG. Apparently just another ingredient in some homes.
@@zoricazorica5752 Did you watch the video? There is no direct link between headaches and nausea being caused by MSG. The science and evidence linking it, has been more than proven to be extremely bad science. It's the same type of science that links salt to hypertension, and fat to obesity. Those were all bad science that have developed false "common knowledge". Just like people thinking the world was flat when Columbus came to the "New Land", or even the fact that he discovered it. That is all false "common sense" perpetuated by ignorance and bad information. MSG is in so many more thing than people know. If it actually cause all the symptoms like people think (including headaches and nausea), the scale of headaches and nausea would be equaled to that of COVID, there is that much MSG in food.
READ your labels colsely: "Yeast Extract" -- One of the most essential amino acids in yeast extract is glutamic acid. It's also found in different foodstuffs like vegetables, fish, meat, and dairy products, as well as soy sauce and parmesan cheese. The sodium salt of glutamic acid - called glutamate - makes up almost 5% of yeast extract's nutrient content. Many manufacturers extract this glutamate and use it as an additive in food products to give them the distinct "umami" taste - a savory flavor normally associated with mushrooms and meats. You may often find this isolated form of glutamate listed as monosodium glutamate (MSG) in various food items.
I have a bag of MSG at home. I use it in my stir fry, and also in my spaghetti, which is a bit redundant, since tomato is a natural source of glutamate, but I found that if I over-salt, adding a little MSG can help to tame the apparent saltiness, and the flavor it adds is excellent.
*_Accent_* advertised their MSG product as a complete substitute for salt. They enticed people to use it in place of salt wherever you use salt in equal proportions to combat high blood pressure and heart disease. The results as a complete substitute were mixed, and people began complaining of headaches, which were not the result of MSG ingestion but of completely cutting out salt from their diets. This didn't stop people from blaming MSG for the lack of dietary salt, making them ill. As a general rule, always limit the amount of MSG you put on your food to half the amount of salt added to your food. If you don't add salt, then forget about adding MSG.
I'm a big proponent of MSG. I keep a big bag of the pure stuff in my pantry, and i will sing its praises to anyone who will listen. It's essential in chip seasoning and southern fried chicken (with a healthy dose of pepper it's damn close to KFC). But i'll also chuck it into pastas and mexican food. It only contains around a third as much sodium as table salt, however, I do find that it makes me more hungry, it turns me into a bottomless pit. I never feel full after eating it and always go back for seconds. Anecdotally, but maybe best to avoid it if you're trying to lose weight.
I use MSG in pretty much all the food I prepare and I buy it by the kilos. I have to order it, it's not available in Romanian shops or supermarkets, or in many European ones. It has made a lot of foods much more flavorful and I'm constantly surprised by how much of an improvement it can make. Amazing discovery!
MSG is a really good ingredient, I use it sparingly so if I need to use salt I'll use half the salt and then the rest is MSG. I dont use a lot of it like literally a pinch of it per dish.
Our biggest problem is "self diagnosis". That and overindulging, "I spent $15 on food, so I'm going to eat it all even though I'm full 3/4 of the way through."
I used to eat Chinese food with no problem, never concerning myself with MSG. Then, I made a recipe that called for a liberal amount of McCormick’s seasoning called “Bon Appetit”. I ate the food, plus leftovers. “Got the flu” that went away as quickly as it had come on. A month later, I made the same recipe. Again, I got “flu”. I realized the common denominator was that recipe and checked the ingredients-Bon Appetit was nothing more than MSG. Made the recipe later without the MSG and never had a problem again. I get minor symptoms (excess urination at night) with minor amounts discovered after having Campbell’s soup with MSG. I read labels now and avoid it.
I lived in Saga, Japan for most of my life. Regular visits to the University hospital to do English talk overs on operations. After many discussions with surgeons is seems that Saga has the highest level of stomach cancer in the world that they relate to MSG. That and a distinct lack of fibre that results in no soft stomach lining that makes them prone to problems.
The king of flavour.
I put MSG on your video and it became the director's cut.
Fyuioh!
Well played😎
Make Shit Good. Why so weak?
Lmao, for real
Top tier comment
While working in a country club kitchen during college, I was introduced to Aji na moto (MSG) by an elderly, Philipino dishwasher. Her fried lumpia rolls were superior in taste to anything we were serving our members and when i asked her for the recipe, BOOM! My culinary education was expanded! My chef refused to include the ingredient in his recipes based on the false info about it but I started including it in our "family meal" prepared for the staff. My reputation as a "great chef" was increased and when my boss found out (after tasting a soup I made that was his recipe WITH MSG), he turned the corner on MSG as well! I don't cook professionally anymore but i have a package of it in my cupboard and my reputation as a great cook remains.
I was just talking about lumpia this morning
@@mcfahk I had an Aunt who thought much like you when she made her Fresh Cherry Pies, leave one pit in on purpose and don’t tell anyone. Several cracked teeth later when we discovered it was intentional nobody wants anything she makes. It’s all about respect for others.
@@s2sailingfree Did you commit her? And if not, why?
Amen.
Aji no moto
Far too late for anyone to see this, but I just wanted to say thank you for both producing such a detailed and informing video, while still being humble enough to gladly state where your circle of expertise ends. Not nearly enough people do this!
Dont worry you are the second comment on the video for me lol, UA-cam has started pushing new comments up higher.
🎶The shadows sway and seem to say
"Tonight we pray for water, cool water"
And way up there He'll hear our prayer
And show us where there's water
Cool, clear water.🎶
History is always late.........😉
As many others have pointed out, glutamate is an amino acid that our bodies produce and found in many natural foods. So it's highly unlikely that glutamate is the source of reported symptoms. For those who do experience some kind of adverse reaction, the most likely explanation is excess sodium consumption. Not only does MSG itself contain sodium (duh) but foods containing MSG are typically very high in salt as well. The umami sensation then stimulates additional consumption.
Angry bodies help make angry minds. -- Those Campbell and Progresso soups were 2.5 servings. The per-serving sodium ranged from 800 to 1200. Some products now include whole package and per-serving.
I knew nothing of MSG at the time I started limiting my sodium intake. All I knew is I got headaches after eating a WHOLE can of soup. I used to assume per serving was the whole story.
Too much of anything varies from person to person.
For me, a tolerable amount: salt at 300 or less per serving, and sugar at 20ish or less. After a while, I could smell the salt. Maybe it was that i had learned to taste and smell the food's own smell and flavor.
I recall people saying how bland food is without adding salt and sugar. As my body adjusted, I discovered what the food flavors, spices, combinations, and different ways to cook.
At first, I did avoid MSG because I didn't understand. Later, I only monitored salt per serving.
Any advisory is just a guideline. But our body knows better.
Even though I was aware of MSG as I got older, I never understood the controversy. I lived in Japan for a couple of years and Ajinomoto was in every Japanese kitchen. Anyway, I never knew the real story so it was very interesting to hear it from you. Thanks so much.
The situation is that if MSG had such a negative affect then, unless the japanese are genetically coded otherwise, it would be happening for as long as the appropriate seaweed has been eaten. That is a no brainer. All I know is that certain "junk" foods I have absolutely no interest in because of the taste so I guess whatever it does for certain foods I do not care for but I have been eating asian foods for far too long to blame MSG as a culprit for adverse reactions.
Cos Asians don't play with Western propaganda
@@stevethea5250 Exactly. There's absolutely nothing wrong with MSG, and everything wrong with the media and people who believed the media fueled anti-MSG hype decades ago. The vast majority of people who claim to be "allergic" to MSG aren't, which makes the few who inevitably *are* allergic to it look stupid. It's kind of like people claiming to be allergic to gluten because they read an article ten years ago saying that gluten was bad for you... while people with celiac literally *can't* have gluten.
There are even some MSG and ajinomoto conspiracy theories in Japan.
@@stevethea5250Awesome Asians.
As someone who went to college for Food Science and Fermentation. I know quite a bit about MSG, It seems that studies dealing with MSG sensitivity are all over the board statistically speaking. some subjects will have a reaction to eating a dish with NO MSG, and yet not have a reaction when fed copious amounts, proving that at least for some people, MSG reactions are purely psychosomatic. BTW, I'm surprised that you didn't mention how MSG is made these day, It's "grown" in large fermentation vats using genetically modified yeasts and bacteria that spit out the MSG as a waste product.
Sudden onset Tachycardia [245 bpm] is NOT psychosomatic. That is my primary response to MSG. ALL RESEARCH DONE ON MSG WAS DONE BY THE COMPANY WHO MANUFACTURES AND SELLS MSG. Up until the last few years, there were NO studies to determine what this Neuro Toxin does to the human body.
In the last few years, numerous studies are indicating Brain Damage and deterioration in the brains of children who eat MSG every day.
The FDA has wrangled with MSG for decades, and IT IS NOW ON THE LIST OF INGREDIENTS THAT SHOULD NOT BE USED. So manufacturers hide it in other forms and chemicals.
This is true but i use organic garden spices that I grow from cow shit. Amazing how we never thought that organic food can taste so good. NO MSG!
@@ayeshaPH If you need MSG to make your food taste good, you are a lousy cook. No other ethnic cuisine relies on MSG to make their food taste good.
@@ayeshaPHyou did not understand what the video was saying. Organic is mostly marketing.
@@ayeshaPH Did you watch the video at all?
to decrease the amount of sodium in my diet, I had to go to find a recipe to recreate Lowry's seasoned salt, by making it with sodium glutamate instead of sodium chloride. Worked perfectly, and my blood pressure is normal and no adverse affects from the sodium glutamate at all. Brand name of sodium glutamate is Accent in America.
The way Chinese resteraunts use more than double the salt to compensate for not using MSG, kinda makes you wonder which is actually healthier.
But you are still using sodium, so it's not the salt that is helping you.
look up green salt. It's made from a plant, has the same taste as table salt but you only need to use 1/5th the amount to get the same taste.
When I went on a low salt diet I discovered that adding smoked paprika was a great thing. It doesn't replace the salt flavour but it tastes so good that you don't miss the salt.
@@MrJcTTK Further reading suggests that your proportions are incorrect: it has about half as much sodium as table salt, so it imparts *less* salt flavor, leading to overuse. It does have an umami flavor profile that might, for some people, compensate for its lack of saltiness.
It's a possible substitute for table salt, but not an exact replacement, and it's definitely NOT 5 times as salty-tasting as salt.
I'm an umami supertaster and crave it all the time! I keep MSG next to my stove along with other umami seasonings like fish sauce for cooking. It's SO GOOD!
Same 😍😍😍😍 I don't know what I'd do without it
I am too but sensitive 😭
In Asian kitchen 99% use the Monosodium Glutamate & add into broth for noodle soup. 8. Oz of MSG in 1981 sale high price. Because was one favorite ingredient add into very anytime cooking broth for noodle soup. This happens everywhere “on street food” or “a home cooks broth meal. And suddenly at one time in 1990 Restaurant avoids with an ads “no mono-sodium added” This happen scare people to avoid use MSG even with adds very small amount into a broth. But the price of MSG fall hard much cheaper. Your video now to clear up ingredients made for MSG. Thank you👍👍
This was excellent! Thank you for all your careful research! I was a child when it first came out that MSG was "bad!" It's so nice to hear facts, not accusations! 👏👏👏
Glutamate is the most abundant neurotransmitter in our brains. Never understood how reputable scientists could get caught up in this spiral of disinformation. We couldn’t live without it, which is why we make it ourselves. Enjoyed the history of it, and thank you for providing a balanced viewpoint.
Well, just cause our bodies depend on it doesn't mean too much might not throw someone out of whack. I mean, it's *possible* to have too much *water.*
I don’t think many actual scientists got on the anti-glutamate bandwagon. MSG was the victim of sensationalist headlines and gossip. Well, not so much any more. I can buy it at the grocery store.
"Never understood how reputable scientists could get caught up in this spiral of disinformation." Because "reputable" scientists are as vulnerable to the pressure of mob mentality as the rest of humanity. If the past three years have shown us anything, it's that very few actual scientists -- those who seek truth above all else -- have the courage to oppose the politicized narrative of manipulated data.
MSG migraines start with a very distinct feeling for me, like my nerves are firing too much. The first symptom is generally weird tingling sensations running up and down my body, and a powerful urge to violently shake my hands. Feels a bit like getting tickled all over. Too much stimulation.
Takes a lot of MSG to do it fortunately but I get caught about once every two years or so. Generally it is foods that have a lot of sauce.
Who knew KFC was brain food?
They used to market MSG in North American grocery stores as “Accent”.
They still do.
Accent! I remember that stuff! As a heart surgery patient, I can't eat food with MSG because it gives me heart arrhythmia.
They still do. I just bought a bottle yesterday because I ran out. It’s a necessity with soups and stews. Also if you cover meat with it and then dry age it you will see that the meat doesn’t form a dark pellicle. The surface stays pink and dries out.
@@goodun2974 Your comment should be at the top of this page.
It is finely powdered MSG and you can put MSG from an Asian grocery store into a coffee grinder to make something like that.
My mother used Accent to make some of the best tasting food ever. Didn't know it was naturally occurring...Thanks, History Guy!
For many years I never used Accent when I first started cooking in my teens. My parents never used it, not because it was MSG but they didn't use many "man made" seasonings. Maybe some seasoned salt but normally just regular spices.
So I just did the same and both my parents are excellent cooks.
I've been cooking for 40 years or more and about 10 years ago when I found out that Accent was MSG I started using it in my dishes and I use it not always but it is a staple when I'm cooking. Everything in moderation. I do find that it does enhance flavors but, so does salt. I'm not a big salt user, I use it in my ingredients but rarely use it on my food directly on my plate.
Accent is a good season to use on just about anything.
"Naturally in kelp!" How many "health nuts choose to eat seaweed because it's so healthy? Nuff said.
@@richardfabacher3705 exactly. It's so funny or stupid how people contradict themselves constantly. Example - no more oil, yet every article of clothing they are wearing is oil based as well as their cell phones and the electric car they drive is mostly plastics made from oil. But we have to stop oil usage. Climate - its global warming because it's hot in the summer, and it is raining and snowing too much in the winter, that's from global warming. How about it's called the seasons and seasons change and always has and always will.
Ridiculous
@@GeorgeWashingtonLaserMusket --- I can see "ignorant and gullible", but racist?
Why do people throw that word around so wantonly these days? You forgot fascist, and ?- Phobic. Hahahaha
Are there people that hate and discriminate against Asian people because of MSG or just don't eat Asian food or use MSG because they think it's bad for their health?
Not only is it a product that is derived from seaweed or Kelp, but it is found in breast milk, so there isn't much chance of people having any kind of health issues, or allergies, headaches, etc... unless the people who claim to have problems with MSG were not breast fed as newborns and their first year or so of being alive.
I think the people who say they get headaches, etc...from MSG, don't take responsibility for their bad decisions, and aren't mature enough to hold themselves accountable for their choices and always blame other people, are hypochondriacs and Karens. Hahahahaha
@@jhvmhgkgkgvkgvlhb4187 you're not even a real person
MSG has sure caught on in MY kitchen!
Everyone should have a shaker of it in your kitchen.
4:29 旨味 - Umami - means "delicious taste" - for it to translate to "Pleasant Savory Taste" you would need 3 Kanji - but there are only 2 Kanji. The first character means clever or delicious or appetizing. The second character in Japanese can mean flavor, taste, feeling, sensation, experience, taste, or charm. In Chinese it can also mean tasting or savoring. So I think people have mistaken savoring with savory. So I think the website "the spruce eats" is slightly mistaken about the meaning, if translated from Japanese into English. The correct translation from Japanese to English is "delicious taste".
Thank you from Germany!
Spot on
Know it all. Just kidding. Very well put. Thanks you😊
I had Chinese food with MSG at an alternative fuels and energy conference. Thirty minutes later, I was hungry for power.
😂😂
😂
I had an Asian girlfriend in college. She was wonderful! The only problem was that 30 minutes after having sex, I was horny again.
Citation needed
Old joke but new twist!
Interesting that a natural compound which is composed of two essential components created such a stir but we are seemingly just fine with myriads of fully synthetic chemicals, pestacides, antibiotics, and even genetic manipulation of our foods.
...AND that two separately deadly chemicals.sodium and chlorine, together give us common sslt...about the ONLY th8ng I remember from my freshyesr in college almost 60 years ago is this 'ionic compound'...
Racist uneducated American hypocrisy
It’s because, like most noisy outrages, the facts don’t matter. Look at which people are spreading a panic, and why, to learn where the issue comes from.
What's wrong with genetic manipulation? Or fully synthetic chemicals for that matter?
@@fukpoeslaw3613 So mucking with the firmware of life seems like a good idea to you?
'MSG' The King of Flavor, Make Stuff Good
And shut down your brain for a few hours
You do realize it is very unhealthy and dangerous to health? You must be american with your nonchalant attitude towards your and others health. Shame.
Arginomoto
Hi-ya
Uncle Roger
This is actually REALLY interesting, thank you! Your videos are normally very interesting but this one was something else. You also make uncle Roger happy
Thank you for this important video! MSG has had quite a notorious anecdotal reputation too in where I live, Indonesia. It was passed on generations after generations by parents, teachers, aunts and uncles. I myself banned it for years, but after learning the story behind it, I have started embracing it (in moderation, I must say) in my cooking. Ajinomoto is a well known brand here. Despite MSG’s reputation, the brand is still going strong for decades, along with several other MSG brands.
salt contribute to highblood pressure, people have no problem eating it. human are so weird
@@JoRoBoYothat has actually been debunked and generally accepted throughout the medical field as false now
@@JoRoBoYo Pure salt is safe but salt mixed with 'anti-caking' agent, as in 'table salt' should be avoided. Take your own pure salt with you when you are out and about.
@@AndyGarcia-ch1ci Was it you that debunked salt is not a cause for high blood pressure and other things? Why don't you leave it to the experts. You could look for thei findings if you search for "what does too much salt intake do to your body?".
Salt used in excess is bad for you, everything if used excessively is bad for you. Even drinking water too much can kill you. Moderation is key.
@@AndyGarcia-ch1ci yet that must be why my doctor placed me on a restricted sodium diet; because it's been 'debunked'.
As a physician, my impression is that most humans may consume glutamates without penalty, whether from Accent! or from aged cheese/anchovies/W-sauce or the like. IF you observe adverse symptoms, try a careful re-challenge. Prompt recurrence of symptoms may indicate that you are more sensitive than the average person.
Just as with some allergic responses (such as poison ivy), responses may vary widely from person to person.
THANK YOU for this fascinating video!
Exactly. Most people seem unaffected by it. It took me a few years to narrow down the culprit as it has a few names when listed in ingredients. It’s also one of the reasons that got me interested in chemistry as a career. It’s mind blowing how extensively it’s used. Most foods that naturally contain glutamate, contain it in a bound form with another amino acid and it’s rarely “free” which explains why people can eat tomatoes or mushrooms for example with no issues yet some flavoured potatoe chips cause a migraine.
MSG gives me hives. Not a big fan of tomatoes or mushrooms either.
I've experienced head to toe hives throughout my life that no doctor could find the cause. It always got diagnosed as contact dermatitis. I found out what it was when I was in my 40's and haven't had hives once in the last 2 decades since. I am allergic to Cashews. If I eat them, hives start 8 hours or more after. When I told my doctor, he told me it couldn't be Cashews because it took too long to occur after eating them. I did exactly what you said and did a re-challenge. I woke up the next day with hives. I have no problem with any other tree nut or peanuts. I am allergic to poison ivy and latex also, which may be linked someway. As you know poison ivy has a delayed reaction. Latex however, is a pretty quick reaction. A pair of latex gloves caused my hands to swell up, turn red, and get itchy within 10 minutes. Through all that, I learned that doctors can know things that are not true in all cases but can cause them to miss the outliers.
@@jhvmhgkgkgvkgvlhb4187 There's more MSG in a bag of Doritos than a meal from a Chinese resaurant, I guarantee it. Weird that you immediately demonize Chinese restaurants.
@@terminaldeity it's a bot
Dang-myth dispelled; As a Montanan, we have a local version called Alpine Touch, and growing up, I became aware of MSG and leaned toward understanding it as mysteriously bad for you, probably via media. Based on what THG indicates, I now have a more complete understanding of what MSG is and have my fears quelled, and will be using MSG again without guilt. A HUGE 'attaboy' to THG and his crew for every story.
Amen to that...& well said
I forgot about alpine touch. We didn't use it much as a family but it was always in the cupboard. MSG is like salt, use in moderation and to make food delicious!
This guy is a clown, you can literally see what it does to your body in real time
I expect the comments section will be flavorful today.
You're funny😂
I've never used MSG as an ingredient per se. But I've put worlds of hurt on steak, mushrooms and burgers. I've made oceans of stew and soup, and can confirm. It's "that flavour", the "je ne sais quoi", that puts it on the next level. A stew shouldn't taste like potatoe, or carrots, or Basil, or salt, or pepper. But when the choir's in full chorus, and those bass notes are hitting, it's like ACDC's Ride On. Umami.
In the UK MSG has been demonised and removed from quite a few foods. Some foods boast that they are MSG free too. I always have a bag of MSG in the cupboard to add a pinch back in to where it belongs. Ramen noodles in particular are so much better with a sprinkle. It makes cheaper foods taste so much better. Not generally sold in big name supermarkets but available in world food / Asian stores.
Same. Here in Germany we have "Aromat" or "Fondor" which are mostly MSG. My granny already used it extensively, and I'm 60 years old now. I don't go to or order from Chinese restaurants that say they stopped using MSG.
Thank you so much for this. Seems like theres a lot of people online that think this is a new concept found in the last couple years.
Best explanation I’ve ever been exposed to. Going to get some MSG and enjoy it. Thanks!
I used MSG all the time and then stopped when all the hype hit about it being bad. But my vegetables didn't taste right to me so I started using again and never stopped.
I’m not a health nut, but I seem to remember in the 80’s a big thing about MSG. I was young and trusted the media, so I’ve always thought MSG bad. But then realizing with the internet that Asian cuisine uses msg all the time, and that Asians (sorry for generalizing) have the longest life spans. I was wondering about it.
Thank you!
What is History Guy's favorite pasta shape?
Bowtie.
I'll be here all week.
Fill your table salt shaker with MSG you'll use less sodium and so much better flavor.
I like to not use salt at all because our diet already is loaded w it. Adding salt or sugar is not needed in most cases.
I break the rule when eating corn on the cob in late summer.
Alcohol consumption often results in headaches the next day. Yet… used in moderation it enhances life. MSG 😊is the same. Thank you History Guy. You are my HERO!
IIRC isn't it also at least in part dehydration that leads to the feelings of a hangover? (Honestly I am not a good judge on that, the times I've even slightly overindulged, I've never gotten a hangover, even without drinking sufficient amounts of water. 0___o)
@@DanknDerpyGamer My understanding is that it's a mix of dehydration and the metabolites left over from alcohol (primarily acetaldehyde iirc). Tannins are relevant too, alcohol with higher levels of them tends to cause worse hangovers.
A similar issue has been going on with gluten. 99% of the population has no issue with it and those that do can be diagnosed/confirmed. Yet……
Isn't it strange that people these days seem to list off their "allergies" with an air of pride? 🤔
Though thanks to the larger portion of people who are not allergic, seek out gluten free foods, it increases the number of foods those who are truly allergic to, to increase in variety. A bit of a win for those with the allergy.
@@ClipsNSnips One "little old lady" patient always reminds my doctor's office: "Remember I am deathly allergic to oxygen!"
@@TheDesertRat75agreed. But I had celiac customers who felt it necessary to tell me "I'm not one of those people, I have celiac disease." Some expressed frustration and embarrassment because food service workers and managers treated them with derision, believing they were just another person claiming to be allergic, having no idea that they were eating foods containing gluten.
@charlie - how did ya arrive at "99% have no issue" ?
I'm 60 now and recall when I was a kid and we went to any restaurant that my parents ordered me hash browned potatoes at, I always had an asthma attack. Never had asthma any other time. I knew it was the cause but nobody believed me. It eventually turned out I was right as during the late 60's and early 70's restaurants were using a food preservative on their potatoes to keep them from turning brown, as all taters do when cut,. It allowed them to dice up the potatoes way ahead of time and fry them as needed.
When I found out this was a real thing it gave me confidence to trust my own experiences over the hype. The so called authorities were wrong, including my parents.
I've embraced MSG after a lifetime of being told it's not good. People have all sorts of food sensitivities. I for one have had a sensitivity to sulfates, especially from wine. I've overcome the sensitivity by drinking organic wines and sparkling wines labeled Cava from Spain that use or contain less sulfites. Wines have naturally occurring sulfites, but many wineries add more as a preservative.
Sulfites are found naturally occurring in wines but are also added in the process. I know because my wife and I used to make our own wines. Unfortunately, I had to give it up because the reaction I got after even half a glass (flushed face, hot ears, headache) took the fun out of drinking wine.
Why would you want to "overcome" "sensitivity" to this toxic additive?
As Uncle Roger always says "It Makes Shit Good"
Haaaiyaaaaaa!
"The king of flavor" FYIYOH!
No, Uncle Roger says, "it make sheet good!"
Found the uncle Roger fans, Putting my leg back up.
That white powder!
I want MSG in my food. Its awesome. Its naturally occurring and is delicious.
A great example of why I don't trust articles that have an unknown fear without citing sources.
I whole-heartedly concur! Most articles appearing in the mainstream media, regarding health, climate change, or ANY of the 'doom and gloom' predictions that the MEDIA loves to make, are nothing but sensationalist clap-trap, where the "experts' cited are either the recipients of government grants, OR, and far more likely, other members of the MEDIA, who actually believe that their bottom of the barrel 'education' in journalism has made them "EXPERTS ON ANYTHING".
Take not of how many headlines feature the words "might', 'may', 'possibly', or 'could', ALL words that are NOT specific, but allow the 'reporter' an out, in case anyone should question the 'research' that went into his 'story'.
It was a letter to the editor so didn’t need sources. He didn’t note that the doctor who started it apparently never existed and was likely a joke that snowballed out of control
@dmcgee3 this specific example doesn't matter. But the response would've had a source with it, or it should come with one.
@georgescurious2717 i usually read multiple sources when I can. I will say anytime the news is about some bill, I just read the bill myself
I'm increasingly skeptical even when qualified sources are cited. I haven't lost my faith in science, but I've lost my faith in science journalism. There are far too many experimental results published as meaningful which cannot be replicated. Anybody who understands the nature of confidence intervals knows that erroneous conclusions are unavoidable. What we can avoid is shouting poorly-substantiated conclusions from the rooftops.
As a plant scientist, I see MSG as on par with GMOs in terms of public perception. It's easy to scare the public with our acronyms.
1:44 Did you just say "Japan's Umami Information Center"!? Amazing.
MSG is “the king of flavor” according to uncle Roger!
That was my first thought. Lol
Uncle Rog tells no lies lol
Uncle Rogers Right!!!!! Steak, Bake Potato, Ceasar salad. Coated with MSG! I've gotta crappy Heart! Once in while is Fine. Dont take an I.V. of it a Day!!!
Hiyaaaaa! 😂
@@randyherbrechtsmeier4796 , Having head several heart surgeries I am prone to minor heart rhythmias and MSG is most definitely a trigger for an episode of this. I avoid it at all costs.
Wow, I really appreciate this. What a random topic. God bless you sir. You’re one hell of a guy. I never would even think to think of looking for these answers. Perfect 👍🏻
Never stop learning! In 2003 I realized that the degree I received in 1968 was surely obsolete. Everything they teach today was discovered after I graduated. I’ve been educating myself online at reliable sources since my retirement in 2003. Thank you Lance Geiger. You are my all time favorite History Teacher.
@@marilynapple6156
Mine too. And good on you dear! I’m glad you have pursued further knowledge.
I remember about 20 years ago there was a backlash against MSG (there have been many, but suddenly the Chinese place had a "no MSG" sign and so did many frozen veg packs in grocery stores) so I looked it up then, also. I was away at college but my dad had thrown away the Accent brand MSG powder in the kitchen! He eventually came around though, haha.
@@ancientromewithamy hell yeah man
@@ancientromewithamy
Or lady 😂 whoops
Great presentation- msg is often criticised as causing a whole range of effects but it occurs naturally in many foods that are highly ‘savoury’ in taste such as soy sauce. Great video!
A lot of things occur naturally but if isolated and used in excess they become poisonous.
Rhpsoregon above explains how MSG is made nowadays. Definitely not a 'natural' product! Also, because of the controversy around it, it is often listed as 'flavouring'.
@@leaonardland9001 And that is the misconception. The lethal dose for MSG is 5 times LOWER then salt and even lower then sugar and we have FAR more sugar added in foods then MSG.
It's the adding it that becomes the issue... like dumping cups of sugar on your whatever and gritting away. And hello diabetes. Or just becoming a big blob of fat waddling around if you're lucky.
Occurring naturally is not the problem, duh!
Lance, you have done me a great service.
I used to use MSG in small amounts as it worked well to 'bring out flavour'.
The adverse PR about 'Chinese Restaurant Syndrome' & 'unnatural' additives induced me to quit.
I shall now once more use it in moderation.
About the only health impact of MSG I'm aware of is that many people prone to migraines swear that by eliminating it from their diet they've reduced the frequency of the affliction.
Yep, that stuff is amazing. It's the reason thing like mushrooms seem to work perfectly with meat and enhance it's flavor, It's why kombu imparts amazing flavor to your broth. All of it thanks to the wonderful umami flavor and MSG that is naturally occurring in them.
Even if you don't like things like mushrooms, just buy it in powdered form and add a little bit along with salt to your dishes. You'd be amazed how much of a difference it makes, it's a great shortcut if you're an amateur cook and looking to give your soup stock extra oomph, or make those meatballs taste that much more delicious. It does not modify the taste of the dish, it's hard to describe but it just makes it taste better, as if it was enchanting everything thaw was already good about it: it will make your beef taste beefier, your stock will taste richer, and so on. This is why MSG is used basically everywhere nowadays, you can bet most of the restaurants do it even if they tell you they do not, it's just that good. They add it to various salty snacks, it is a staple ingredient of a lot of universal spices and things like stock cubes.
I don't understand why so many people still treat it like it's bad for you, it's no worse for you than normal salt. Probably better actually than a lot of stuff we use every single day, like sugar and canola oil. It's one of the old myths people keep clinging to. You eat MSG all the time without even realizing, just like with salt and sugar, if it was bad for you then you'd already be feeling it. Learn to use it in moderation, just like you do with salt, and it will quickly become a staple in your kitchen.
@riskobear, projectile vomiting and a three day headache is why some of us avoid it and read food labels carefully. Personally I just stopped using packaged foods entirely and have felt much better since giving then up. It's insane the number of things not even required to be listed on the label of processed "food" in the US.
@@shmataboro8634and eating food with chemical fertilizer. bravo.
I'd say the real lesson from this is that people are panicky, irrational, and gullible; and that even scientists can be caught up in believing nonsense.
Reading "old" car & truck magazines it's obvious how "slanted" articles were... like the samurai flip syndrome...
MSG in sufficient concentration gives me a really awful migraine headache. Not sure why. Aspartame gives me a quite severe gut reaction. No headache. Even a small amount of Aspartame will do it.
To get the migraine reaction from MSG it has to be pretty concentrated, fortunately. One bag of Doritos, no problem.
I have done “accidental blind tests” a few times where I accidentally ate food loaded with MSG and only found out after the headache so I am 95% confident the reaction is not psychosomatic.
I have no problem with artificial ingredients in general… I am annoyed that nice clean safe synthetic red dyes were replaced by ground up beetles. Yuck.
Just, please, label it and if you put it in food don’t lie about it so we can avoid it if we react to it. Like Aspartame is always labeled.
I have found one of the best treatments for a severe migraine is banging my head against the wall. Hard. I know that sounds ridiculous but somehow the pain of the head banging overrides the much worse headache pain. Getting a tooth numbing shot at the dentist reliably gives me a migraine. Bad enough that I generally have dental work done with no painkillers. The pain of the dentist’s drill is far less severe than the pain of the headache. So now maybe you understand why I want to be careful…
It would be interesting to do a proper scientific experiment where I was getting an EEG scan after eating MSG or a placebo in a blind test in a proper controlled setting. I feel like my nerves are misfiring after I eat a big dose of MSG, like they are hyper stimulated.
@@joedellinger9437 My mother-in-law had migraines that were triggered by chocolate.
all I know is that msg causes heartburn and I avoid it.
As in climate change
"If MSG is so bad for you, why doesn't everybody in Asia have a headache?"
"That sir, is the right question!" (from I, Robot)
I used Accent brand MSG in the 1970s, then stop using it amid the concerns about it. I began using it again in 2020; the first month I used it and everything, the next month I went without it and alternated for about a year. I noticed no symptoms from using it and it’s now a staple item among my spices and seasonings. I made a seasoning of cheese powder and 25% MSG; it has a real flavor blast to vegetables.
I am a biochemist who is MSG sensitive and I can assure you that MSG sensitivity is very real for a small number of sensitive individuals. I don't know why a few people such as myself are so sensitive to it while the great majority of people are not, but I think it's obvious that this explains why studies of random populations are not going to pick it up. One thing not mentioned in this piece is that besides being one of the 20 amino acids that are the building blocks of all proteins, glutamate is by far the most abundant excitatory neurotransmitter in our nervous systems. In other words it has a very strong role in normal brain function. Whether this has anything at all to do with MSG sensitivity is not currently known. And yes, I avoid it as much as possible. I read food labels and won't buy anything that contains "natural flavoring", which is how the food processing industry hides MSG in its products.
I remember Sizzler buy cases of it and the only thing we used it for was rust prevention on our salad lettuce. Number ten can came with a scoop, one scoop for a large tub of lettuce, soaking for whatever, draining and putting in the cooler. Then they stopped and started using lemon juice.
At Sirloin Stockade we used potato whitener on the lettuce.
Yep! I remember! I did same when I worked for them back in the day. No way I can ingest it now. Can't afford the crippling migraines I get from it. Never used to get a reaction from it but eventually ended up in ER twice from it. Extensive food diaries helped identify it as the cause of mine.
@@c.r.parish5908 When I was in high school, I worked at I.H.O.P. - - part of my duties were to cut up heads of lettuce for salads and we used "potato whitener" in
the rinse water. Later I found that this product that they were calling potato whitener was simply MSG. It served to keep the salad greens crispy
longer - thus improving the restaurant's bottom line. Later in life, I used several different additives - Accent! - Adolf's Meat Tenderizer - and some
others that I don't remember. My friends always raved about my cooking - and I never revealed that I had been using MSG !
I still run into people who claim to be "deathly allergic" to MSG, and when I start asking them if they enjoy this food or that, they gleefully answer yes, unaware that those foods have MSG added. I believe there is something missing in their lives, or that they feel out of control, and thos gives them a sense of control. Food allergies are very real, and I have encountered some pretty strange ones as both a former food safety professional, and someone who has studied medicine and various biological sciences. But when someone tells me they are deathly allergic to a substance, then orders food with that substance in it and tells me it's ok, I am suspicious of their claims. I have refused to sell food to customers when they claimed to be "deathly allergic" to an ingredient, but then turned around and ordered something with it in it. I had to take all concerns about allergans seriously, and they often didn't understand that.
Neuroticism has become a hobby for many.
Eating raw bags of MSG made me into the man I am today. *starts shaking violently*
The major fuels for the small intestinal mucosa are amino acids (glutamine, glutamate, aspartate), rather than glucose or fatty acids. With the typical amount of MSG added during cooking, it is consumed by small intestine for energy before it can reach blood. Many research studies failed to show any increase of glutamate concentration in blood after eating. Therefore, MSG is not possible to cause Chinese Restaurant Syndrome.
I miss watching THG, but then I remembered why I stoped, I use it to drift off to sleep and the increasing loudness of the music at the end Jerks me back to reality.
You gotta love some good old yellow journalism. /s
msg is widely available at Asian grocery stores all over the country. 1/4 teaspoon is the usual serving and is insanely delicious on lots of western foods. I put it on popcorn
my mother still thinks MSG is bad for you. but after i started adding umami boosters (like powdered mushroom extract, maggi seasoning liquid, dark soy sauce..) to stuff i've cooked for her, she's started using those herself when she cooks. i haven't had the heart to tell her that its all just MSG. :)
I put it in almost all of my soups, clam chowder, beef stew and my cheesecakes. I make serious cash as a side hustle making to-order cheesecakes and a little MSG thrown in makes the flavors really pop.
Love that popcorn idea. I use MSG in lots of things but never thought of that.
@@emperorofplutoYMMV but I tried putting just MSG on popcorn once and it seemed kind of bland. It def. seems to accentuate other flavors moreso than contribute its own flavor to things. I added some salt to it and the combination of MSG and salt was fantastic.
@@mjrleaguesweetieOf course it would be bland. It boosts MOST flavors, not all flavors. If something has no flavor, why would it boost anything?
I thought “Chinese restaurant syndrome” was getting hungry after 30 minutes no matter how much you ate.
That's why you never get married in a Chinese Restaurant, after an hour you want to get married again!
Your bowtie game is always on point
Excellent video 👍 Thank you 💜
I’ll bet the people suffering are eating way too much salt in general. Perhaps MSG has been the scapegoat?
Free my man MSG
No it's a killer all on its on. It shuts down my lungs in five minutes flat !
I have days I know I ate too much salt. I have days I know I didn't drink enough water. It's my fault not food manufacturers. I chose to eat the Pizza Rolls or can of tomato soup.
What really annoys me is when people worry about artificial flavors and colors. If you're only eating a regular size bag of Skittles a week, you should be fine.
Just make more educated choices and eat the "junk" in moderation.
Another presentation worth viewing! Thanks History Guy!
Turns out it's not the MSG, the problem is eating three family size bags of Nacho Cheese Doritos in one sitting.
You make soup or gravy and add MSG, it takes it immediately to a total other taste level. The best flavour enhancer ever.
Spot on. All u need to know. As always, educated, and at the end, wiser!
I love chemistry so whenever I hear that someone studied chemistry I immediately want to know them, it’s sad that not many people are into it :(
More than you think but yes i agree its not that many....
I'm into it. I'm not great at it as in naturally talented or well studied but I enjoyed my highschool and university studies mostly I studied biochem but always am glad that I have the knowledge when I watch something that touches on it such as this video
Tons of meth cooks alive and thriving
In the biblical sense?
Love when you do a food history video! I was just watching the history of ice, great job!
I had trouble believing the anti-MSG hype. I use it often and regularly. I don't say it aloud and nobody complains.
Exactly….
Having had several heart surgeries I discovered that MSG now triggers heart arrhythmias in me. I strongly suggest you not serve your food to anyone with known heart issues. Interestingly, if I eat at the local "all you can eat" Chinese buffet I'll almost certainly have an episode of arrhythmia afterwards; But I've never had an arrhythmia from eating Pho (soups) or anything else at the local Thai restaurant.
Yeah I refused to believe the MSG hate. I also have a science background.
You can keep your MSG and I will keep my Cilantro. "Cilantro tastes like soap!" some say. I guess they must just be "haters"....🤔😉
@@goodun2974 actual genetic testing proves that cilantro tastes like soap to people, OR6A2 aldehyde olfactory receptor. As of yet there is no quantifiable data as to why people have reactions/complaints to MSG.
I'm a chef, I knew the furore over MSG was settled in my mind, it's ok. Never thought of using it, though. I would just reduce or caramelise everything ...
Then I got into BBQ and base rubs, the seasoning below the spice. Wow, socks officially out the building. Used correctly MSG is a game changer.
It's not about whether MSG is safe or not. It's about that 1) The food you grew up with in western society suddenly tastes blunt in comparison with Asian food. And 2) The main purpose is no longer to add it to veggies to increase veggie consumption. It's mainly used in high caloric, low nutrition fast food to increase revenue by making people more addicted to snacks and fast food.
But, but Trump loves the uneducated. Yum, McDonalds.
I am no surprised Lawry’s Season Salt didn’t get mentioned. It very much popularized MSG as a food additive in the 1960’s.
Still use it!
Lawry’s doesn’t have MSG added in it
@@davidlogansr8007 Well, conveniently, Lawry's doesn't contain MSG.
@@davidlogansr8007try johnnys. It will ruin it for you. Did for our entire family, lawry is no longer edible
People have no idea how much MSG they eat and don't know it. I had a friend telling me they won't eat MSG while I was handing her a Dorito because it's her favorite chip.
Adding MSG to home-brewed beer etc before fermentation is a massive improvement in taste and effect - it gives it a euphoriant aspect, very different and a lot more pleasant than normal alcoholic beverages. This is (allegedly) because MSG can become GHB through fermentation. [GHB occurs naturally in some wines and other spirits].
MSG has always been safe to consume in moderate quantities. It is natural. Just like when eggs were declared not good for you. Humans have been eating eggs for hundreds of thousands of years. Of course eggs eaten in moderation are good for your health.
“Everything in moderation” is generally good for just about everyone.
Before the moderation mindset was adopted widely, some Chinese food places where I lived were adding MSG like water.
And I would break out into a hot flush with sweats from that food.
This led me to avoid those restaurants for a long time. Now that I am medically on a controlled sodium intake, I still kind of avoid it.
For a salty flavor in foods I use potassium chloride salt. It is a slightly harsher taste than table salt, but I've acquired the taste for it.
-
edit: Having watched more of the video, I have no rigorous scientific assurance that it was the MSG. It may have been something else those restaurants cooked with, though I did not taste any unusual flavors.
It could also have been some "inert" ingredient in the MSG or other spices those places used. I do have strange allergic reactions to skin irritants and common medications that most people have no issue with - to the point (as examples) that I have only found one or two shampoos that don't leave me with a rash, and I cannot tolerate Crestor, but I can take Lipitor and generic cholesterol control medications.
Oh how wrong you are. I am violently allergic to MSG in the smallest quantities. I have met many people who are also allergic and avoid it as poison, as I do. I do not believe it is safe to consume when to many people, their symptoms of rapid heart beat, sweats and headaches that last for a day or more are a mystery.
@@jackdernorsek5310 MSG is as safe as many other foods and food additives.
There will always be a percentage of humans who have some negative reaction to a given food or additive.
I too get the sweats from more than a minor amount of MSG (particularly if it is freshly applied and not given time to break down), though I don't get the headaches.
@MonkeyJedi99 You might benefit from the DNA test that doctors give. My doctor really wanted me to get it done even though it is a little spendy - I think like $500. The results can predict what certain categories of meds I can or cannot take, and what supplements I need to be taking. (It showed I needed to be taking Folic acid, for instance.)
I have a complex medical history, so it has been a real benefit to me and worth the expense.
You might look into it.
This goes on your BEST OF list !!!💜👍.
Awesome and informative job bro!
I love MSG! I've read that, if people feel bad after eating at the Chinese buffet, they likely just overate and/or had too much sodium with all the soy sauce.
I started cooking soups with kelp (remove before eating) years ago, and haven't gone back to kelp-free soup since. I also have a canister of the "accent" brand powdered MSG which is great on grilled veggies.
I bought a black currant plant from a garden shop on Etsy after watching THG's currants/gooseberries video and I look forward to having berries maybe next year! I had those in Europe and miss that flavor so much!
Yes. Soy sauce, oyster sauce and fish sauce have a lot of salt in them.
I think HISTORY GUY is just awesome for teaching me things that I wouldn't have learned about the 1st time around in school but now I'm thrilled to be learning it
Wisdom comes later for me I guess
I think you would have been very lucky to have learnt this the first time round at school.
MSG is used on Doritos Chips? I was wondering why so many people are secretly addicted to them…
MSG WINS! I use it all the time and my guests love my food and don't ever complain about headaches, etc.. just how great my food is!
Thank-you.
Great topic, always wondered about MSG
I’m supposed to eat less salt - which means I bought a giant shaker of MSG and my life is better for it.
The S in MSG is SODIUM, SALT!
Yeah id caution using it as if its not salt, because needing less salt in a diet usually means you need less sodium. Which is half of what msg is. Mono-sodium glutamate.
Since glutamate is the part that gives you the taste, tho, you might look for alternatives with less sodium.
The main symptom I've always experienced about an hour or so after eating Chinese food is a return of the hunger I had before eating it.
The starches in Chinese food have a tendency to spike your blood sugar really high, and then your pancreas kicks into overdrive and squashes the sugar levels, making you hungry again.
I too have problems after eating any asian food. I struggle to understand why it tastes so good. Thanks for solving my problem.
Once again you present information with out spin; thank you.
Well~~~there goes one of my 50-year-old prejudices!
And here I thought I was an open-minded thinker!
Propaganda works. The propagandized ALWAYS think They are freely thinking.
@@hanspecans I was suckered in as a teenager in the late 60s,
Just now I put some Accent spice on my Amazon wish list!
I am a reformed MSG bigot!
Now, I need to get to work on some other stuff~~~~
I had an Indian co-worker send me a box of spices that are sometimes hard to find where I live. In the box was a bag she labeled "China Salt". I had not idea what it was and she couldn't explain it differently than "salt". It was MSG. Apparently just another ingredient in some homes.
How interesting. I've seen Russian stores sell MSG under the label "Korean salt".
I mean that’s literally just what it is
🏆 One learns so very much from this young man. Kudos. 🏆
As someone that understands MSG the information in the video, I LOVE MSG! It is freaking AWESOME!!!!
Awesome in making bad food taste good! Better still in giving one headaches and nausea! Great stuff
@@zoricazorica5752 Did you watch the video? There is no direct link between headaches and nausea being caused by MSG. The science and evidence linking it, has been more than proven to be extremely bad science. It's the same type of science that links salt to hypertension, and fat to obesity. Those were all bad science that have developed false "common knowledge".
Just like people thinking the world was flat when Columbus came to the "New Land", or even the fact that he discovered it. That is all false "common sense" perpetuated by ignorance and bad information.
MSG is in so many more thing than people know. If it actually cause all the symptoms like people think (including headaches and nausea), the scale of headaches and nausea would be equaled to that of COVID, there is that much MSG in food.
I put Accent on everything 😋❤️MSG
READ your labels colsely: "Yeast Extract" -- One of the most essential amino acids in yeast extract is glutamic acid. It's also found in different foodstuffs like vegetables, fish, meat, and dairy products, as well as soy sauce and parmesan cheese.
The sodium salt of glutamic acid - called glutamate - makes up almost 5% of yeast extract's nutrient content. Many manufacturers extract this glutamate and use it as an additive in food products to give them the distinct "umami" taste - a savory flavor normally associated with mushrooms and meats. You may often find this isolated form of glutamate listed as monosodium glutamate (MSG) in various food items.
I have a bag of MSG at home. I use it in my stir fry, and also in my spaghetti, which is a bit redundant, since tomato is a natural source of glutamate, but I found that if I over-salt, adding a little MSG can help to tame the apparent saltiness, and the flavor it adds is excellent.
U need cooking lessons.
Another presentation worth viewing! Thanks History Guy!. Another presentation worth viewing! Thanks History Guy!.
*_Accent_* advertised their MSG product as a complete substitute for salt. They enticed people to use it in place of salt wherever you use salt in equal proportions to combat high blood pressure and heart disease. The results as a complete substitute were mixed, and people began complaining of headaches, which were not the result of MSG ingestion but of completely cutting out salt from their diets. This didn't stop people from blaming MSG for the lack of dietary salt, making them ill.
As a general rule, always limit the amount of MSG you put on your food to half the amount of salt added to your food. If you don't add salt, then forget about adding MSG.
I keep a shaker of Accent MSG right in my spice drawer and use it all the time. The only side effect is people raving about how good my cooking is
I'm a big proponent of MSG. I keep a big bag of the pure stuff in my pantry, and i will sing its praises to anyone who will listen. It's essential in chip seasoning and southern fried chicken (with a healthy dose of pepper it's damn close to KFC). But i'll also chuck it into pastas and mexican food. It only contains around a third as much sodium as table salt, however, I do find that it makes me more hungry, it turns me into a bottomless pit. I never feel full after eating it and always go back for seconds. Anecdotally, but maybe best to avoid it if you're trying to lose weight.
I use MSG in pretty much all the food I prepare and I buy it by the kilos. I have to order it, it's not available in Romanian shops or supermarkets, or in many European ones.
It has made a lot of foods much more flavorful and I'm constantly surprised by how much of an improvement it can make.
Amazing discovery!
MSG is a really good ingredient, I use it sparingly so if I need to use salt I'll use half the salt and then the rest is MSG. I dont use a lot of it like literally a pinch of it per dish.
Bravo Sorin..!!
de unde comanzi?
MSG powder is addictive. MSG powder is harmful. MSG powder should be outlawed, as it already has been in some places like Pakistan.
@@mihaifox465 asianfood punct ro. aji-no-moto.
Our biggest problem is "self diagnosis". That and overindulging, "I spent $15 on food, so I'm going to eat it all even though I'm full 3/4 of the way through."
I used to eat Chinese food with no problem, never concerning myself with MSG. Then, I made a recipe that called for a liberal amount of McCormick’s seasoning called “Bon Appetit”. I ate the food, plus leftovers. “Got the flu” that went away as quickly as it had come on. A month later, I made the same recipe. Again, I got “flu”. I realized the common denominator was that recipe and checked the ingredients-Bon Appetit was nothing more than MSG. Made the recipe later without the MSG and never had a problem again. I get minor symptoms (excess urination at night) with minor amounts discovered after having Campbell’s soup with MSG. I read labels now and avoid it.
I lived in Saga, Japan for most of my life. Regular visits to the University hospital to do English talk overs on operations. After many discussions with surgeons is seems that Saga has the highest level of stomach cancer in the world that they relate to MSG. That and a distinct lack of fibre that results in no soft stomach lining that makes them prone to problems.