I can't argue with Mr. McGee's statements, but don't find them conclusive. Like MSG, sugar is also more abundant in tomatoes than in cucumbers for example, but that doesn't mean it's healthy to consume the same sugar, times ten, in the form of soda or ice cream. The question isn't whether MSG is natural or not, but whether pumping everything full of it is beneficial or not. Cheating or not. Addictive or not.
What's being discussed is that there is a negative disposition towards MSG that has not been fostered on a scientific basis whatsoever. Most people do not feel negatively about potassium, but hyperkalemia can have you in the grave tomorrow. MSG does not deserve the reputation it has garnered- that's a fact.
I experimented with msg and had both great an yucky results. A little goes a long way is the conclusion. A bit too much and your dinner is trash. I suspect the Chinese restaurant in question was rather generous with the stuff. How much msg to use is proportional to how much salt you use so If you're going to use msg at home it's easiest to mix it with table salt at about 3% of the weigh, so 3 grams of msg+97gr of salt makes 100 gr of mix. Mix very well to get it distributed evently and choose a salt that has about the grain size of the msg you use. Used that way you still get pure tasting food with a subtle taste boost.
The phrase, "Chinese restaurant syndrome" is outdated for obvious reasons that MSG and unbound glutamate is no longer found just in Chinese cuisine ~unbound forms of glutamate are found all over the world, in many products from: savoury soups, stocks, condiments, chips and snacks to cereals, granolas, yogurts and milk chocolate etc. This video needs to be updated as well. There are some individuals who actually cannot metabolize unbound glutamate. I am not a biochemist and do not know why I am intolerant to processed glutamate. Whomever figures it out will be famous and help those who suffer live a better quality of life in my opinion. There is no research from the glutamate industry thus far because anyone with an intolerance cannot endure such a study. It would be unethical to make a participant to continue such a study because some, such as myself would suffer a tremendous amount of pain. I was diagnosed by my Trinidadian pediatrician at age 3 with a MSG intolerance in 1980; in 2008-2009 I became chronically ill when the industry brought hydrolyzed, autolyzed, yeast extract, natural/vegetarian/vegan flavours, disodium inosinate, disodium guanylate and the newest label barely malt extract to the market, without mentioning those with MSG sensitivities to avoid the product. I experience an adverse reaction within 15minutes and a 1-4 day migraine (4 day migraine + fever, nausea, auditory and visual sensitivity, and affects my memory and communication response) to MSG; 1-2 days for the newer labels) sets in, in about an hour. We estimate that I react from a 10mg-100mg dose. I used to only have to avoid savoury products like stocks, flavoured chips, soups and condiments; however since 2010 I have avoided many other products as the industry can hydrolyze any vegetable or meat protein. There are errors in the glutamate industry research that need further investigation. 1) Unbound processed glutamate is not the same as bound glutamate found in whole foods. The protein is no longer intact. The process of hydrolyzation breaks the protein and separates it's amino chain into parts. The glutamic acid amino is then isolated and used in many foods. People with an intolerance for some reason cannot ingest this form without a brain/gut inflammation response. In my case, I know the research is wrong because I can eat foods such as tomatoes, grapes, mushrooms, Parmesan (etc) with no adverse reaction. These are my favourite foods. 2) It is unclear how many individuals are affected by unbound glutamate. However, PhD biochemist mom, Katie Reid helped her daughter recover from a moderate diagnosis of autism by eliminating MSG and other processed glutamate flavour enhancers from her diet. This is another indication that some individuals are intolerant and do suffer from brain inflammation/gut inflammation disorders and are triggered by unbound glutamate ingredients. ua-cam.com/video/iL4SD5f2toQ/v-deo.html
You have no idea what the F you are talking about. Just because you can tolerate MSG doesn't mean everyone can tolerate MSG. Glutamine, the amino acid found in tomatoes is not related to glutamate, a neurotransmitter, let alone mono-sodium-glutamate, which is fermented from sugars and highly processed. Do you know how MSG works? It enhances surface area on your taste buds, literally allowing more taste input. Now imagine this: passing the blood-brain barrier in a small subset of the population, and causing some brain tissue to swell up, just like your tongue. Get it now? Insane migraines. Nitrates and nitrites also do this, to some people, but not most people. If you believe SOME people can be allergic to peanuts, or shellfish, or have a sensitivity to nitrates - then it stands to reason that some people can have a sensitivity to a fermented salt.
Dear Mr. Harold McGee, I'm sorry, but your terminology is incorrect. MSG is not naturally occurring glutamic acid. www.edenfoods.com/articles/view.php?articles_id=207 That being said, there have not been any clinical trials done to my knowledge that showed significant difference between placebo and MSG causing headaches. THAT being said the subset of the population that is sensitive to MSG could be that small, but this is just my theory. The manufactured MSG could just contain impurities. Another placebo study with a bigger sample pool would be very helpful in sealing the deal. I think at the end of the day, the records have shown that eating manufactured food has negative effects on the body even if we don't prove that until many years later. Eat real food!
Your source for disputing a doctor who has written numerous books on the science of food is a website trying to sell you their food? Do you even know who wrote that article you linked?
That link is BS though. MSG is mostly L-glutamate, not D-glutame, as the D-form doesn't have any flavor. In fact, most fermented foods have D-glutamate in higher concentrations than in manufactured MSG.
Search in Google images for "msg rat". When there is a rodent study requiring obese rats, they feed normal rats msg and voila, obese rats. The old saying about being hungry a half hour after eating Chinese food is from msg stimulating appetite. So, unless your Anorexic, having poor appetite from chemotherapy or something else, msg might be counterproductive for maintaining normal weight.
Why would somebody eat the Madison Square Garden??????
Hihi the video is fun and interesting helping me know than MSG is no more than a component existing naturally in foods.
I just want to know why 6 people have disliked this video? Must be some of those "woke" people who cant handle the truth lol
I knew it...
Whats MSG
What episode was this from?
the New York episode in Season 1 of The Mind of the Chef
Got here from a recycled NYorker article.
Damn, I hate tomatoes, aged parmesan and aged beef. I must be sensitive to MSG.
the editing of this was actually hilarious, well done
will research this some more
reserach flat earth ppl, look past controlled opposition
Mono sodium glutamate
I can't argue with Mr. McGee's statements, but don't find them conclusive. Like MSG, sugar is also more abundant in tomatoes than in cucumbers for example, but that doesn't mean it's healthy to consume the same sugar, times ten, in the form of soda or ice cream. The question isn't whether MSG is natural or not, but whether pumping everything full of it is beneficial or not. Cheating or not. Addictive or not.
What's being discussed is that there is a negative disposition towards MSG that has not been fostered on a scientific basis whatsoever. Most people do not feel negatively about potassium, but hyperkalemia can have you in the grave tomorrow. MSG does not deserve the reputation it has garnered- that's a fact.
Just because someone uses it, doesn't mean they're using a lot of it. The ratio is only 1/2 tsp per pound of meat and only a pinch in a bowl of soup.
I experimented with msg and had both great an yucky results. A little goes a long way is the conclusion. A bit too much and your dinner is trash. I suspect the Chinese restaurant in question was rather generous with the stuff. How much msg to use is proportional to how much salt you use so If you're going to use msg at home it's easiest to mix it with table salt at about 3% of the weigh, so 3 grams of msg+97gr of salt makes 100 gr of mix. Mix very well to get it distributed evently and choose a salt that has about the grain size of the msg you use. Used that way you still get pure tasting food with a subtle taste boost.
The phrase, "Chinese restaurant syndrome" is outdated for obvious reasons that MSG and unbound glutamate is no longer found just in Chinese cuisine ~unbound forms of glutamate are found all over the world, in many products from: savoury soups, stocks, condiments, chips and snacks to cereals, granolas, yogurts and milk chocolate etc. This video needs to be updated as well.
There are some individuals who actually cannot metabolize unbound glutamate.
I am not a biochemist and do not know why I am intolerant to processed glutamate. Whomever figures it out will be famous and help those who suffer live a better quality of life in my opinion.
There is no research from the glutamate industry thus far because anyone with an intolerance cannot endure such a study. It would be unethical to make a participant to continue such a study because some, such as myself would suffer a tremendous amount of pain. I was diagnosed by my Trinidadian pediatrician at age 3 with a MSG intolerance in 1980; in 2008-2009 I became chronically ill when the industry brought hydrolyzed, autolyzed, yeast extract, natural/vegetarian/vegan flavours, disodium inosinate, disodium guanylate and the newest label barely malt extract to the market, without mentioning those with MSG sensitivities to avoid the product.
I experience an adverse reaction within 15minutes and a 1-4 day migraine (4 day migraine + fever, nausea, auditory and visual sensitivity, and affects my memory and communication response) to MSG; 1-2 days for the newer labels) sets in, in about an hour. We estimate that I react from a 10mg-100mg dose. I used to only have to avoid savoury products like stocks, flavoured chips, soups and condiments; however since 2010 I have avoided many other products as the industry can hydrolyze any vegetable or meat protein.
There are errors in the glutamate industry research that need further investigation.
1) Unbound processed glutamate is not the same as bound glutamate found in whole foods. The protein is no longer intact. The process of hydrolyzation breaks the protein and separates it's amino chain into parts. The glutamic acid amino is then isolated and used in many foods. People with an intolerance for some reason cannot ingest this form without a brain/gut inflammation response. In my case, I know the research is wrong because I can eat foods such as tomatoes, grapes, mushrooms, Parmesan (etc) with no adverse reaction. These are my favourite foods.
2) It is unclear how many individuals are affected by unbound glutamate. However, PhD biochemist mom, Katie Reid helped her daughter recover from a moderate diagnosis of autism by eliminating MSG and other processed glutamate flavour enhancers from her diet. This is another indication that some individuals are intolerant and do suffer from brain inflammation/gut inflammation disorders and are triggered by unbound glutamate ingredients.
ua-cam.com/video/iL4SD5f2toQ/v-deo.html
This just in, Monsanto and the Corn Refiners Association say to eat more corn syrup for a happy and healthy lifestyle.
You have no idea what the F you are talking about. Just because you can tolerate MSG doesn't mean everyone can tolerate MSG. Glutamine, the amino acid found in tomatoes is not related to glutamate, a neurotransmitter, let alone mono-sodium-glutamate, which is fermented from sugars and highly processed. Do you know how MSG works? It enhances surface area on your taste buds, literally allowing more taste input. Now imagine this: passing the blood-brain barrier in a small subset of the population, and causing some brain tissue to swell up, just like your tongue. Get it now? Insane migraines. Nitrates and nitrites also do this, to some people, but not most people. If you believe SOME people can be allergic to peanuts, or shellfish, or have a sensitivity to nitrates - then it stands to reason that some people can have a sensitivity to a fermented salt.
Dear Mr. Harold McGee,
I'm sorry, but your terminology is incorrect. MSG is not naturally occurring glutamic acid.
www.edenfoods.com/articles/view.php?articles_id=207
That being said, there have not been any clinical trials done to my knowledge that showed significant difference between placebo and MSG causing headaches.
THAT being said the subset of the population that is sensitive to MSG could be that small, but this is just my theory. The manufactured MSG could just contain impurities.
Another placebo study with a bigger sample pool would be very helpful in sealing the deal.
I think at the end of the day, the records have shown that eating manufactured food has negative effects on the body even if we don't prove that until many years later.
Eat real food!
Your source for disputing a doctor who has written numerous books on the science of food is a website trying to sell you their food?
Do you even know who wrote that article you linked?
That link is BS though. MSG is mostly L-glutamate, not D-glutame, as the D-form doesn't have any flavor. In fact, most fermented foods have D-glutamate in higher concentrations than in manufactured MSG.
Search in Google images for "msg rat". When there is a rodent study requiring obese rats, they feed normal rats msg and voila, obese rats. The old saying about being hungry a half hour after eating Chinese food is from msg stimulating appetite. So, unless your Anorexic, having poor appetite from chemotherapy or something else, msg might be counterproductive for maintaining normal weight.
On food is natural but the msg on processed food its artificially made..dont try to make ppl stupid
Your body doesn’t make any different reaction on naturel or artificial MSG, vitamines or proteins.