{"id":38004,"date":"2024-09-25T17:59:54","date_gmt":"2024-09-25T21:59:54","guid":{"rendered":"https:\/\/mdcthereporter.com\/staging\/8357\/?p=38004"},"modified":"2024-09-25T17:59:54","modified_gmt":"2024-09-25T21:59:54","slug":"people-should-take-claims-against-msg-with-a-grain-of-salt","status":"publish","type":"post","link":"https:\/\/mdcthereporter.com\/staging\/8357\/people-should-take-claims-against-msg-with-a-grain-of-salt\/","title":{"rendered":"People Should Take Claims Against MSG With A Grain Of Salt"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Some people put it on everything they cook; others don\u2019t want anything to do with it.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">I\u2019m talking about MSG.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Monosodium glutamate is the sodium salt of glutamate, an amino acid naturally found in humans and foods such as tomatoes, mushrooms, asparagus and cheese.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The odorless, tasteless white powder, which is produced by fermenting products like sugar cane, beet or cornstarch, makes food taste savory thanks to its power to induce salivation.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">However, in recent decades, MSG has been pegged as a harmful food additive. But is the seasoning as bad as people make it seem? Are consumers of MSG putting themselves at risk? And how prevalent is it in our products?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Before answering these questions, let\u2019s look at its history.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Monosodium glutamate was <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/foodinsight.org\/about\/\"><span style=\"font-weight: 400;\">discovered in 1908 by a Japanese chemistry professor named Kikunae Ikeda<\/span><\/a><\/span><span style=\"font-weight: 400;\"><span style=\"color: #3366ff;\">.<\/span> After eating a dish of boiled tofu, which was flavored with a seaweed-based broth, Ikeda started studying its chemical composition.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The following year, he concluded that L-glutamic acid (glutamate), an amino acid, was responsible for the meal\u2019s savory flavor, which he coined <\/span><i><span style=\"font-weight: 400;\">umami<\/span><\/i><span style=\"font-weight: 400;\">, Japanese for \u201cdelicious, savory taste.\u201d When paired with sodium, MSG was born.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ikeda <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/foodinsight.org\/msg-a-brief-history\/\"><span style=\"font-weight: 400;\">patented the seasoning in 1909<\/span><\/a><\/span><span style=\"font-weight: 400;\">, launching its mass production for commercial use. In the next decades, MSG spread like wildfire, making its way to the United States in canned foods, processed meats and chicken stock.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Decades later, however, its reputation was tarnished.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the 1960s, a Maryland physician named Robert Ho Man Kwok wrote <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.nejm.org\/doi\/full\/10.1056\/NEJM196804042781419https:\/\/www.nejm.org\/doi\/full\/10.1056\/NEJM196804042781419\"><span style=\"font-weight: 400;\">a letter<\/span><\/a><\/span><span style=\"font-weight: 400;\"> to the <\/span><i><span style=\"font-weight: 400;\">The New England Journal of Medicine<\/span><\/i><span style=\"font-weight: 400;\">, claiming the MSG in Chinese food caused him to feel palpitations, numbness and weakness.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This gave rise to the Chinese Restaurant Syndrome, an illness characterized by similar symptoms, including headaches, dizziness and sweating.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Since then, <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28943112\/\"><span style=\"font-weight: 400;\">research<\/span><\/a><\/span><span style=\"font-weight: 400;\"> published by the National Library of Medicine has found that side effects of MSG are often due to <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC6952072\/\"><span style=\"font-weight: 400;\">overindulgence<\/span><\/a><\/span><span style=\"font-weight: 400;\">. The United States\u2019 Food and Drug Administration also <\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.fda.gov\/food\/food-additives-petitions\/questions-and-answers-monosodium-glutamate-msg\"><span style=\"font-weight: 400;\">deems MSG safe for consumption<\/span><\/a><\/span><span style=\"font-weight: 400;\"> under their \u201c<\/span><span style=\"color: #3366ff;\"><a style=\"color: #3366ff;\" href=\"https:\/\/www.fda.gov\/food\/food-ingredients-packaging\/generally-recognized-safe-gras\"><span style=\"font-weight: 400;\">Generally Recognized As Safe<\/span><\/a><\/span><span style=\"font-weight: 400;\">\u201d criteria.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Like anything else in life, moderation is key.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Today, MSG can be found in highly processed convenience foods containing high amounts of sodium and fat, including instant noodles, lunch meat and potato chips. Fast food restaurants such as Chick-fil-A, KFC and McDonald&#8217;s also use the seasoning on their chicken and fries.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Consumers need to be more cautious of the unhealthy ingredients combined with MSG in fast-food restaurant or grocery store items.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">People who aren\u2019t can develop dangerous eating habits or medical issues from the overload of MSG and the excess consumption of unhealthy food items.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">So, next time you go grocery shopping or to a restaurant, don\u2019t just stare at the MSG listed on the ingredients label\u2014look at the ingredients that precede or follow it. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some people put it on everything they cook; others don\u2019t want anything to do with it.\u00a0 I\u2019m talking about MSG.\u00a0 Monosodium glutamate is the sodium salt of glutamate, an amino acid naturally found in humans and foods such as tomatoes, mushrooms, asparagus and cheese.\u00a0 The odorless, tasteless white powder, which is produced by fermenting products [&hellip;]<\/p>\n","protected":false},"author":13482646,"featured_media":37985,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[13],"tags":[3665],"class_list":{"0":"post-38004","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-forum","8":"tag-msg"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>People Should Take Claims Against MSG With A Grain Of Salt<\/title>\n<meta name=\"description\" content=\"The Reporter&#039;s Sean Yakobson discusses the origins of MSG\u2014a seasoning that makes meals taste savory and some say is 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