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MSG in Chinese food: Is it harmful?



MSG in Chinese food

MSG in Chinese food: Is it harmful?

MSG in Chinese food? Despite a lack of credible scientific evidence, monosodium glutamate, or MSG, has long been portrayed as a processed food additive that is hazardous and mostly prevalent in Chinese cuisine.


The Webster thesaurus even has access to “Chinese restaurant syndrome,” a situation that reportedly impacts humans who consume “Chinese food heavily seasoned with monosodium glutamate” and manifest symptoms like drowsiness and irregular heartbeats. Activists contend that this interpretation is obsolete.



Customers who are not of Chinese origin often get the impression that Chinese cuisine is greasy and excessively rich in fat.


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In point of fact, it often provides a perfect equilibrium between Yin and Yang, as well as medical advantages and local applications of our own favorite items that may be used.


MSG in Chinese food

MSG in Chinese food?

A movement named “Redefine CRS” has now been started by campaigners. The online campaign, led by the Japanese food and spice business Ajinomoto, calls on Merriam-Webster to update its definition to match the factual agreement on MSG as well as the effects of falsehoods on how Americans see Asian food.


The firm said on its campaign website that “Asian cuisine and culture are still unfairly blamed” due to the misconception around MSG that “is embedded in America’s awareness to this day.” Chinese restaurant syndrome is bigoted as well as medically incorrect.


Ajinomoto published a film featuring a number of Asian Americans who addressed the myths about MSG and Chinese cuisine as well as hoteliers and physicians.


MSG: What it is and isn’t

MSG in Chinese food? Most likely, you’ve already eaten it. It’s a typical amino acid that is naturally present in foods like tomatoes and cheese that humans later learned how to extract and process, using a method similar to how we produce yogurt and wine.


Several various meals, including stews and chicken stock, are now flavored with this fermented MSG. Because it appeals to our fifth fundamental flavor, umami, it is so commonly used The rich, savory flavor found in mushrooms and Parmesan cheese is umami, which is less commonly recognized than other tastes like saltiness or smoothness.

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MSG has been used in food for a very long time, as stated by the US Food and Drug Administration (FDA), but the discussion about MSG’s health implications didn’t start until 1968, once a person griped in a letter to the New England Journal of Medicine about feeling numb after consuming at Chinese restaurants.


The notion that Chinese cuisine was harmful swiftly gained traction and was supported during the period by several medical experts. A scientific report cautioned that MSG might produce “flaming feelings, face scrutiny, and breathlessness” and called it “the source of the Chinese restaurant sickness.”


That does not mean that anything was confirmed by science. According to a 1986 article in the journal Food and Chemical Toxicology, a decade of the study had “failed to produce any objective indicator” that MSG was harmful, and the mere concept of “Chinese restaurant syndrome” was “questionable.”

MSG in Chinese food

MSG in Chinese food

Even the FDA launched its own investigation of MSG in the 1990s, which finally found that it is safe.


But it was too late to stop the public’s terror and dread. MSG was thoroughly demonized in the minds of Americans and avoided for decades as a result.


On top of that, many people said that if MSG was really so deadly, then large numbers of people would have become ill in nations like China and Japan who prepare their food with the ingredient. However, this has not been the case at all.


The struggle for Asian cuisine in the United States

The public alarm about MSG erroneously put the blame on Chinese cuisine, as the Ajinomoto ad points out, and this is mainly why many people in the United States now believe Chinese food is being manufactured, filthy, or harmful.


This notion and the rising push to break down this image made national news when a white lady launched a Chinese restaurant in New York City. The establishment is named after the owner, who is Chinese. She said in an Instagram post that has since been removed that the restaurant would provide “clean” Chinese cuisine. By this, she meant cuisine that was “not too greasy” and would not leave customers feeling “gassy and yucky” after eating it.


The furor on the internet began almost immediately after the announcement. The proprietor was accused not only of copying the food of another culture without permission but also of doing it in a manner that was insulting rather than appreciated by members of the Asian and Asian American communities.

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The debate spurred a larger conversation on the racial underpinnings of distinctions made on the “cleanliness” and “sophistication” of certain meals. Why, for example, is food from countries that are alien to the United States considered to be high-class fine dining, whereas food from countries like China and Thailand is still often perceived as being fast, inexpensive, and of poor quality?


Some people also pointed out that “ethnic” foods have tales that have been utterly ignored or obliterated, which is an issue in and of itself since what exactly is meant by the term “ethnic”? For many, “Americanized” Chinese cuisine was formed out of desperation and was modified for American tastes as a method for immigrant families to survive in a culture that required assimilation.


This was a way for Chinese restaurants to appeal to American diners. For many members of the Asian American community, the dismissal of that cuisine and its history of immigrant struggle as “icky” or “oily” felt like a slap in the face. That food and its history of immigrant struggle.


In an effort to differentiate themselves from the negative connotation associated with the usage of MSG, several Chinese restaurants in the United States displayed signs proclaiming “No MSG used” inside their establishments for many years. Now, some people are reclaiming and publicly embracing the additive; the Chinese restaurant chain Mission Chinese Food serves MSG margaritas with MSG crystals in the ice cubes. They also have salt shakers that are packed with MSG.

MSG in Chinese food

MSG in Chinese food

Then there is Ajinomoto, which is the frontrunner of the Redefine CRS campaign and is known as one of the most influential voices in the MSG industry. MSG seasoning packets and spice mixes made by Ajinomoto can be found in a number of supermarkets throughout the United States. The company has been working for years to educate consumers about the safety of ingesting MSG as well as the many ways in which it can be used to enhance the taste of food.


Written by Dr.Kwakye Solomon