I watched a video on YouTube recently about monosodium glutamate (MSG) and its bad reputation for causing allergies, hyperactivity and ‘Chinese restaurant syndrome’. In it, Audrey Deane, Food Scientist and Dietitian, demystifies some of our assumptions that it is the MSG in Chinese food that causes reactions in people. Apparently the body processes and digests natural glutamate in exactly the same way that it digests MSG, suggesting that perhaps the reactions people have are in part due to the high glutamate levels in some foods, and not just MSG.
What is monosodium glutamate?
Monosodium glutamate (MSG), also known as sodium glutamate or E621, is a sodium salt of glutamic acid, a naturally occurring non-essential amino acid. It is used as a food additive and is commonly marketed as a flavour enhancer; it makes things taste nicer and also makes you want to eat more of it. Trade names of MSG include: Ajinomoto, Vetsin, Ac’cent and Tasting Powder. It used to be made from wheat gluten, but is now made mostly from bacterial fermentation and is acceptable for coeliacs following a gluten-free diet.
Years ago traditional East Asian cuisine used seaweed extract, which contains naturally high concentrations of glutamic acid; but it was not until 1907 that MSG was discovered by Kikunae Ikeda; he called it ‘unami’ which means, roughly translated, ‘deliciousness’. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909. The white powder MSG looks just like salt.
What is glutamate?
Glutamate is a common substance found in many plant and animal tissues. It occurs naturally in quite high concentrations in broccoli, mushrooms, meat, fish, poultry and milk, with one of the highest concentrations being parmesan cheese.
I wish I’d seen this BBC science programme when it was aired live, and there is only a short snippet available here on YouTube, but it gives you an idea of what the show was all about. Watch Audrey Deane and Stefan Gates discussing monosodium glutamate and glutamate on
“E numbers – an edible adventure”.
What is Chinese restaurant syndrome?
Chinese restaurant syndrome consists of symptoms such as tightening of the jaw muscles, numbness of the neck, chest and hands, thirst and nausea, palpitations, dizziness, fainting, pounding, vice-like headache and a cold sweat around the face and armpits.
I’m wondering how much of the white powdered MSG is added to food in manufacture and restaurants, and more importantly, whether it constitutes far higher levels that you would find naturally in foods.
However the research Audrey and xxxx went on to discuss showed that people had reactions to the glutamate in foods as well as to MSG, so perhaps MSG is being blamed wrongly for some reactions. I can’t help thinking though that our food should taste good on its own, you shouldn’t have to add powder to enhance flavour. If you eat fresh, local, organic foods and cook proper home made meals food tastes great. Why is there even a need for the powdered form of MSG? or indeed any flavourings and enhancers. Are we losing sight of the real food?
I know I’ve had odd reactions sometimes, mostly after Chinese or Thai food, and with me it’s an amazing rush of pent up energy. I can’t sit still, my legs feel like running and do feel like that all night. It’s an unnerving sensation, not painful or like an allergic reaction that I often get, but unpleasant nonetheless. However I know I don’t have a problem with foods where MSG is on the label. I suspect it is the quantities used that may cause problems, and in the same way some of us are more sensitive to certain foods than others, perhaps some people cannot tolerate any glutamate, whether that be naturally ocurring or MSG.
Do you avoid MSG? Do you have a bad reaction when you eat it? What do you think about the video, and the fact that the body treats natural glutamate in exactly the same was as monosodium glutamate?
Interesting article. When I got to the part “Apparently the body processes and digests natural glutamate in exactly the same way that it digests MSG…” it was obvious that Audrey Deane, Food Scientist and Dietitian, had been spoon fed by someone, or a friend of someone, who profits from the sale of MSG. Why was there no mention of the impurities inevitably produced when MSG is manufactured? Why was there no mention of what happens to the impurities during digestion? Why is Ms. Deane talking about Chinese Restaurant Syndrome instead of migraine headache, irritable bowel, asthma, heart irregularities, seizures, depression and the other reactions that follow ingestion of MSG? Ms. Deane tells us that monosodium glutamate is the salt of a naturally occurring amino acid. I’m sure that’s what industry told her. Actually, most of the monosodium glutamate sold today comes from glutamic acid excreted by carefully chosen genetically modified bacteria that excrete glutamic acid through their cell walls.
The Truth in Labeling Campaign will tell you all about “What is monosodium glutamate.” We tell the truth, the whole truth, and nothing but the truth about monosodium glutamate and the many other ingredients that contain its toxic, manufactured, free glutamic acid (www.truthinlabeling.org). We look forward to your visit.
Hi Adrienne. Thanks for comment. I will check out the website above that you recommend. I feel very strongly that anything GM is not good for human consumption. What is wrong with our food as it is? It should taste good all on its own, without any added flavour enhancers etc. Great to hear from you. I love a heated debate. Hopefully Audrey will respond!