MSG
February 25th 2008 00:29
Monosodium Glutamate: The Facts
There seems to be so much conflicting information out there on monosodium glutamate (MSG), it can be difficult to differentiate fact from fiction. Therefore, I thought I would write an article to clear up any misunderstandings about MSG.
What is MSG?
MSG is a food additive, which is usually used to enhance the savory flavour of food. It actually has no flavour of its own, but it stimulates the taste buds and enhances the flavour of the food. It comes from the amino acid glutamic acid/glutamate, which naturally occur in foods that contain protein, such as meat and milk.
Where is natural glutamate found?
It is found in most foods including red meat, poultry, fish, cheese, milk, tomatoes, mushrooms, and many other vegetables. It found at high levels in hard cheeses, such as parmesan; tomato concentrates and sauces; stock powder; soy, fish, and oyster sauces; Vegemite and Marmite; and foods containing hydrolyzed vegetable protein (HVP(HVPs are flavour enhancers, which are made from broken down protein, such as soy bean protein)).
How long has MSG been used?
Naturally occurring glutamate has been used by the Japanese cooks for over 1000 years. It was not until 1908 that MSG was discovered.
Is it safe?
Yes, MSG is safe. There is no evidence that eating MSG can cause long-term illness. MSG has been linked with bronchoconstriction in some asthmatic individuals and Chinese Restaurant Syndrome (CSR). CSR is a group of symptoms, which occur after eating Chinese food (which is typically high in MSG). The symptoms include headache, flushing and sweating, and a sensation of pressure in the mouth or face. It is commonly believed that MSG is the cause. It is suggested that up to 2% of the population are affected by CSR. However, MSG has been thoroughly researched for over 40 years, and none of the research has shown that MSG causes asthma or CSR
However, there is a small number of people who are sensitive to glutamate, especially people with severe, poorly controlled asthma. These people may experience any of the following symptoms:
• Burning sensation in the back of the neck, forearms and chest
• Numbness in the back of the neck, arms and back
• Tingling, warmth and weakness in the face, temples, upper back, neck and arms
• Facial pressure or tightness
• Chest pain
• Headache
• Nausea
• Rapid heartbeat
• Bronchospasm (difficulty breathing) in MSG-intolerant people with asthma
• Drowsiness
• Weakness
Additionally, some people believe that MSG is a cause of cancer, brain lesions, and nerve damage. It is also thought that MSG contributes to Alzheimer’s disease, Huntington’s chorea, amyotrophic lateral sclerosis, AIDS dementia complex, and obesity. However, there is no evidence, which suggests that MSG cause Alzheimer’s disease, Huntington’s chorea (disease), amyotrophic lateral sclerosis, AIDS dementia complex, brain lesions, or nerve damage, according to the FDA (Food and Drug Association of the USA). It is debatable as to whether MSG contributes to obesity.
It contains one third the amount of sodium as table salt (sodium chloride), which important because too much sodium can be unhealthy. Additionally, the body does not distinguish natural glutamate, found in food, from the food additive MSG
How do I know if MSG is in a food?
In NZ and Australia, no food additive, including MSG, can be added to food until it is deemed safe to consume. Packaged food must declare the presence of MSG. If MSG is present in the food, the label should say monosodium glutamate, MSG, flavour enhancer 621 or INS 621. Other glutamate based flavour enhancers are identified as mono-potassium glutamate (INS 622), calcium glutamate (INS 623), mono-ammonium glutamate (INS 624), and magnesium glutamate (INS 625).
Cafes and restaurants do not have to state whether there is MSG in their food. If you are sensitive to MSG, ask the owner if they add MSG to their foods. They should be able to tell you.
How much glumate/MSG is too much?
According to a report by the Federation of American Societies for Experimental Biology (FASEB(1995)), people with MSG intolerance can suffer from symptoms such as tingling, headaches, and nausea after eating 3 grams of MSG. A typical serving of MSG treated food contains less than 0.5 grams of MSG. However, according to a 1991 report by European Communities' (EC) Scientific Committee for Foods, for people who are not intolerant to MSG, there is no upper limit for MSG consumption. This suggests that MSG is safe for these people.
Summary
MSG is a flavour enhancer is made from glutamate, which naturally occurs in a wide variety of foods. MSG is safe to consume, however a small number of people may be sensitive to it and experience symptoms such as chest pains and headaches. In New Zealand and Australia, labels on packaged food must declare the presence of MSG.
References
• Really Long Link
• Really Long Link
• Really Long Link
• Really Long Link
• Really Long Link
There seems to be so much conflicting information out there on monosodium glutamate (MSG), it can be difficult to differentiate fact from fiction. Therefore, I thought I would write an article to clear up any misunderstandings about MSG.
What is MSG?
MSG is a food additive, which is usually used to enhance the savory flavour of food. It actually has no flavour of its own, but it stimulates the taste buds and enhances the flavour of the food. It comes from the amino acid glutamic acid/glutamate, which naturally occur in foods that contain protein, such as meat and milk.
Where is natural glutamate found?
It is found in most foods including red meat, poultry, fish, cheese, milk, tomatoes, mushrooms, and many other vegetables. It found at high levels in hard cheeses, such as parmesan; tomato concentrates and sauces; stock powder; soy, fish, and oyster sauces; Vegemite and Marmite; and foods containing hydrolyzed vegetable protein (HVP(HVPs are flavour enhancers, which are made from broken down protein, such as soy bean protein)).
How long has MSG been used?
Naturally occurring glutamate has been used by the Japanese cooks for over 1000 years. It was not until 1908 that MSG was discovered.
Is it safe?
Yes, MSG is safe. There is no evidence that eating MSG can cause long-term illness. MSG has been linked with bronchoconstriction in some asthmatic individuals and Chinese Restaurant Syndrome (CSR). CSR is a group of symptoms, which occur after eating Chinese food (which is typically high in MSG). The symptoms include headache, flushing and sweating, and a sensation of pressure in the mouth or face. It is commonly believed that MSG is the cause. It is suggested that up to 2% of the population are affected by CSR. However, MSG has been thoroughly researched for over 40 years, and none of the research has shown that MSG causes asthma or CSR
However, there is a small number of people who are sensitive to glutamate, especially people with severe, poorly controlled asthma. These people may experience any of the following symptoms:
• Burning sensation in the back of the neck, forearms and chest
• Numbness in the back of the neck, arms and back
• Tingling, warmth and weakness in the face, temples, upper back, neck and arms
• Facial pressure or tightness
• Chest pain
• Headache
• Nausea
• Rapid heartbeat
• Bronchospasm (difficulty breathing) in MSG-intolerant people with asthma
• Drowsiness
• Weakness
Additionally, some people believe that MSG is a cause of cancer, brain lesions, and nerve damage. It is also thought that MSG contributes to Alzheimer’s disease, Huntington’s chorea, amyotrophic lateral sclerosis, AIDS dementia complex, and obesity. However, there is no evidence, which suggests that MSG cause Alzheimer’s disease, Huntington’s chorea (disease), amyotrophic lateral sclerosis, AIDS dementia complex, brain lesions, or nerve damage, according to the FDA (Food and Drug Association of the USA). It is debatable as to whether MSG contributes to obesity.
It contains one third the amount of sodium as table salt (sodium chloride), which important because too much sodium can be unhealthy. Additionally, the body does not distinguish natural glutamate, found in food, from the food additive MSG
How do I know if MSG is in a food?
In NZ and Australia, no food additive, including MSG, can be added to food until it is deemed safe to consume. Packaged food must declare the presence of MSG. If MSG is present in the food, the label should say monosodium glutamate, MSG, flavour enhancer 621 or INS 621. Other glutamate based flavour enhancers are identified as mono-potassium glutamate (INS 622), calcium glutamate (INS 623), mono-ammonium glutamate (INS 624), and magnesium glutamate (INS 625).
Cafes and restaurants do not have to state whether there is MSG in their food. If you are sensitive to MSG, ask the owner if they add MSG to their foods. They should be able to tell you.
How much glumate/MSG is too much?
According to a report by the Federation of American Societies for Experimental Biology (FASEB(1995)), people with MSG intolerance can suffer from symptoms such as tingling, headaches, and nausea after eating 3 grams of MSG. A typical serving of MSG treated food contains less than 0.5 grams of MSG. However, according to a 1991 report by European Communities' (EC) Scientific Committee for Foods, for people who are not intolerant to MSG, there is no upper limit for MSG consumption. This suggests that MSG is safe for these people.
Summary
MSG is a flavour enhancer is made from glutamate, which naturally occurs in a wide variety of foods. MSG is safe to consume, however a small number of people may be sensitive to it and experience symptoms such as chest pains and headaches. In New Zealand and Australia, labels on packaged food must declare the presence of MSG.
References
• Really Long Link
• Really Long Link
• Really Long Link
• Really Long Link
• Really Long Link
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