Tag Archive for: umami

A Closer Look at Monosodium Glutamate

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People these days love salty, and as I’ve said before many times, I especially love salty: nuts, chips of any kind, cured meats such as ham. I believe if bacon weren’t salty, it wouldn’t be as popular as it is. Mix salt with amino acids, especially glutamine, and it creates a taste called umami. It’s an almost irresistible flavor that some people, if not most, can’t stop eating.

Now what if I told you that monosodium glutamate (MSG) had been added to those specific foods to give it that umami taste? (It hasn’t, so don’t throw out the bacon or jerky just yet.) What would you think then? You might not be so enamored with those foods because MSG has been linked to headaches and brain dysfunctions. Some people attribute symptoms of allergic reactions to MSG that include breathing issues, the aforementioned headaches, and many other neurological-type issues.

Would you believe that MSG probably doesn’t cause those symptoms in most people? That the “research” showing that MSG is bad was poorly done, and to some degree, wasn’t even really research? For sure, you don’t want to miss Thursday’s Memo. Until then, let me know if you’ve responded negatively to MSG by replying to this Memo.

What are you prepared to do today?

        Dr. Chet

Reference: Questions and Answers about MSG http://bit.ly/32tvELS.

The Bottom Line on MSG

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When it comes to MSG, most people have their minds made up, and they don’t want anyone to create doubts about what they believe. That’s fine. If you’re one of them, read this anyway because I think you’ll read some things you won’t read anywhere else.

Let’s begin with the Letter to the Editor (1); there’s no research to support his opinion. In reality, it was more of an appeal to find out why this might happen after a meal in a Chinese restaurant. The symptoms were numbness of the muscles, generalized weakness . . .

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What Is MSG?

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Monosodium glutamate or MSG for short has been on my mind for several months. I’ve gone back to the science numerous times because it’s one of the most demonized food additives. It took a long time to organize the information in a way that makes sense, but I did it. This week, I’m going to present you with the science so you can make an informed decision about MSG.

What prompted me to write about this now was a book I’m reading by Michael Pollan titled Cooked

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