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How MSG Got a Bad Rap (2016)

fivethirtyeight.com

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Re: How MSG Got a Bad Rap (2016)

#151

Post by imjustsaying »

YeGoblynQueenne wrote: post #128

It's the first I hear about "Chinese Restaurant Syndrome" but MSG is 12.28g per 100g sodium and so should be avoided by, or at the very least restricted in the diets of, people on a low-sodium diet, such as hypertensives, kidney patients and diabetics. _________________ Source of the 12.28g per 100g claim: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5694874/ Which actually advocates for the use of MSG to reduce sodi…

>But I can't read the full text.

append the link to sci-hub.tw/

https://sci-hub.tw/https://www.ncbi.nlm.nih.gov/pubmed/21372...

Re: How MSG Got a Bad Rap (2016)

#152

Post by js2 »

JoeAltmaier wrote: post #132

Can't find any science in that article or its links? Just pop culture references. Best I can find say "Further study needed" or "Effect is uncommon". Neither of which deny there can be a link between MSG and headaches at least for some people.

If you want anything approaching science when discussing food, serious eats is the place to go:

https://www.seriouseats.com/2019/01/ask-the-food-lab-the-tru...

Re: How MSG Got a Bad Rap (2016)

#155

Post by kazinator »

MertsA wrote: post #64
kazinator wrote: post #55

Earlier quoted context omitted.

So if someone gets drunk from a few beers, is that a placebo effect? I mean, sauerkraut has a bit of alcohol in it, and look, they aren't getting drunk from that! It can't be the alcohol. Maybe it's the hops? > Glutamate is present in everything from tomatoes, to mushrooms, to parmesan cheese. Well, glutamic acid, an amino acid found in proteins, is abundant; that is not the same as free glutamate.

I get what you're saying but that's why I used chicken broth as an example as that has tons of free glutamate as well as sodium to go with it. As for free vs. bound glutamate, if it's bound glutamate it's not going to contribute to taste, if you can taste that umami flavor then it's free glutamate you're tasting. (side note, glutamic acid on it's own will dissociate in water just like any other ionic bond, but I get…

> I use MSG on a lot of dishes myself

I use peanut butter myself; people who have problems with it are just a bunch of flakes making it up. My personal experience is all that is real.

Re: How MSG Got a Bad Rap (2016)

#156

Post by alexandercrohde »

nkurz wrote: post #147
alexandercrohde wrote: post #125

Earlier quoted context omitted.

Anybody care to explain the downvotes?

It's almost certainly due to your opening statement "This is a garbage non-article." Over 100 people have upvoted this story, and thus it's likely that they think that this is an article worth reading and recommending. You are indirectly telling them that their judgement is similarly "garbage", and they are reacting with downvotes. The contents of your objections seem reasonable to me, but if your goal is productive…

Yeah, honestly I knew that. And that is basically how I feel, I think this article is egregious and mildly destructive to the pursuit of truth.

My question was to force those downvoting to confront/concede the reality that they are downvoting because they got emotional rather that the facts at hand. Which is why I imagine none responded.

Re: How MSG Got a Bad Rap (2016)

#157

Post by alexandercrohde »

dymk wrote: post #140
AtlasBarfed wrote: post #138

MSG unquestioningly is a headache trigger for me. I've done multiple A/B tests with MSG with/without spices.

Were the tests blinded? Did you do an additional test with just salt?

Does he need to? It's his own body.

If I burn my hand on a stove, am I obligated to to do a blinded A/B test with N=15 before I decide, for my own personal case, that the hot stove caused the burn mark?

I don't get why you're putting people on trial for noticing their own individual reactions to food. The article itself admits some people are sensitive to MSG.

Re: How MSG Got a Bad Rap (2016)

#158

Post by alexandercrohde »

TehCorwiz wrote: post #133

It's present in large quantities in Doritos, most other packaged salty snack foods, Kentucky Fried Chicken, soy extract, shiitake mushrooms, broccoli, walnuts, etc. I highly doubt MSG has any health risk associated with it due to its natural presence in many foods. It's more likely that it became a racist stand-in, considering there are other false Chinese food tropes: Quality or source of meat (allusions to cats and…

The race thing is a complete red-herring. The only question that matters is "How does it make me personally feel after I eat it?"

It really doesn't even matter how it makes the average statistical sample psychology students feel.

Re: How MSG Got a Bad Rap (2016)

#159

Post by waynecochran »

bjl wrote: post #83
waynecochran wrote: post #79

MSG will give me a headache every frickin' time. Guaranteed.

Unless tomatoes, Parmesan cheese, and aged beef also give you headaches every time, then its guaranteed not to be the MSG.

There is a big difference between the glutamic acid in tomatoes and the refined devilry that is put in Campbell's soup, KFC chicken, and cheap asian food. I do have to watch protein powders and bars that have glutemic acid ... some of these will give me a headache (I am looking at you muscle milk).

Re: How MSG Got a Bad Rap (2016)

#160

Post by vict00ms »

alexandercrohde wrote: post #157
dymk wrote: post #140

Earlier quoted context omitted.

Were the tests blinded? Did you do an additional test with just salt?

Does he need to? It's his own body. If I burn my hand on a stove, am I obligated to to do a blinded A/B test with N=15 before I decide, for my own personal case, that the hot stove caused the burn mark? I don't get why you're putting people on trial for noticing their own individual reactions to food. The article itself admits some people are sensitive to MSG.

Parent brought up A/B, the person you're responding to asked if it was blinded. Doesn't seem like the affront you're making it out to be, it's an innocuous follow-up question.
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