21–30 of 102 posts
If you can tolerate chicken stock, you can tolerate MSG. It’s as simple as that.
Is it really that simple? Please explain.
> They are willing to bring MSG into their homes as a component in other foods—more than happy to accept it as a flavoring powerhouse in Doritos, instant ramen, canned soup, and bouillon cubes, or at least happy to accept its euphemisms, like “hydrolized soy protein” and “autolyzed yeast.” Those are strawman avoiders of MSG, not everyone. I avoid stuff which lists MSG under these names. As well as disodium inosinate…
> They are willing to bring MSG into their homes as a component in other foods—more than happy to accept it as a flavoring powerhouse in Doritos, instant ramen, canned soup, and bouillon cubes, or at least happy to accept its euphemisms, like “hydrolized soy protein” and “autolyzed yeast.” Those are strawman avoiders of MSG, not everyone. I avoid stuff which lists MSG under these names. As well as disodium inosinate…
Doesn't this mean that eating any meat, or your own body chemistry, would also cause headaches?
Here's how I discovered my MSG intolerance:
I made a bunch of onion soup (from onion soup mix), and ate a ton of it. I then spent the next 24 hours feeling terrible, downing pepto, etc.
A few weeks later I made a recipe that included onion soup mix as an ingredient. Again I felt terrible.
I though, Aha, I must have an onion allergy, this onion soup mix keeps making me sick.
So I started checking if onions themselves made me sick. But onions were no problem.
Then I looked at the other ingredients on the onion soup mix. Monosodium glutamate stood out. I remembered hearing that could cause problems. So I started learning more about it, and as I did much of my digestive life came into focus. I remembered moments of intestinal agony ever since I was a teenager that I couldn't explain. I paid attention to what bothered my stomach, and always there was some form of MSG---autolyzed yeast, etc.
Since making an effort to avoid MSG I almost never encounter those symptoms. And when I do it's usually attributable to food prepared by others whose ingredients I can't strictly account for.
People claim MSG intolerance isn't a real thing, but my experience has shown me otherwise.
Does anyone know if the brand mentioned (Ajinomoto) is any better than Accent? I mean, MSG is MSG, right?
Earlier quoted context omitted.
I just checked the ingredients on my liquid aminos and it doesn't say msg. Their website says they don't add it, but there may be "very small amounts" that naturally occur from the soybeans. Please explain. P.S. I have no reaction to MSG I just don't understand why you would think someone is being irrational.
>P.S. I have no reaction to MSG I just don't understand why you would think someone is being irrational. Because nobody has a reaction to MSG. It's ill effects are entirely fictional.
It has not been proven, and will not be proven, that every single person in the world has no reaction to MSG. All I'm advocating is a little bit of doubt. The human body is complex and not every person is the same and not every biological process is completely understood. We can make statements as a whole, like that most people that think they're sensitive to MSG aren't. But we shouldn't excitedly immediately dismiss a person claiming that something is happening to them.
Still, perhaps it's a bit silly because I don't blink when adding salt.
Earlier quoted context omitted.
This context was important on the study: > large doses of MSG given without food
That could describe the situation when you're drinking MSG-laced soup. The liquid will race ahead of the solids ingredients like noodles and get absorbed first. If MSG is sprinked onto something dry, like some types of snack food, which is then washed down with a drink, it could also be absorbed fast.
I love how people claim that MSG headaches are racism and not that MSG vastly differs from cheap salt to liquid aminos.
Here's a study for contextualizing: https://www.jacionline.org/article/S0091-6749(00)44233-8/ful... I've yet to see one that showed actual adverse effects of eating MSG via food, regardless of claimed sensitivities. I think this is the heart of the "racist" claim - there's no study that supports the existence of that sort of MSG sensitivity out there yet (that I've heard about)
(Density of MSG is 1.62 g/cm³, 1 teaspoon = 5cm³)
MSG is fine, but I stubbornly cling to the notion that high quality ingredients should yield umami taste without adding MSG. To me it's similar to using ripe red bell peppers that are sweet, without needing to "fake" it with cane sugar. It's easy to turn dishes into caricatures by taking basic tastes to extremes. I'm no miso soup expert, but shouldn't it naturally have MSG from the seaweed, fermented miso paste, tuna…
Earlier quoted context omitted.
Doesn't this mean that eating any meat, or your own body chemistry, would also cause headaches?
You would think so, but somehow the artificial stuff is different or in greater concentration. Here's how I discovered my MSG intolerance: I made a bunch of onion soup (from onion soup mix), and ate a ton of it. I then spent the next 24 hours feeling terrible, downing pepto, etc. A few weeks later I made a recipe that included onion soup mix as an ingredient. Again I felt terrible. I though, Aha, I must have an onion…
Maybe you are some sort of undiscovered outlier? That may be compelling to you, but it seems unlikely to me... the research indicates you're far more likely to be among those who have misidentified a cause for their symptoms, one conveniently pointed out to them by urban legend. It's completely unsurprising, and I've done the same many times before.