Ajinomoto Monosodium Glutamate (MSG) is a flavor enhancer which has been used effectively for over a century to bring out the best flavour of food.
Not at all time low, but still a good deal if you have Prime.
CamelCamelCamel.
Why so weak?
Baby, I was born this way
Baby, I was born this way (Born this way)…
Lol peanut allergies weren't a thing when I was a kid. Back when you could play outside in the dirt, tennis in the road and go out on the bikes and come back at sun down.
Harden up hey..
@G-rig: And you had your pick of strange men in white vans and holden commodores to offer you lollies.
Haaiyyaa
Allergic to sodium and an amino acid, both of which are critical for the continued function of all known life on this planet?
My condolences to your loved ones, who are at this moment either preparing for your funeral or dealing with somebody who thinks they are allergic to something it is physically impossible to be allergic to.
Allergic to sodium and an amino acid
Glyphosate is just carbon, hydrogen, nitrogen, oxygen and phosphorous, all critical for the continued function of all known life on this planet?
Do you eat that too?
@jv: When MSG is dissolved in liquid, which it does either when you're cooking or through saliva/digestive juices, the sodium breaks off from the molecule and it becomes free sodium and free glutamate. At no point is your body dealing with intact MSG.
So once again, no, you are not allergic to MSG. You are a victim of a racist scare campaign that targets the weak-minded.
@jv: 2 possibilities. Option 1, you require a low sodium (but not no sodium) diet, in which case MSG can still help because you can add less sodium using MSG instead of NaCl and still get the same sodium taste. Option 2, you whined about something and your GP went along with it because hey, the only negative outcome is your food doesn't taste as good, and there is no diet out there that doesn't involve a lot of MSG anyway, unless you die from protein deficiency.
@jv: You should definitely volunteer for the next time they do a study on this, given there has never, ever, ever been a study where somebody making these claims wasn't shown up as a complete hypochondriac when experiencing a double blind test.
As in, ever.
You are wrong.
You should definitely volunteer for the next time they do a study on this
I'm not a guinea pig for science.
@jv: So you want to sit back and take advantage of people's efforts to learn without putting any effort in yourself?
@Parentheses: A lot of barking cats in here, this happens every time thos msg crap is posted haha.
Very controversial but not many studies for or against. Anyone with half a brain knows the reason why it isn't good is because it's high in sodium. All comes down to serving size and daily consumption of sodium.
@G-rig: Again with the sodium. It's a third less sodium than salt. There are many better & more effective ways to lower you sodium intake than focusing on MSG.
@shkippy: Sure.
Yes it's easy if you try and eat mostly whole foods and cook yourself. No need for much of either but go for it.
A lot of processed food contains both salt and msg flavour enhancers. I guess if you substitute salt with same amounts of msg may be slightly better.
@G-rig: Again, you're missing the point.
If it's a food that is high sugar, high calorie, or high fat but also contains MSG, then it probably isn't the MSG that we need to focus on."
All you're really doing is contributing to the racist stigma and the red herring effect by giving it more negative attention.
You are peddling misinformation.
@shkippy: Again, you love getting the last word in.
Not misinformation, just nutritional advice but do whatever. You plonkers love arguing.
@G-rig: Love arguing? Not necessarily. Hate misinformation, definitely!
Yes it is misinformation. While not untrue on its own, in context you are misleading, distracting from the truth and the bigger picture. While too much sodium is an issue, MSG plays a very small role, if at all.
And who got the last word in last time, hmm?
@shkippy: Not sure what is racist, saying cheap Chinese takeaway uses msg. Lay off the PC crap.
Msg is largely sodium.
Flavour enhancers.
You love it.
@Parentheses: You clearly have not read or understood all these study's that you claim to know all about. Is there a single study that claims they have proved that no one they tested is sensitive to msg and there are no headaches or behavioural issues in children? Show me the reference. Most studies have aimed to test if msg is safe for the general population. Even if they conclude it is safe, it doesn't mean that no individual is negatively affected by msg
@TRRR: Asking science to prove a negative tells me you don't understand science…
People claimed sensitivity. That sensitivity doesn't show up in studies, of which there have now been many. Thus, that sensitivity can be dismissed in exactly the same way we dismiss people claiming vaccines cause autism.
a study where somebody making these claims wasn't shown up as a complete hypochondriac when experiencing a double blind test.
Citations please?
@Parentheses: I don't care enough about this topic to do more research than this.
https://pubmed.ncbi.nlm.nih.gov/9215242/
One random study showed slightly higher rates of headache etc in the non-placebo group.
@incipient: Lol… with a required dose to achieve a reaction of 2.5 grams, and challenging 'intolerant' people with 1.25 grams didn't do squat. A normal amount of MSG that gets added to food is like 0.5 grams.
Go eat 2.5 grams of salt and see if you get tingling lips, a headache, nausea, etc.
That sensitivity doesn't show up in studies, of which there have now been many
Just felt like disproving this statement because why not.
It's one study on a semi-subjective phenomena. I wouldn't really take it either way. I also wouldn't be telling people it's all hogwash either.
@incipient: Except this isn't the sensitivity showing up - any more than someone is 'sensitive' to beef because when they eat a 3 kilo steak in a single sitting they get a stomach ache.
@jv: I had an allergy specialist from the Alfred Hospital in Melbourne told me that you can't be allergic to MSG but you can be intolerant to it.
Ask for a referral to an allergy specialist and they'll tell you the same thing
@meong: Except no controlled trials have ever shown evidence that such intolerance is real. This is not a wishy-washy area of research with studies going either way, there are ZERO studies that show when you double blind people with MSG and a placebo that the treatment group responds with higher symptoms than the placebo. Zip, zilch, nada. Ask your allergy specialist what they are basing their advice on, because whatever it is hasn't been published.
People report intolerance to MSG all the time - the same way they claim to be affected by wind turbines, or 5G mobile signals. But until it can actually be shown by science it's in the same crackpot bin as all the rest.
@Parentheses: Its easy to be "intolerant" to something. This is what my GP told me. His example was if you get in contact with bleach, most people are fine but some people may develop irritation on their skin.
Not downplaying your comment or whatever it is the journals you have access to, etc but when the allergy specialist of The Alfred Allergy Centre that is very well respected (can take up to a year to get an appointment) in Melbourne, I would prefer to listen to them.
@meong: Rather than paying few hundred dollars to the specialist consultation fees, try ingesting it again.
Make sure there is epipen ready in case of anaphylaxis.
If there is reaction and it's unbearable, then stop consuming.
Friend of mine reacts to red wine (non-fatal). He gets itchy red rash.That doesn't stop him from drinking. If the reaction is unbearable, he takes some zyrtec and move on with his life.
Every bodies are different. The same bodies also change during their life on earth. Environment is also a factor. Allergies have so many variables that are still under investigation/research.
Some people have hope that specialists will be able to 'cure' their allergies. Some works some don't but you will be hundreds of dollars poorer for sure.
@jolygood: I didn't pay anything for the allergy test and consultation at the Alfred. It was all bulk-billed.
It sounds like you never requested for an allergy test?
I was referred due to some other unknown allergy reactions. I didn't say i was allergic or intolerant to MSG. I learned about that when the specialist was educating me the various symptoms of allergies vs intolerance out there.
I live and breathe MSG all the way!
@meong: You are right that I never requested for allergy test because I don't have any allergies.
Good on you that you managed to get bulk billed.
Some parents have to go through private for their kids due to the long wait list.
You are a victim of a racist scare campaign
I am genuinely confused how believing that MSG can cause some side effects is racist. Please explain.
@tenpercent: It was originally called "Chinese Restaurant Syndrome", and (similarly to the vaccines cause autism nonsense) was kicked off by a dodgy bit of 'science' that didn't follow any of the established processes for medical research. Dealer's choice whether it was anti-Communist (it was of course started in the US), the normal 'yellow peril' of a job-stealing or man-stealing flavour, or just regular racism. Probably a mix of all of the above.
The hilarious part though? The whole thing was a joke right from the start. The original letters are literally scientists taking the piss. If you have access (or want to use libgen or something to get at it some other way), they can be seen at https://www.nejm.org/doi/full/10.1056/NEJM196807112790214. An interesting quote from one:
One writer anticipates federal legislation demanding that cans of Chinese food be labeled "Caution: Chinese food. May be hazardous to your health." Interestingly enough, none of the many submitting these alarming testimonials suggest the abnegation of Chinese food; to the contrary they importune to eat at Chinese restaurants so that they may serve as research subjects in the cause of science.
Or another, riffing on the "Race for the Double Helix":
Proceeds from the soon to be written monograph, The Race for the Double Wonton, will be used to improve working conditions for the dedicated investigators.
The problem is the media and its audience were too stupid to get the jokes, and racist enough to perpetuate things…
Get it into ya! Good deal
A little bit of yum yum!
Fuiyoh!
Ai Yah!
Where's your wok?
Uncle Rodger approves
What about Kenny Rodgers?
Boooooo!
You must be the 'Coward of the County'…
Walk away from trouble when you can…
Glad I still buy 1kg for $5 in gold coast.
where?
Kim Butchery in Parkwood. Their pork mince is also great; properly minced.
How often are you buying kilos of MSG?
Like once a year or two
Really? Do you own a restaurant or are you related to uncle Roger?
@magic8ballgag: Just a little quick fix here n there - I use it for all my marinating and seasoning etc. My go to homemade seasoning is usually:
20% salt 30% MSG, 10% pepper, 20% garlic and onion powder, 10% smoked paprika, 10% Tajin powder.
the king
Cosmo Kramer's favourite
Add a bit of yum yum
Double (of me) fun.
I purchased 250g 10 years ago and I still have ~200g left. I do a lot of Asian cooking but realised that naturally occuring glutamates from browning of meat and sauces (i.e. oyster and fish sauce) are more than enough umami for the dish. I only ever use a pinch of MSG in Singapore noodles and home made spring rolls.
I only ever use a pinch in Singapore noodles
What's the best place in Singapore to get Singapore noodles?
The capital
“S”?
Malaysia hehe
That's not in Singapore.
Singapore is a sovereign city-state located at the southern tip of the Malay Peninsula. While Malaysia and Singapore are neighboring countries and share strong historical, cultural, and economic ties, Singapore gained independence from Malaysia on August 9, 1965, becoming a separate nation.
The joke is that Malaysia food is better than Singapore food.
I prefer Singapore noodles to Malaysian noodles.
@hippocrit: Wait until @jv learns Singapore's national dish - Hainanese Chicken Rice -isn't from Hainan
@jv: It's absolutely bonkers to how literally ignorant you are. I commend you and pity you at the same time.
It's been used a LOT longer than a century - it's just that's when we learned how to extract it separately to the other things we used to add it.
Vegemite and other yeast extracts or yeast based things including dark beer, tomato, soy sauce, kelp, mushrooms, cheese, anchovies (and so worcestershire sauce), egg yolk, all meat, miso.
Basically if there is anything that tastes good, or that you add to stuff to make it taste good, is either sugar, MSG, or both.
Basically if there is anything that tastes good, or that you add to stuff to make it taste good, is either sugar, MSG, or both.
or fat
Haiyaaa
actually really good on steak!
I've purchased a pack just to try it out and now I'm hooked on this thing, the only downside is my water bill has sky rocketed because how thirsty i get afterwards.
Is that you "يأجوج ومأجوج"
Cool writing
you're using way too much in that case. use half as much as salt.
When where how do you use it?
tell me you don't know anything about cooking without telling me.
I hear this exact same argument for stuff like salt or even garlic powder "I'd never use garlic powder I only use fresh". My dad didn't even know garlic powder is actually garlic.
I'd argue the much better cook is the person who knows when and where to choose between garlic powder, fresh garlic or granulated garlic. When to dice vs press vs slice garlic etc.
I'd also say the exact same thing for MSG. The cook who knows when to use it, what dishes to use it on and what amount will be the better cook because they understand flavour provides plus cause and effect of different ingredients far better than the person who can't think critically about ingredients at all.
The same way the good chef will use msg rich ingredients to level up a dish. Fish sauce, soy sauce, parmesan, mushrooms.
That's a good example, I use garlic powder and onion powder all the time. Not hard to use nicer ingredients. Chilli flakes, miso paste etc.
Add it to savory sauces.
I always find it so wild that this company makes both MSG and vital parts for almost all computer chips.
Ajinomoto developed its resin functional materials business using technology obtained through the production of MSG.
Ajinomoto developed the Ajinomoto build-up film (ABF) substrate for insulating materials in semiconductor packages in high-performance CPUs.
Does this give guarantee headaches?
Only if you convince yourself that it will.
Or unless you are @jv
I know which one is more likely to guarantee a headache…
glad to see racism is alive and well
My favourite pre wokout