What MSG is -- and isn't First off: what is MSG? Chances are, you've eaten it. It's a common amino acid naturally found in foods like tomatoes and cheese, which people then figured out how to extract and ferment -- a process similar to how we make yogurt and wine. This fermented MSG is now used to flavor lots of different foods like stews or chicken stock. It's so widely used because it taps into our fifth basic taste: umami (pronounced oo-maa-mee). Umami is less well known than the other tastes like saltiness or sweetness, but it's everywhere -- it's the complex, savory taste you find in mushrooms or Parmesan cheese.
MSG is used as a food additive in dishes like stews, canned soups, and stocks.
People have consumed MSG throughout history, according to the US Food and Drug Administration (FDA) -- but the debate over its health effects began in 1968, when a man wrote a letter to the New England Journal of Medicine, complaining of numbness after eating at Chinese restaurants.
The idea that Chinese food was dangerous spread quickly, and was lent legitimacy by some medical professionals at the time. A 1969 scientific paper identified MSG as "the cause of the Chinese restaurant syndrome," and warned that it caused "burning sensations, facial pressure, and chest pain."
That's not to say it was scientifically proven. A 1986 paper in the journal Food and Chemical Toxicology argued that a decade of research had "failed to reveal any objective sign" that MSG was dangerous, and that the very idea of "Chinese restaurant syndrome" was "questionable."
The FDA even set up an independent inquiry into MSG in the 1990s -- which ultimately concluded that MSG is safe.
Still, it was too late to contain public fear and anxiety. MSG had effectively been vilified in the American imagination, and was shunned for decades afterward. Even now, a quick Google search for MSG turns up countless pages that ask: is MSG harmful?
Many regulatory bodies and scientific groups have answered this definitively: No. The addition of MSG in foods is "generally recognized as safe," says the FDA site.
MSG is found in Chinese cuisine -- but also in tomatoes, cheese, canned soup, and a range of foods.
【 在 rbs (jay) 的大作中提到: 】 : What MSG is -- and isn't : First off: what is MSG? : Chances are, you've eaten it. It's a common amino acid naturally found in : foods like tomatoes and cheese, which people then figured out how to extract : and ferment -- a process similar to how we make yogurt and wine. : This fermented MSG is now used to flavor lots of different foods like stews : or chicken stock. It's so widely used because it taps into our fifth basic : taste: umami (pronounced oo-maa-mee). Umami is less well known than the : other tastes like saltiness or sweetness, but it's everywhere -- it's the : complex, savory taste you find in mushrooms or Parmesan cheese. : ...................
【 在 rbs (jay) 的大作中提到: 】 : What MSG is -- and isn't : First off: what is MSG? : Chances are, you've eaten it. It's a common amino acid naturally found in : foods like tomatoes and cheese, which people then figured out how to extract : and ferment -- a process similar to how we make yogurt and wine. : This fermented MSG is now used to flavor lots of different foods like stews : or chicken stock. It's so widely used because it taps into our fifth basic : taste: umami (pronounced oo-maa-mee). Umami is less well known than the : other tastes like saltiness or sweetness, but it's everywhere -- it's the : complex, savory taste you find in mushrooms or Parmesan cheese. : ...................
What MSG is -- and isn't
First off: what is MSG?
Chances are, you've eaten it. It's a common amino acid naturally found in
foods like tomatoes and cheese, which people then figured out how to extract and ferment -- a process similar to how we make yogurt and wine.
This fermented MSG is now used to flavor lots of different foods like stews or chicken stock. It's so widely used because it taps into our fifth basic
taste: umami (pronounced oo-maa-mee). Umami is less well known than the
other tastes like saltiness or sweetness, but it's everywhere -- it's the
complex, savory taste you find in mushrooms or Parmesan cheese.
MSG is used as a food additive in dishes like stews, canned soups, and
stocks.
People have consumed MSG throughout history, according to the US Food and
Drug Administration (FDA) -- but the debate over its health effects began in 1968, when a man wrote a letter to the New England Journal of Medicine,
complaining of numbness after eating at Chinese restaurants.
The idea that Chinese food was dangerous spread quickly, and was lent
legitimacy by some medical professionals at the time. A 1969 scientific
paper identified MSG as "the cause of the Chinese restaurant syndrome," and warned that it caused "burning sensations, facial pressure, and chest pain."
That's not to say it was scientifically proven. A 1986 paper in the journal Food and Chemical Toxicology argued that a decade of research had "failed to reveal any objective sign" that MSG was dangerous, and that the very idea
of "Chinese restaurant syndrome" was "questionable."
The FDA even set up an independent inquiry into MSG in the 1990s -- which
ultimately concluded that MSG is safe.
Still, it was too late to contain public fear and anxiety. MSG had
effectively been vilified in the American imagination, and was shunned for
decades afterward. Even now, a quick Google search for MSG turns up
countless pages that ask: is MSG harmful?
Many regulatory bodies and scientific groups have answered this definitively: No. The addition of MSG in foods is "generally recognized as safe," says
the FDA site.
MSG is found in Chinese cuisine -- but also in tomatoes, cheese, canned soup, and a range of foods.
味精本身无害
只是我帝垃圾中餐馆加起来没逼数
超标还是有害的
自己在家做该加就加
问题不大
【 在 rbs (jay) 的大作中提到: 】
: What MSG is -- and isn't
: First off: what is MSG?
: Chances are, you've eaten it. It's a common amino acid naturally found in : foods like tomatoes and cheese, which people then figured out how to
extract
: and ferment -- a process similar to how we make yogurt and wine.
: This fermented MSG is now used to flavor lots of different foods like
stews
: or chicken stock. It's so widely used because it taps into our fifth basic
: taste: umami (pronounced oo-maa-mee). Umami is less well known than the
: other tastes like saltiness or sweetness, but it's everywhere -- it's the : complex, savory taste you find in mushrooms or Parmesan cheese.
: ...................
官方一直都这么说 奈何中国在一些人的脑袋里就等于低端
【 在 rbs (jay) 的大作中提到: 】
: What MSG is -- and isn't
: First off: what is MSG?
: Chances are, you've eaten it. It's a common amino acid naturally found in : foods like tomatoes and cheese, which people then figured out how to
extract
: and ferment -- a process similar to how we make yogurt and wine.
: This fermented MSG is now used to flavor lots of different foods like
stews
: or chicken stock. It's so widely used because it taps into our fifth basic
: taste: umami (pronounced oo-maa-mee). Umami is less well known than the
: other tastes like saltiness or sweetness, but it's everywhere -- it's the : complex, savory taste you find in mushrooms or Parmesan cheese.
: ...................
Well said ..,,,..,
【 在 dakedo(大蝌蚪) 的大作中提到: 】
: 味精本身无害
: 只是我帝垃圾中餐馆加起来没逼数
: 超标还是有害的
: 自己在家做该加就加
: 问题不大
: extract
: stews
我一直不理解为啥要放那么多味精，难道对味道真有本质影响？
【 在 dakedo (大蝌蚪) 的大作中提到: 】
: 味精本身无害
: 只是我帝垃圾中餐馆加起来没逼数
: 超标还是有害的
: 自己在家做该加就加
: 问题不大
: extract
: stews
托姐，看得出来的你老板当年真的是欣赏你
【 在 reknaz (拖把套) 的大作中提到: 】
: 我一直不理解为啥要放那么多味精，难道对味道真有本质影响？