Monosodium Glutamate - Sweetie, I’m Sooo Sorry You Don’t Feel Well, But Please Pass Me The Soy Sauce
February 21st, 2007
Was I the “only” guy in college who seemed to have the good fortune of having dated the girl that always seemd to get migraines when eating Chinese food because of the alleged monosodium glutomate (MSG) monster? It was one of those gigs where when she was miserable, ”I” was expected to be miserable. Here’s a good NY Times article (”China’s True Dash of Flavor”) that reminded me of those days of patience and personal growth, citing reputable medical studies that debunk the MSG health issue myth.
I agree with the article pointing out that Chinese food in US restaurants is less than stellar but the real deal in China is worth gulping down. Beijing is considered by many to be THE culinary capital of the world, and I could not agree more (sorry Paris, France you are not even in my top 10). Some of the best food I have ever eaten is in that smoggy Chinese city. You will see for yourself!
Entry Filed under: Pre-Departure, Beijing, China, Misc.
11 Comments Add your own
1. Chun-Te Peter Wu | February 21st, 2007 at 5:06 pm
MSG is not a big deal, I have never experienced headaches as a result. My mom uses MSG lightly in her cooking and it does adds an extra flavor to the food besides the 4 tastes (sweet, bitter, sour, spicy/salty) that can be tasted by our tongues. It is hard to describe the flavor, but it makes the food tastier. When I eat out at Chinese restaurants, I often feel very thirsty 2-3 hours after the meal, my mom says that’s because the chefs in restaurants put too much MSG and salt in their cooking.
Some people may be allergic to MSG and should state so before the trip because I think most restaurants in China will use this to enhance the food flavor unless you told them otherwise.
I believe there should be a balance on inputs when eating. Too much amount of anything cannot be good to personal health, even water; as I recall a lady recently died after drinking too much water over a radio competition to win a prize. Knowing how much spices (salt, msg, sugar, soy sauce…etc) is enough to put in your food is key.
2. Athena | February 23rd, 2007 at 11:38 am
I know what taste Peter is talking about. We did a little bit of experimenting in a physiology class in undergrad with MSG. According to my professor, that taste is called “savory”, adding to the bitter, sweet, etc.
My Mom is actually one of those few who really are allergic to MSG. I’ve seen her get incredibly ill. But, we go to Chinese restaurants rather often. She always asks if they use MSG, and they say they do not. I wonder if Chinese restaurants in America have stopped using it because so many people claim to be allergic. If that’s true, I am definitely looking foward to eating food in China, because it will probably taste that much better.
3. Mike Johannsen | February 23rd, 2007 at 6:00 pm
Many people often mix up the words Taste, Flavor and aroma. To distinguish between them here is a fun little experiment to try:
Take a dash of cinnamon and put it on your tongue while you plug your nose. You will notice that you do not “taste” anything. Now unplug your nose and suddenly your mouth is full of cinnamon. This is aroma
Now try the same experiment with salt, and you will notice that it actually tastes salty no matter if your nose is plugged or not.
This is true with any of the Five tastes: sweet (sugar), sour (lemon Juice or anything acidic), salty, Bitter (Coffee), and Umami (savory- think BBQ, soy sauce, or even Parmesan cheese). The are where taste and aroma meet is considered flavor.
Most sensory scientist ( yes there is such a thing) agree that umami ( savory, or xiānwèi in Chinese) is a unique taste, so it would leave me to believe that just as cooks as salt or sugar to foods why not add MSG? As Peter mentioned moderation is the key to any ingredient and knowing when is what makes a great chef.
Another interesting point to note is that tomatoes and mushrooms contain relativly high level of glutemate, the precusor to MSG (monosodium glutemate). The simmering of pasta sauce develops this flavor and creates that savory taste. Of course meat also contains Glutemate, this part of the reason why a great steak is seared to develop those flavors.
4. Chris Carr | February 23rd, 2007 at 9:37 pm
Fascinating info, Mike. Thanks for the comment.
As I remember, your background is food science? What a good and unique background you bring to the program!
I will give the cinnamon test a try this weekend.
5. China Law Blog | February 24th, 2007 at 5:28 am
Now I love slamming France as much as the next guy (probably more, as I am bitter for having wasted a portion of my life as a French major), and go ahead and say what you will about the French people, but it really is sacreligious to mess with the food. Paris has to be in anyone’s top ten for food. No debate. End of story.
6. Chris Carr | February 24th, 2007 at 8:16 am
Nice try, Dan, but sorry!
Okay, maybe I was exaggerating “a little”. I will put Paris at No. 9 or 10. I have eaten at some high end places in Paris — the service and wine are always, always impeccable, but the food, often vastly overrated (”Monsieur, I am pleased to report that one of tonight’s specials is seasoned game hen from Normandy.” — To which I respond, “Uuuh, oh, well that sounds nice!), and for the price much too small of portions (for this Midwest boy — who hunted and ate “game hens” growing up, and let me tell ya, they ain’t that good no matter how you cook ‘em!).
To be fair I HAVE had some incredibly good meals in France in cities closer to the Spanish border and the influence of that cuisine (e.g., Toulouse).
7. Mike Johannsen | March 4th, 2007 at 8:18 pm
this really has nothing to do with China but this video is showing some really amazing things that people are doing with food and sensory perception. http://www.glumbert.com/media/moto
8. Chris Carr | March 11th, 2007 at 9:08 am
Mike,
Great link! This was fascinating! I would love to eat at this place.
9. bettye harmon | June 2nd, 2007 at 4:19 pm
it really bothers me when some knot-head makes a statement about something he knows nothng about - such as ‘bad effects of msg being a myth’. had he been in my shoes after eating thai food full of monosodium glutomate he would not make such a ridiculous statement. for two days i could hardly wake up & ached all over very badly. on the third day i was more alert but felt that i was ‘out of my body’. weird feeling!!! tested foods with monosodium glutomate (a small amount each time) on several occasions and bingo. be aware that all restaurants arent always truthful about whether or not they use MSG - especially chinese or thai restaurants. if you think you may have a reaction - stay away from them.
10. Robert Bell | July 12th, 2007 at 6:11 am
MSG affects some of us more than others. For the last ten years or so I’ve spent countless trips to my doctor, and consequently the local pharmacist, only to find out through trial and error I did NOT have Acid Reflux Disease. Indeed I suffer from a serious reaction to MSG. I will get violently ill for several days when subjected to MSG. My stomach will overproduce acid (or bile) and will expell hourly no matter what solution I’ve tried to overcome the problem. As I said, I only found out through trial and error, and now I am very consious of what and where I eat.
11. Chris Carr | July 12th, 2007 at 7:21 am
Robert,
Thanks for checking in.
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