Monosodium glutamate (MSG)

Soldato
Joined
2 Jun 2004
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Just noticed a pack of crisps I have proudly states "No added MSG" on the front, which makes me wonder what the big deal about that is anyway? There seems to be a trend for people thinking that it's an evil ingredient that causes cancer or something. But from what I can see from online articles, it's actually not especially bad for you, and even the studies into the negative effects are far from conclusive.

So perhaps people should stop jumping to conclusions and denying themselves something that makes food taste better! :p
 
The only thing wrong with it is that it is supposed to be an enhanced version of salt so you should have less MSG in your food compared to normal salt with respect to your daily allowance.
 
The Chinese don't seem to suffer from it and it's been in their diet for god knows how long.

Er....its an artificial additive thats been added to food (particularly cheap takeaway food) from about 20 years ago.

Nasty stuff.

Why would you need a load of artificial chemicals on your noodles and bean sprouts anyway?
 
can cause a number of side effects
although does make food tastier

in asia, you'd ask for a chicken skewer thing, and they'd have a tub of it and just chuck loads of MSG on.

Tasty though
 
I've not looked in to it much, but I suspect that a high intake has brought on a burning sensation on the back of my neck a few times in the past :/
 
It's a bit like salt but it's a cholesterol as I understand it. Also the sharp crystaline structure makes tiny lacerations on your tastebuds enhancing what you taste. Apparently.


I am not responsible for the spelling in this post, I've used words I don't use very often.
 
Isn't MSG normally found on parmesan cheese? No one ever complains about it when it's there :s
 
Er....its an artificial additive thats been added to food (particularly cheap takeaway food) from about 20 years ago.

Nasty stuff.

Why would you need a load of artificial chemicals on your noodles and bean sprouts anyway?

Err they have been using natural sources of it for 100s of years until it was discovered how to produce it on its own in the 20s.
 
natural > artificial

I've got a habit of reading the ingredients in food, it's surprising the carp that gets put in for flavour enhancing and preservative half of which I don't understand.

MW
 
It's a bit like salt but it's a cholesterol as I understand it. Also the sharp crystaline structure makes tiny lacerations on your tastebuds enhancing what you taste. Apparently.


I am not responsible for the spelling in this post, I've used words I don't use very often.

It actually tickles the glutamate receptors on your tongue.... which makes it "taste nice"....
 
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