Have you ever had an "MSG night" after dining in a Chinese restaurant? Well, I doubt it. Many people told me how MSG affected their health or well-being. I have heard stories about sleepless nights, increased heart rates, and other unpleasant side effects.

The truth is: MSG was probably not the cause of them, at least for most people. The symptoms often originate from consuming high-fat, spicy food in combination with alcohol. But why do so many believe that MSG is bad for your health? It is one of these modern myths, probably created in an accident. 

Chinese Restaurant Syndrome

 

The reason behind its negative label can be traced back to 1968 when a researcher named Robert Ho Man Kwok published a letter to the editor of The New England Journal of Medicine describing what he called "Chinese restaurant syndrome." The letter told the story of Ho Man Kwok dining at Chinese restaurants in the United States, experiencing symptoms such as headaches, dizziness, and palpitations not long after the meal.

Though Ho Man Kwok never mentioned MSG in his letter or concluded that the restaurant food contained MSG, MSG became the scapegoat in the spotlight. From there, media outlets picked up the story, sharing sensationalized headlines about the dangers of MSG, which caused widespread fear and resulted in many people boycotting certain foods containing MSG.

FDA: Generally recognized as safe

 

However, subsequent studies have not found a definitive link between MSG and negative health effects. In fact, MSG is classified as "generally recognized as safe" by the FDA. So why did the myth persist?

Part of the answer lies in cultural and historical contexts. In the 1960s and 70s, there was a growing movement towards natural and organic foods, and MSG was seen as a symbol of artificial, processed cuisine. Additionally, there was a wave of xenophobia and anti-Asian sentiment in the United States at the time, and MSG was often scapegoated as a foreign and threatening ingredient.

Despite repeated attempts to dispel the myth of MSG's harmfulness, the ingredient continues to be stigmatized in some circles. It is a shame because MSG can add depth and complexity to dishes in a way few other ingredients can. However, with the rise of global cuisine and a greater understanding of the science behind umami, perhaps MSG will one day be given its proper due as a culinary superstar.

 

It started in 1907

The tale of MSG began in 1907 when a Japanese chemist named Kikunae Ikeda was enjoying a bowl of traditional soup. Even though the broth only contained a handful of simple ingredients, he was struck by its complex and satisfying umami flavor. Umami is one of the five basic tastes, alongside sweet, sour, salty, and bitter, and is often described as rich, savory, or meaty.

 

Glutamate is naturally present in many foods

Ikeda began to investigate the source of this unique taste and eventually discovered that it was due to the presence of an amino acid called glutamate. While glutamate is naturally present in many foods, including cheese, tomatoes, and fresh brewed soy sauce, it can only be tasted in its isolated form.

Ikeda was determined to find a way to extract and concentrate glutamate in order to create a powerful and versatile flavor enhancer. After years of experimentation, he succeeded in producing monosodium glutamate, a white, crystalline powder that could be added to virtually any recipe.