MSG overview

[nancylebov]

http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html

A history of the discovery and use of MSG and a strong suggestion that if people are getting sick from something in Asian food, it isn't the MSG--it's also significantly present in tomatoes and aged cheeses, but people don't show the syndrome from Italian food. On the other hand, I haven't heard of anyone checking on whether milk products have a protective effect. It can't be the garlic--that's used in both cuisines.

I'm amused that even though the writer has found MSG to be harmless and tasty, he still won't use it as a seasoning, apparently for reasons of self-image.

http://wired-vig.wired.com/news/culture/0,1284,761,00.html

Dr. Weil (who's got a background in both conventional and alternative medicine) says that he's seen a lot of cases of MSG sensivity, even though there's no scientific explanation.

First link snagged from perigee, second link hunted down because I used to read Dr. Weil back when he was weirder and more interesting.

Comments

[twistedchick]

Absolutely, in my experience -- the bad restaurants throw the stuff into the sauces wholesale, whereas the better restaurants add it by very small amounts to individual dishes, so the diner can say "no MSG" and not be stuck with it.