Once the story was out, people began to self-diagnose as being sensitive to MSG. In several double-blind studies that administered either dosages of MSG or placebo to people who already claimed to experience “Chinese restaurant syndrome,” no statistically relevant increase in symptoms has been identified with those given real MSG over those given a placebo.
(given that MSG sensitivity is a totally fake made-up thing and not a real condition)
Blasdelb: This would also be an especially cool kind of project to get kids involved in and I'd love to help anyone interested develop a protocol at whatever level of scientific/statistical knowledge you happen to be at.
"It gives me migraines when ingested in large enough quantities. My allergist says it's a salt reaction, and not a legitimate allergy, per se. Until I found my current allergist, several professionals had told me it was an allergy and to simply avoid MSG. Which is practically impossible."
Human bodies are not standard. What works for you does not work for everyone.
different people react to different things in different ways
Evaluation of free D-glutamate in processed foods
Monosodium glutamate (MSG) is added to many processed foods at significant levels for flavor enhancement. It is also naturally occurring at high levels in some foods. The enantiomeric composition of free glutamate in foods was examined and all foods analyzed were found to contain d-glutamate. The relative percent of d-glutamate in the food products studied depended on the origin of the glutamate. Foods to which MSG was added by the manufacturer had a high total level of MSG but a lower relative percentage of the d-enantiomer (usually less than 0.8%). In comparison, fermented foods tend to have high relative levels of d-glutamate but a lower total amount of the amino acid. The relative percent of d-glutamate in nonfermented foods containing no added MSG was also found to be low compared to fermented products. In some cases the percent d-glutamate could be related to the relative amounts of other food ingredients such as cheese.
INGREDIENTS: MSG. WEIGHT: 14 OUNCES
The excess-sodium suggestion sounds plausible to me, but I think it's worth noting that "Chinese restaurant syndrome" is an alleged sensitivity to MSG in Chinese restaurant food. It's at least possible that people reporting a sensitivity to MSG are actually reporting a sensitivity to some product associated with cooking MSG in a specific way, or with specific ingredients, or something else typified by Chinese restaurant food. They're certainly not reporting a sensitivity to chemically-pure MSG, for all the reasons given above.
"the moment MSG hits water it dissolves into glutamate + sodium"
Monosodium glutamate ↪Water → Sodium + Glutamic acid
Taken together, these studies suggest that there may be a small number of people at risk for developing symptoms consistent with the ‘Monosodium glutamate symptom complex’ when consuming large amounts of MSG on an empty stomach without accompanying food. Importantly, the overall incidence of ‘Monosodium glutamate symptom complex’ appears to be low, even in self-identified MSG-sensitive patients.
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