Many of us have heard for years that monosodium glutamate, also known as MSG, is a bad additive chemical in Chinese and other kinds of foods. For decades now, restaurants have advertised that they do not add MSG to their foods and, for the most part, consumers have consistently bought into this advertising ploy. However, recently food scientists have begun questioning whether or not MSG really causes purported health problems.
MSG Sensitivity
MSG has long been associated with uncomfortable symptoms for individuals who are sensitive to the chemical. Headaches, digestive problems and rectal bleeding are common complaints. However, there has been no scientific evidence that symptoms of what was commonly called “Chinese Restaurant Syndrome” actually can be attributed to MSG.
MSG is actually a naturally-occurring chemical in many foods, including both processed and whole foods. It is naturally present in foods such as tomatoes, mushrooms and seaweed and is also found in chicken broth. Many hard cheeses, such as Parmesan and Asagio contain MSG. Also, almost any type of fermented food, such as pickles and vinegar, has MSG in it. Processed foods, such as potato chips of all kinds and crackers, also often have MSG added to enhance flavor.
Many people who notice physical discomfort after eating foods with MSG are likely to have food sensitivity that is triggered by the chemical. Food reactions and allergies can be very real and have significant effects for individuals who experience them.
If you tend to have food allergies or are sensitive to foods with chemical additives, be sure to read labels before eating any processed foods. If you know that you have symptoms of physical discomfort when you consume MSG, avoid foods that are fermented, including cheese, wine and vinegar-laden ingredients. By eating with awareness you can avoid consuming foods that will make you uncomfortable and physically distressed.
– The Alternative Daily
