Monosodium glutamate, commonly known as MSG, has been a staple in Asian cooking and a point of contention in dietary discussions for decades. As we delve into the history of MSG, its uses, and the ongoing debate about its health effects, we aim to provide clarity and understanding around this flavour-enhancing ingredient that has captivated both chefs and home cooks alike.
What is MSG?
MSG is the sodium salt of glutamic acid, an amino acid that naturally occurs in many foods, including tomatoes, cheese, and mushrooms. It was first isolated in 1908 by Japanese scientist Kikunae Ikeda, who discovered that it was responsible for the unique umami flavour found in kombu, a type of seaweed used in Japanese cuisine. Intrigued by this taste sensation, Ikeda developed a method to mass-produce MSG, leading to its widespread use in various dishes. MSG gained popularity not just in Japan but also across the globe, especially in Asian cuisines, enhancing the savoury taste of foods.
The Myth Surrounding MSG
One of the most persistent myths surrounding MSG is that it is harmful to health. This belief was notably popularised in the late 1960s when a letter published in the New England Journal of Medicine described a set of symptoms known as "Chinese Restaurant Syndrome," which the author attributed to the consumption of MSG. Symptoms included headaches, flushing, and sweating, leading many to associate these experiences with the ingredient itself.
Debunking the Health Concerns
Extensive research over the years has largely debunked the notion that MSG is inherently dangerous. Numerous studies conducted by reputable health organisations, including the Food and Drug Administration (FDA) and the World Health Organization (WHO), have concluded that MSG is safe for the general population when consumed in typical amounts. The FDA has classified MSG as "generally recognised as safe," and adverse reactions to it are rare and typically occur only in individuals who are sensitive to it.
In fact, the symptoms associated with MSG may not be due to the ingredient itself but rather the result of consuming highly processed foods that are often rich in sodium and other additives. Before you decide to avoid MSG entirely, consider this; most people can enjoy it without any negative effects.
Understanding the Science Behind MSG
The key to understanding MSG's safety lies in its composition and how it interacts with our taste receptors. MSG works by stimulating specific receptors on our tongues that signal the presence of umami, often described as a savoury or brothy taste. This reaction can enhance the overall flavour profile of food, making dishes more enjoyable.
Cooking with MSG
When it comes to cooking with MSG, incorporating it can be as simple as sprinkling it on your favourite dishes. You might start small and gradually increase the amount to your desired taste, as a little goes a long way in enhancing flavours. MSG works best when used alongside other seasonings, such as salt, pepper, and herbs.
You can also add MSG to marinades or sauces for meats and vegetables, helping to amplify the flavours. MSG can also be a secret weapon in making delicious fried rice. You may have seen the infamous Uncle Roger critique fried rice that lacks MSG, and for good reason. This ingredient can take your fried rice to a new level, adding depth and savouriness that makes it truly irresistible.
Discovering the Wonders of MSG in Cooking
As you explore the uses of MSG, be sure to check out our blog for a delicious fried rice recipe, its fascinating history, and more ways to incorporate this flavour enhancer into your meals. If you're looking to stock up on quality MSG products, you can find Ajinomoto Monosodium Glutamate in 1kg and 454g packages from Asian Pantry.
With this knowledge, you are now equipped to explore the world of MSG and enhance your cooking with this unique ingredient. Happy cooking!
