Monosodium Glutamate and the Chinese Restaurant Syndrome

Nature ◽  
1970 ◽  
Vol 227 (5258) ◽  
pp. 611-612 ◽  
Author(s):  
P. L. MORSELLI ◽  
S. GARATTINI
Keyword(s):  
Monosodium Glutamate ◽  
Chinese Restaurant

scholarly journals MSG: AN OVERVIEW ON THE ILL EFFECTS OF THE INGREDIENT IN HUMAN FOOD CHAIN

2017 ◽  
Vol 5 (1) ◽  
pp. 59-60 ◽  
Author(s):  
Subha Ganguly
Keyword(s):  
Food Chain ◽  
Monosodium Glutamate ◽  
Sodium Glutamate ◽  
Edible Seaweed ◽  
Human Food ◽  
Chinese Restaurant ◽  
Human Food Chain ◽  
Flavor Enhancer

Monosodium glutamate, also known as MSG and sodium glutamate is used as a flavor enhancer especially in Chinese restaurant foods and snacks. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of edible seaweed called kombu, which is used as a base for many Japanese soups.[1]

Monosodium Glutamate (MSG) - A Food Additive

2020 ◽  
Vol 57 (1) ◽  
pp. 98
Author(s):  
R. Naveen Kumar ◽  
P. Uday Kumar ◽  
R. Hemalatha
Keyword(s):  
Essential Amino Acid ◽  
Metabolic Disorders ◽  
Monosodium Glutamate ◽  
Reproductive Organs ◽  
Food Additive ◽  
Genotoxic Effects ◽  
Adverse Side Effects ◽  
Chinese Restaurant ◽  
Neurotoxic Effects ◽  
Flavor Enhancer

<p>Monosodium glutamate (MSG) also known as glutamic acid is a non essential amino acid used as a flavor enhancer worldwide. MSG is found naturally in tomatoes, grapes, cheese, mushrooms and other foods. It is one of the most widely used food additive in commercial foods. Monosodium glutamate is believed to be associated with different health problems <em>viz</em>., obesity, asthma, metabolic disorders, Chinese restaurant syndrome, neurotoxic effects and detrimental effects on the reproductive organs. Literature showed MSG was associated with adverse side-effects particularly in animals including induction of obesity, diabetes, hepatotoxic, neurotoxic and genotoxic effects. Literature showed that increased consumption of monosodium glutamate may be associated with harmful health effects. Further Intensive research is required to explore monosodium glutamate–related molecular and metabolic mechanisms.</p>

scholarly journals No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

2021 ◽  
Author(s):  
Yvonne Yeung
Keyword(s):  
Risk Factor ◽  
Risk Communication ◽  
Perceived Risk ◽  
Chinese Culture ◽  
Communication Theory ◽  
Monosodium Glutamate ◽  
Rhetorical Analysis ◽  
Chinese Restaurant ◽  
Chinese Cuisine ◽  
Chinese Food

This paper examines how Chinese restaurants use the message of “No MSG” as a response to the perceived risk of the flavouring agent monosodium glutamate in Chinese cuisine. Using risk communication theory, and treating MSG as material, this paper will investigate how MSG becomes a synecdoche for Chinese food and perpetuates a fear of Chinese culture in Canada. As MSG is scientized as a “risk factor” instead of a flavouring agent, Chinese restaurants respond by messaging “No MSG” as a response to this perceived risk. Using rhetorical analysis of Chinese food menus, this paper identifies how businesses respond to the discursive framework of a “risk” of MSG through messaging found in their take-out food menus. This paper posits that the scientization of MSG as a harmful chemical, specifically in Chinese food, has created a space for biases not only against Chinese food but also Chinese culture in Canada.

scholarly journals PENGUATAN PEREKONOMIAN DESA MELALUI SOSIALISASI PEMBUATAN KALDU BUBUK NON MSG DI DESA KEBONTUNGGUL, GONDANG

2020 ◽  
Vol 3 (2) ◽  
pp. 67-72
Author(s):  
Anak Agung Sagung Alit Widyastuty ◽  
Atikah Atmaranti
Keyword(s):  
Drug Administration ◽  
Food And Drug Administration ◽  
Monosodium Glutamate ◽  
Chinese Restaurant

Kaldu bukan hal asing bagi masyarakat Indonesia karena kaldu adalah salah satu jenis rasa gurihyang mengandung ekstrak tertentu dan dengan tambahan bahan makanan lain atau tanpa bahantambahan lainnya yang diizinkan. Kaldu instan komersial yang dijual di pasaran sebagian besardiberi tambahan Monosodium Glutamate. (MSG) sebagai penambah rasa. Penggunaan penguat rasaMSG masih menjadi perdebatan di masyarakat. Robert Ho Man Kwok pada tahun 1968, NewEngland Journal of Medicine Chinese Restaurant Syndrome (CRS), dan kontroversi keamananMSG yang digunakan masih berlanjut hingga hari ini meskipun Food and Drug Administration(FDA) mengeluarkan pernyataan bahwa penggunaan MSG dalam batas yang wajar batas tidakmembahayakan kesehatan manusia. Hasil diseminasi Produksi Kaldu Non MSG diikuti oleh 20 ibuPKK yang mewakili setiap dusun di Desa Kebontunggul, yaitu desa Penumpang, desa Sengon, desaJemanik dan desa Kudur. Kegiatan dimulai dari pukul 10:00 hingga 11:00. Materi yang disajikanmeliputi pengetahuan umum tentang kaldu bubuk, bahaya MSG untuk anak-anak dan orangdewasa, bahan dasar kaldu bubuk non MSG, cara membuat kaldu bubuk non MSG, dan demountuk membuat kaldu bubuk non MSG.

scholarly journals No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

2021 ◽  
Author(s):  
Yvonne Yeung
Keyword(s):  
Risk Factor ◽  
Risk Communication ◽  
Perceived Risk ◽  
Chinese Culture ◽  
Communication Theory ◽  
Monosodium Glutamate ◽  
Rhetorical Analysis ◽  
Chinese Restaurant ◽  
Chinese Cuisine ◽  
Chinese Food

This paper examines how Chinese restaurants use the message of “No MSG” as a response to the perceived risk of the flavouring agent monosodium glutamate in Chinese cuisine. Using risk communication theory, and treating MSG as material, this paper will investigate how MSG becomes a synecdoche for Chinese food and perpetuates a fear of Chinese culture in Canada. As MSG is scientized as a “risk factor” instead of a flavouring agent, Chinese restaurants respond by messaging “No MSG” as a response to this perceived risk. Using rhetorical analysis of Chinese food menus, this paper identifies how businesses respond to the discursive framework of a “risk” of MSG through messaging found in their take-out food menus. This paper posits that the scientization of MSG as a harmful chemical, specifically in Chinese food, has created a space for biases not only against Chinese food but also Chinese culture in Canada.

Vestibular hypofunction after monosodium glutamate ingestion: broadening the spectrum of ‘Chinese restaurant syndrome’

2016 ◽  
Vol 263 (5) ◽  
pp. 1027-1028 ◽  
Author(s):  
Verena I. Leussink ◽  
Hans-Peter Hartung ◽  
Olaf Stüve ◽  
Bernd C. Kieseier
Keyword(s):  
Monosodium Glutamate ◽  
Chinese Restaurant ◽  
Vestibular Hypofunction
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