Unearthing the Roots of racism's Role in Promoting Unfounded Concerns about MSG's Safety
For several decades, monosodium glutamate (MSG) has been stigmatized as an unhealthy food additive. Whether you've spotted "No MSG" labels on food products or restaurants, or personally experienced discomfort after consuming it, the perceived dangers of MSG have persisted. However, a closer look at its history and science suggests the stigma may stem from anti-Asian racism.
Understanding MSG
Originating from a seaweed broth extract by Japanese professor Kikunae Ikeda in the early 1900s, MSG was created as a means to amplify savory or "umami" flavors, one of the five fundamental human taste sensations. The substance can be naturally found in common foods such as tomatoes, Parmesan cheese, and mushrooms. Manufactured through a fermentation process akin to how yogurt, vinegar, beer, and wine are produced, MSG serves as a popular seasoning in Chinese and other East Asian dishes, as well as various canned, fermented, and processed foods.
According to registered dietitian nutritionist Amanda Li at UW Medical Center - Montlake, MSG is essentially a salt form of an amino acid called glutamate. Our bodies produce glutamate naturally and treat it the same whether it comes from MSG or foods like tomatoes.
MSG's Controversial History
The unfavorable opinions surrounding MSG can be traced back to the 1960s, when the U.S. was enforcing restrictions on Chinese immigration through the Chinese Exclusion Act. Anti-Chinese racism was rampant, fueled by economic competition from immigrants willing to work for less than fair wages.
A letter to the New England Journal of Medicine in 1968, describing symptoms of numbness, weakness, and a rapid heartbeat after eating MSG, gave momentum to the anti-MSG movement. These symptoms were linked to MSG, coining the term "Chinese Restaurant Syndrome" - a claim later debunked by extensive scientific research.
Subpar studies using unrealistic doses and improbable delivery methods only further perpetuated myths about the Seasoning. Since then, numerous high-quality studies have called into question the validity of these results. Unfortunately, this hasn't been enough to dispel the erroneous early misrepresentation of MSG.
Is MSG Safe?
MSG is indeed safe and can be part of a healthy, balanced diet. The FDA has approved it as safe for consumption for people of all ages, including children and pregnant individuals. The safety of food additives is also regulated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which has established an "Acceptable Daily Intake" (ADI) for various food additives. With its ADI not specified, MSG is considered safe with no discernible health risks.
A study from 2000 found no consistent reactions with individuals who perceived themselves as sensitive to MSG, further supporting its safety. If you believe MSG affects you negatively, it's essential to examine whether there is objective evidence supporting that claim or if negative attitudes towards MSG have influenced your perspective.
Using MSG in Cooking
Take advantage of MSG seasoning to elevate your home-cooked dishes' flavors. Dietitian Amanda Li suggests adding it to soups, stews, roasted and grilled vegetables, and egg-centric dishes. Li advises against using MSG as a salt substitute; instead, employ it in combination with salt to season your food. With one-third the sodium content compared to salt, MSG can assist in reduce overall sodium intake while preserving flavor.
Join dietitian Amanda Li in her efforts to challenge and dispel racist and xenophobic views toward MSG and Asian culture.
- The substance, MSG, originated from a seaweed broth extract by Japanese professor Kikunae Ikeda in the early 1900s, serving as a means to amplify savory or "umami" flavors, one of the five fundamental human taste sensations.
- According to registered dietitian nutritionist Amanda Li, MSG is essentially a salt form of an amino acid called glutamate, our bodies producing glutamate naturally and treating it the same whether it comes from MSG or foods like tomatoes.
- The FDA has approved MSG as safe for consumption for people of all ages, including children and pregnant individuals, making it safe for a healthy, balanced diet and cooking.
