Some years ago, my daughter and I were over-dosed with MSG at a Chinese restaurant, and we ended up in the nearest ER. (We believed that it was retaliatory, as I’d sent back an appetizer.) At the height of my symptoms, my heart was racing so fast that I feared for my life! My daughter’s symptoms were milder, and to my great relief she recovered more quickly than I did. . . It was a traumatic event, and I’ve avoided MSG ever since. So, Dr. : What, exactly, is a “small amount” of MSG, that I shouldn’t “worry too much about” ??
MSG is often found in products labeled as 'yeast extract'. Its probably fine in moderation but I would never intentionally add it to my cooking. You can use kombu seaweed for similar taste.
I would be curious to know if you have an alternative hypothesis as to what causes the intense onset of symptoms after consuming foods with msg? I have no reaction to tomatoes, mushrooms, seaweed etc but I can tell you for sure that if I eat foods with msg (by accident) I know about it very quickly. Does it have to do with the source material used? Or how it's made? Or is it not msg but the affects it has on the brains chemistry that I struggle with, making it not the direct culprit? Interested to learn more if you have anything to add.
Chefs have a good understanding of food and I see many heaping this stuff on their food. I want to try it but I don't know where to buy it in Australia.
Some years ago, my daughter and I were over-dosed with MSG at a Chinese restaurant, and we ended up in the nearest ER. (We believed that it was retaliatory, as I’d sent back an appetizer.) At the height of my symptoms, my heart was racing so fast that I feared for my life! My daughter’s symptoms were milder, and to my great relief she recovered more quickly than I did. . . It was a traumatic event, and I’ve avoided MSG ever since. So, Dr. : What, exactly, is a “small amount” of MSG, that I shouldn’t “worry too much about” ??
MSG is often found in products labeled as 'yeast extract'. Its probably fine in moderation but I would never intentionally add it to my cooking. You can use kombu seaweed for similar taste.
Cyanide is natural and is found in apples. When I eat food with MSG get runny nose and foggy
I get headaches.
I know a few people who got seek after ingesting MSG in foods. Seems to be inflammatory...
This is good news after years of having a negative view of MSG. Thank you for posting this information including the detail provided.🙂
MSG causes my autistic son’s throat to swell along with migraine.
I get dry mouth with commercial products and some restaurants, no question about it - lasts for 4 - 5 hours. Just saying
Nothing to worry about sounds good to me😂
Ya think? People with food sensitivities and autoimmune conditions may beg to differ.
That would be me. I agree.
I would be curious to know if you have an alternative hypothesis as to what causes the intense onset of symptoms after consuming foods with msg? I have no reaction to tomatoes, mushrooms, seaweed etc but I can tell you for sure that if I eat foods with msg (by accident) I know about it very quickly. Does it have to do with the source material used? Or how it's made? Or is it not msg but the affects it has on the brains chemistry that I struggle with, making it not the direct culprit? Interested to learn more if you have anything to add.
"Chinese Restaurant Syndrome " is a myth
Chefs have a good understanding of food and I see many heaping this stuff on their food. I want to try it but I don't know where to buy it in Australia.
chefs have a good understanding of flavor and almost none about nutrition and wellness. Seed oil, cheap butter, sugar are there main ingredients.
@@Andrewnutrition: FYI, it’s THEIR main ingredients.
You’re welcome.