MSG, Seasoned For A Comeback Minnesota Public Radio Not quite so beloved is the umami additive monosodium glutamate — MSG, as it's more popularly known. For decades it's been vilified, maligned and, some say, misunderstood.
8 November 2013, Smithsonian Blog, Natasha Geiiing -- "Few remember that the food pariah and hot trend are so closely connected.
In 1908, over a bowl of seaweed soup, Japanese scientist Kikunae Ikeda asked a question that would change the food industry forever: what gave dashi, a ubiquitous Japanese soup base, its meaty flavor? In Japanese cuisine, dashi, a fermented base made from boiled seaweed and dried fish, was widely used by chefs to add extra oomph to meals–pairing well with other savory, but meatless foods like vegetables and soy. For some reason that was generally accepted but inexplicable, dashi made these meatless foods meaty–and Ikeda was determined to find out why. ..."
This report also indicates that there are no data to support the role of glutamate in chronic and debilitating illnesses. A controlled double-blind multicenter clinical trial failed to demonstrate the relationship between MSG symptom complex and the consumption of MSG in individuals who believed they reacted adversely against MSG.
MSG, umami, and the foods you love that contain them Atlanta Magazine While the idea of MSG, which comes from Japan, carries deeply ingrained negative connotations, we have in recent years become obsessed with the term "umami" to describe a...
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