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Originally Posted by Michaelangelica How can the Japanese cope with so much MSG???? |
Based on what I’ve read of it, the mystery is not “how can the Japanese (or Americans, or nearly any other nationality) cope with so much MSG?”, but “why do some people have adverse reactions to it?”
As Mercury noted back in January, MSG is just a carrier salt for the essential amino acid
Glutamate acid. It’s an essential amino acid, meaning we can’t synthesize it internally, so must ingest it. It plays a major role in both cell metabolism and neurology, and is present in significant levels in most tissues. It’s found in significant quantities in many different foods, both plant and animal – according to the linked wikipedia article, the flavor-enhancing effect of MSG can be produced by selecting MSG-free food ingredients rich in glutamate acid. MSG is just a modern, 20th century culinary “cheat” for achieving a taste via more difficult cooking techniques.
The MSG salt breaks down quickly, so it’s hard to imagine how one’s body can “know” that the Glutamate acid came from it, rather than a more natural source.
According to the
wikipedia article for MSG, a lot of scientists have attempted to determine how it causes adverse reactions, without success, though generating a lot of speculation.
Though one hears reference to “MSG allergy”, this appears to be a figure of speech and a misnomer, as it’s almost inconceivable that an immune system could recognize and generate a true allergic response to the salt or any of its breakdown products. Likewise, neither MSG not Glutamate acid can technically be called a poison.
Though it’s likely not very comforting it you’re MSG-sensitive and get a bad reaction to an unexpected dose of it, MSG-sensitive science enthusiasts can at least find consolation in being participants in an ongoing scientific mystery.

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