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Q: Why do Chinese use MSG in everything?
Has Chinese cuisine always incorporated it, or is it a relatively new occurrence?
They have historically always made of great usage of MSG in their food. Some Westerners can tolerate it and in others, the presence of MSG in food can cause serious problems.
Apparently these are considered some of the adverse reactions to MSG:
Severe headache
Throbbing headache
Feeling of head expanding and contracting
Dizziness
Pin-prick sensations
Jaw tightness
Throat tightness
Upper back tightness
I hear this a lot. I seem to be oblivious to the presence of MSG. How does it taste, is it like just adding a lot of salt or soy sauce to the food. What food is it typically in.
Please educate me
MSG is supposed to be a meat tenderizer and flavour enhancer. I never thought it bothered me until I ate a couple of packages of Chinese instant noodle, got a severe headache.
I guess it's relatively new. As a food additive, MSG has been around for about 100 years. Before that I think it was only found in seaweed.
Good news! You can buy packages of MSG at your local grocer. Ug. I found it when I was looking for salt. Still haven't found salt. Or mustard. Dammit where's the mustard in this one horse town?
Sorry, I digress.
