Monosodium glutamate is one of the most famous ingredients used in the
United States. It was once widely used in Chinese restaurants in the states and
was accused of causing people to develop symptoms ranging from headaches to
bronchial asthma. This reaction became known as “Chinese Restaurant
Syndrome”.
Many studies have been conducted to determine the relationship between
supplement intake and symptoms, but no conclusive data could be obtained. So
what is monosodium glutamate, which, according to some reports, can lead to the
development of bronchial asthma? Monosodium glutamate is the sodium salt of
glutamic acid. Glutamic acid is a common amino acid found naturally in a number
of foods such as parmesan, tomatoes, and dried mushrooms, which is what makes
these foods so delicious. It has also been found in breast milk.
At the turn of the 20th century, a Japanese scientist discovered a way to
isolate glutamic acid in food and stabilize it with salt. This made it possible
to turn glutamic acid into a crystal that can be placed on foods. MSG has an
intense umami quality – umami is essentially a juicy flavor that doesn’t fall
into the salty, sweet, sour, or bitter taste categories.
The discovery was made thanks to the broth, which is common in Japanese
cuisine. In 1907, the chemical responsible for its umami taste was successfully
isolated, which was monosodium glutamate .
Today, some of the best chefs use this additive, but many cooks still stay away
from the ingredient, often for fear of the potential adverse effects of
possibly worsening well-being and causing bronchial asthma. This relationship
remains to be explored by scientists in the future.