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Author Topic: What exactly is MSG that the Chinese use in cooking? And why do they use it?  (Read 848 times)

Offline P-Kasso2

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Me? I love Chinese food - but I have friends who react badly to MSG and hate it and the headaches and dizziness that it causes them.

So why do the Chinese use MSG if it gives some people hefty allergy reactions?

And what exactly is MSG? Is it a chemical? Or what?
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Offline siasl

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Mono-sodium glutamate. Delicious stuff. Might want to read this article when confronted with claims of MSG headaches as double-blind tests have poured some scorn on there being a link.

Offline P-Kasso2

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Mono-sodium glutamate. Delicious stuff. Might want to read this article when confronted with claims of MSG headaches as double-blind tests have poured some scorn on there being a link.

Good link, Siasl. It answered most of my questions in one fell swoop. So, MSG comes from seaweed? And is present naturally in our bodies as well as in tomatoes and cheeses! I would never have guessed.

But why do Chinese cooks add it to food whereas we in the West, and probably Africa etc, too don't?
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