jump to last post 1-4 of 4 discussions (5 posts)

Do you use monosodium glutamate in your cooking? MSG

  1. LoisRyan13903 profile image80
    LoisRyan13903posted 3 years ago

    Do you use monosodium glutamate in your cooking? MSG

    I was making homemade chicken noodle soup and the recipe called for monosodium glutamate to give it an enhanced flavor.  I brought it from the store and then realized that it was MSG.  I hear about some people who are sensitive to this and was a little hesitant about using it.  Then I realized that this is a main ingredient in Campbell's Chicken Noodle Soup.  So I did use it.  Wondering if other people use MSG as well.

  2. Sparklea profile image76
    Sparkleaposted 3 years ago

    Hi Lois,
    I do not use it...to be honest I am afraid of it. 

    I used to buy it years ago, but there was so much controversy concerning it that I stopped. 

    My mantra is 'when in doubt, leave it out.'

    In fact, I just googled it, and the first article refers to MSG as the silent killer, naming some of the adverse effects to be obesity, eye damage, headaches, fatigue and disorientation and depression. 

    Those who consume large doses of MSG can have symptoms such as numbness, burning sensation, facial pressure or tightness, chest pain, difficulty breathing, nausea, drowsiness and weakness. 

    That being said I also avoid artificial sweeteners such as aspartame, splenda...all of them...no diet beverages for me. 

    The article also warned MSG can be found in many purchased soups.  I did not realize it...I eat Campbell's Chicken Noodle Soup all the time.

    I will have to be more vigilant.  Thanks for a great question, Sparklea smile

    1. LoisRyan13903 profile image80
      LoisRyan13903posted 3 years agoin reply to this

      That's what I foung out about Cambell's too.  I think it is used to preserve the soup

  3. Dr Pran Rangan profile image87
    Dr Pran Ranganposted 3 years ago

    Indians traditionally don't use MSG in their cooking. Since the Chinese food is becoming increasingly popular in India, Indians are also consuming it in the form of Chinese food. Although MSG is a flavor enhancer, it has some serious toxic effects in the body. It can damage brain cells to varying degrees producing learning disabilities, Alzheimer's disease, Parkinson's disease and more. It also affects heart damaging its muscle, due to which young athletes may suddenly die during intense physical activity. It also can cause obesity and depressions.

    Therefore, the medical professionals forbid its use in cooking as a routine.

  4. Om Nom Nom profile image60
    Om Nom Nomposted 2 years ago

    I use MSG as an alternative to salt because, gram for gram, it only contains about a third the sodium of table salt (but still tastes salty).

    This works out great for me because I make many Asian dishes that would otherwise have very large amounts of sodium. I also find that the umami flavor of MSG compliments many Asian dishes.

    In the past MSG has been a serious "bogeyman" of the food world, giving it a rather nasty stigma. But more recent studies have shown earlier gripes against MSG to have been highly exaggerated or completely bogus.

    MSG is, for the most part, perfectly healthy like most all things in moderation. Some people may experience sensitivity to it, getting what's often called "Chinese restaurant syndrome". This can temporarily cause headache, fatigue, sweating, chest pain, or bloating.

    But anyone who could eat Campbell's soups without experiencing this would definitely not have such a sensitivity.