You own a hotel. And you want to improve the standards by serving tastier food to your customers. Do you appoint better cooks? You discover magical recipes? Naah… You just make alterations on the tongues of your customers so they could feel your food tasty. Simple as it may sound, this ridiculous job is what MSG does. Monosodium Glutamate (MSG) is a commonly used in Chinese cooking. This ingredient, when added to your food hardly acts as a flavor enhancer at all. It hardly has anything to do with what the food tastes like. It acts on the tongue to accelerate the perceptions of certain tastes more and fade out the others. Hence, it obliterates any taste that would probably be disliked and sharpens the features of commonly favorable flavours. MSG mostly occurs in dried seaweed, wheat or corn gluten. It is added mostly in Chinese dishes, especially in soups, meat, and noodles. The flavors hit our tongues with a sharp tinge of spice and sweetness.
A haze has always been hovering over the users of MSG. A relatively small number of people who consume foods with MSG complain of headaches and migraines. But, the rest are totally at peace with the poor harmless MSG as they probably perceive it. This gave rise to the huge gray arena called the “Chinese Restaurant Syndrome” whereby MSG is alleged to give rise to idiosyncratic reactions. But, there have not been any authentic research proofs to substantiate the existence of MSG syndrome. The headaches and other symptoms that seem to attack people maybe have nothing to do with MSG but arise out of other components added in Chinese food. Histamine, Tyramine, and Phenylethylamine can also cause the symptoms of the said syndrome and they are present in abundance in Chinese food. Whether or not MSG’s evil side and this syndrome exist or not is still an unanswered doubt here.