Food additives are one of the most passionate issues amongst people who eat (which would be everyone). Aspartame. High fructose corn syrup. GMO‘s. Salt. Sugar. Trans fats. Polysorbate 80. But the MSG myth is one of the most pervasive in the food pseudoscience world (yes, I’m going to make that a thing).
Of course, these additives cause angst in people because of their scary chemical names. Or nonsense on the internet. Or random neurons firing.
Obviously, there is stuff, created by the beauty of natural sunlight and goddess blessed sweet waters from the Alps, that is better than these man-made evil chemicals. Well, no. Everything in nature is made up of “chemistry” – 25-hydroxyergocalciferol is a scary chemical name, right? Except it’s the metabolic product of the conversion of vitamin D in the human liver. It’s natural!
But let’s get back to MSG – how many times have you seen “No MSG” in a sign Chinese restaurant? Is it because China, who has been using MSG in their cuisine for centuries, has been conspiring against Americans since the first Chinese restaurant starting serving up kung pao chicken to unaware Americans?
It’s time to look at the MSG myth – is it real, or does it need a good debunking?