GLUTAMATE (MSG) is harmless!

Written By Susi Shelium

Sources and references for the latest Youtube video about the persistent lie that MSG is bad for you.

  • Ninomiya, Kumiko. "Science of umami taste: adaptation to gastronomic culture." Flavour 4.1 (2015): 1-5.

  • McCabe, Ciara, and Edmund T. Rolls. "Umami: a delicious flavor formed by convergence of taste and olfactory pathways in the human brain." European Journal of Neuroscience 25.6 (2007): 1855-1864.

  • Kwok, R. H. M. “Chinese-Restaurant Syndrome” N Engl J Med 1968, 278-796. https://www.nejm.org/doi/full/10.1056/NEJM196804042781419

  • https://books.google.de/books?id=jg0wAAAAMAAJ&pg=PA4037&lpg=PA4037&dq=on+three+occasions+experienced+a+tightening+of+my+masseter+and+temporalis+muscles,+lacrimation,+periorbital+fasciculation,+numbness+of+the+neck+and+hands,+palpitation,+and+syncope&source=bl&ots=Oy2DA8UdYJ&sig=ACfU3U1_JiV2UMs6plPyvRH30QV9plqv2Q&hl=de&sa=X&ved=2ahUKEwjZtubhkJnvAhUQmhQKHXqMBXsQ6AEwAHoECAQQAw#v=onepage&q=on%20three%20occasions%20experienced%20a%20tightening%20of%20my%20masseter%20and%20temporalis%20muscles%2C%20lacrimation%2C%20periorbital%20fasciculation%2C%20numbness%20of%20the%20neck%20and%20hands%2C%20palpitation%2C%20and%20syncope&f=false

  • LeMesurier, Jennifer L. "Uptaking race: Genre, MSG, and Chinese dinner." Poroi 12.2 (2017).

  • Walker, Ronald, and John R. Lupien. "The safety evaluation of monosodium glutamate." The Journal of nutrition 130.4 (2000): 1049S-1052S.

  • Beyreuther, Konrad, et al. "Consensus meeting: monosodium glutamate–an update." European journal of clinical nutrition 61.3 (2007): 304-313.

  • Kazmi, Zehra, et al. "Monosodium glutamate: Review on clinical reports." International Journal of food properties 20.sup2 (2017): 1807-1815.

  • Geha, Raif S., et al. "Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study." The Journal of nutrition 130.4 (2000): 1058S-1062S.

https://artsandculture.google.com/culturalinstitute/beta/asset/umami-synergy/XQGcuOuGMoHZ6Q

  • Schmidt, Charlotte Vinther, Karsten Olsen, and Ole G. Mouritsen. "Umami synergy as the scientific principle behind taste-pairing champagne and oysters." Scientific Reports 10.1 (2020): 1-12.

  • Hartley, Isabella E., Djin Gie Liem, and Russell Keast. "Umami as an ‘alimentary’taste. A new perspective on taste classification." Nutrients 11.1 (2019): 182.

  • Elbert, Thomas, and Brigitte Rockstroh. "Die Blut-Hirn-Schranke." Psychopharmakologie. Springer, Berlin, Heidelberg, 1990. 49-56.

  • https://www.immunology.org/trypan-blue-dye-1913

  • https://en.wikipedia.org/wiki/Robert_Ledley#National_Biomedical_Research_Foundation

  • Zanfirescu, Anca, et al. "A review of the alleged health hazards of monosodium glutamate." Comprehensive reviews in food science and food safety 18.4 (2019): 1111-1134.

  • Mailab - Glutamat ist unbedenklich https://www.youtube.com/watch?v=X6hSrYsB_k0

  • SciShow - The Truth About MSG and Your Health https://www.youtube.com/watch?v=ERVRjAYBOp0

Susi Shelium
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