Look Who's Talking About MSG

Brit Lab: BRIT LAB talks MSG by Greg Foot

Greg Foot: Brit Lab Science Communicator

Dare Devil Science Communicator Greg Foot has posted a great explanation of MSG on the Brit Lab YouTube channel - click the 'More' button and let Greg tell you all about it

22 September 2016


NYMag.com: Scientists have found a 'Sixth Taste', and it's the reason why pasta is delicious by Cari Romm

Cari Romm: NYMag Author

Is starchiness the new umami? Writing in the Science of Us section on NYmag.com about the proposed new taste of 'starchy', Cari Romm quotes journalist Jessica Hamzelou to point out that unlike umami, for example, this "new" taste has a long way to go before it can be recognised - before they can be "enshrined as primary tastes they must meet a strict list of criteria. Tastes need to be recognisable, have their own set of tongue receptors, and trigger some kind of useful physiological response."

6 September 2016


Vogue.com: Forget Dry-Aged Steaks, This Booze-Aged Beef is Delicious by Kat Odell

Kat Odell: Eater Drinks Editor

Writing on Vogue.com, Kat Odell extolls the virtues of beef aged in spirits or even sake claiming that 'wet aging' supercharges the process whereby proteins are broken-down to amino acids including glutamate. "Sound familiar?", the feature continues, "It's the same component in a popular Chinese food enhancer MSG"

17 August 2016


Food Business News: A Role for Sensory in Satiety by Jeff Gelski

Jeff Gelski: Food Business News writer

Speaking at the Institute of Food Technologists meeting in Chicago, Martin Yeomans PhD from the University of Surrey, UK discussed the role of tastes, including umami from MSG seasoning, and textures in satiety. "Umami makes protein more effective" Dr Yeomans said...

19 July 2016


Eater.com: Ask a Somm: Which Wines Have the Most Umami? by Kat Odell

Kat Odell: Eater Drinks Editor

The Ask a Somm(elier) column on-line forum EATER has an interesting interview with a restaurant wine director Dominique Henderson about which wines have the most umami.

Henderson: In my line of work, I'm lucky to taste through so many different wines, but there are only so many bright, vibrant flavors you can try, so more savory, oxidative wines are a nice change. These wines don't just contain fruit or earth flavors, but some very interesting qualities in-between. These are the kinds of wines I tend to seek out on my nights off because they're unlike anything else. If you're looking for wines that taste of umami, here's what I would suggest...

July 7 2016


Thrillist.com: Is MSG Actually Terrible for You?? by Erin Kelly

Erin Kelly: Thrillist blogger

Thrillist blogger Erin Kelly has been investigating where some of those horror stories about MSG originate...she’s found some good sources of information, and done a great job, except for Ms Palisnski-Wade’s hypothesis about “MSG allergy” (we all know that there’s no such thing as MSG allergy – don’t we??). Anyway, here’s what Erin has to say.

October 19, 2015


Scienceline.org: MSG: Just some extra umami oomph by Lydia Chain

Lydia Chain: Scientific American Video Intern

Popular media has blamed monosodium glutamate (MSG) for all sorts of maladies, from asthma to migraines to autism, however scientific evidence suggests it isn’t something to be afraid of.

September 21, 2015


Science Friday: Is MSG bad for your health by Chau Tu

Chau Tu: Science Friday Story Producer

Order from any number of Chinese takeout restaurants these days, and you might notice that many menus boast “NO ADDED MSG.” The label can also be found in supermarket aisles on snack foods or on packaged seasonings.

The labels are meant to ease consumers’ worries, because MSG, which is used as a flavor enhancer, has for decades been popularly linked to various health problems, such as headaches and allergic reactions. It's even been considered a factor in infantile obesity.

October 2, 2014


Science 2.0: Is MSG bad for you? by the News Staff

Science 2.0

Long before wheat and sugar, a popular craze against salt swept America. The salt in this case was the popular flavor enhancer monosodium glutamate (MSG), common in Chinese food, soups and meats. Glutamic acid is also naturally present in our bodies.

It was used as an additive starting in 1908, it gives food its savory umami flavor, but once it got public attention, anecdotes began to pour in about lots of non-specific symptoms that must be caused by it, despite the fact that hundreds of millions of Chinese people did not report headaches.

August 25, 2014


TIME magazine: Eat Umami, Eat Less by Alex Siffelin

Alex Siffelin: Writer for the magazine Time

If you’re feeling unsatisfied after a meal, perhaps wasn’t flavorable enough. A new study suggests that the umami taste itself may make you feel more full and satisfied.

July 21, 2014



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