Welcome to Ask Doctor Zac, a weekly column on news.com.au. This week, Dr. Zac Turner busts the myth about MSG and Asian food.
Question: Hi Dr. Zac, I am a second generation immigrant and have been fortunate enough to watch my parents turn their Chinese restaurant into a thriving business. I’ve especially enjoyed working in the kitchen and have recently started filming TikToks of all the popular dishes being cooked.
One thing that has come up a lot in the comments on my videos has been Australians getting mad about us using MSG in our dishes. People comment that it gives you headaches and is very unhealthy for you. I thought we abandoned the anti-MSG conspiracy a decade ago?
Can you finally put an end to these stereotypes and tell Australia why MSG isn’t so bad? –
Annie 23, Sydney
Answer: Great question, thanks for asking. I find it very frustrating when people specifically target Asian food for containing MSG when almost everything else does. It is even found naturally in some foods.
Tomato sauce? MSG! Vegemite? MSG! Chicken salt? You better believe it has MSG! Don’t listen to Aussies who complain that they have a headache after a servo cake or a fresh bag of hot chips.
MSG got a bad rap when an American doctor in the 1960s wrote in a medical journal claiming he got sick after eating Chinese food.
Sometimes you might hear people say, “Oh, I always get a headache after Chinese takeout because of the MSG.” Other common “symptoms” are flushing, sweating, nausea and tingling in the face, neck and chest. This is actually a condition called MSG symptom complex, and studies have shown that it’s all a placebo caused by a misunderstanding. And they say ignorance is bliss!
Now what is MSG? Monosodium glutamate is a flavor enhancer made from seaweed, commonly used in takeaway restaurants. When we cook we use salt and pepper, right? Well, MSG is just another flavor enhancer that needs to be used.
It is derived from L-glutamic acid, which is naturally present in many foods. L-glutamic acid is a non-essential amino acid, which means your body can make it on its own and doesn’t need to get it from food.
MSG is safe to consume in moderate amounts. Just as I will tell my patients to limit their salt intake, I will also advise them to moderate their MSG intake.
You have a question:
askdrzac@conciergedoctors.com.au
Dr Zac Turner holds a Bachelor of Medicine and Bachelor of Surgery degree from the University of Sydney. He is both a doctor and co-owner of the telehealth service, Concierge Doctors. He was also a registered nurse and is also a qualified and experienced biomedical scientist in addition to being a PhD candidate in Biomedical Engineering.