The wonder of glutamates!

Remember the Marukome miso paste I’d bought? When I’d opened the package and took a whiff, I almost reeled back at the smell of MSG (monosodium glutamate). *laughs* This was truly MSG in its natural form, I thought. I shun the use of MSG, just because I’d heard that it was bad for your health, many many years ago. I didn’t know why MSG was bad, but if a country (Australia) actually expects you to declare bringing in foodstuff with MSG in it (like Indofood mi goreng), then it must be a really bad thing.

I scanned the health concerns of MSG article on wiki and I can’t say that I was very impressed with my MSG health concern. I suppose I should have really thought about it. I knew that glutamates (the non-sodium form of manufactured MSG) have been part of the Japanese diet; the Japanese have consumed glutamates for decades in the form of their dashi stock, their miso pastes and their soy sauces. It was because this particular flavour made dishes so wonderful that ajinomoto was created. Instead of having to make dashi stock to add to your foods, all you had to do was add ajinomoto; it wasn’t as natural as dashi stock, but it was still a form of glutamate nonetheless. So if the Japanese have been consuming it for decades, and it hasn’t caused any decline in their race, then it wouldn’t hurt us to consume some MSG regularly in our meals. My family does not use that much MSG in our cooking, but then, we use stuff like soy sauce and oyster sauce, which are a form of glutamate as well. I suppose you could argue that naturally occuring glutamates are different from the manufactured MSG. So okay, then I won’t use my ajinomoto, but I’ll use my oyster sauce and soy sauce.

Whatever it is, you won’t see me scoffing MSG anymore, that’s for sure.

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