Even though, as explained by Ms. Lohman, “Chinese Restaurant Syndrome was thoroughly debunked by large-scale clinical trials at Harvard University, Northwestern University and the University of California.”
The truth is, less than 1 percent of the worldwide population has glutamate sensitivity. People with glutamate sensitivity are clinically tested to have short-term, adverse reaction not just to MSG but also other sources of glutamate like tomato, mushroom, cheese and other proteins. The rest of the world can freely enjoy MSG and other glutamate-rich food!
Other than enhancing flavor of food, umami/MSG has benefits that cannot be simply ignored. Umami taste promotes satiety and intake of nutrients for children and elderly. MSG can help reduce sodium intake up to 30 percent which is a useful intervention to control high blood pressure. MSG and other glutamate-rich food promote protein digestion and absorption in the human body.
The World Umami Forum was also a gastronomic showcase as famous chefs prepared umami food to the delight of the attendees.
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