Because symptoms are reported to occur shortly after sensitive individuals eat Chinese food, sensitive to MSG has been dubbed the ‘Chinese restaurant syndrome’.
Monosodium glutamate is the sodium salt of the amino acid, glutamic acid. It is commercially synthesized by taking protein, typically derived from wheat or soy, through and acid wash to unravel the amino acids.
The neutralizing agent sodium hydroxide is then added to form the sodium salt of each amino acid, celled hydrolyzed vegetable protein which constitutes of MSG 10% to 30% of the mixture.
Symptoms associated with MSG sensitive include dizziness, sweating, flushing, a rapid heartbeat and a ringing sound in the ears. It appears within 20 min and last up to 2 hours.
In 1968, Dr Robert Kwok wrote a letter to the New England Journal of Medicine describing some mild by uncomfortable symptoms after dining at certain Chinese restaurants.
People who experienced headaches and general feelings of ill health after eating Chinese food suddenly realized that they were not alone.
Chinese restaurant syndrome, also called monosodium glutamate symptoms complex and it is commonly believed that monosodium glutamate is the cause.
More serious symptoms attributed to the syndrome have included swelling of the throat, chest pain, heart palpitations, and shortness of breath.
Chinese restaurant syndrome
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