MSG: Innovation with unintended consequences
History from the Glutamate Association: More than 1,200 years ago, Oriental cooks discovered that some foods tasted better when prepared with a soup stock made from the seaweed Laminaria Japonica. It was not until 1908 that Professor Kikunae Ikeda of The University of Tokyo isolated glutamate from the seaweed and unlocked the secret of its flavor-enhancing properties. Since that time, MSG has been, and continues to be, widely used as an effective means of making good food taste better.
So, MSG started out as an innovation with the best of intentions. The Glutamate Association makes a very rational sounding case for the safety and effectiveness of glutamate and yet there are 146 studies published on PubMed, a service of the National Library of Medicine that question that position and closely link MSG with obesity and other health hazards. Here's one of the more readable blurbs:
MSG added to a standard diet increased food intake. Overfeeding induced metabolic disorders associated with oxidative stress in the absence of obesity. The fiber-enriched diet prevented changes in glucose, insulin, leptin, and triacylglycerol levels that were seen in the MSG group. Because the deleterious effects of MSG, i.e., induced overfeeding, were not seen in the animals fed the fiber-enriched diets, it can be concluded that fiber supplementation is beneficial by discouraging overfeeding and improving oxidative stress that is induced by an MSG diet.
Innovations that affect a complex system (such as the human body) are almost always going to create unintended consequences. It's a law we, as innovators, should take very seriously.
Below is an article which outlines some of the hazards with MSG and outlines some of the unexpected places you might find it.
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