Monosodium glutamate can lead to respiratory problems

This post includes a summary of a paper published in Biochemical Medicine Volume 5, Issue 5, October 1971, Pages 447-456 and a recipe for

Study title and authors:
Studies on monosodium glutamate ingestion *1: I. Biochemical explanation of Chinese restaurant syndrome

H. Ghadimi , S. Kumar and F. Abaci

Books:

Department of Pediatrics, Methodist Hospital of Brooklyn, 506 Sixth Street, Brooklyn, New York 11215, USA

This paper can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B7G7P-4C4NXSG-115&_user=10&_origUdi=B6WH4-4K19H2S-8&_fmt=high&_coverDate=10%2F31%2F1971&_rdoc=1&_orig=article&_origin=article&_zone=related_art&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=5a544179f60472b90a2ca5ee0241b392

The study revealed that the signs and symptoms following the ingestion of monosodium glutamate (MSG) were found strikingly similar to those induced by acetylcholine (ACh).

These symptoms include: Headche, tightness of chest, wheezing, nausea, vomiting and convulsions.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Shepards Pie

Ingredients:

◦1 lb. ground beef
◦1/2 onion, diced

Food Mall: Ground Beef

◦2 cloves garlic, finely chopped

◦2 carrots, chopped
◦4 oz. mushrooms, sliced
◦3 T each FRESH rosemary, sage and thyme
◦1/4 c + 1/4 c chicken stock
◦1/2 head cauliflower, finely chopped
◦2 T oil
◦1 egg
◦S&P

Method:
Preheat your oven to 400ºF.

In a deep-sided, oven safe saute pan add the ground beef and saute on medium heat until browned. Add the onions, garlic, carrots and mushrooms and cook until softened. Add 1/4 c chicken stock and use a spatula to pick up any brown bits on the bottom of the pan. Turn the heat off and toss in the chopped herbs along with some salt and pepper.

For the cauliflower, melt the oil over medium-high heat in another saute pan. Let the cauliflower caramelize (you want to see brown, don’t stop until that point!) use a spatula to turn it in the pan every once in awhile. Add some salt. Turn the heat off once the cauliflower is done.

In a small bowl, use a fork to whisk together the egg and 1/4 c chicken stock. Add the mixture to the cauliflower and working quickly, use a spatula to make sure it’s well combined. Immediately add it to the top of the meat mixture and press into an even layer with your spatula.

Bake in the oven, on the middle rack, for 10 minutes, then turn the oven on broil and cook for another 10 minutes. Once the “pie” has come out of the oven, let it rest a few minutes before serving.

The monosodium Glutamate (MSG) symptom complex

Published in the Journal of Allergy and Clinical Immunology Volume 99, Issue 6, Part 1, June 1997, Pages 757-762 and a recipe for pad thai.

Study title and authors:
The monosodium glutamate symptom complex: Assessment in a double-blind, placebo-controlled, randomized study

Books:

MD,FRCPCWilliam H. Yanga, , MD,FRCPCMichel A. Drouina, MScMargaret Herbertb, PhDYang Maob, c and MDCM,FRCPCJacob Karsha

aDepartment of Medicine, University of Ottawa, Ottawa, Ontario, Canada

bLaboratory Center for Disease Control, Health Canada, Ottawa, Ontario, Canada
cBureau of Chronic Disease Epidemiology, Health Canada, Ottawa, Ontario, Canada

This paper can be accessed at: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6WH4-4K19H2S-8&_user=10&_origUdi=B6WH4-4DVNK0J-F8&_fmt=high&_coverDate=06%2F30%2F1997&_rdoc=1&_orig=article&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=b1920e4416b92becf410d44e7ea67de1

Ingestion of MSG provoked an increase in headache, muscle tightness, numbness/tingling, general weakness, and flushing occurred more frequently after MSG than placebo ingestion.

The author comments these occurrences could be termed 'the MSG symptom complex'.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Pad Thai

Ingredients:
◦1 lb duck breast (chicken thighs, shrimp, sirloin would all work well)

◦1/4 c fat (butter, coconut oil, or bacon fat)

◦2 zucchinis

Food Mall: Duck Breast

◦1 onion

◦4 cloves garlic
◦1 T apple cider vinegar
◦2 T fresh ginger, minced
◦3 T almond butter
◦1 T chili garlic sauce
◦1 T fish sauce (optional)
◦1 lime, juiced
◦sliced green onions
◦s&p

Method:
For the duck, melt the fat in a large saute pan over medium high heat. Salt and pepper the duck. Add to the pan and sear, skin side down, until you get a nice, crispy crust, about 8 minutes. Flip it over and sear on the other side, about another 7 minutes. Remove the duck from the pan, let it rest and drain the rendered fat from the pan, until you have about 1/2 cup in the pan–just a rough measure.

While the duck is going…

If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. If you don’t have one, you can get one on the cheap at TJ Maxx or you can get it from Amazon (check out our ‘Must Haves’ on the right)…or you can use a knife to slice the zukes as thinly as you can (lengthwise). Then slice them into thin strips, just like a noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.

In the reserved fat, saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice and almond butter. Stir to combine.

Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.

Serve hot and topped with a squeeze of lime juice and some chopped green onions.