There is a syndrome called Chinese restaurant syndrome. which, according to experts, is an injustice that has been going on for 56 years. A highly recommended option that you might never have thought of until now in a restaurant that has become one of the basic elements. Go to the Chinese when you want to quickly eat rice or noodles that will please the whole family or a delicious spring roll that makes us discover those kinds of details that make the difference.
Experts say that we are witnessing a series of important developments that we must begin to analyze, especially when we are faced with a Chinese restaurant that can leave us speechless. There is an element that is part of your daily life and that has aroused all kinds of suspicions, perhaps being one of those that have become a reality that has affected us in the days that await us. That time will have come when we will have to face that Chinese restaurant or visit that place, exceptionally. The injustice that has lasted for 56 years is a reality.
This is how the Chinese restaurant syndrome was born.
56 years ago, at In 1968, this term was coined, The famous Chinese restaurant syndrome was born after a series of symptoms were discovered in a person who had eaten at the place. The reaction was harsh criticism, after comparing the consumption of alcohol to going out to a Chinese restaurant.
Many years have passed and this has left us with a series of important developments that have accompanied us during these years. Without a doubt, the time has come to start thinking about everything that awaits us and the consequences that await us.
These Chinese catering professionals face a stigma determined by the ingredient they use in their cooking. At that time it was an element that was not known, but today it is a base that must be started to know and it has proven to be safe.
Therefore, these aforementioned side effects may be the consequences of a way of seeing these people with racist connotations that we should not let escape. It is a detail that has nothing to do with reality.
This is an injustice that has lasted for 56 years.
The reality is that this flavor-enhancing ingredient, similar to other ingredients like salt, is not as bad as it seems. We can start preparing to end this injustice by looking at the news about glutamate that the FDA has released.
Continuing to explain this product: “Monosodium glutamate (MSG) is the sodium salt of the common amino acid glutamic acid. “Glutamic acid occurs naturally in our bodies, as well as in many foods and food additives.”
Knowing a little bit about how this element is made will help us learn more about it: “Sodium glutamate is found naturally in many foods, such as tomatoes and cheeses. People around the world have consumed foods high in glutamate throughout history. For example, a historic dish in the Asian community is a glutamate-rich seaweed broth. In 1908, a Japanese professor named Kikunae Ikeda was able to extract the glutamate from this broth and determined that the glutamate gave the soup its savory flavor. Professor Ikeda then filed a patent to produce MSG, and commercial production began the following year. Today, instead of extracting and crystallizing glutamate from seaweed broth, glutamate is produced by fermenting starch, sugar beets, sugar cane, or molasses. “This fermentation process is similar to that used to make yogurt, vinegar and wine.”
In America, but also in Europe, it is mandatory to inform the consumer if a food is cooked with this addition: “The FDA requires that foods contain added sodium glutamate on the ingredient panel of the package as monosodium glutamate. However, GMOs occur naturally in ingredients such as hydrolyzed vegetable protein, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate, as well as in tomatoes and cheeses. While the FDA requires these products to be listed on the ingredient panel, the agency does not require that the label also state that they contain naturally occurring glutamate. However, foods containing ingredients that contain naturally occurring glutamate cannot state “no monosodium glutamate” or “no added sodium glutamate” on their packaging. Monosodium glutamate also cannot be included in the “spices and flavorings” category.
