MSG Headache, powerband power, santa claus, easter bunny.

What do they all have in common?

They just imaginary things that don't exist.

lo bak go :sweetjesus:

i don't like to put in MSG because it doesn't necessary represent the food properly. I mean, i much rather have a bowl of nice ramen, pho, any FOOD that doesn't have MSG than to eat something with MSG.

in my opinion, 9 out of 10 times, i get very thirtsy after pho and it's literllay cause of the MSG in the food and not the salt.

Salt doesn't give the same effect as MSG; i can't explain it as I'm not a scientist and taste is very subjective so i'll just leave it at that.

on all the meals i cook, all the food i make, i don't put in any MSG.

Taste is indeed subjective. Some people don't like salty, some don't like sweet, some don't like bitter. Apparently you don't like umami.

But to make up shit like "msg headaches" and "I get really thirsty and I know it's not from salt" is just silly (although I suppose it's possible that you have an intolerance to glutamates, that's just you, and doesn't make people who don't have your issues "douchey"). IMO, the anecdotal negative feelings that fall within "chinese food syndrome" is most likely caused by eating huge amounts of carbs + unhealthy vegetable oil.

Just say you don't like umami, and leave it at that. BTW foods heavy in umami include any meat product and 99% of all soup ever made.

I like umami too, but sometimes it can be too much. I can't drink very many soups in Japan, because it is so umami. They love it here (why do you think so much of their cuisine uses seaweed? it is loaded with glutamates. Same goes for Chinese food using soy sauce. The whole point of soy sauce is to add umami), and for me they tend to go a bit overboard.

So it's subjective, it doesn't mean someone is a "douche" for liking umami flavour, and wanting to enhance it

And finally, when you try to avoid MSG by buying something that is "MSG free", all they do is replace MSG with another form of free glutamates... monopotassium glutamate, calcium diglutamate, monoammonium glutamate, and magnesium diglutamate. Same shit, just using a different salt. But it's MSG free!

No, you're not a scientist and that's why you shouldn't spout off on nonsense like that.

Replace that ham with bacon :fullofwin:

ld50 for salt (g/kg bodyweight):
16,600 [1]
ld50 for msg (g/kg bodyweight):
3000 [1]

1) http://jn.nutrition.org/content/130/4/1049S.short


oh look ... here's a scientist .. with degrees and shit ... and a published + reviewed study.
Let's completely disregard his findings! hurrah!

doesn't work. when you get to the later stage of frying the oil, the bacon becomes very black burnt bacon bits, the ham works much much better.

i usually add some 菜宝 to give it a slight crunch. AND you could put in some fried garlic shavings to give it a contrast.

hmm interesting, but you have a strong point. geez skinny, you never cease to amaze me with your polar opposite viewpoints

I live life with a skeptical chip on my shoulder - you should too!

Like Franks hot sauce.
I put that on everything.