What is the Chinese restaurant syndrome?
The term Chinese restaurant syndrome was first used in 1968. It described the effects of what was considered a large amount of monosodium glutamate (MSG) amplifier. Headaches, chest pain, sweating, swelling of the face and numbness around the mouth are considered to be typical symptoms of high MSG intake in those sensitive to food additive. Although many Chinese-American restaurants use a large amount of monosodial glutamate, some now offer a kitchen without MSG. Many other restaurants, such as chicken and hamburger chains of fast food, continue to use a large amount of MSG in their food, so today the name of the Chinese restaurant is at least a somewhat somewhat cleaner. These foods with a high glutamate content include parmesan cheese, tomato sauce, soup supplies, Gravies and Sauces fish, including tuna wrapped in broth. Monosod glutamate may appear on food labels such as discinteral inosine, calcium glutamates and hydrolyzed plant plantproteins. Sino-American meals most commonly associated with Chinese restaurant syndrome or MSG allergy are served with strong sauces similar to sauces like popular Foo Yung egg meal.
MSG has a chemical make -up similar to the brain glutamate neurotransmitter. Glutamate neurotransmitter is one of the main types of neurotransmitters in the body. Neurotransmitters combine cells and signals in the brain. Monosod glutamate is derived from glutamic acid. Glutamic acid is one of the amino acids that form a protein.
glutamate is isolated, fermented and processed to form MSG. Most people are not affected by MSG's sensitivity when they eat either naturally occurring glutamate in food or MSG. People with asthma can be especially sensitive to glutamate and MSG. Major symptoms include shortness of breath from less air entering the lungs, rapid heart rhythm, swelling and chest pain. SignsAky requires immediate medical attention.
Most people said they had experienced a Chinese restaurant syndrome, have relatively mild symptoms like headache. Symptoms of sensitivity to monosodium glutamate often occur about two hours after eating with food containing large amounts of MSG. MSG adds a sweet taste to protein. Many people, including the Sino-American restaurant owners who run restaurants without MSG, feel that the ingredient is not needed if fresh and high-quality ingredients are used.