The first mention of "Chinese Restaurant Syndrome" was in 1986 in a letter to the editor by Dr. Robert Ho Man Kwok to the scientific journal New England Journal of Medicine. Dr. Kwok reported headaches, palpitations, and a numbness in his neck after eating in Chinese restaurants. He speculated on possible causes of these symptoms and came across the flavor enhancer glutamate, among others. His letter to the editor was printed under the title "Chinese Restaurant Syndrome." Subsequently, other physicians wrote letters to the journal describing similar symptoms after eating Chinese food. A short time later, the New York Times reported on a newly discovered disease called "Chinese Restaurant Syndrome" that was said to be related to glutamate - the myth was born.
What is glutamate, anyway?
Glutamate, also known as MSG or monosodium glutamate, is a salt of glutamic acid that occurs naturally in the human body, among other things. In cooking, it is used in the form of a white, odorless powder as a flavor enhancer. Glutamate is in fact responsible for the notorious umami taste. Umami translates as "savory" and is also known as the fifth taste. It provides a hearty, spicy note and good seasoning in food.
Glutamate in food
However, you can buy glutamate not only as a powder in the supermarket. It is also found in foods: tomatoes, mushrooms, peanuts and soy sauce are just some of the foods that contain natural glutamate and therefore have such a distinctive taste.
What effect does glutamate have?
After the so-called "Chinese Restaurant Syndrome" was established, several studies were conducted on it, which unfortunately were anything but scientific: either the study participants were asked directly whether they suffered from "Chinese Restaurant Syndrome" or they already knew before ingestion that they would eat glutamate and developed corresponding symptoms as a result. The fact that all these studies did not really have anything to do with science unfortunately did not hurt the establishment of the "China Restaurant Syndrome" at all. There have long been scientific studies that prove that glutamate is harmless. There are also no properly conducted studies that can prove an effect of glutamate. The fact that the powder is supposed to have something to do with weight gain can also be attributed more to the fact that glutamate is, after all, a flavor enhancer. These substances make food taste better, which means we run the risk of eating too much of it. Perhaps this also explains the symptoms described by Dr. Kwok, such as abdominal pain and nausea. Nevertheless, the myth surrounding "Chinese restaurant syndrome" persists.
Glutamate, which is sometimes used in Chinese cuisine, is the same flavor enhancer found in German potato chips or frozen pizzas. Even the seasoning Maggi contains glutamate.
Flavor enhancer E621
So it can be stated: Flavor enhancers have no cultural background and cannot be assigned to only one particular cuisine. The glutamate content in Chinese food is neither healthier nor unhealthier than the glutamate in German food. And anyone who wants to do without glutamate should check the ingredients of all foods and look for the addition of E621.
If you prefer to nibble on chips without glutamate, you should take a look at our store. The lentil chips and the tortilla chips with spinach are also convincing without the flavor enhancer.