SUBSTITUTION ESSENTIALS: MONOSODIUM GLUTAMATE

Steps:

• MSG
• What is Monosodium Glutamate? MSG, also known as sodium glutamate, is the sodium portion of glutamic acid, a naturally occurring non-essential amino acid. It can be found naturally occurring in foods, such as: mushrooms, cheese, grapes, tomatoes, and others. As a matter of fact, it can be found in almost all foods. The reason scientists believe some people have a sensitivity to artificially produced MSG is that the naturally occurring version is easily absorbed by the body, while the factory produced version is bound inside big protein molecules that your body needs to break down... At least that is one theory. Its primary purpose in life is as a flavor enhancer, with a distinctive "umami" taste. Umami is one of the five basic tastes, along with sweet, bitter, salty, and sour. It was discovered over a century ago and is best described as a savory or "meaty" flavor. The word "umami" is Japanese for "a pleasant savory taste."
• The Grand Discovery MSG was discovered way back in 1908 by Japanese biochemist Kikunae Ikeda. He was attempting to isolate the savory taste of kombu, an edible seaweed that is popular in things like Japanese soups. Additionally, it is a common ingredient in stock, and bouillon cubes and powders. As a matter of fact, I cannot think of a store-bought bouillon cube that does not have a ton of the stuff. It can also be found in items like, ramen noodles, gravy mixes, frozen dinners; even savory snacks. Not too long after its discovery the U.S. Food and Drug Administration (FDA) recognized MSG as safe for human consumption. WOW, that makes me feel safe... How about you?
• So, What Is the Problem? Well, a segment of the population claim that they have allergic reactions to MSG (up to 30% in some studies). The symptoms include: • Headache • Flushing • Sweating • Facial pressure or tightness • Numbness, tingling or burning • Rapid, fluttering heartbeats (heart palpitations) • Chest pain • Nausea • Weakness
• Allergy or Sensitivity But here is the problem. After decades of studies and double-blind tests, no researchers have been able to replicate those symptoms in test subjects on a reliable basis. One thing they did discover is that ingesting MSG does not cause an "allergic" reaction in most subjects; it is more of a "sensitivity" issue. Glutamate, the main ingredient in MSG, is a neurotransmitter; a chemical that carries messages through the nervous system. Scientists have been searching for a link between glutamate in the nervous system and the symptoms of MSG sensitivity. But a connection has not yet been made. The difference between a food allergy and sensitivity is the body's response. When you have a food allergy, your immune system triggers the reaction. Some symptoms of associated with food allergies can include hives, swelling, itching, anaphylaxis, and dizziness. On the other hand, food sensitivity, is triggered by the digestive system. Some symptoms of food sensitivity include gas, bloating, diarrhea, constipation, cramping, and nausea. According to research the threshold dose that causes symptoms is around 0.1 ounces (3g) per meal. Keep in mind that MSG is generally found in processed, low-quality foods; which you should be avoiding or limiting anyway.
• My Thoughts In all my years in the food industry, I have never encountered an ingredient with so many divergent opinions as to what it is. In doing my research for this article I found studies that showed consuming MSG triggers asthma attacks; while other tests showed that it did not. Other tests showed that MSG fools the body into thinking it is full, so it is good for weight loss. But, an equal number of tests showed that it caused test subjects to gain weight, and another series of tests showed it made no difference. For every symptom a study proved, there were others that disproved it. The Bottom Line Depending on who you ask, MSG is either perfectly safe or a dangerous neurotoxin. I suspect that the truth lies somewhere in between. As a caterer, I do not use any MSG, and I advertise that fact.
• It is All on that Little Label Let us say you are getting an MSG type reaction to a particular food. So, you look at the label and you do not see MSG listed. Food producers know that a lot of folks do not want MSG in their foods, so they do not eliminate it; they simply change the name. For example, seeing these ingredients on the food label, meansyou are getting MSG: • Glutamic acid (E 620) • Glutamate (E 620) • Monosodium glutamate (E 621) • Monopotassium glutamate (E 622) • Calcium glutamate (E 623) • Monoammonium glutamate (E 624) • Magnesium glutamate (E 625) • Natrium glutamate • Anything "hydrolyzed" • Any "hydrolyzed protein" • Calcium caseinate, Sodium caseinate • Yeast extract, Torula yeast • Yeast food, Yeast nutrient • Autolyzed yeast • Gelatin • Textured protein And over 40 other names. Do not forget that ingredients are listed according to the percentage added to the food. So, the higher up the list, the more of it is in the product. So, how do I replicate that great savory flavor of umami without MSG? Well, that is what we are here to discuss, so let us get to it.
• MSG Substitutions
• Herbs Herbs are, healthy choice for adding flavor to a recipe. Some recommendations would include, garlic, savory, tarragon, rosemary, and black or white pepper. I change the spices around to match the season (more heat in the Winter), but they can go a long way to giving your recipes that added bounce that MSG supplies. One of my favorite ways to get a bit of umami into my recipes is by using some dehydrated onions, crushed to a powder. If you have never worked with dehydrated onions, you should pick up a small bottle and give them a try... Game Changer.
• Salt But not just any old salt, we are talking sea salt, and Himalayan pink salt. They contain trace minerals that can really add that "special" flavor your soup or stew recipes. Table salt and kosher salt do not have that ability.
• Powdered Dairy Products Things like powdered milk, and especially cheeses can impart great flavors to a recipe. The process of dehydrating changes the structure of the products enzymes, creating a unique savory flavor that cannot be replicated by using their fresh counterparts. Ever have the Mac & Cheese in the blue box, with the powdered cheese? You may prefer using fresh cheese; however, you have to admit that the powdered version tastes different. The French call it: "je ne sais quoi," or I do not know what it is, but I like it. Another good thing is powdered dairy products are shelf stable and will last up to two years.
• Beef stock You want that meaty, savory taste that comes from MSG? You cannot beat the flavor of beef stock. But it has to be good beef stock, and that usually translates into homemade. So, the option is to toss in some MSG, or spend a day making good beef stock... up to you. If you can find good beef cubes without MSG, (good luck on that), it would work. But my choice would be homemade. The good news is that it can be frozen and will last a year or more.
• Tamari Sauce or Liquid Aminos A salty condiment with lots of good nice savory flavor. Soy would work too; however, make sure it is fermented soy sauce, not the chemical type. In the chemical type they typically add MSG to make up for the long fermenting time of tamari.
• Parmesan cheese Parmesan cheese is a variety of Italian cheese that can provide a savory and meaty flavor. It is a versatile source of the umami flavor and can be very effective at delivering a savory essence to your recipes.
• Well, there you go... Keep the faith, and keep cooking.