MSG

 MSG used to be called "Accent" and decades ago, I used it frequently in  meat recipes. Today I heard a well-known chef laud the benefits of the flavouring, MSG which was called Accent. She made the charge that it's unpopularity is "racist". The modern day term "racist" in my opinion, is much over used and often there is no evidence of it and the charge is frequently inappropriate. MSG has nothing to do with race. It is or was used by all restaurants. While there are bad vibes about its use by food processors as a "dangerous" food additive, apparently it is not "dangerous". But since many people do have actual reactions to it, its reputation has become tarnished and fear of it broadened. And while all this is true, and some chefs such as the one who wants MSG to return as a flavouring in restaurants and used by food producers, I have to disagree with her. Too many people I know and trust, do have very unpleasant symptoms when eating foods that contain the substance. Over time, I happen to have developed what is called a "violent reaction" to that substance. Much like those who are "allergic" to peanuts and certain other food products, I cannot have any degree of MSG or I will have a very uncomfortable session. It's fine for many people, but it's not for me! I used to eat out a lot and each time I wondered why I had an increasing bad reaction  half an hour after leaving many of our favorite restaurants. That delicious drive in chicken outlet uses it still.  I had cramps and digestive symptoms and feelings of weakness and nausea that became worse and worse over time, after eating anything with MSG in it. A couple of instances, I ended up in hospital emergency wards. Like many other people, I learned by testing in isolating the ingredients of what I had eaten to determine just what  was causing the reactions. I know now that I cannot consume MSG without suffering what my allergist calls a "violent" reaction. He advised me, from then on, to carefully examine all food product labels to ensure that there is not this substance in it. I practice this  always as well as asking in restaurants if they use MSG,  because there are times when I have forgotten to do so and have suffered immediate embarrassing consequences. Most people can eat MSG without a reaction but some of us cannot, and we have real reasons why not. I have been charged with "it's your imagination" but they have not been with me to witness the effects of it. First of all, MSG is not an essential ingredient. It was invented to heighten the flavour of foods to entice people to "ask for more". When I cooked steak earlier in my life, I always used Accent or powdered MSG. I used it in all foods such as stews and other meat kinds of dishes. I no longer do, because I learned that if you cook well, you don't need it. Good flavours can be hiked up using herbs and spices rather than things like MSG. Sure, the latter could be said it's easier because it is simply sprinkled in small amounts on the food product to give the flavour effect. And it does work.  If you check the labels of your favorite canned soups and other prepared foods, you will likely see MSG or its other name Hydrolyzed Vegetable Protein in the ingredients list. MSG has many aliases. It harms few but those of us who it does harm greatly, do not ignore it. For me and many, it's going to be a no no whether it becomes popular again or not.