Back in the 1960s, Dr. Florentino Solon, the first director of the National Nutrition Council and Nutrition Center of the Philippines, conducted studies on the fortification of MSG with vitamin A. This successful study, which significantly improved serum retinol levels among vitamin A-deficient and malnourished children, was in fact even replicated in Indonesia in the 1980s. However, the commercial production of vit-A fortified MSG did not materialize because of technological problems in maintaining the pure white color of the MSG crystals, which after fortification with vitamin A, turned yellow during storage. This was not acceptable to the manufacturers.
In 1968, the issue on the so-called "Chinese Restaurant Syndrome" or CRS – with alleged symptoms of nausea, vomiting, numbness of extremities, headache, dizziness after eating Chinese food in a Chinese restaurant – was reported by Kwok in USA. It’s a wonder why other restaurants or cuisines using MSG did not complain of this or why it’s not called French Restaurant Syndrome, Italian Restaurant Syndrome, Japanese Restaurant Syndrome, or even Filipino Restaurant Syndrome.
I know a professor in UP Los Baños who even uses vetsin in his maja blanca (coconut custard) dessert because he found the flavor is much enhanced with a pinch of MSG.
In 1969, the safety of MSG was questioned based on research conducted by Olney in the USA. However, instead of using MSG the normal way (added to or eaten with food), Olney administered MSG in animals using non-conventional methods, such as intravenous injection, use of abnormally high concentrations of MSG, etc. We know that any solution, even salt solution, inconsistent with normal levels of body and blood constituents, can have serious adverse effects on animals, if infused directly to the organ or system. If such abnormal solutions are injected, it can even cause brain lesions, which probably led people to think that MSG could also cause cancer or migraine. Anything used in an abnormal way, other than orally as food, can be toxic or lethal.
In the 1970s, while studying at Iowa State University in USA, I chose MSG as a special topic, one of the minor requirements in my graduate program. I had extensive library research findings (from 260 scientific papers) about issues on MSG as a flavor enhancer. Since that time over the last 30 years, more than 2000 studies conducted and published by scientists around the world have shed light on the safety and efficacy of MSG. In fact, the latest scientific information further clarified the importance of this group of nutrients: the glutamates in human nutrition.
In the 1990s, a multi-center study on MSG using multi-phase, double-blind placebo-controlled with cross-over design, was conducted among individuals claimed to be sensitive to MSG or experiencing CRS. The researchers were medical scientists /doctors from three well-known universities in USA (Harvard University in Boston, Northwestern University in Chicago, and University of California in Los Angeles). The long-term study showed no adverse reactions or any serious problems when MSG was ingested with their food. The results using placebo or MSG were inconsistent.
Monosodium glutamate (MSG or vetsin) is only one of the many forms of glutamates. MSG is produced through a bio-technological process involving fermentation of sugar cane molasses, corn/cassava starch, or sugar beets. The biological and physiological role, metabolism, and relation to the glutamate taste has been studied thoroughly. "Umami," which is the taste of glutamate, is now known as the fifth basic taste, other than salty, sweet, sour, and bitter. Umami has been found to be responsible for the delicious flavor associated with proteins in foods.
With particular focus on MSG, history shows that since the early centuries, we have been using glutamates (without calling it glutamate until its discovery by Dr. Ikeda of Japan in 1908). These unknowingly glutamate-rich products, popularly known as patis, toyo, bagoong, etc. are also termed in English as fish sauce, soy sauce, and fermented shrimp or fish paste, respectively. Its equivalents are known as garum among the Romans, xian-wei in China; dashi in Japan, and ozmazasone among the French. It also describes the flavor of many soup stocks or broth.
However, today, modern science and technology introduced a more scientifically appropriate term for these taste-stimulating substances – glutamates. A biochemical name related to "dispensable" amino acids but are essential in protein synthesis, glutamates are also produced by the body as well as found in many natural and processed foods. Another new term is umami, the fifth taste which gives the fullness of taste, often described as "malinamnam na lasa" or "masarap" broth-like, etc. Meats, cured ham, cheese, seafoods and shellfish, tomatoes, mushrooms are some examples of glutamate-rich foods that give us the delicious flavor. As the tomatoes ripen from green to red, the glutamate content increases.
Surprisingly, it is only in the Philippines where the belief that vetsin kills dogs persists, and therefore burglars use this during house robbery.
This was disproved in 1995 by Drs. Manuel, Abalos, and Solis of UP Los Baños, College of Veterinary Medicine. They conducted a study administering MSG to 12 healthy mongrel dogs at five to 10 percent of their diet by weight, or one to two tablespoons per six-kg. dog, once a day for three days at one-day intervals. The study lasted for four months. The diets with MSG did not cause any adverse behavioral and physiological changes or effects.
In fact, the dogs ate more, slept well, gained weight, and refused to die.
Understanding the facts about MSG, glutamates, umami, vetsin, will enable one to correct many misconceptions, misinformation, and misinterpretation about these terms. Also, unfounded fears will be dispelled by analyzing the facts about issues raised by the non-scientific-oriented consuming public. Nutritionists-dietitians have the basic training and knowledge in biochemistry, physiology, food science, nutrition, health, and dietherapy to understand and explain facts about glutamates and MSG.
The safety issues on monosodium glutamate (MSG) were disproven by extensive basic and applied researches around the world. Is it the glutamate? Or the sodium?
1) Glutamate is an amino acid abundant in food as well as in our body. Our bodies also continually synthesize glutamates from other by-products of metabolism. This is the reason why glutamate/glutamic acid is classified as "dispensable or non-essential" amino acid. A protein molecule cannot be synthesized without glutamate. In fact, 20 percent of our proteins are comprised of glutamates. Glutamates naturally occur in foods, and we eat them every day, even if we do not use MSG. Because of the umami characteristics of glutamates, which bring out the flavor of foods, we enjoy eating foods that are delicious, thus promoting good health.
Recent C-labeled stable isotope studies demonstrated that virtually all of the dietary glutamates, including MSG added to food, are readily metabolized in the walls of the gastro-intestinal tract (gut). The gut does not distinguish glutamates coming from natural foods or from MSG. Glutamates are important sources of energy for the cells of the gut. Glutamates are also a component of glutathione which protects the integrity of the gut cells. Glucose is spared for use as the main source of energy of the brain. Clearly, glutamates are essential for life, survival, and health as part of proteins and other essential compounds in our bodies.
Very little free glutamic acid as end products of digestion, enter into the general blood circulation, where a constant level is maintained. The body cannot accumulate or store glutamates in the same way that the body stores glucose as glycogen. Studies in Thailand showed that non-MSG users had even slightly higher normal free glutamate blood levels than MSG users.
Glutamates occur in bound and free form. Natural foods like cheese, meats, seafoods, tomatoes, mushrooms, oyster sauce, and even mother’s milk are rich sources of glutamates. Many manufactured foods have added MSG. Only a small amount of MSG is generally used to generate the flavor-enhancing effect. The average daily intake ranges from 0.3 to 3.0 gm (one pinch to 3/5 of a teaspoon). Among Filipinos, the average daily MSG intake is only 0.8 gm /day. MSG has a self-limiting characteristic. Too much MSG produces an unpleasant flavor. Anything we use in excess can be unpleasant or even life-threatening. For example, the recommended usage is only 1Ú2 teaspoon (2.5 gm) for soups in amounts served for five people.
2) The sodium content of MSG is believed to be a cause of hypertension.
However, the fact is: MSG has 30 percent lower sodium than that of table salt or NaCl. The sodium content of MSG is only 12 percent, compared to 40 percent in NaCl. Generally, people on low-sodium diet cannot enjoy the taste of food. Without significantly increasing sodium intake level, only a small amount of MSG is needed to produce the same flavor-enhancing effect as higher amounts of salt. Studies on the elderly and among malnourished children with poor appetites reported increase in food intakes with the addition of MSG to improve the flavor of food, thus promoting better health and nutrition.
There is no reason to believe that MSG is hazardous to health, if ingested orally and as we enjoy food. MSG is similar to common ingredients as additives (e.g. salt, vinegar, etc.) and can be used in foods to take pleasure in eating, and thus promote health and life. Some people associate MSG to a chemical substance, which gives a bad connotation. In fact, MSG is produced through the fermentation process of biotechnology (similar to that in producing beer, vinegar, and wine), using natural raw materials, such as sugar cane and cassava. The international regulatory bodies – Joint Expert Committee of Food Additives (JECFA) of WHO and FAO of UN, as well as FDA of USDA and ESCF of Europe – periodically conduct extensive reviews of the many studies worldwide on MSG and glutamates. These agencies had concluded and pronounced that MSG is "Generally Recognized As Safe (GRAS)" and without "Acceptable Daily Intake (ADI)" limits. Both adults, children, and infants readily metabolize glutamates ingested from food.
Because more than 90 percent of our rural households also use MSG, the real challenge now is how to translate the new terms – e.g. glutamates and umami – into common language for the ordinary housewife, who will directly link them correctly with MSG, vetsin, patis, toyo, bagoong, tomatoes, Parmesan cheese, mushrooms, etc., which we all regard as ingredients that enhance the taste and flavor of our food.
• Call n Text Center – direct delivery service for Metro Manila, free home/office delivery (at least three to five liters or two to five bottles) in the following areas: Quezon City, Makati, Pateros, Pasig, Mandaluyong, San Juan, Pasay, Parañaque, Alabang-Muntinlupa, Las Piñas-Rizal area (Monday to Saturday, 8 a.m.-6 p.m.; Sundays by special arrangement). Call Gene Romero at 655-5674 or cell phone 0917-4777749.
• Zero Waste Recycling Movement of the Philippines, National Ecology Center, East Avenue, Quezon City. Call Nita Abaquin at 925-4718.
• Eco-Store, Environmental Science Institute, Miriam College, Katipunan, Quezon City. Call Tina Suba/Tess Oliva at 920-5093, 436-4736, 580-5400 local 3560.
• Haribon Foundation, Suites 401-404, Fil-Garcia Tower, Kalayaan Avenue, Diliman, Quezon City. Call Yolly or Wilma at 436-4363, 434-8237, 436-2756.
• Oikos Society, Couples for Christ, c/o Ninang’s Pancit Malabon, 59 Visayas Ave., Proj. 6, Quezon City. Call Bro. Jun Saturay at 924-7165 or 0927-7902175.
Other accredited commercial distributors of Bioneem are: Filipinas Agri Planters Supply, Inc., Cubao, Quezon City (call Edwin Martinez at 646-9398, 473-8129); Mett’s Plant Art, Phil. Flower Mart and King Louis Garden Center, Manila Seedling Bank compound corner EDSA and Quezon Ave., Quezon City (call Lisa Metilla at 939-4593 or 0917-4969571).
Bioneem is not available in the supermarkets – not yet, anyway.