What is actually inside MSG and is it Safe? | Food Unwrapped

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Jimmy heads to Thailand to see how MSG is made and get some expert opinions on if MSG is safe to eat.

Food Unwrapped Season 6 Episode 23

Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbutt, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.

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The reaction to tapioca pudding is pretty much all I care about 2:49

jakeave

I was warned against MSG my whole life until I actually read up about it myself, now I use it in almost every dish. It's just like salt and should be treated as such. Loads of it isn't going to be great for you, but it's perfectly harmless otherwise

hugecampaign

Great piece, Uncle Roger and Guga would be proud.

paulmarynissen

Well that's answered a life long question. Cheers!

newtheory

Hey just a small typo. At 4:10 the image of gutamte shown is incorrect it shows a CH2 group where there should be NH2 group. Might want to fix that

TheAbd

Growing up in America..we had a thing called “Accent” which was a flavoring enhancement all they the 60’s and 70’s. Millions of us had it everyday!

robinmiller

The difference between the natural msg and the high sugar Tapioca main ingredient.
MSG is banned in many countries for a reason.

Mberalf

I just bought a pocket of it by suggestion of a friend of mine. The first time, I will try it tonight...Will update you all .

Rikki-lhmw

I do think here amounts are key its likely in asia they using much smaller amounts inntheir cooking than we would find in a processed food. As in the 1st case its a flavour enhancer and in the 2nd its pretty mucb the only flavour there is its also lilely when combined with salt, refined oils and other stuff we find in our food in the west there could be interactions unknown.

garycollumbell

Honestly the only way of making glutamic acid for food I've ever really been aware of is making dashi

blackknightjack

just treat it as salt and suger. too much is bad and some is just fine

axelded

When I first started cooking, I was very disapproving of MSG. But in recent years, I looked into it, experimented with it, and found it to be perfectly fine. I don't agree with the people who put it in everything though. It makes a profound difference in a tomato sauce, but I wouldn't bother putting it on rice. It's not like salt which works in nearly every dish. But when it works, it works well. Thank you to Ajinmoto for showing us the factory. That's the brand I have at home!

Lawman

I'm amazed that nowhere in the video did you mention the sodium content. It's not the glutamate that many people are concerned about but the sodium. For instance, as a heart attack survivor, I am on a low sodium diet so I have to watch carefully for MSG in processed foods.

jovanweismiller

MSG stands for mmmm sooo good
Ingredients socially removed replaced with another source of msg

Mybwain

I used to eat it as a kid straight from the bottle, it made me start having swollen lymph nodes . I stopped eating it for years, then moved to a country where it is in everything again. It makes me get bumps on the side of my face sometimes painful, plus nodes, and I find the after taste gross now. People get bad reactions to it...also a fact!

nickirito