Some people still claim to experience symptoms such as headaches or drowsiness after eating foods containing MSG, but recent scientific research shows that, when consumed in moderation, MSG is harmless.
MSG first came into question in 1968 when a doctor wrote a letter to the New England Journal of Medicine titled"Chinese Restaurant Syndrome," said chef and author J. Kenji López-Alt. The study was not based on science but on symptoms, Alt said, and soon started an MSG backlash.
Some people still claim to experience symptoms such as headaches or drowsiness after eating foods containing MSG but recent scientific research shows that, when consumed in moderation, MSG is harmless. Chef Tim Ma, founder and CEO of the American-Chinese restaurant Lucky Danger in Washington, D.C., makes a point to add MSG to all his meals on his menu.
Ma was born into a family of immigrants with a legacy of Chinese cuisine. His parents started the restaurant Bamboo Garden in Arkansas and his uncle's restaurant, Paul Ma's China Kitchen, was featured in a Smithsonian Exhibit on Chinese food in America.
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