Anonymous at Tue, 14 May 2024 12:33:22 UTC No. 16175392

>>16175377
foods naturally contain msg. So do you and I.

Anonymous at Tue, 14 May 2024 12:36:48 UTC No. 16175395

>>16175377
it's MSG, not msg you fat lazy bastard

Anonymous at Tue, 14 May 2024 12:42:07 UTC No. 16175400

>>16175377
i hate election years so much
why do you polturds pollute every fucking board with your schizophrenia

Anonymous at Tue, 14 May 2024 12:44:36 UTC No. 16175405

>>16175392
monosodium glutamate is different from glutamic acid or glutamine

Anonymous at Tue, 14 May 2024 19:58:57 UTC No. 16175957

>>16175405
It's basically the same thing and has no adverse effects, unless you consume inordinate amounts of it. But then salt would kill you at a lower amount than MSG.

Anonymous at Tue, 14 May 2024 21:27:25 UTC No. 16176129

>>16175405
This is technically true but irrelevant. Glutamic acid naturally formed from protein hydrolysis during digestion is in equilibrium with glutamate. It's like saying acetic acid and acetate are different. Yes, they are, but in a biological system like us that is stuffed full of chemical buffer systems they behave identically.

Anonymous at Tue, 14 May 2024 21:29:38 UTC No. 16176133

>>16175405
Calcium carbonate eggshells are different from calcium ions and carbonate ions in your blood, but one of them turns into the other when you eat them.

Anonymous at Tue, 14 May 2024 22:17:54 UTC No. 16176242

MSG is just glutamate bound to sodium.
Glutamate is found in a lot of food, and is what causes the fundamental taste of savoriness.
In the same way that the tounge has taste bud structures to detect simple carbohydrates (sweetness), acids and bases (sourness), toxins (bitterness) and sodium (saltiness), it also has taste bud structures to detect glutamate. Anything that has a distinct savory taste is caused by glutamate.

MSG that you buy from the asian shops serves the same purpose as sodium-chloride table salt or sucrose granulated sugar. It's a crystallized, soluble additive that can increase on of the basic flavors of a food without interfering with the other flavors.

Anonymous at Tue, 14 May 2024 22:20:00 UTC No. 16176249

>>16176242
The question we should ask is are there any observed differences in how the body deals with such substances.

Anonymous at Wed, 15 May 2024 03:42:08 UTC No. 16176579

>>16176129
yeah but it is still wrong for everyone to say that MSG is naturally occurring in a lot of foods. it doesn't exist in the crystalized mineral form anywhere as far as i can tell. i don't care how inconsequential the difference is, it's still wrong

Anonymous at Wed, 15 May 2024 04:41:06 UTC No. 16176649

>>16176579
That is where you are wrong, glutamate (and yes, also glutamate with a sodium counterion) is genuinely present in a lot of foods. Some foods have very substantial amounts in it say yeast extracts or similar fermented products (protein hydrosylate).
That it doesn't exist as a mineral is hardly surprising. Organic minerals are very rare, and I am sure most things that (You) consider nutrious are only found in living beings and not as crystalline minerals in the ground. And if it did, what would that prove to begin with? Being a mineral doesn't let you draw any conclusion about it being healthy. Think of realgar and asbestos.

Anonymous at Wed, 15 May 2024 05:25:50 UTC No. 16176695

>>16176649
isn't it only in glutamate form when it is attached to a mineral ion? i thought only the only common form besides being bound to protein would be the glutamic acid form (unbound to anything)

Anonymous at Wed, 15 May 2024 05:36:08 UTC No. 16176700

>>16176695
As glutamic acid has an acidic side chain, its isoelectric point, the point at which it has no charge on average, is around pH 3. This means, at pH above 3, where most food is, the glutamate doesn't actually exist predominantly as glutamic acid, but as glutamate, especially at neutral pH. In a solution the concept of being "bound" to a counterion doesn't make too much sense anyways. Ions are just floating around, and you can't really tell if the negative charge of the glutamate is balanced by a random sodium ion, a random potassium ion or some protonated lysine somewhere. There is sodium in the food, there is glutamate in the food, so you could say there's MSG in the food. It's as valid as saying there's potassium glutamate in the food. But there is glutamate.

Anonymous at Wed, 15 May 2024 05:40:28 UTC No. 16176704

>>16176700
oh okay, that makes sense. i think it is pretty elegant that they use sodium hydroxide to move the pH up to knock that hydrogen out of the glutamic acid and bind it to the hydroxide to simply make water. anyways, i assume that this means you would get real MSG crystals if you dry out salty foods that are rich in glutamates since there is no more solution

Anonymous at Wed, 15 May 2024 11:22:35 UTC No. 16176923

>>16175377
isn't that a porn website?