Fetsin

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Op donderdag 14 mei 2009 09:23 schreef maffemaniak het volgende:

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Fetsin is een ingredient die vrij typisch is voor de Chinees.
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Kortom, het zorgt voor de hartige smaak van het eten.

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Op donderdag 14 mei 2009 09:25 schreef de_boswachter het volgende:
Maar WAAR (in welk soort product) gooien ze dat dan bij ?
En waar smaakt het naar ?
En waaraan herken je het ?
En waaraan onderscheid het zich ?

Etc.

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Op donderdag 14 mei 2009 09:36 schreef LockonStratos het volgende:

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Spreekwoordelijk, jwz.

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Op donderdag 14 mei 2009 09:38 schreef LockonStratos het volgende:

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Lockon heeft een zwak voor gratis
En voor oosters eten...

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Op donderdag 14 mei 2009 09:13 schreef LockonStratos het volgende:

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Bij een beetje chinees (waar ik dus normaal heen ga) betaal je voor een kleine haaievinnensoep al minstens 13.50...

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Op donderdag 14 mei 2009 09:40 schreef mrSPLIFFY het volgende:

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TS ontpopt zich als een pathologische leugenaar!

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Op donderdag 14 mei 2009 09:25 schreef de_boswachter het volgende:
Maar WAAR (in welk soort product) gooien ze dat dan bij ?
En waar smaakt het naar ?
En waaraan herken je het ?
En waaraan onderscheid het zich ?

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Monosodium L-glutamate: a double-blind study and review.

71 healthy subjects were treated with placebos and monosodium L-glutamate (MSG) doses of 1.5, 3.0 and 3.15 g/person, which represented a body mass-adjusted dose range of 0.015-0.07 g/kg body weight before a standardized breakfast over 5 days. The study used a rigorous randomized double-blind crossover design that controlled for subjects who had MSG after-tastes. Capsules and specially formulated drinks were used as vehicles for placebo and MSG treatments. Subjects mostly had no responses to placebo (86%) and MSG (85%) treatments. Sensations, previously attributed to MSG, did not occur at a significantly higher rate than did those elicited by placebo treatment. A significant (P < 0.05) negative correlation between MSG dose and after-effects was found. The profound effect of food in negating the effects of large MSG doses was demonstrated. The common practice of extrapolating food-free experimental results to 'in use' situations was called into question. An exhaustive review of previous methodologies identified the strong taste of MSG as the factor invalidating most 'blind' and 'double-blind' claims by previous researchers. The present study led to the conclusion that 'Chinese Restaurant Syndrome' is an anecdote applied to a variety of postprandial illnesses; rigorous and realistic scientific evidence linking the syndrome to MSG could not be found.

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Reconsidering the effects of monosodium glutamate: a literature review.

PURPOSE: This article reviews the literature from the past 40 years of research related to monosodium glutamate (MSG) and its ability to trigger a migraine headache, induce an asthma exacerbation, or evoke a constellation of symptoms described as the "Chinese restaurant syndrome." DATA SOURCES: Literature retrieved by a search using PubMed, Medline, Lexis-Nexus, and Infotrac to review articles from the past 40 years. CONCLUSIONS: MSG has a widespread reputation for eliciting a variety of symptoms, ranging from headache to dry mouth to flushing. Since the first report of the so-called Chinese restaurant syndrome 40 years ago, clinical trials have failed to identify a consistent relationship between the consumption of MSG and the constellation of symptoms that comprise the syndrome. Furthermore, MSG has been described as a trigger for asthma and migraine headache exacerbations, but there are no consistent data to support this relationship. Although there have been reports of an MSG-sensitive subset of the population, this has not been demonstrated in placebo-controlled trials. IMPLICATIONS FOR PRACTICE: Despite a widespread belief that MSG can elicit a headache, among other symptoms, there are no consistent clinical data to support this claim. Findings from the literature indicate that there is no consistent evidence to suggest that individuals may be uniquely sensitive to MSG. Nurse practitioners should therefore concentrate their efforts on advising patients of the nutritional pitfalls of some Chinese restaurant meals and to seek more consistently documented etiologies for symptoms such as headache, xerostomia, or flushing.

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Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study.

Monosodium glutamate (MSG) has a long history of use in foods as a flavor enhancer. In the United States, the Food and Drug Administration has classified MSG as generally recognized as safe (GRAS). Nevertheless, there is an ongoing debate exists concerning whether MSG causes any of the alleged reactions. A complex of symptoms after ingestion of a Chinese meal was first described in 1968. MSG was suggested to trigger these symptoms, which were referred to collectively as Chinese Restaurant Syndrome. Numerous reports, most of them anecdotal, were published after the original observation. Since then, clinical studies have been performed by many groups, with varying degrees of rigor in experimental design ranging from uncontrolled open challenges to double-blind, placebo controlled (DBPC) studies. Challenges in subjects who reported adverse reactions to MSG have included relatively few subjects and have failed to show significant reactions to MSG. Results of surveys and of clinical challenges with MSG in the general population reveal no evidence of untoward effects. We recently conducted a multicenter DBPC challenge study in 130 subjects (the largest to date) to analyze the response of subjects who report symptoms from ingesting MSG. The results suggest that large doses of MSG given without food may elicit more symptoms than a placebo in individuals who believe that they react adversely to MSG. However, the frequency of the responses was low and the responses reported were inconsistent and were not reproducible. The responses were not observed when MSG was given with food.

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The significance of excursions above the ADI. Case study: monosodium glutamate.

Monosodium glutamate (MSG) has been allocated an "ADI not specified" by the JECFA, which indicates that no toxicological concerns arise associated with its use as a food additive in accordance with good manufacturing practice (GMP) and for that reason it is not necessary to allocate a numerical ADI. The question in this case, then, is not whether excursions above a numerical ADI might occur but whether high peak intakes might arise which could invalidate the assumption of absence of hazard. Two major issues have arisen in relation to high intakes of MSG: (1) What is the significance of neural damage (focal necrosis in the hypothalamus) seen following high parenteral or intragastric doses of MSG to neonatal animals and is this a particular risk for children? (2) What is the role of MSG in "Chinese Restaurant Syndrome" (flushing, tightness of the chest, difficulty in breathing, etc.) following consumption of Chinese foods? In relation to the first issue, human studies have been crucial in resolving the question. The threshold blood levels associated with neuronal damage in the mouse (most sensitive species) are 100-130 mumol/dl in neonates rising to > 630 mumol/dl in adult animals. In humans, plasma levels of this magnitude have not been recorded even after bolus doses of 150 mg/kg body wt (ca. 10 g for an adult). Additionally, studies in infants have confirmed that the human baby can metabolize glutamate as effectively as adults. It is concluded that blood levels of glutamate + aspartate do not rise significantly even after abuse doses and babies are no more at risk than adults. Intake levels associated with the use of MSG as a food additive and natural levels of glutamic acid in foods therefore do not raise toxicological concerns even at high peak levels of intake. It is not envisaged that use of MSG according to GMP requires the allocation of a numerical ADI. With regard to the second issue, controlled double-blind crossover studies have failed to establish a relationship between Chinese Restaurant Syndrome and ingestion of MSG, even in individuals reportedly sensitive to Chinese meals, and MSG did not provoke bronchoconstriction in asthmatics. Thus, high usage of MSG in ethnic cuisines does not represent a situation in which intakes might achieve unsafe levels, even among individuals claiming idiosyncratic intolerance of such foods. In the light of the toxicological studies, the human metabolic studies in neonates and adults, and the physiological and nutritional role of glutamic acid and the fact that food additive use does not markedly increase the total dietary burden, no foreseeable circumstances arise in which intakes would be such as to invalidate the appropriateness of allocating an ADI not specified to MSG.

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Op donderdag 14 mei 2009 09:48 schreef LockonStratos het volgende:
Dan nog is het wel opvallend dat altijd als ik cheapass chinees eet ik ziek word (als het eten sterft van de fetsin) en als ik naar een normale degelijke chinees ga ik nergens last van heb.