Watch This Video Before You Ever Eat This Again
2024 ж. 19 Мам.
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Thoughty2 (Arran) is a British KZheadr and gatekeeper of useless facts. Thoughty2 creates mind-blowing factual videos about science, tech, history, opinion and just about everything else.
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My daughter stopped going out for Chinese because they used MSG, or if it wasn’t listed she was pretty sure they did, because she would have some sort of reaction after the meal. “A few moments later”, (like a year) she discovered the salad dressing she has used forever … has MSG. She’s been eating Chinese ever since, with no adverse side effects 🤣
Yep she's racist and unscientific.
I hate when people say “nO MSG fOr mE pLeAsE” the maccas you ate yesterday has 1000 more harmful chemicals 🤦♂️
My uncle keeps claiming that he's allergic to MSG too but since it is literally a neurotransmitter produced by the body I think it's something else. I'm gonna buy me some MSG to cook with! (Note that I almost never see said uncle so him eating any food made by me would never happen.)
@regularyoutubeaccount8793 can you respect other people sharing their positive experiences? Nobody is forcing you to like or eat MSG. Please get the actual key points of the video: - Your body literally produces its own MSG (and heaps of it) because MSG is a NEUROTRANSMITTER. The whole reason you can decide to dislike glutamate is BECAUSE of glutamate! - MSG is already in pretty much everything you eat, just under different names. Let others who intentionally use MSG have their fun in this rare MSG-positive space, *it doesn't harm you.*
@regularyoutubeaccount8793 I can definitely respect that. Simply not wanting it is much different than insisting that you CAN’T have it for various reasons.
Even in the west we knew umami for centuries. The word "savory" is equivalent, but during the 19th century, there was a debate in Europe regarding whether it was really a discrete flavour, or simply a combination of the four already known. In Asia, they knew better. Glutamate is an amino acid that our bodies make naturally. It is important to protein synthesis.
That's what I was thinking. It's equivalent is "savory". The only novel thing here is that it was synthesized.
It's called msg.
Thanks for the infos, r4ally interesting!!!!
I aint reading allat
That's exactly what I was thinking. Every time I see something that's this new crazy thing out of the East it's usually just some thing we've had in the West for a very long time that people just are ignorant of. It's because we spend so much time fetishizing Eastern culture because it's "eXoTiC" that we don't bother to learn our own.
Actually a 6th basic taste has been recognised recently. It's activated by salmiak salt (ammonium chloride), popular in Scandinavian sweets such as liquorice.
And also another ‘kokumi’, similar to umami, but is the detection of short peptides
What nonsense though lol, people are not discovering new taste that never existed before, it’s all just nothing
Came to say this! :D
Aka dubbel zoutes
@@JamesChessman He said it was recently recognized, not newly discovered.
As a student overwhelmed with so much work and extracurriculars your videos have always helped me calm down and zone back into relaxation. You’ve played a huge role in the maintenance of my sanity😂. Not only is your story telling intriguing and amazing (you know this already) but your videos and the animations are just an extra bonus! I really cannot say how much I enjoyed your videos! Thank you 🙏
this was a big advert thoughtly is a corporate sh!ll, disgrace to humanity, some people have no shame. Sweet misery
Contrarily, these videos are the exact reason I’m not doing my work right now. And that’s why in ten years, you’ll be a working professional, and I’ll be a bum. ☹️
@@nnoocan you explain?
@@realheckertrustmebro watch sweet misery (2004) documentary.
as a cook y'all wouldn't believe how often I get into debates with folk when telling them that I use MSG in my cooking, like downright arguments, Thank you Thoughty
Pretty much every pro chef has a bag of MSG on the shelf and they'll add it to virtually anything as far as I can see. There's a huge website dedicated to the use of foods with it in which will tell you the foods with the most of it in and the foods which not only go well with it but actually make it stronger. Honestly if adding a couple of spoons of msg to something makes it taste better I honestly don't know why you wouldn't do it.
As a Chef, i believe you. I have had the same talk / argument / discussion several times
thanks to western brainwashing and throwing everything out with the baby logic..... msg = evil
Probably because a lot of people have severe reactions to it...
@@groob33I’m willing to bet they don’t. I think you missed the part in the video addressing that. Msg is naturally occurring in many foods. If they are having reactions they need to get tested for other allergies.
Thank you Thoughty2. I actually work for Ajinomoto in the Midwest. I've had plenty of people tell me how bad MSG is, and frankly, I'm tired of explaining why it's not bad at all. It brought a smile to my face to see our name and logo in your video! Great content as always! Keep up the good work!
Hook me up with a 10KG bag bro
Just tell them that it is Western Propaganda.
I'm sick of having to defend Aji whenever Im having culinary conversations, but I'll never stop. Nothing savory will be cooked in my kitchen without it.
Um, it definitely can be harmful in certain amounts, like anything else.
@@victoriabryant3078so how does that statement mean ANYTHING? like what point are you making? loading a dish up with heaps of salt is bad too. and? using proper amounts of MSG in a dish is perfectly fine.
In Eastern-Europe we had a product called "Vegeta" (unrelated to the Dragon Ball character) since the 1950s, literally used by every housewife in every home-made meal, which is dried, ground vegetables and MSG mixed together.
Aaaaah. That's what that was... with the friendly little chef on front 👌
I make my own vegeta. I do not add MSG. HOWEVER, I DO pulverize dried Kom up into the vegeta I make. It's a seasoning I put into almost everything I cook.
@@carolinegray7510 wait what
You have no idea how much of a coincidence it is to see this video at this time is for me now, I am currently on a reflective journey as to why I have an unhealthy attachment to certain foods, and I think that this is a big reason why, I was told that MSG or Umani is only prevalent in Chinese foods but it appears that it seems to be in basically all foods! Thanks for the video, very knowledgeable
MSG. Uncle Roger would approve of this video
all asians watching this approve
I have to thank you Arran for the videos you produce. You don't only speak clearly & in an understanding way but you also choose subjects that are very interesting. Then there are those little jokes and funny lines you insert in you dialog that I find myself having a bit of a chuckle at. So thank you again & keep those videos coming so we can expand our knowledge by listening to a person that puts a great deal of THOUGHTY into his facts.
While his presenting is absolutely top notch, he doesn't write his own scripts so the research, topics and jokes credit should go to the writers
And he makes you laugh!
Thank you for the video.
Yea i completely agree! Couldn't have said it better. Thank you Thoughty! ((:
I worked at a potatoes chip factory years ago. We used this stuff on the last leg right before bagging. We had to keep in locked in open cages. If you caught a whiff of it it would make you salivate. People would risk getting fired to just get a taste. Either where it was stored in the cages of in the last step production when it went on product. Stuff is gnarly. It can definitely entice one to make a bad decision. We refered to as spice. Came in huge flour sack type bags with MSG on the side side
It should come with this☠
I'm almost certain you got the Kombu Dashi story backward. His wife always made it with kombu, but one day she *didn't* and that's when he noticed the missing umami flavor.
That sounds way more plausible doesn't it.
So did he beat his wife before or after finishing the soup?
@@Nischal_Kandelsudoku
😂@@Nischal_Kandel
@@Nischal_Kandel Both
i'm Asian and i love this! my mom uses MSG in her delicious homecooked meals since i can remember. i never believed it to be unhealthy, and now you confirmed my lifelong belief! thank you, Arran ❤ Uncle Roger will like this fr!
If anything if you want healthy? Just add them in vegetables and fried them! With this you get a very tasty vegetables "Wow I can't believe its vegetables!" lol
@@infinitykiyen6270dont fry cause then you lose almost all of the nutrients.
@@SMH_WOW Oh yeah I didn't know cooking much... Welp boiling it is lol
like there even is any nutrients in vegetables to begin with. @@SMH_WOW
@@infinitykiyen6270 steam is best but if you enjoy the taste you can fry it
This was really interesting. I learned something that makes a lot of sense. Glad it popped up in my recommendations. Back in 2002 or thereabouts I read in Food and Wine magazine (or was it in Bon Appetit) that there are actually eight tastes and in India they believe in having all eight in everything they make. The only one besides the 5 mentioned here that I can remember for sure is astringency. Even though it is not necessarily a flavor it is still a sensation on the tongue. I think acidity was one also because acidity is not always necessarily sour.
"Turns out there's a lot of money to be made in ambiguous white powders..." Well done, that was a good laugh lol
Garam is the Indonesian word for salt. Indonesian cooks do use MSG but unami flavor is also achieved with "terasi" (fermented shrimp paste which smells horrible at the beginning of the cooking process as it is usually heated on high heat to release its flavor). Hats off to all the Indonesian mothers cooking that along with bird eye chillies first thing in the morning.
We also have that we call ir bagoong.
Garum is in no way related to garam. Garum is derived from garos (he mentioned it) the Greek word for a particular species of fish they used to make (you guessed it) garos. There is no -os suffix in latin, so when Rome and Greece exchanged words, garos became garum. In other words: It's just a coincidence :) Also, garum is pronounced "gah-room" not "gah-ruhm" so there's that, too.
Fish sauce is rotten fish and shrimp! It's true.😂
We call the fermented shrimp paste HAM HAR
Yes hats off for all the traditional cooks that have been tricked into using nerve agents as flavouring.
I forgot what show but the host got a bunch of people who say they are allergic to MSG and get sick just walking by a Chinese restaurant in a room to talk to them. He provided them western snacks while they talked. At the end he revealed they have been eating msg 😅
just like that whole non existent gluten allergy? modern idiots adhere to modern nonsense.
because it is the only way to circumvent logic enough to make such a god damn massive leap in logic and convey to others that u actually landed on the other side safely and the fact that one was correct allowed that safe arrival in the first place. rather then eating dirt from the inability to stick the landing
Please let me know which show it was, I really want to witness the awkwardness at the reveal 😂
Yeah, I think you're referring to Penn & Teller: bulls...! tv show. There are a few episodes on food I think. S07 E06 · Organic Foods - 30 Jul 2009. This might be the one.
@@freepalestine_stop_genocideI always thought ‘organic’ was BS-until I tried an organic banana. Can’t speak to anything else tho o banana’s are INFINITELY better. It’s like a super burst of taste & flavor
thank you for making videos that are both educational, interesting and engaging. i've learnt more about the world than i could ever in classrooms or books. keep up the good work! 😉
I used to weigh 105 kl and was hypertensive (164/107). My doctor ordered me to reduce my sodium intake and do some "lifestyle changes." I had zero faith in MSG because like so many others, I was convinced that MSG caused cancer or AIDS or shit. But I also read somewhere that MSG contained about 12% sodium by weight while table salt contained about 40%. So, taking what I thought was a leap of faith, I switched to MSG and put away my jar of salt. I drastically reduced my soy sauce, fish sauce and shrimp paste intake. Because I was trying to lose weight and lower my blood pressure, I also engaged in a calorie deficient lifestyle and started keeping a tight watch on cholesterol (all that balut and lechon I used to stuff myself) and excess carbs. As soon as I got my doctor's nod, I resumed biking to work, having stopped during the pandemic. Thankfully I went from 105 kl down to 74 kl. My blood pressure also went down to the 130/90-ish level - still at the threshold of hypertensive but on its way down nonetheless. It's important to note that not only did I consume sodium in moderation but I also had to pay more attention to my food choices and lifestyle.
MSG has way more salt than that and the salt it has is very potent
FYI - sodium does not affect blood pressure any appreciable amount. The actual amount is about 1% per 1,000 mg. So to get even a 10% rise in blood pressure you will need to ingest 10,000 mg of salt, per day. So in order to get your blood pressure from say, 130/90 to 160/110 you would have to ingest a toxic amount of salt everyday. 20,000 mg of salt. Thats about like drinking sea water. It will kill you from salt toxicity.
@@worstcaseofcrabsever5510 MSG has way more salt in it than table SALT? And is more potent? HMMMMmmmmm... I don't believe that you have any idea about what you speak.
Glad to hear the great news about MSG not being "toxic". Time to buy some more Soya Sauce!!!
Looks like you didnt watch Adam ruins everything’s episode on MSG.
@@acebharathLmfao quick everybody point and laugh at the guy who gets his news from Adam Ruins Everything, a provenly false show.
Screw that! I'm getting a needle and a syringe.
@@acebharath If that's the type of thing a guy, who screenshots his instagram post to upload as his youtube photo because he couldn't figure out how to save the photo itself, watches I might avoid it
*soy sauce
Thank you for keeping me entertained over the past 4 years. Keep up the fabulous work 😊
4 is nothing! More like 8 years!
Fr though lol
I can’t afford to help support you, as much as I really would like to, but I want you to know that I think you are terrific for everything you bring to the table. Should you ever quit, you will be sorely missed by this old woman. Keep on keeping on and never give up. You are in my opinion a true gem.
While everyone was saying MSG is bad, my uni roommate (yes room) & I would go buy our study snacks ONLY if they had MSG. We were poor, the snacks were cheap, & would only taste good if they were full of it. We were young & could take all the salt....& the extra calories. LOL now I'm hungry! EDIT - just sorted with some seaweed, thanks for reminding me I had that Thoughty2. 😛
Another perfect video, thank you for always supplying me with something engaging to watch during my lunch breaks!! As a teacher I strive after your style of storytelling. You always pick the best topics, but I’m convinced you could even make watching the paint dry on a portrait of grass growing sound interesting.
After adding MSG to one of my dishes ONCE I never stopped. And like Uncle Roger say: put the right amount, not the white amount !
It's so good, I wish it didn't kill me.
Fuiyoh
My family switched takeaways 2 months ago to a Chinese that advertised that they didn’t use MSG. It wasn’t bad, but it tasted significantly worse than our old Chinese. We switched back last night, tasted even better with the break
Thanks for another great video! I grew up in Asian so MSG is, you know, pretty much daily life for us 😂 I was surprised after moving to the US that so many people here don’t understand what MSG is and were afraid of the tasty white powder. I think the video sums it up extremely well, that the problem is not MSG, but the junk food that MSG made tasty. If you’ve never used MSG in your cooking, go buy a pack and give it a try! Imagine finally discovering salt after years of cooking, that’s what you would feel after adding some MSG in your daily cooking.
Hi Arran, thank you for showing fairness and for sharing information about a controversial, yet extremely important chemical compound! Your content is always really well researched and entertainingly displayed, this is a highly commendable accomplishment, and an art form in itself. Thank you for your incessant hard work! On topic: I am of the opinion "Nothing in excess" (e.g. that alluring bag of crisps with the addictively spicy coating...), and taking in account my education I can only say that you are right: a craving for certain victuals often indicates a momentary deficiency of something, and it could be good for you to follow it. When you know that glutamate is so essential and ubiquitous that TO MY KNOWLEDGE about ca. 1,5 to 2 kilograms of the amino acid in different chemical compounds are present in every healthy adult body, you get a little more perspective on just how important it is as a neurotransmitter and building block. [TLDR: Notwithstanding this fact, I do not want to disparage persons who experience symptoms of the kind consistent with the putative syndrome, but it is possible that they could suffer due to yet other components of their diet, which often is difficult to evaluate. MSG can be styled easily as a "scapegoat", as we humans normally want to know precisely why we feel unwell, rather than accepting the fact that there may not always be an answer to our concerns... As aforementioned, it is *excess* that should be avoided, as all amino acids and resulting proteins put stress on the excretion organs (kidneys, liver), which is normally well tolerable for healthy organisms, but may prove difficult to handle for people with failures in those systems. TMK there really may exist a certain potential for MSG to create a quasi addiction, as in that this is the cause why most people can not stop after a small bowl of crisps, but have to crunch down a whole pack, regardless how small or large (which BTW makes the serving sizes on the packages farcical!). What is worrying is not MSG alone, but even more so the "empty" calories contained in the snacks/ food with too much (added) MSG, as it seems to fire up an appetite for savoury snacks, especially in combination with alcohol (which is still fully ok in moderation - MSG after all is the spice of life, or so it seems). If nothing else, in my opinion food producers are deceiving customers when they tamper with their products to economise, and substitute expensive high quality ingredients with a more than generous amount of MSG as flavour enhancer. I personally try to avoid heavily processed food because I do not like feeling defrauded too often, as the food is still expensive. Nonetheless, sometimes I like to walk on the wild side and still choose certain products (instant ramen soups ;-) ) in spite of my knowledge - flavour overrides constraint, in this case .]
When you hear, "Hey thoughty 2 here" you immediately know it's time for a good story
He's saying forty two tho.
Hes not. The channel is thoughty 2
Pretty sure he's saying 42
0.42 it’s a hint. Both the name and the pronunciation
Or a keeps ad
Your videos are really something else. There is no place where someone can find similar content you produce.
There is a place to find similar content and you're literally commenting and reading my reply on it 🤦🏿♂️
Read a psychology 101 book. Look up msg! It tastes great, but it's not good for you.
Your videos are always genuinely informative and surprising. Thank you for your effort to keep the world on more of a rational and informed keel than it would otherwise have been.
Thank you for all your videos. I listen to all of them while working in my workshop here in South Africa, Limpopo Province close to Zimbabwe. You are very funny and every topic is done with alot of effort and is very interesting. I like the way how you tell the story's and facts. You are doing a grear job. I learn something new everyday by listening to your stuff.
I gotta say that I've watched your videos for at least 5 years and have absolutely loved them, so I hope that's even if I can't really do patron, you've always been a treat as a content creator
I like the way you present your content. Keep up the good work.
I just made a chili lime vinaigrette seasoned with msg. Delicious! Edit: it just occurred to me that an English breakfast is an umami bomb. The grilled tomatoes and mushrooms were always my favorite part. 😋
Sure, put some ☠ on your salad but leave my breakfast alone!
At 65, I've learned what has MSG &what doesn't. I don't do Chinese takeout out & don't use packets from ramen. The symptoms described are from having an allergic reaction & from my experiences of severe headaches are real. I read the packages always. If it isn't listed I'll research &/or avoid. MSG found naturally is safer but I still avoid. Keep your umami
I always thought that "Chinese restaurant syndrome" was the desire to eat another Chinese dish about half an hour after eating one.
Yes, a handfull of cabbage and carrot on a sea of noodles doesn't really cut it as a satisfying meal
Thought2 just likes to hate Western culture with his false opinions every chance he gets.
I once had a Chinese girlfriend. Usually within an hour after we had sex I was horny again!
I have enjoyed the use of MSG (monosodium glutamate) in my food since I was a small child. Alas, someone made up some scare about MSG being "bad" (chinese restaurant syndrome) and restaurants , especially the Asian themed ones, started proudly announcing "No MSG". In other words, their food now has less flavor. Asian food stores sell MSG in large bags and that's where I get my Aji No Moto. It gets put in so many dishes in my kitchen. I also buy a bottle of fish sauce every once in a while (a little goes a long way) and add a smidge to soups, ramen, and the like. Umami makes food worth the time to cook it.
They took it off our supermarket shelves years ago in Australia yet every snack food and Asian take out is laced with it. I swear they're laughing at us sometimes with their ridiculous nanny state laws.
not so much proudly, but forced to, white americans would not eat as asian themed restaurants if they knew they used msg, but have no problem going to mcdonald's, kfc, popeye's, chick fil a that all use msg and it's listed on their websites, american racism. also the whole mystery meat thing at chinese restaurants where your pork is supposedly dog meat or cat meat.... completely racism nothing else
Nice job, Thoughty2. Uncle Roger and Food Wars introduced me to umami originally, but this was a good twist that provides some facts and history. Thank you so much
Definitely a new favorite, this video. Well said👍🏼 We look forward to your work every week
Learning while I’m eating I like multitasking
@@novaxx7130I think it was just a bit of humour. 😁
@@novaxx7130 Are you ok?
Your videos are absolutely amazing and they just keep getting better! I've been following for years, since the times of the suit and the cool intro music (which part of me really wants you to bring back haha). Thank you for so many hours of high quality content ❤
Thank you I look forward to your videos the most out of anybody on KZhead. Great work!
Garum is still used in our country Philippines we call it "Bagoong" fermented anchovies or fermented small shrimps and then we sauté it with oils onions garlic and sometimes tomato. Its great partnered to almost all fried foods in our country specially on fried eggplant. Yes it may taste awful as my foriegn friend said once but when use in cooking it made Filipino dishes so much delicious.
I've been listening to your videos for at least a couple of years now and always love to listen thank you so much for what you do, always entertaining!!!!
First and foremost thank you very much for your stories and research, also for all the hard work you do. As for MSG in America there was a food enhancer for as long as I can remember called Accent. When I was a kid it made my burgers pop. Then came the great MSG scare, when I was working for a Chinese food takeout I was always getting asked about MSG. They even went as far as saying no MSG, But in reality it was loaded with it. For years I would make meatloaf, burgers and more without it never to achieve the flavor I wanted. Until one day I remembered my fond favorite childhood foods, so I went out looking for Accent knowing I may never find it. One because it was such and old product and because of the big scare. Well to my surprise it's still around so I picked up some and now my burgers and more can pop with flavor once again. And to note I am not having any reactions to it, also ever since I went back to using it my a1c dropped. Weird, but I know there cannot be no correlation to that and blood sugar levels. At least as far as I know. Anyway thank you again! I really do so enjoy watching your videos and gaining some knowledge.
i have a shaker of it about 3 feet from where i currently sit. love it.
I’m putting it on this week’s shopping list.
The first time I visited Thailand I was visiting a friend's house and went into the kitchen to make some tea. My friend asked for one as well, with one spoon of sugar. I made the tea, saw the sugarbowl, put a spoonful in, tasted it, and... Ugh!!! I went into the living room and asked my friend, "You didn't want MSG in yours, right?" By the way, Ajinomoto as a brand is huge here selling all sorts of condiments and flavourings with a super-catchy brand jingle at the end of every one of their commercials. Also, in Thailand and Laos there's Pla Raa, which is a fermented fish sauce similar to garum and used in some spicy salad dishes common to the northeastern part of Thailand.
AI Thumbnail? i love the way you manage to make these videos informational and interesting but also hilarious at the same time
I love MSG, I have several shakers of it. It makes everything taste amazingly better. You can even put on salad, in ice cream, in just about anything.
What would you not put it on?
@@ashergreen3732MSG
@@ashergreen3732 Don't put MSG on genitalia.
@@DraconicA5The wife wasn’t too happy when I tried that.
@@DraconicA5 That's hilarious
I literally just bought some Accent MSG at the store today! That stuff really does make almost everything taste better! Also, you should have mentioned that Marmite and Vegemite are also extremely high in "umami". I personally prefer using the word "savory" to describe this basic flavor because it fits in with the rest (salty, sour, sweet, and bitter) and also makes it seem less like it was a completely new concept that we couldn't come up with our own word for.
marmite and vegemite are fermented wheat products if i remember correctly which is how msg is made, by fermenting wheat, corn or cassava flour
@@NomadWalker-io3neyou are absolutely right about Vegemite. One half of a tea spoon in any soup or stew produces the deepest umami or savoury flavour. Just be gentle, it is strong stuff! I think Marmite is similar but am not from the UK so cannot confirm. :) P. S. If you ask I can give you a brilliant marinade.
Great video as always, but just a minor correction with a complex response. Flavors and taste are slightly different, When it comes to taste, specfic molecules binds to taste receptor cells located in the taste buds. As for flavor it's caused by receptors in the mouth, and nose detecting chemicals found within food. These receptors respond by producing signals that are interpreted by the brain as sensations of taste and aroma. Chemicals that produce flavors are extremely difficult to study because a single natural flavor may contain hundreds or even thousands of component substances, and some of these substances are present in small quantities. It's been said one of the nine key aroma compounds found in pineapple is so potent that human can detect it at only 6 parts per trillion the equivalent of a few grains of sugar in an Olympic size swimming pool. The chemical stimuli of special significance to taste are sugars (sweet), amino acids (umami), sodium chloride and other salts (salty), alkaloids (bitter) and acids (sour). Sugars and amino acids tend to be preferred and intake of salts depends on electrolyte balance. Taste receptors: T1R2/T1R3(sweet) T1R1/T1R3 (umami) T2R (bitter) You can also suppress bitter taste perception with sodium. Coffee is to bitter, no sugar around... no problem just add salt. PKDL ion channel, PKD2L1, and PKD2L3 ( sour)
This is a good example of why I love your content.. I always learn more of what I thought I knew ❤
Before even watching it, I know this is MSG, and it was falsely labeled harmful for decades. But more recent research says it's harmless, maybe even good for most people.
I like that you said "the crack cocaine of the food world".. given every time I've used MSG in cooking I've called it "culinary crack". you just validated my strange cooking analogies.
Looking Good! Thanks for telling me why I like lea perrins worcestershire sauce. Funny though, I don't like on Tomatoes and I love me, some garden ripe ones.
Great video! I was raised to believe MSG was bad and did not know it has roots in xenophobia. Thank you for educating us!
Do some research! Millions are allergic to the stuff that is a totally unnecessary ingredient in cooking! Do not believe everything juct because it is on KZhead!!
I was quite surprised when my mom said she had heard that MSG is a dangerous manmade additive after I pinpointed exactly the thing that makes a particular spice mix I love so addictively tasty, as I'm swedish I had never heard of MSG until then even though I had eaten it since I was a small child in that particular spice mix.
Aromat?
@@dougalmctavish3915 Knorr Grillkrydda
In my leaner years, throwing a bunch of random stuff into a pan to see what happened was my favorite trick just before pay day. Glad to see the tradition lives on.
Thank you for this awesome video, very well explained. As i grew up in China, we always had MSG at home. My mum once told me, adding too much of it in the food would make it poisonous. I was so scared, i would count 4 crystals to put in my cooking. Now I know it's not poisonous but it does make you thirty. I never liked it. I never had it in my kitchen.
Great episode Ty , I never knew what msg was but definitely heard about it
I just wanted to say thanks for your vids. It always puts a big smile on my face to see a new one for yourself. As well as being informative and interesting you make them so much fun. I love your style please kep up the great work.Thank you.
He talks about "rising our shirts off" for umami and my mind pictures him doing it - its a nice image :) I am the only one that has a crush on Thoughty2?
He's easy on the eyes, isn't he? :) Just keeps getting more handsome with age!
I found your channel recently and last night, i binge-watched dozens of your most interesting videos. What a treat! I'm getting prepared for another night of your outstanding clips. Thanks for such interesting fare!
What about Truffles do they impart Umami? or maybe another new 6th taste. You said Mushrooms are packed with Umami, and Truffles are mushrooms basically so the answer is Yes, Truffles taste so good because it is packed with the stuff.
Been subscribed for over 8 years! Thank you for fostering so many people’s curiosity for history
I recently read an article on a sixth taste. I think it's ammonium chloride, which is typically to warn about food going bad since ammonium is frequently a waste byproduct. However some Scandinavian foods leverage it well.
My buddies mom had soup every day for years. Msg works by making your taste buds stand up. After years it fucked up her tongue, the had to cut most of it out.
A real person in a sea of ai generated comments 👏
I grow Miracle berry plants in pot on my back porch. They are from Togo Africa so they have to be brought in for the winter. The berries are edible and make any food taste sweet. They have a protein that chemically binds to your tongue for about 30 minutes. Eat a Miracle berry and bite into a fresh onion. I can't even describe the taste. It's 1000 times better. I ate a miracle berry then ate a steak. It was the best steak i had ever eaten and no other flavor enhancement could match it. Not even my Umami seasoning. Synsepalum dulcificum is the plant. It's awesome.
This episode is one of your best, and considering how good your videos always are, that's saying something! Excellent!
MSG being bad for you and people having an intolerance sensitivity or an allergic reaction to it. Are two totally different things! Sadly doctors do not test for allergies or intolerance MSG.
I love listening to you. Your fun and informative. Keep doing what you're doing.
I can’t believe this video exist LOL! I’m from Perú and Ajinomoto is one of my favorite things in the world… a lot of Peruvian dishes are made with it… and now I know the science behind it and the best arguments to keep defending umami haha huge thanks!!
THANK YOU! Every person I talk to about msg has such ridiculous misconceptions about it
Some of us are actually allergic though or intolerant.
@@catcowboy6376 sorry to hear that. I will not contradict you but from what I understand you may be very much in the minority. I don’t think even you would consider msg actively toxic to humans given the sheer number of things we eat that naturally contain glutamate.
@@easygoingdude9990 honestly I think what is happening is a lot of Mislabeling of what's going on. The symptoms people complain about aren't due to MSG specifically but due to an intolerance sensitivity or allergy to MSG. Many of the symptoms are identical to intolerance. In North Carolina at Duke hospital one of the leading hospitals in the country had no way of testing for MSG. The doctor would not even listen to me when I suggested it may be the issue. My general doctor conceded that it was an allergic reaction. So he gave me a referral to a specialist. When I told him I thought I was allergic to MSG possible. Knowing that the doctor would say this, I brought pure MSG in my pocket and consumed a full spoonful after the doctor left a room. After turning purple let's just say the doctor conceded that I am allergic to MSG and put it on my medical charts. They did the same for my daughter but they still won't do the same for my aunt who is definitely intolerant but not allergic. The issue is they have no testing for it so you have no idea how many of us there are. It has a lot to do with culture though America didn't use a lot of the things in common food that are used to make mistakes MSG. Just like Asians have very high lactose intolerance rates due to a lack of farm land for cattle. I'm pretty sure this is why there's been such a strong reaction to it in Europe and North America.
I discovered your channel during the pandemic, thank you for your entertaining and informative videos! Keep up the amazing work!!!
I was under the impression that it was the sodium in MSG that was 'unhealthy' rather than the glutamate, as we already tend to have high salt diets the narrative was that it added more sodium and affected your blood pressure.
@1:50 Now: I heard from it over 10 years ago. We also had it in our company. But got it and didn´t use it in our products. And yes glutamat. Before I knew about it I always thought there must be something in the food that makes us not stop to it eat. Lol, like sugar it also has maaaany names. 😁
Ahhh, yes, the white powder, the good stuff
THC? That’s no secret…
😄
I’d take THC over MSG any day😂😂
@@bradderzzcayford6929THC makes MSG taste even better, I heard... 😁
I don't know if it has scientific proof, but it sounds logical. I've heard from internet that MSG as one of aminoacids that our body needs, is an indicator of a rich in protein food. And since protein is a very important ingredient, our bodies have developed a way to find out that the food is rich in protein so that we do our best to eat enough protein.
MSG is without doubt the best seasoning in the world. It's extremely easy to find in my kitchen, just look for the bag of it! I even made a facebook post about it about 3 years ago, asking if I have become Asian, after living in SE Asia for 15 years, because my shopping list included MSG. You should add some the next time you make scrambled eggs, it's great
This explains why I love a sandwich of sliced tomato, mozzarella, all on sourdough. Mind blown 🤯
A friend told me I should check out your videos, I’ve been watching them almost nonstop for the past two days. Great stuff. One question, where does the name Thougthy 2 come from?
I'm willing to bet that it comes from The Hitchhiker's Guide To The Galaxy. The answer to the ultimate question of life, the universe, and everything is... forty-two. It's not far from there to Thoughty2.
Hitchhikers guide to the galaxy. It's a play on the answer 42. The answer given by the robot, name escapes me, when the question is asked about the answer to life the universe and everything. He actually answered this years ago during an A.M.A. If you listen closely. He often just says "hey 42 here."
@@aquadark2291 Deep Thought is the entity that comes up with the Answer of 42. Which is funny because it doesn't know why or how it came up with that answer. Leaving me questions. But yes, Thoughty2 is a play on 42
I like to use something called Sazon Goya while cooking. My little packet of love. It's just MSG with other things. It adds that little pop to what you're cooking.
How do you manage to make a video about food that tugs at our heart strings? Damn sir, you are a treasure for sure!
Great video as always! Here in the west, I could imagine someone eating dinner, say a pizza with anchovies, with their significant other across the table. Then blurt out, "tastes like umomie". That would probably make for a really bad evening lol.
For years I thought I had an MSG allergy, come to find out it was a preservative called PreP used by a lot of restaurants that have prepackaged salads.
MSG
YOU HAVE AN ALLERGY TO FALAVOR
EXACTLY!!!
@@TheAndreicornelit is very obvious that your brain is still developing
No way a 10 year old weeb is saying that my brain is under development.@@solarflarearmor2081
Browning ground beef? In a bit of oil or lard (prefered) at med. high heat stir a canned anchovy until it disintegrates...THEN start browning the G.B. OH SO GOOD!
as a chinese child we always had a word for the umami taste which is called xian. When I came to germany at the age of 10 I found it pretty hard to describe yummy food to friends. You could only use words like salty or well flavored, but no one knew of this umami word. I'm still struggling to find an equivalent word for the Q-ness of noodles, tendon or bubble tea bobas? It describes how something is chewy in a very satisfying way I think.
Thank you for continuing to put out these awesome learning videos. Your channel has been a staple for me for the past two years, and you help keep my love of learning alive.
I love what you do, and WILL support you someday on patreon! You are an amazing story teller! Thank you!!
Deffo one of youtubes crown jewels.
Your videos are utterly fascinating. Thank you.
There is probably more than fives tastes. That metalic taste certain things have doesn't seem to fall under the five tastes. Some people even swear that oilly is a taste all on it's own. We could have many other tastes that are less common in our diet so are harder to notice. The idea that people didn't notice a taste as common and powerful as umami until recently indicates that less common flavors could easily escape our notice.
A bowl of "dashi?" Nope. Dashi is what comes OUT of KOMBU. Basically, "dashi" can be made from many things and is the ingredient which gives the umami flavour. He was eating Miso Soup.
thank you
I thank Food Wars for teaching me of the unbridled strength and potential of Umami. P.s. I’d say it’s more like trying to describe to the world you’ve invented another color but your analogy works too I guess.
This an eye opener for me! Thank you so much for making this video.
This video is so well done. Seriously, so well presented.
Finally someone explaining umami! I kept hearing it all over these cooking shows😅
Now there is a sixth distinct taste discovered
@@akanshsrivastav8269does it have a name? Ima have to look this up on my lunch haha
@@jonathonE idk but the composition is ammonium chloride
This channel is the best information channel on youtube. Yes, wayy better than the infographics show. The humor, editing, storytelling and the absolute legendary presenter.
Look at the Campbell soap, it will show Monosodium Glutamate is part of the ingredient. Unfortunately, most people was expecting to see MSG on the label instead of Monosodium Glutamate.
I stopped adding MSG when I fry eggs when I moved to England!!! With this video i can finally enjoy my fried eggs since i was learned cooking!!