Unpacking the Umami: MSG in Chicken Lo Mein
For decades, the mention of Chinese takeout and MSG in the same breath has been commonplace, largely fueled by a controversy that began in the late 1960s and has since been largely debunked. While many modern Chinese restaurants and home cooks may choose not to use added MSG, the savory flavor that many associate with it is still present in lo mein through naturally occurring glutamates. Monosodium glutamate is simply the sodium salt of glutamic acid, an abundant and naturally occurring amino acid found in many common foods.
The Role of Umami-Rich Ingredients
At its core, a delicious chicken lo mein dish relies on a combination of ingredients that are naturally high in free glutamates, which deliver the umami taste profile. These ingredients create a deep, rich flavor without needing to add a separate powder. A classic lo mein sauce, for instance, is typically built on a base of soy sauce, oyster sauce, and sometimes chicken broth, all of which are natural sources of glutamates.
- Soy Sauce: A fermentation process breaks down the proteins in soybeans and wheat, resulting in high levels of free glutamates.
- Oyster Sauce: This thick, flavorful sauce is made from oyster extracts and often contains additional flavor enhancers, contributing a strong umami profile.
- Mushrooms: Many lo mein recipes include mushrooms, which are another excellent natural source of glutamates.
- Chicken Broth: Simmering chicken releases naturally occurring glutamates into the broth, adding depth and savoriness to the dish.
Identifying Added MSG vs. Natural Glutamates
When ordering out or buying packaged food, discerning between added MSG and naturally present glutamates can be tricky. While many restaurants now advertise "No Added MSG," the dish will still have umami flavor because of its other ingredients. For packaged goods, the rules are clearer. The FDA requires any product with added MSG to list "monosodium glutamate" in the ingredient panel. However, other ingredients that contain naturally occurring MSG, such as yeast extract, hydrolyzed vegetable protein, and soy extracts, do not need to have MSG specifically mentioned.
Added MSG vs. Naturally Occurring Glutamates
| Feature | Added MSG (Monosodium Glutamate) | Naturally Occurring Glutamates |
|---|---|---|
| Source | Produced via fermentation of starch, beets, or cane sugar. | Found naturally in protein-rich foods like meat, fish, cheese, tomatoes, and mushrooms. |
| Labeling | Must be explicitly labeled as "monosodium glutamate". | Not required to be labeled as MSG. May be part of ingredients like yeast extract, hydrolyzed protein, etc.. |
| Purity | A pure, concentrated powder added to food. | Part of the complete protein and nutrient profile of whole food ingredients. |
| Flavor | Used to intensify and enhance existing savory flavors, known as umami. | Contributes the baseline umami taste profile of the food itself. |
The Science and Controversy Surrounding MSG
The reputation of MSG was severely damaged by the "Chinese Restaurant Syndrome" controversy, a term that originated from a letter to the New England Journal of Medicine in 1968. Subsequent research, however, found no conclusive evidence to support these claims. Major health organizations, including the FDA, have since concluded that MSG is "generally recognized as safe" (GRAS) for the general population.
Despite the scientific consensus, the stigma persists. For most people, a sensitivity to MSG is a rarity, and the mild symptoms that occur in a very small subset of the population are often associated with consuming large, isolated doses rather than the smaller amounts typically found in food. Many experts also point out that the symptoms often attributed to MSG might actually be caused by other components in highly processed or high-sodium dishes. For individuals with a self-identified sensitivity, the best course of action is to communicate dietary needs clearly with restaurants or check labels on packaged foods.
Conclusion: Making an Informed Choice
Ultimately, whether your chicken lo mein has added MSG depends on the specific recipe and restaurant. The presence of umami-rich ingredients like soy and oyster sauce means a savory flavor is guaranteed regardless. For those who prefer to avoid added MSG, many establishments are transparent about their cooking practices, and opting for freshly prepared dishes over highly processed options is always a good strategy. The decades-old controversy has given way to modern science that refutes the myths, allowing diners to focus on the delicious, savory truth behind their favorite noodle dish. To learn more about MSG and its scientific backing, consider exploring resources from reputable sources like the FDA or Mayo Clinic.
Authoritative Link: For comprehensive information on MSG from a federal authority, the FDA provides a detailed Q&A page: FDA: Questions and Answers on Monosodium glutamate (MSG)
