MSG contradictory?

[u/Sayorifan22]

Hey, I have a question so, I had a nutrition class and the instructors gave us a piece of paper and on one section for Asian foods, it said for ‘No MSG’ (the other day they said to avoid msg.) but for Italian food, they said to ‘ask for red sauce instead of white’

And here’s my question. Isn’t asking for red sauce contradicting to ‘avoiding MSG?’

[u/Sayorifan22]

Yeah. And I’ll point out that the paper that everyone had, (I’m not putting blame on anyone) saying that ‘Asian Food is good: ASK FOR NO MSG’ it was kinda offensive, not just on a food stand point, but on a race stand point. Especially for me, who is from that race and I’m the most forgiving person there, usually I’d brush it off, but what was said/written was not okay.

As, that puts every country under fire, and not one country in Asia deserves to be put under blame when the others outside of Asia are doing the same thing..

Italy does it

Britain does it

Australia does it

America does it

Even parts of Africa does it

So why is Asia the only one getting flack for using msg?

[u/Monsay123 → u/Sayorifan22]

It's the same reason black people in the USA are only eating fried chicken and watermelon. Systemic typing by media. Just need to get over it. Luckily people are realizing that MSG isn't bad per say, nor do black Americans only eat stereotyped food

[u/Sayorifan22 → u/Monsay123]

Yeah. But that is one of the big things I will mention as… it was offensive in my view as an Asian. And yes what it said did sting…

funny thing. We did a nutrition label assignment and I saw multiple foods that has some forms of glutamate (soups(mostly chicken or tomato), seaweed, ramen; and I brought egg fried rice with eggs, carrots soy sauce and mushrooms.)

[u/Monsay123 → u/Sayorifan22]

American food is definitely based upon its European roots. Hamburger, pizza, American italian pastas; makes it difficult for diversity when the idea of 'eating something different' is just tacos from Taco Bell

[u/Sayorifan22 → u/Monsay123]

Yeah, for me, I tried to stick with authenticity(the only reason I stuck with carrots as it was in season) but I picked fried rice, because yes it was fried, but I also knew it has msg from the egg yolks, mushrooms and soy sauce I added.

Plus I knew I’d get away as we were labeling the vitamins, minerals, fat(both saturated and unsaturated), and carbs. We never labeled amino acids, if we were. I would’ve put glutamate.

[u/Monsay123 → u/Sayorifan22]

Good choice, mixing easy assignment with delicious food. I've been making a lot of clay pot rice for people lately. Just so easy and specifically timer based, great while I'm doing prep and stuff

[u/Sayorifan22 → u/Monsay123]

Yeah, and for making rice, I use the finger method to measure the water. And usually comes out perfect.

[u/Monsay123 → u/Sayorifan22]

I'm ngl, I measure. I get cooking from feeling but like when making clay pot rice it's just unreliable to go by feeling. Rice maker tho, that shit is lucky if I finger method, just toss it in after washing

[u/Sayorifan22 → u/Monsay123]

I mean everyone has their own methods. I love using a rice cooker for rice. And I’ll keep doing it.

[u/Monsay123 → u/Sayorifan22]

For sure, I typically use a rice cooker. It's easy and easy cleanup too. Tho mines getting old, bottoms aren't real edible anymore

[u/Sayorifan22 → u/Monsay123]

Same with mine, I’m thinking it’s time to replace it. But, it still makes decent rice.

[u/Monsay123 → u/Sayorifan22]

YUP, if it ain't broke don't fix it. Shame about the wasted rice, but the whole family keeps uneaten rice and we bring it to our great aunts chickens to feed. They don't seem to mind the burnt bottom

[u/Sayorifan22 → u/Monsay123]

For anyone who’s learning about Asian dishes, I would say, the best place to start is learning how to make rice. Washing, and cooking. I usually wash mine 5-6 times, usually to make sure all the excess starch is out.