Racism made us believe MSG was dangerous. Now, chefs are bringing the once-controversial seasoning back into the spotlight. (msn.com)
Racism against Asians, of course perpetrated by the white devil, of course.
In 2019, Lucky Lee's, a fast-casual Chinese American restaurant in New York City, closed its doors after less than a year in business. According to a since-deleted [instagram post] the owner vowed to serve "clean Chinese" food that included less salt, grease, and would leave customers feeling less "bloated and icky." While the white-owned restaurant was met with immediate backlash for racist rhetoric, its original premise, to improve Chinese food fit for the refined western palate, sheds light on a prolonged battle between the Chinese food industry and racist myths about one commonly used ingredient — MSG.I wonder if that had to do with suspect hygeine practices and cat meat.....uh-oh....RACIST!!! Better rethink my thinking and get to a sensitivity class quick....The debate of whether MSG is safe for consumption began in 1968, when a doctor wrote a letter titled "Chinese Restaurant Syndrome," to the New England Journal of Medicine, complaining of falling ill after eating at Chinese restaurants.
I suppose it could have been horse meat, and suspect hygeine practices....The so-called syndrome is one of several examples of viral monikers used to place blame on a country or group of people, and the effects are dangerous. Consider the COVID-19 global pandemic that former US president Donald Trump constantly,[publicly reffered to as the Chinese virus]. Shortly after his racist rhetoric hit the mainstream, hate crimes against the Asian American community surged.
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I remember the 70's. Nothing racist about MSG and Chinese food.
Originally Posted by Jen
