Monosodium Glutimate, a neuro-toxin, is an oft-used ingredient in Chinese, Malay and other local dishes.
“Monosodium Glutamate, better known as MSG, is a form of concentrated salt added to foods to enhance the flavor. This salt version of glutamic acid is an amino acid the body can produce on its own, but the MSG we find on store shelves is processed and comes from fermented sugar beets. Because this kind of MSG is processed, it can cause many adverse reactions, including skin rashes, itching, hives, nausea, vomiting, migraine headaches, asthma, heart irregularities, depression and even seizures.”
If you unaware of the effects of MSG, and what products contain it, please read the source article.
MSG appears naturally in many foods, such as tomatoes, eggplant, cabbage but this is not at all harmful.
I notice that very slowly restaurants are appearing which claim to add no MSG, but there are very few. A search on the web, like “Penang restaurants no msg” will bring up a few.
For example, the Indian restaurant I at at the other day, d’Tandoor Restaurant
, adds no MSG to their dishes.
Depending on how sensitive your body is, you may be able to get away with eating some added MSG, but I avoid it as much as I possibly can.