I get that genetically msg is not a problem for a huge amount of the population, but what about someone like me that genuinely has msg reactions that require me to do a time out at restaurants because of body shock loading?
It’s no different from Asians that don’t process alcohol so well. Some want a time out because genetically they’re in a group that might not like alcohol.
The difference is that glutamate is produced by our bodies naturally. Alcohol (Ethanol) is not. It is literally poison to every human, which is why the liver takes a lot of damage when removing it from your body.
Cool and fun except for people that for whatever reason have a problem with msg, and you’re busy telling them it’s a made up problem. Being a sufferer I almost believed it until - who should appear - my kid outside the restaurant because of same said problem. We both sat there with our made up food processing problem. Tell yourself whatever - like I care.
I tried to Google “body shock loading” because I’m unfamiliar with this term, but mostly found articles about going into shock. May I ask what this experience is like for you? What do you feel when exposed to glutamate? Are OTC antiinflammatories/antihistamines an effective treatment for the reaction of do you need some kind of steroid?
Antihistamines sounds like something to try. I do get hayfever, so it might be worth the effort.
It’s like a headache pressure without any headache pain, and it loads up all the way down my chest. It can be very crushing in tropical heat, and possibly include headache pain with alcohol consumption. The heaviest moment I’ve ever suffered was a bit of a knockout pressure. Like concussion.
I’m usually very apologetic about it because you’re having a huge reaction to something a proud restaurant prepared.
I get that genetically msg is not a problem for a huge amount of the population, but what about someone like me that genuinely has msg reactions that require me to do a time out at restaurants because of body shock loading?
It’s no different from Asians that don’t process alcohol so well. Some want a time out because genetically they’re in a group that might not like alcohol.
How is this hard to understand?
The difference is that glutamate is produced by our bodies naturally. Alcohol (Ethanol) is not. It is literally poison to every human, which is why the liver takes a lot of damage when removing it from your body.
Cool and fun except for people that for whatever reason have a problem with msg, and you’re busy telling them it’s a made up problem. Being a sufferer I almost believed it until - who should appear - my kid outside the restaurant because of same said problem. We both sat there with our made up food processing problem. Tell yourself whatever - like I care.
Take a skin-prick allergy test and you"ll have proof.
skin prick tests don’t work for dietary sensitivities
I tried to Google “body shock loading” because I’m unfamiliar with this term, but mostly found articles about going into shock. May I ask what this experience is like for you? What do you feel when exposed to glutamate? Are OTC antiinflammatories/antihistamines an effective treatment for the reaction of do you need some kind of steroid?
Antihistamines sounds like something to try. I do get hayfever, so it might be worth the effort.
It’s like a headache pressure without any headache pain, and it loads up all the way down my chest. It can be very crushing in tropical heat, and possibly include headache pain with alcohol consumption. The heaviest moment I’ve ever suffered was a bit of a knockout pressure. Like concussion.
I’m usually very apologetic about it because you’re having a huge reaction to something a proud restaurant prepared.
If I see heavily glazed bok choy I get worried.
I would recommend taking a skin-prick allergy test to make sure it isn’t anything else causing these symptoms.