Did you know that it's "racist" to complain if msg gives you headaches?

By Nicholas Stix

So say google/the pretend encyclopedia, which are are now joined at the hip.

Leftist pseudo-scientists have even conjured up an imaginary "fifth taste" in msg, beyond "sweet," "salty," "bitter" and "sour," "umami." In reality, that's just salty, but according to them, contradicting them is also "racist."

The racial socialists spearheading the White Genocide Project, who for generations have lied about all things black, and who have either invented or promoted pro-black supremacist pseudo-scholarship/science, have begun doing the same thing regarding asians.

"ai overview

"what is umami? | everything about umami | umami | the ...
"umami is the savory 'fifth taste'—alongside sweet, sour, bitter, and salty—characterized by a deep, brothy, or meaty flavor, often described as a 'delicious, mouthwatering sensation.' identified in 1908 by Kikunae Ikeda, it is perceived when glutamate and nucleotide receptors on the tongue are triggered, enhancing flavor complexity.

"key aspects of umami" "perception & taste: umami is sensed through specific receptors for glutamates (amino acids) and nucleotides. It spreads across the tongue, lasts longer than other tastes, and provides a mouthwatering sensation.
"source & creation: umami is created naturally through protein breakdown or fermentation in foods like aged cheese, tomatoes, mushrooms, meat, and soy sauce. it is frequently associated with monosodium glutamate (msg), which acts as a concentrated form of this savory taste.
"health benefits & function: as a indicator of protein, umami enhances dietary satisfaction and can reduce the need for excessive salt (sodium) consumption. it is generally considered safe for consumption.
"foods high in umami: common sources include parmesan cheese, soy sauce, miso, anchovies, mushrooms, green tea, seaweed, kimchi, and various meats. "types of umami components
"while 'umami' is the flavor, it is produced by different chemical compounds:

"glutamate: the most common, found in almost all umami-rich foods.
"nucleotides (imp/gmp): often found in seafood and meats, which significantly boost the intensity of glutamate, creating a synergistic effect that makes food taste even more savory.

"https://en.wikipedia.org›wiki›umami

"wikipedia

https://en.wikipedia.org › wiki › Umami