This week we tackle a couple of flavour enhancers (so make your food taste less crap) in salt and MSG. The issue is that MSG gets a bad wrap normally associated with terms such as "chemical", "manufactured" "not natural" etc and is even part of the "Chinese restaurant syndrome" thing that we do explore in this episode. We look at what MSG actually is, how it is made and look at the latest science to see if the backlash it gets is warranted.
We then look at salt something you're probably more familiar with. More than just a flavour enhancer as we do go into - the question is though how much salt is too bad for you? We know we need it but the World Health Organisation says we have too much. While we do give some tips on how to reduce salt intake and ways of telling that are having too much, Tom pulls out a whopping research paper that indicated we may need to update the guidelines?! "Mic Drop"
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