also, histamine can be syntetised from glutamic acid.

My intuition says that by taking aspartame or MSG
our nervous system is being fooled into producing some sort of reaction

to histamine ingestion. Anyway, below is a more conclusive study;
(don't forget
to check the search on google:
http://www.google.ca/search?hl=en&q=msg+histamine&meta= )

Perl von Molson

AllergyDietitian

Return to Glutamates

Chinese Restaurant Syndrome  -

or Food Allergy

Various authors have criticised or confirmed the relation between
adverse reactions to Chinese food ('The Chinese Restaurant Syndrome')
and the use of monosodium glutamate (Vetsin). In our experience the
occurrence of urticaria, angioedema or anaphylaxis after meals in
Chinese or Indonesian restaurants is more often due to IgE-mediated
Type I food allergy, caused by consumption of shrimp, peanut or spices,
in particular those of the parsley family (e.g. coriander). A detailed
description of four such cases is presented.

de Maat-Bleeker F.[Etiology of hypersensitivity reactions following
Chinese or Indonesian meals].
Ned Tijdschr Geneeskd 1992 Feb 1;136(5):229-32

MSG

A dose dependent study

BACKGROUND: Considerable debate swirls about the validity of symptoms
described by many people after ingestion of monosodium glutamate (MSG),
and the question has remained unresolved largely because of a paucity
of well-designed challenge studies. Researchers conducted oral
challenge studies in self-identified MSG-sensitive subjects to
determine whether they had a statistically significant difference in
the incidence of their specific symptoms after ingestion of MSG
compared with placebo. First, 5 gm MSG or placebo was administered in
random sequence in a double-blind fashion. Subjects who reacted only to
a single test agent then underwent rechallenge in random sequence in a
double-blind fashion with placebo and 1.25, 2.5, and 5 gm MSG. A
positive response to challenge was defined as the reproduction of > of
2 of the specific symptoms in a subject ascertained on pre-challenge
interview.

RESULTS: Sixty-one subjects entered the study. On initial challenge, 18
(29.5%) responded to neither MSG nor placebo, 6 (9.8%) to both, 15
(24.6%) to placebo, and 22 (36.1%) to MSG (p = 0.324). Total and
average severity of symptoms after ingestion of MSG (374 and 80) were
greater than respective values after placebo ingestion (232 and 56; p =
0.026 and 0.018, respectively). Rechallenge revealed an apparent
threshold dose for reactivity of 2.5 gm MSG. Headache (p < 0.023),
muscle tightness (p < 0.004), numbness/tingling (p < 0.007), general
weakness (p < 0.040), and flushing (p < 0.016) occurred more frequently
after MSG than placebo ingestion.

CONCLUSIONS: Oral challenge with MSG reproduced symptoms in alleged
sensitive persons. The mechanism of the reaction remains unknown, but
symptom characteristics do not support an IgE-mediated mechanism.
According to Food and Drug Administration recommendations, the
symptoms, originally called the Chinese restaurant syndrome, are better
referred to as the MSG symptom complex.

Yang WH, Drouin MA, Herbert M, Mao Y, Karsh J. The monosodium glutamate
symptom complex: assessment in a double-blind, placebo-controlled,
randomized study.
J Allergy Clin Immunol 1997 Jun;99(6 Pt 1):757-62

Chinese Restaurant syndrome

or histamine poisoning ?

Several of the symptoms of scombroid poisoning (i.e. histamine
toxicity) resemble those observed in people suffering from Chinese
restaurant syndrome. Therefore, the histamine content of representative
Chinese cuisine, which included 31 common dishes, 12 condiments and 12
basic ingredients from several sources, was measured.

High levels of histamine were found in the cheeses, which were used as
positive controls (863.6 micrograms histamine/g blue cheese and 107.4
micrograms histamine/g Parmesan cheese), and in some common condiments,
including tamari (2392.2 micrograms histamine/g sample) and one brand
of soy sauce (220.4 micrograms histamine/g sample). The histamine
content of four condiments and three common dishes was over 10
micrograms histamine/g sample, while four condiments and 16 common
dishes contained less than 1 microgram histamine/g sample. Calculations
involving representative amounts of food that can be consumed at a
typical oriental meal suggest that, in some cases, histamine intake may
approach toxic levels. The results are discussed with regard to the
possible role of histamine in reactions associated with restaurant

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