Chinese Restaurant Syndrome Innovations|OMICS International|Journal Of Allergy And Therapy

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Chinese Restaurant Syndrome Innovations

The Chinese restaurant syndrome can be defined as a collection of symptoms that some people exhibit have after eating Chinese food. Monosodium glutamate, a food additive, used in the preparation of Chinese food can be blamed for this condition. But, there is still not enough proof if whether it’s the same substance that is responsible for this syndrome. In 1968, a number of reports siting serious reactions were described for the first time. Monosodium glutamate was thought to be the cause, but, since then many studies have been conducted to show that there is no relation between MSG and the symptoms described after eating Chinese food. It is for the same reason why MSG continues to be still used in the preparation of some meals. It is, however, possible that some people may be sensitive to additives used in the preparation of certain foodstuffs. Innovations are new idea, device or process. Innovations are the application of better solutions that meet new requirements, inarticulated needs or existing market needs. It is proficient through more effective products, processes, services, technologies, or new ideas that are readily available to markets, governments and society. Innovations are something original and novel, as a significant, new that “breaks into” the market or society.
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Last date updated on June, 2021