Glutamate flavoring the neck, gradually radiating to both arms and the back, general weakness and palpitations... The syndrome is often abbreviated as CRS and also became known under the names Chinese food syndrome and monosodium glutamate symptom complex. Symptoms attributed to the Chinese restaurant syndrome have been determined to be false. Although many people believe that monosodium glutamate (MSG) is the cause of these symptoms, an association has never been demonstrated under rigorously controlled conditions, even in studies with people who were convinced that they were sensitive to the compound. Techniques used to adequately control for experimental bias include a placebo-controlled double-blinded
Chinese food therapy 饮膳太医／飲膳太醫) at the court of the Mongol Yuan dynasty (1260–1368), compiled a treatise called the "Proper and Essential Things for the Emperor's Food and Drink" ("Yinshan Zhengyao" 饮膳正要), which is still recognized in China as a classic of both "materia medica" and "materia dietetica". Influenced by the culinary and medical traditions of the Turko-Islamic world and integrating Mongol food stuffs like mutton into its recipes, Hu's treatise interpreted the effects of food according to the scheme of correspondences between the Five Phases that had recently been systematized by northern Chinese medical writers of the Jin (1115–1234) and Yuan eras. Before