[aksss]

Yes, there’s a strong, recurring aversion to food additives that doesn’t require racism as an explanation. I think the MSG/Chinese connection was because the restaurants would add it to their dishes, which was at the time kind a unique thing - even though many processed foods contain MSG, having it added to your prepared food would be as strange as them adding Yellow #5 to your dish, and the reaction no different. There’s a quality of integrity to prepared dishes that most all but the modernist restaurants trade upon. Chemical additives, in the days Red Dye #2 scares and the rest hardly need a racist explanation to understand the aversion.