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Most Whites find it easy to ignore residential segregation. I experienced a good example of this inattention when I told a lunch-table’s worth of White colleagues at the Center for Advanced Studies in the Behavioral Sciences about the linguist John Baugh’s project on “linguistic profiling” (Baugh 2003). Baugh has developed a matched-guise test in which a single speaker uses a “White professional,” a “Latino,” or a “Black” voice in making telephone inquiries about the availability of advertised rentals in the San Francisco Bay area. The “White professional” voice is much more likely to yield an invitation to make an appointment to look at the property, while the other accents are more likely to result in a response that the rental is no longer available. My colleagues, all sophisticated scholars, were genuinely surprised at this result; several mentioned that they had thought that this sort of discrimination had long since disappeared.

zuky:

This is the story of a racist myth that began with a light-hearted letter to the New England Journal of Medicine in 1968 and subsequently exploded in North American culture — in direct opposition to every shred of scientific evidence — becoming so prevalent that credulous eaters buy into it to the point of experiencing its effects on a purely psychosomatic basis. 

It’s often been called “Chinese Restaurant Syndrome” and its premise is that MSG in Chinese food results in unpleasant allergic reactions. Interestingly enough, higher quantities of MSG in non-Chinese foods are not reported to have the same effects. MSG is a naturally occurring amino acid, and some of the highest levels of MSG a North American consumer is likely to ingest come in vine-ripened tomatoes, aged cheese, and dry-aged steak — yet there is no reported medical phenomenon known as “Italian Food Syndrome” or “American Steakhouse Syndrome”.

Monosodium glutamate was first isolated from the seaweed kombu, commonly used in the Japanese broth dashi, by biochemist Kikunae Ikeda of the Tokyo Imperial University in 1908. He named its taste umami because it differed from the five conventional flavours of sweet, salty, sour, bitter, and spicy. Ikeda patented his discovery and MSG became commercially available in 1909. It was found to enhance flavours with one third of the amount of sodium as traditional salt, i.e. sodium chloride. In this sense, monosodium glutamate is probably healthier than sodium chloride because it achieves flavour with reduced sodium levels.

MSG was immediately popular in Asia and became common in the North American food industry after World War II, used in baby food, canned soup, vegetable juice, frozen food, as well as seasoning mix brands such as Accent. Yet somehow in the 1960s, this popular food additive became associated with Chinese food and deemed a health hazard. Why? Because Chinese people, culture, and food have been targeted by widespread and effective racist hate campaigns in North America since the 19th century, buttressed by wild claims that the Chinese are “unclean”, carry diseases, are sexually-deviant opium addicts, inscrutable and sneaky, a Yellow Peril. 

The 1968 letter to the New England Journal of Medicine which solidified the myth of MSG was actually written by a Chinese immigrant named Robert Ho Man Kwok, who described “numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitation” after eating in American Chinese restaurants. The letter opened the floodgates to a barage of letters and related articles complaining of headaches, dizziness, paralysis of the throat, tingling in the temples, tightness of the jaw, irregular heartbeat, depression, hyperactivity, and all manner of digestive ailments. 

Given this preponderance of anecdotal evidence, numerous scientific studies have been performed since then attempting to identify this “Chinese Restaurant Syndrome”. The funny thing is that no study has ever been able to do so. When people don’t know that they’re consuming MSG, they don’t suffer adverse reactions. All national and international food safety bodies have concluded that MSG is perfectly safe. People in Japan eat MSG every single day and the Japanese have the longest life expectancy in the world.

Fear of MSG is a racist remnant of the Chinese Exclusion era which exists only in North America and has been thoroughly debunked by science. Yet racist socialization is so powerful that people actually experience physical effects such as headaches, depression, and indigestion based solely on their indoctrinated fear of Chinese people and Chinese food. Think it over next time you eat parmesan cheese or a vine-ripened tomato.

future me

future me

(via thecatsmustbecrazy)

My lawyer gives the same speech to everyone who wants to do business with me now. ‘Nicki is not one of those artists who allow her representatives to make decisions for her.’ I’m on conference calls all day with lawyers, accountants, and executives—people of power—and they treat me with respect. Because I command respect. I’m not cocky, but I deserve to know what’s going on. It’s my brand and my life. That’s my advice to women in general: Even if you’re doing a nine-to-five job, treat yourself like a boss. Not arrogant, but be sure of what you want—and don’t allow people to run anything for you without your knowledge. You want everyone to know, Okay, I can’t play games with her. I have to do right by this woman. That’s what it’s all about.
Nicki Minaj, Elle, April 2013

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me wrecking ur shit

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daniellemertina:

sometimes when i am upset or i feel something i do not immediately want to feel i have to repeat to myself

do not lie to yourself. do not lie to yourself.

so i properly process my feelings & healthily deal with my life. 

sajklaf:

I’m not impressed easily, but this girl is so freakin’ awesome! 

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