Yes, it is back with a vengeance. MSG has sparked a comeback, weathering the storm. After enduring an undeserved bad rap for over five long decades as an unhealthy food additive that made you sick, it looks like it has finally resurrected itself. So, what’s MSG?
MSG, or monosodium glutamate, is a food enhancer additive produced by fermenting plant-based ingredients such as sugar cane, sugar beets, tapioca, cassava, or corn.
During the fermentation process, the protein containing glutamic acid turns into glutamate. This glutamate triggers our taste receptors, resulting in that quintessential savory taste called umami. You won’t believe it: a mother’s breast milk contains amino acid molecules—not just one but all nine essential amino acids! In addition to proteins, human milk contains free amino acids, glutamate, and glutamine, which are the most abundant.
Created in Japan by Ajinomoto Co Inc in 1908, MSG took the culinary world by storm for its inimitable umami kick, enhancing endless delectable dishes. MSG was the brainchild of a Japanese scientist, Professor Kikunae Ikeda. Over the past century, Oriental cuisine has used the wonder flavor enhancer for its umami zing.
MSG, a flavor enhancer, is frequently added to restaurant dishes, canned vegetables, soups, deli meats, and fried chicken to enhance their flavors. The US Food and Drug Administration (FDA) has classified MSG as a food ingredient ‘generally recognized as safe’. However, the issue still faces a barrage of debates.
Ironically, in the late 1960s, MSG came on a hit list for allegedly being a toxic inclusion to a horde of favorite foods, from Chinese takeouts to soups and salad dressings, not sparing even the most cherished snack like French fries. It looked like the flavor enhancer used for centuries was doomed. MSG became so heavily stigmatized that scores of restaurants resorted to pitching that they’d removed it from their entire menu.
Next followed the ‘Chinese Restaurant Syndrome’ panic, fueling the fire. It demonized MSG as dangerous to humans, and evidently, Chinese dishes had to bear the brunt. The syndrome claimed that MSG causes ‘numbness of the neck, arms, and back with headache, dizziness, and palpitations’. However, further investigations uncovered it as a hoax, but the myth remained; the fallacious hype had already done the damage; the bullet had already left the barrel. People remained uncertain and suspicious. However, with this knowledge, righteous people felt informed and enlightened, understanding the truth about MSG.
Today, most of those myths and adverse anecdotal reports about MSG stand dispelled, and the US FDA and global food-regulating bodies like the Agriculture Organization (FAO) and the World Health Organization (WHO) have pronounced MSG ‘generally recognized as safe’. This reassurance should instill confidence in your food choices. Even fast-food chains like McDonald’s, Chick-fil-A, and KFC use MSG to season their hot-selling items, such as fried chicken, chicken nuggets, chicken sandwiches, and French fries.
MSG’s flavor-enriching effects are due to its umami taste, which induces salivary secretion. In other words, umami flavors make your mouth water, making the food taste better.
The bottom line
MSG is a flavor-enhancing seasoning that naturally occurs in many protein-rich foods, such as poultry, meat, cheese, fresh or hydrolyzed vegetable protein, and soy extracts.
‘The reality? You’re consuming far more glutamate from proteins than you ever could in added MSG. An average adult consumes approximately 13 grams of glutamate daily from protein in foods. In comparison, consumption of added MSG comes to about 0.55 grams per day,” writes Dr Andrea Love for the Genetic Literacy Project, an immunologist and microbiologist with over a decade of experience in basic sciences, translational medicine, and clinical research.
Further, “While 1 teaspoon of MSG contains 500 mg of sodium, 1 teaspoon of salt contains 2300 mg,” Kelsy Arndt, a credited dietician, said. “Using MSG can help decrease the total amount of sodium intake in our diet, which should be between 1,500 to 2,000 mg per day. And it can help aid in improving the overall nutritional status of the elderly.” (Source: bannerhealth.com).
Despite its past misplaced notoriety, current studies and evidence have debunked the myth that MSG is toxic. You can now feel secure and at ease, knowing that moderation is the key when enjoying food flavored with MSG. Remember, the US FDA and global food-regulating bodies like the Agriculture Organization (FAO) and the World Health Organization (WHO) have pronounced MSG ‘generally recognized as safe’. This knowledge empowers you to make informed and enjoyable food choices.
Those allergic to MSG may well avoid foods seasoned with the flavor enhancer. Some people may experience adverse effects from consuming MSG due to a condition called MSG symptom complex (MSC), which can cause symptoms such as headache, sweating, and numbness. However, it's estimated to affect people only skin-deep—less than one percent of the general population.
For those who love their food, remember that the small amounts of MSG in your favorite Chick-fil-A’s spicy chicken sandwich and waffle fries or a bowl of Chinese chicken noodle soup are safe. So, relish your meal, knowing that these popular dishes are not only toothsome but safe to consume. Bon appétit!
Disclaimer: The views expressed in the above text are solely research-based and intended for informative and educational purposes only: the author solicits reader discretion and cross-references or consulting a healthcare practitioner.
