Msg

MSG is produced through a fermentation process, similar to how yogurt, vinegar, and soy sauce are made. This process involves fermenting starch, sugar beets, sugar cane, or molasses to produce glutamic acid. Sodium is then added to stabilize the compound, resulting in monosodium glutamate.

MSG is used in cooking and food manufacturing for its ability to enhance flavors, making dishes taste more robust and satisfying. It's particularly common in Asian cuisine and can be found in a wide range of products, from snacks and seasonings to frozen meals and restaurant foods.

MSG has been the subject of controversy since the late 20th century, when it was claimed to cause 'Chinese Restaurant Syndrome', a collection of symptoms including headache, flushing, and sweating. However, extensive scientific research has not found a definitive link between MSG and these symptoms for the general population.

Major health organizations, including the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO), have deemed MSG safe for consumption within recommended limits. The main reason MSG is used in food is to enhance flavor without adding more salt. This can be helpful in recipes or products aiming to reduce sodium content without sacrificing taste.

MSG adds a depth of flavor that makes many dishes more palatable and satisfying. It's important to note that glutamate, the key component of MSG, occurs naturally in many protein-rich foods. When you eat these foods, your body processes the naturally occurring glutamate in the same way it processes the glutamate from MSG. The sensation of umami from both sources is comparable.