Food - Drink
It's Time To Put The Biggest Misconception About MSG To Rest
By WENDY LEIGH
Monosodium glutamate, or MSG, was introduced to the culinary world by Kikunae Ikeda in 1909 — who wanted to understand what made dashi soup so delicious — and gave its flavor the name, “umami,” a play on the word for “delicious” in Japanese. However, MSG later got a bad rep, but the rumors were absolutely untrue.
MSG is the sodium salt form of glutamic acid — a naturally-occurring amino acid that is present in foods such as tomatoes, cheeses, yeast extracts, soy extracts, and hydrolyzed vegetable proteins. A study review published in the Journal of Nutrition also revealed that MSG is a primary neurotransmitter in the human brain.
Far from being artificial, MSG seasoning in use today comes from the fermentation of items like starch, sugar beets, and molasses or sugar cane. While some people have associated MSG with headaches, weakness, facial tingling, and fluttering heartbeats, clinical research has disproved any links between MSG and these symptoms.
The Food and Drug Association has designated MSG as generally safe, and it is present in a variety of foods — from taco seasonings to salad dressings, lunch meats to instant noodles, as well as in fast food from KFC and Chick-fil-A. Though deemed safe by the FDA, Healthline recommends limiting added MSG intake to 3 grams or less per day.