Know More About Monosodium Glutamate

Monosodium glutamate (MSG), a common condiment and flavor enhancer, is the purest form of umami, the fifth taste, and is composed of water, sodium, and glutamate. Proteins are created in our bodies and in food by the amino acid glutamate. MSG is frequently used to amplify and enhance the natural umami qualities of meals including sauces, broths, meat, chicken, soups, stews, casseroles, gravies, seafood, snacks, and vegetable dishes because it doesn’t have a distinct flavor of its own. Natural sources of MSG include foods like corn, green peas, mushrooms, and tomatoes.

With only one-third the sodium of salt, MSG can also be used as a partial substitute. Both the World Health Organization and the US Food and Drug Administration have classified MSG as safe. MSG, which was once mostly associated with Asian cuisines, is now utilized all over the world to enhance the delectable flavor of food.

Is MSG safe to consume?

MSG has long been the focus of hazy safety worries, but both scientists and health professionals have repeatedly demonstrated that it is safe for people to consume. Regulatory agencies such as the U.S. Food and Drug Administration (FDA) has also never been able to clearly prove that MSG is to blame for any of the effects, including headache and nausea. The FDA deems the addition of MSG to foods to be “generally recognized as safe” (GRAS). Even though many people claim to be sensitive to MSG, researchers have not been able to reliably cause reactions in tests when such participants were administered MSG or a placebo.

MSG sensitivity has been linked to symptoms like tingling and/or burning, pressure on the face, headaches, nausea, and chest pain in some persons. These short-term MSG sensitivity symptoms can start to show around 20 minutes after consuming MSG and remain for roughly two hours. It is advised to stay away from glutamate and MSG if you have this sensitivity. (ND II Bea Margaux E. Cornelia, RND)