Understanding MSG and Glutamate
To answer whether parmesan cheese is MSG, it's crucial to understand the difference between glutamate and monosodium glutamate (MSG). Glutamate is an amino acid that occurs naturally in many foods, such as tomatoes, mushrooms, and aged cheeses. The human body even produces its own glutamate. Monosodium glutamate, on the other hand, is a flavor-enhancing food additive made from a fermented process, and contains added sodium.
When we eat foods high in naturally occurring free glutamate, it is the glutamate molecule, not the sodium, that stimulates the umami taste receptors on our tongues. The same mechanism occurs with added MSG; the body cannot distinguish between naturally occurring glutamates and those added as a food additive. The perception that MSG is unhealthy largely stems from biased, decades-old anecdotal reports and subsequent flawed studies, but regulatory bodies like the FDA have since affirmed its safety.
The Umami Profile of Parmesan Cheese
Aged Parmesan cheese, or Parmigiano-Reggiano, is particularly renowned for its intense umami flavor. This is a direct result of its extensive aging process. As the cheese matures, the proteins break down into amino acids, significantly increasing the concentration of free-form glutamates. This is why a simple sprinkle of high-quality Parmesan can add such a complex, savory depth to a dish.
To put it in perspective, a 100g serving of Parmesan cheese can contain up to 1,680 milligrams of free glutamate, making it one of the richest natural sources available. By comparison, the glutamate in a beef steak is mostly 'bound' within the protein structure and is not as readily available to create the umami sensation.
What is the difference between natural glutamate and MSG?
| Aspect | Natural Glutamate in Parmesan Cheese | Added MSG (Monosodium Glutamate) |
|---|---|---|
| Origin | Created naturally during the cheese's aging and fermentation process. | Produced commercially via a fermentation process of starches or sugars. |
| Form | Part of the complete food matrix, alongside proteins, fats, and other nutrients. | An isolated, purified crystal powder added to processed foods. |
| Sodium Content | Contains sodium naturally present from the brining process. | Contains added sodium, but significantly less per serving than table salt. |
| Regulation | Not regulated as an additive, as it is an inherent part of the food. | Listed as an ingredient on packaged food labels in many countries, such as in Australia and New Zealand. |
| Labeling | Not required to be specifically listed on an ingredient panel. | Must be listed as "monosodium glutamate". |
| Metabolism | The body metabolizes glutamate in Parmesan in the exact same way as added MSG. | The body cannot differentiate it from naturally occurring glutamate. |
The History of MSG and Parmesan
The discovery of umami by Kikunae Ikeda in 1908 was actually inspired by seaweed broth, a common ingredient in Japanese cuisine. However, the same savory, mouth-watering quality he isolated is present in many aged and fermented foods across cultures. The aging process of Parmigiano-Reggiano, which dates back centuries, is a traditional culinary technique that achieves this same effect. The flavor was appreciated for generations long before the specific chemical compound was ever identified. So, while MSG is a modern commercial product, Parmesan's umami is a timeless, natural phenomenon.
Benefits of Natural Glutamates
Besides providing exceptional flavor, the high-quality protein in parmesan cheese is easily digestible, partly because of the protein breakdown into free amino acids during the aging process. This is another natural benefit of Parmesan's high glutamate content. It is a dense source of calcium, phosphorus, and zinc, and is naturally lactose-free, making it a nutritious option for many diets.
How to Avoid Unwanted MSG
For those who are sensitive to added MSG, or simply wish to avoid processed foods, the key is to read ingredient labels. While Parmesan cheese contains natural glutamate, it will not be listed as "monosodium glutamate." Look for common processed food ingredients where MSG is frequently added, such as canned soups, deli meats, and certain seasoning blends. If you are looking for natural sources of umami to replace these processed foods, aged Parmesan cheese is an excellent, wholesome alternative.
Conclusion: The Final Verdict on Parmesan and MSG
In summary, parmesan cheese is not MSG. Instead, it is a natural and excellent source of free glutamate, the very amino acid that gives both the cheese and the food additive their umami flavor. The deep, savory taste of parmesan comes from a time-honored aging process, not from a laboratory. Understanding this distinction allows you to appreciate the rich flavor of this cheese for what it is—a pure, natural source of delicious umami. For those concerned about added flavor enhancers, focusing on whole foods like parmesan is the most effective strategy.
