Tag: Msg myths

Monosodium glutamate (MSG) is the purest form of umami, the fifth basic taste, used to intensify and enhance the savory flavor in Chinese cuisine and countless other foods worldwide. This crystalline powder is responsible for a deeper, more satisfying taste experience that amplifies other ingredients. This article explores exactly what does MSG do in Chinese food, from its culinary role to the science behind its flavor enhancement.

A 1968 letter to a medical journal, which later sparked the "Chinese Restaurant Syndrome" panic, began decades of unfounded stigma against MSG seasoning. Despite this initial fear, reputable health organizations worldwide now confirm MSG's safety for the vast majority of people.

Did you know that an average adult consumes up to 13 grams of naturally occurring glutamate daily from food, separate from any added MSG? This fact highlights the core distinction between glutamate and MSG, a topic often misunderstood and riddled with misconceptions.

According to major health organizations, including the FDA and WHO, monosodium glutamate (MSG) is generally recognized as safe (GRAS) for consumption, despite decades of widespread misinformation. So, is MSG awful for you, or is the fear unwarranted?

Despite global health organizations like the FDA deeming it 'generally recognized as safe,' a decades-old fear continues to be why people avoid MSG. This persistent stigma stems not from scientific evidence, but a combination of anecdotal stories, flawed studies, and cultural bias.