MSG is one of the most misunderstood food additives out there.
ByABC News
October 31, 2014, 4:59 AM
— -- MSG is one of the most misunderstood food additives out there. Best known as a component of Chinese-American food, it’s actually a lot more prevalent than you think, and there are a bunch of food products it appears in that you most likely eat without even realizing it.
Foods You Didn't Know Contain MSG (Slideshow)
Monosodium glutamate has been used to enhance the flavor of food for more than 100 years. It was originally synthesized by Japanese biochemist Kikunae Ikeda in 1908 after he realized that the Japanese broth called dashi ( a basic stock made with seaweed and dried fish) had a “meaty” flavor that hadn’t yet been identified. He called this flavor umami,— which can be translated approximately as "delicious taste" — and set about synthesizing the main source of it. MSG, which first hit the market in 1909, is today created by bacterial fermentation in a process similar to that used in making yogurt.
As most of us have noticed, MSG gets a bad rap. Even though humans can safelymetabolize huge quantities of the chemical (about five times as much as salt), and it’s been deemed safe by the FDA, plenty of people still report MSG sensitivity, with symptoms including headaches, chest pain, facial numbness and swelling, flushing, and sweating. Repeated studies have turned up no statistical association between the consumption of MSG and these symptoms, however, so the jury really is still out. Also, plenty of foods contain natural MSG in the form of an amino acid called glutamic acid, like soy sauce, parmigiano, and even yogurt, so folks are eating a lot more MSG than they even realize.
When added to food, MSG provides an umami-rich flavor boost that regular table salt doesn’t, even though MSG contains 60 percent less sodium than table salt, and many people cook with it regularly (it’s sold under the brand name Accent). While it doesn’t have much of a flavor on its own, when added to other foods it blends, balances, and rounds out the other flavors that are present. Even though it’s been deemed safe, however, plenty of people choose to avoid it. If you’re in that camp, that means a lot more than asking your server for no MSG in your General Tso’s chicken. Here are some common food items that list MSG as an ingredient.
As a seasoned enthusiast in the field of food science and additives, my extensive knowledge allows me to shed light on the often-misunderstood topic of monosodium glutamate (MSG). Let's delve into the evidence-backed information surrounding MSG and its pervasive presence in our daily diet.
MSG, a food additive renowned for its association with Chinese-American cuisine, is far more widespread than commonly perceived. To establish the foundation of MSG's history, it's essential to acknowledge its origin. Synthesized in 1908 by the Japanese biochemist Kikunae Ikeda, MSG emerged from the realization that dashi, a Japanese broth made with seaweed and dried fish, possessed an unidentified "meaty" flavor. Ikeda coined this flavor as "umami," roughly translating to "delicious taste," and subsequently set out to synthesize MSG, which entered the market in 1909.
The production of MSG has evolved, and today it is created through bacterial fermentation, akin to the process used in making yogurt. Despite being deemed safe by the FDA and the human ability to metabolize significant quantities of MSG—about five times as much as salt—MSG has garnered a negative reputation. Reports of MSG sensitivity persist, with symptoms including headaches, chest pain, facial numbness, swelling, flushing, and sweating. However, numerous studies have failed to establish a statistical association between MSG consumption and these symptoms, leaving the matter inconclusive.
What sets MSG apart is its ability to enhance the umami flavor in food, providing a richness that regular table salt cannot match. Surprisingly, MSG contains 60 percent less sodium than table salt, making it a favored choice for those seeking flavor enhancement with reduced sodium intake. Sold under the brand name Accent, MSG, when added to dishes, seamlessly blends, balances, and complements other flavors present.
It's noteworthy that many everyday foods contain natural MSG in the form of the amino acid glutamic acid. Soy sauce, parmigiano cheese, and even yogurt contribute to the inadvertent consumption of MSG by individuals who may be unaware of its presence in these products.
In conclusion, while MSG has been scientifically declared safe for consumption, personal preferences and beliefs may lead some individuals to avoid it. The awareness of MSG extends beyond mere avoidance requests at restaurants, encompassing a broader understanding of its prevalence in various food items. To illustrate this point, here are some common food products that often include MSG as an ingredient.
