Monosodium glutamate (MSG): What it is, and why you might consider avoiding foods that contain it

Monosodium​‍​‌‍​‍‌ Glutamate is one of the few additives that has been widely used for a long time to enhance the flavor of food and has been the subject of numerous debates. You might have seen it abbreviated as MSG, in which case you may have come across it on the labels of packaged foods or tasted it in the dishes of fast-food restaurants or regular restaurants. However, what is this ingredient really? In addition, why do so many people decide not to use it? At DiscoverMSG, we think it is necessary to know what you are eating. This article defines the term MSG, looks into essential facts about monosodium glutamate facts, and talks about its use in everyday meals, such as the presence of MSG in Indian ‍​‌‍​‍‌food.

What Exactly Is MSG?

Monosodium​‍​‌‍​‍‌ Glutamate is MSG—a flavor enhancer made from glutamic acid, which is an amino acid present in nature in foods such as tomatoes, mushrooms, and cheese. MSG in its commercial form looks like white sugar or salt and is quite soluble in liquids. To explain its nearly indescribable taste-enhancing power, the term “umami” is often used, which is the savory flavor one can sense in broths, meats, and fermented foods.

The first time MSG was isolated was in Japan early in the 1900s, and it was a natural seaweed derivative. However, nowadays, the major part of MSG is made industrially by fermentation of starch, sugar beet, or cane sugar. Manufacturers say the process is similar to making yogurt or vinegar, but still, many consumers are reluctant to take chemically processed ‍​‌‍​‍‌additives.

Why MSG Has Become Controversial

The​‍​‌‍​‍‌ controversy about MSG isn’t new. For decades, consumers have been writing letters about the so-called "Chinese Restaurant Syndrome", which are their personal experiences in which they have symptoms after eating foods containing the additive. Research has not reached a point where it is certain that MSG is bad for everyone, but the level of doubt is such that quite a number of health-conscious people still decide not to take it.

Some of the symptoms that have been reported most frequently by individuals sensitive to MSG include:

• Headache or migraine-like pain
• Nausea and digestive discomfort
• Tingling or numbness
• Reddened skin
• Fast heartbeat
• Feeling of unaccounted tiredness/weakness

These symptoms are sometimes referred to as the “MSG Reaction” or “Chinese Restaurant Syndrome” even though the term is obsolete and that it is a stereotyped misconception of the origin of certain foods. The point is that some people, only, are sure to feel uncomfortable when eating MSG.

One of the most important facts about monosodium glutamate is tha the sensitivity is different for each person. Some people can eat MSG without any problem while some may have a strong reaction even if they take a small amount. If you feel that MSG is your enemy, then you can write down your feelings every time you eat some prepared food or go to a ​‍​‌‍​‍‌restaurant.

Where MSG Often Hides in Your Diet

Most​‍​‌‍​‍‌ people don’t realize that MSG is extremely common. It is usually added to:

• Instant noodles and soups
• Frozen meals
• Chips and savory snacks
• Fast food
• Restaurant curries, gravies, and stir-fries
• Seasoning powders and spice mixes
• Packaged sauces (soy sauce, chili sauce, etc.)

As a result of its capability to make the taste of foods more rich and appetizing, manufacturers use it to restore the flavor of low-quality or heavily processed ingredients.

The part that is quite surprising is that MSG is not always clearly labeled. It may be found under such names as:

• Hydrolyzed vegetable protein
• Autolyzed yeast extract
• Glutamic acid
• Flavor enhancer (E621)
• Flavors” or “natural flavors

It certainly is difficult for consumers to figure out how much MSG they are consuming when they have such ​‍​‌‍​‍‌information.

MSG in Indian Food: What You Should Know

Most​‍​‌‍​‍‌ times when people think of MSG, they are quick to link it with East Asian food. However, the fact is that MSG Indian food contains a lot of MSG. Especially in:

• Indo-Chinese dishes
• Restaurant gravies and curries
• Street food
• Packaged masalas and spice blends
• Tandoori marinades
• Ready-to-eat Indian meals

It is quite common for restaurant chefs to use MSG—sometimes called "taste enhancer"—to make a dish delicious by a few simple ingredients. But since Indian food already has a very strong natural flavor, people do not usually use MSG when cooking at home.

In case you want to stay away from it; notice the "No MSG Added" signs at restaurants or inquire if a dish contains taste enhancers. At home, you may decide not to use pre-mixed masalas and instead make your spice ​‍​‌‍​‍‌blends.

Reasons to Consider Avoiding MSG

Although​‍​‌‍​‍‌ MSG is considered "safe for most people" by regulatory authorities, there are several reasons why you should limit your consumption of it:

• Potentially a Sensitivity: Even if MSG reactions are not common, quite a few people report that they experience unpleasant symptoms.
• Concealed in Processed Foods: Products with added MSG are usually loaded with sodium, preservatives, and artificial additives.
• May Lead to Overeating: The very tasty flavor can make that low-quality food more attractive, which can result in the desire for more and consequently increase your intake.
• There Are Better Natural Alternatives: Herbs, spices, sea salt, and slow-cooking can give the food a nice flavor without the need for ​‍​‌‍​‍‌additives.

Final Thoughts

Knowing​‍​‌‍​‍‌ facts about MSG give you the power to decide wisely what to eat. Though Monosodium Glutamate is MSG, the main issue is if it suits your body. You can continue enjoying tasty dishes without the need of a chemical flavor enhancer if you take care of the components, know in which products MSG can be concealed and decide for natural substitutes whenever you want.

If you want to have access to more guides, research, and be more conscious of the ingredients in your food, keep in touch with DiscoverMSG - a reliable source for comprehending the content of your ​‍​‌‍​‍‌meals.