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Excessive sodium consumption has become a growing public health concern worldwide. From rising blood pressure to increased risk of cardiovascular diseases, high sodium intake is closely linked to lifestyle-related health issues. As awareness increases, many consumers and food manufacturers are exploring alternatives—one of the most popular being low sodium salt . But what does adopting low-sodium salt really mean for health, taste, and cooking practices? Let’s explore. Understanding Low Sodium Salt Low sodium salt is typically formulated by replacing a portion of sodium chloride (regular salt) with alternatives such as potassium chloride or flavor enhancers like monosodium glutamate (MSG) . The goal is to maintain the familiar salty taste while significantly reducing sodium levels. For individuals seeking salt with least sodium , low sodium salt offers a practical solution without requiring drastic dietary changes. However, it’s important to understand how it affects both health ...

Monosodium Glutamate, commonly known as MSG, is one of the most misunderstood food ingredients in the world. Despite being used for decades to enhance flavor, MSG continues to attract controversy fueled by myths, misinformation, and outdated claims. At Discover MSG , we believe in separating facts from fiction using credible science and regulatory guidance. This article explores the truth behind MSG, addresses common myths, highlights the FDA monosodium glutamate safety statement , and examines the role of MSG in Indian food , all while focusing on monosodium glutamate safety . What Is Monosodium Glutamate (MSG)? MSG is the sodium salt of glutamic acid, a naturally occurring amino acid found in foods such as tomatoes, cheese, mushrooms, and seaweed. Glutamate is responsible for the savory taste known as umami , often described as the fifth basic taste. MSG has been used globally for over a century to enhance flavor while allowing for reduced sodium content in foods. Common My...