Monosodium glutamate, more commonly known as MSG, is used as a taste enhancer. It was isolated in 1907, used primarily by Japanese corporations. Pure MSG has an appearance of white crystalline powder and dissociates into positively charged sodium ions and negatively charged glutamate ions in water. MSG is the sodium salt of glutamate and has a similar flavouring function as glutamic acid, a naturally occurring amino acid. MSG is low in sodium and contains a third of the sodium found in regular table salt. In fact, incorporating MSG into cooking can reduce the amount of table salt added by 20 to 40 per cent.
MSG is said to have a “fifth taste,” independent of bitter, sweet, salty, and sour. It is called “umami” in Japan and is described by North Americans as savoury. It is sold under several names, such as Ajinomoto, Vetsin, and Accent. Commercial MSG is generated by the fermentation of sugar cane, starch, sugar beets, or molasses, much like the processes used to produce beer or vinegar. MSG is found in canned products, frozen dinners, fast food, instant noodles, and many condiments.
The body treats MSG similarily to natural glutamate. The average American consumes about 11 grams of glutamate per day from natural protein sources and less than one gram of glutamate per day from MSG. In contrast, the body creates about 50 grams of glutamate daily as a vital component of its metabolism.
The American College of Allergy, Asthma, and Immunology has stated that MSG is not an allergen. In addition, The Food and Drug Administration (FDA) have classified MSG as “generally recognized as safe.” A review of glutamate safety sponsored by the FDA in 1995 reaffirmed the safety of MSG when consumed at levels used in cooking and food manufacturing. There is no evidence to suggest that MSG contributes to long-term health problems. Nevertheless, the FDA did acknowledge that some people may have short-term reactions to MSG, known as MSG symptom complex. Symptoms may include headache, flushing, sweating, and heart palpitations.
