Monosodium glutamate (MSG) a flavour enhancer, commonly known as “Ajinomoto”, is usually added in our Asian cooking and also found commonly in fast foods as well as packaged food products such as chips, crackers and many others. Most processed foods contain MSG either as a direct ingredient or hidden as a by product. MSG, provides the benefit of umami (savoury) taste.

What is MSG in chemical terms?

MSG or Monosodium Glutamate is a salt of the amino acid - Glutamic Acid

(glutamate).

Basically one (mono) sodium atom is "stuck" to the amino acid glutamate.

Why MSG is added to foods?

MSG tricks your tongue to think that a certain food is high in

protein and thus nutritious

creating an illusion of more protein in your

food.

This salt-like substance

creates an insulin explosion in the

blood stream even when blood glucose levels are

normal.

The sudden and unexpected

insulin release combined with

protein stimulation creates an insatiable

appetite resulting in overeating.

In what form is MSG used in foods?

In Asian cuisines, MSG is used as a seasoning during cooking — indeed, the grocery stores sell sacks of

pure MSG, in the form of a crystalline white powder, which is then sprinkled into stir-fry’s

and other preparations.

Nevertheless, researchers have found no authoritative proof of a link between MSG and these symptoms. Although the best way to prevent these would be

avoid the foods containing MSG.

Over the years, the FDA has received many subjective reports of adverse reactions to foods containing MSG. These reactions are known as MSG symptom complex.

(side effects due to MSG)

Is MSG safe for consumption? MSG has been used as a food additive for decades.