MSG: Safe, Savory, and Seriously Misunderstood

What is MSG?

MSG, or Monosodium Glutamate, is a flavor enhancer that boosts umami — the savory depth found in foods like tomatoes, cheese, mushrooms, and soy sauce. Discovered in 1908 in Japan from seaweed broth, MSG is the sodium salt of glutamic acid, a naturally occurring amino acid.

Is MSG Safe?

Yes. Decades of research confirm MSG is safe for the general population. It’s approved by major health bodies including the FDA, WHO, and European Food Safety Authority. While a small number of people may report mild symptoms (like headaches) after consuming large amounts, studies show no consistent evidence of harm or widespread sensitivity.

Why the Bad Reputation?

In 1968, a doctor wrote a letter to a medical journal claiming that MSG in Chinese food made him feel ill — not a study, just a letter. The media ran with it, coining the term “Chinese Restaurant Syndrome.” Racial bias and weak science amplified the panic, even though MSG was and still is widely used in processed foods like chips, canned soups, and dressings across all cuisines.

Is MSG Better Than Salt?

In many cases, yes. MSG contains only 12% sodium, compared to 40% in table salt. That means you can enhance flavor while using less sodium overall, making it a helpful choice for those reducing salt intake. A little MSG goes a long way — perfect for soups, stir-fries, or savory snacks.

Bottom Line

MSG isn’t the villain it was made out to be. It's safe, flavorful, and can help cut sodium without sacrificing taste.

Try a sprinkle — your taste buds (and blood pressure) might thank you. 🍜