msgs

Monosodium glutamate (MSG) is a flavor enhancer, the sodium salt of the amino acid glutamic acid. It intensifies umami, the savory taste, and is used to enhance meat, soup, snack, and restaurant dishes. In foods, free glutamate acts as a taste signal, similar to sugars.

MSG was first isolated in 1908 by Kikunae Ikeda from kombu seaweed, who identified glutamate as the source of umami. The compound became commercially produced under the brand Ajinomoto and is now produced industrially by fermentation of carbohydrate-rich substrates (such as starch, sugar beets, or sugar cane) to yield glutamic acid, which is neutralized with sodium hydroxide to form monosodium glutamate. It occurs naturally in many foods such as tomatoes, cheese, mushrooms, and soy sauce.

Use and safety: MSG is widely used in processed foods, seasoning blends, and restaurant cooking. It is considered safe by major regulatory agencies and is often labeled as monosodium glutamate or as a component of "natural flavors" or "seasoning." MSG contains sodium; by weight, it provides about one-third the sodium of table salt, so sodium intake should be considered in dietary planning.

Controversy: Some people report short-lived symptoms such as flushing or headaches after consuming large amounts, but numerous reviews have found no consistent evidence of adverse effects in the general population. Ongoing research continues to monitor any potential effects.