Monosodium glutamate, or MSG, is a combination of water, sodium and the amino acid glutamate, used as a flavor-enhancing additive in food preparation. Glutamate is present naturally in nearly all protein-containing foods and is also regularly produced by your body. Extensive scientific investigation of MSG has found no evidence of safety problems, despite its reputation for causing illness and allergic reactions.
Sources of MSG
Glutamate, or glutamic acid, is one of 20 amino acids your body and all living things use to make proteins. Meats, fish, dairy products, vegetables, grains and mushrooms all contain glutamate, either bound in larger proteins or by itself as a free amino acid. MSG is a commercially produced form of glutamic acid, originally made in 1909 by processing protein-rich sources such as wheat gluten, soybeans and seaweed. Most modern MSG is obtained by bacterial fermentation of sugars producing glutamic acid that is then converted to MSG by the addition of water and sodium. Crystallization and drying then produces a fine white powder for marketing.
MSG and Glutamate in the Body
Your body treats MSG and naturally occurring free glutamate the same and cannot distinguish MSG added as a flavor enhancer from the free amino acid found in certain foods, according to Food Insight. Both are recognized as a savory taste called "umami" in Japan, which is not perceptible when glutamate is present as part of a larger protein. Once eaten, your intestines use the glutamate as their main energy source. Any remaining glutamate, along with glutamate the body makes, serves as a source for energy metabolism, building proteins and as a neurotransmitter in the brain.
Uses for MSG
MSG enhances the flavor of many salty and sour foods, but has little effect on sweet foods. Roughly, 1/2 teaspoon of MSG for each pound of meat or several servings of vegetables is considered sufficient and adding more will not further improve the flavor. Similar flavor enhancement can be achieved naturally by cooking with ingredients containing free glutamate such as tomatoes, cheese, soy sauce, milk or mushrooms. MSG has a lower sodium content than table salt and can help flavor foods as part of a low salt diet.
Safety Concerns
After extensive evaluation by numerous groups including the FDA, American Medical Association and the European Community's Scientific Committee for Food, it is determined that MSG is a safe food additive. Two recurring concerns are reports of allergic reactions and exacerbation of asthma symptoms, neither of which have been reproduced using MSG in double-blind studies. MSG is not classified as a medical allergen, but it is still possible that some people might show sensitivity symptoms such as headache, flushing, numbness or burning around the mouth. These symptoms are typically reported as mild and temporary, but if you think you experience these symptoms, you should discuss them with your health care provider or an allergist.
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