Monosodium glutamate, or MSG, is a food additive present in hundreds of processed and restaurant foods. It is an amino acid that enhances the flavor of food. While the additive is approved for use by the Food and Drug Administration, some people experience negative health effects after consuming food containing it.
What Is It?
MSG is a crystallized, white powder. You can find it in the spice section of some supermarkets. Derived from glutamic acid, an amino acid, msg is naturally found in seaweed, some vegetables, cereal gluten and as a byproduct of sugar beets.
Purpose
Famous for its starring role in some Chinese restaurant foods, MSG makes its way into many commercial foods. Canned and powdered soups and bouillons, salad dressings, snack crackers and mixes, low-fat yogurt and many frozen dinners contain MSG. It is an inexpensive way to add depth of flavor to these foods. MSG is not just an American ingredient -- Latin Americans use it in popular spice rubs and the Japanese use it in mayonnaise. MSG provides the flavor umami, or the fifth taste that is often likened to a meaty flavor, such as that found in mushrooms.
Concerns
MSG can cause side effects in sensitive people. Reported symptoms include headaches, bloating, wheezing, difficulty breathing, tingling or burning, nausea and dizziness. The Center for Science in the Public Interest also reports that early studies suggested that when infant mice consumed large amounts of MSG, they experienced a loss of nerve cells in the brain.
Identification
Products will list monosodium glutamate in their ingredient list. It may also be called hydrolyzed soy protein, kombu extract or autolyzed yeast on some products. If a food naturally contains MSG, however, it will not appear on the label.
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