Knowing the facts about monosodium glutamate may help determine if your next meal will contain this additive. MSG, also known as sodium glutamate, is the sodium salt of glutamate. It is mass produced by fermenting starch, sugar cane, sugar beets, or molasses. Glutamate is an amino acid, one of the building blocks of protein. It is primarily found in foods that are naturally high in protein such as meat, fish, poultry, and dairy products, but it can also be found in vegetables, canned goods and processed foods.
Why Use MSG?
MSG is used around the world as an additive, or flavor enhancer. Contrary to what most people believe, MSG is not high in sodium; it contains one-third the amount of sodium found in table salt. MSG stimulates taste receptors in your mouth that have been described as meaty or savory, also called umami. Umami is the Japanese word meaning "deliciousness" or "savoriness." It is considered the "fifth taste" along with sweet, salty, sour and bitter.
Is MSG Safe?
The safety of MSG has been tested and verified by numerous regulatory agencies. The U.S. Food and Drug Administration found MSG as a Generally Recognized As Safe, or GRAS, ingredient. In 1995, the safety of MSG was reviewed and reinforced by the Federation of American Societies for Experimental Biology. In addition, the American Medical Association, the United Nations' FAO/WHO Joint Expert Committee on Food Additives and the Scientific Committee for Food of the European Communities has determined MSG to be safe.
Sensitivity to MSG
The American College of Allergy, Asthma and Immunology determined that MSG is not an allergen and safe to consume. Yet many people experience a hypersensitivity or allergic-type reaction when ingesting MSG. Symptoms include headaches, flushing, sweating, chest pain, shortness of breath and facial pressure. Symptoms usually begin 20 minutes after ingesting foods and subside about two hours afterwards. If you experience these symptoms, it's best to avoid the use of MSG.
Identifying MSG
When MSG is added to foods it must be listed in the ingredients of food labels, even when it is part of flavor preparations or spice mixtures. However, if a food contains added sources of free glutamate not in the form of MSG, it does not need to be listed on the food label. Naturally occurring free glutamates are found in ingredients such as hydrolyzed vegetable protein, or HVP; hydrolyzed plant protein, or HPP; hydrolyzed soy protein, soy sauce, and autolyzed yeast extracts. Other foods that contain high levels free glutamate include Parmesan cheese, Roquefort cheese, and mushrooms.
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