Monosodium glutamate, or MSG, and table salt are ingredients in many packaged and restaurant foods. The primary purpose of each of these compounds is to enhance the flavor of foods. MSG is a chemically created amino acid, while table salt is the naturally occurring matter that comes from the earth or the sea.
MSG
Monosodium glutamate is a food additive that works with the tastes of salt, sweet, bitter and sour to create an umami, or savory, taste in foods. MSG is a chemical creation first discovered by Kikunae Ikeda 1908 and approved as a food additive by the Food and Drug Administration in 1959. Many foods contain MSG, including some soups, salad dressings, snack crackers, chips and restaurant meals. Food manufacturers must list MSG as an ingredient.
Table Salt
Salt comes from salt mines or the ocean. It is composed of the natural elements sodium and chlorine and is known as sodium chloride. Table salt is a refined version of salt that features fine grains. Salt enhances the natural flavors of food, as does MSG. The sodium in salt is an essential mineral that helps with nerve and muscle function and assists the body in keeping a proper fluid balance.
Health Concerns
Some people experience reactions after consuming MSG. These include wheezing, headaches, weakness and tingling. No definite research supports the correlation between MSG consumption and these symptoms. If you do feel you are sensitive to the additive, you should simply avoid all foods that contain it. Eating too much sodium can cause health problems, including high blood pressure. You need just about 1 tsp. of salt per day to stay healthy.
Considerations
Because it is such an intense flavor enhancer, foods that contain MSG may need to include less salt, thereby reducing total sodium content. MSG has no flavor on its own. Many other types of salt are available, including sea, kosher, rock, pickling and seasoned versions. All are still just sodium chloride from different sources or with different textures.
Member Comments