What Is MSG?

For some, MSG might mean Madison Square Garden’s. You might picture dazzling lights, sprawling rows of seats, and larger than life screens. For us, MSG means something so much more incredible: Monosodium glutamate. The seasoning is a largely misunderstood flavor-booster that got caught up in some bad press. As self-appointed MSG PR people, we did some digging on common questions to get you some more info on the one-way ticket to Destination Delectable that is MSG. 

What does MSG stand for?

Flavor. Freedom. Equality. That’s what MSG stands for from a moral standpoint, at least. As an acronym, it stands for monosodium glutamate.

What is MSG, really?

MSG is a white crystalline additive. It’s odorless and it doesn’t taste like anything on its own. But adding it to a dish enhances the food’s umami, the fifth basic taste (along with sweet, sour, salty, and bitter). This means it adds a deep, savory, mouth-watering flavor.

What is MSG made of?

MSG is composed of sodium and L-glutamic acid, a nonessential amino acid that’s plentiful in umami-tastic foods like anchovies, mushrooms, and Parmesan cheese. While it’s naturally occurring in umami-rich foods, the stuff you buy in a shaker is made by humans. Originally, MSG was extracted from seaweed broth. But today, MSG is made by fermenting starch, sugar beets, sugar cane, or molasses. It’s a byproduct of the fermentation process that is decolorized, filtered, and then crystalized. 

What foods contain MSG?

Though it’s often associated with Chinese food, MSG is actually pretty commonly added to canned vegetables, soups, and packaged foods. It’s also found in a lot of condiments and super-concentrated flavored foods like salad dressing, ketchup, and those glorious instant noodle seasoning packets. Although often found already integrated into packed or prepared foods, you can also buy straight MSG to sprinkle into recipes.

What is MSG used for?

Whether MSG is an ingredient in your recipe or shaken onto your food right before eating, the magnificent powder will enhance the savory, umami nature of whatever food it’s gracing. It also could be used as an aid in salt reduction. Despite having sodium in the name, MSG has only 12.28g of sodium per 100g, about a third of the sodium in table salt. So, making a bit of a swap can help elevate the flavor without elevating the sodium. 

Is MSG bad for you?

Definitely, yes, MSG can be bad for you but only in the way that everything CAN be bad for you under certain circumstances. On the whole, MSG has been unfairly demonized. 

MSG’s problematic public image began in the ‘60s when Chinese-American doctor Robert Ho Man Kwok wrote to the New England Journal of Medicine saying he got sick from Chinese food. We’ve also gotten sick from Chinese food, but we can’t blame it on MSG so much as we can from eating eight deep-fried egg rolls in one sitting. He believed that his symptoms could have been from alcohol, sodium, or MSG, and the ambiguous blame-game resulted in years of misinformation about the product.

Its bad rap intensified after it hitched its wagon to some “junk” foods. Foods that contain MSG are often highly processed convenience foods that are high in sodium, fat, and refined ingredients that taste delicious but make us feel a little sluggish the day after. Maybe it hung out with a bad crowd, but it’s got a good heart, we swear! 

Okay, but where’s the science? 

Concerns about MSG have been debated for years. The FDA has received reports about reactions that people have attributed to MSG-laden foods, but researchers haven’t found a clear link between the symptoms and MSG. 

In the ‘90s, the FDA asked the Federation of American Societies for Experimental Biology to look into MSG, and they concluded that it was safe. Some people did have reactions, but they were mild, short-lived, and associated with large doses that were consumed without food. That was about 3 grams of straight MSG, which is highly unlikely to be an issue considering that most recipes call for about half a teaspoon per pound of meat, to feed four to six people. Of course, there are people who are sensitive to MSG, and they should take that into consideration. Our official medical advice is “you do you.”


About the Author

Hebba Gouda

Hebba Gouda is a freelance contributor to Sporked who will die on the hill that a hot dog is not a sandwich. She’s proud to spend weekends falling asleep at 9 p.m. listening to podcasts, always uses the Oxford comma, and has been described as “the only person who actually likes New Jersey.” She’d love to know how on earth she somehow always has dirty dishes, if donkeys hear better than horses, and how the heck you’re doing today? Hopefully swell - thanks for reading!

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