MSG, or monosodium glutamate, is a woefully misunderstood seasoning. Chances are, most of the things you’ve heard about it are either exaggerated or just plain untrue! Here are six things you should know about MSG before you judge it too much.
MSG is Basically Just Salt
MSG is a sodium salt that occurs naturally in many foods you already eat. Some examples include cheese, mushrooms, and tomatoes; it’s responsible for that elusive “umami” flavor that each of these things bring to the table. It’s primarily used as a flavor enhancer and can be found in various forms, including granules and powder.
The Science of MSG is Clear
When you eat MSG, it breaks down into glutamate. Not only is glutamate a naturally occurring neurotransmitter in your brain, it also plays a pivotal role in cellular communication. Studies show that MS is safe for consumption; the FDA labeled it as GRAS, which means “generally recognized as safe.” The processed foods that contain MSG might also contain ingredients that aren’t as good for you (and most do), but rarely is MSG the culprit.
There’s a Lot of Harmful Myths Surrounding It
Let’s talk about “Chinese Restaurant Syndrome,” a term coined in the late 1960s when some people started experiencing headaches or nausea after eating Chinese food. But there’s no real scientific evidence to support that anything about MSG is unsafe. While it’s true that an individual’s sensitivities can vary, and it’s possible for someone to experience an allergy-like reaction to consuming any food, these cases are much rarer than you’ve been led to believe.
It Can Actually Be A Healthy Addition to Your Dish
One of the best things about MSG is that it adds a ton of flavor to anything, but doesn’t actually add extra sodium to the dish. That makes it an appealing seasoning for anyone with high blood pressure. Adding a dash to your food means you can maintain your low-sodium diet without tasting something that feels lifeless.
MSG is in Way More Things Than You Think
MSG’s deliciousness has made it a staple in the food you love—snack foods, sauces, and seasonings are all good examples of places where MSG is commonplace. But it’s also used in a lot of restaurants and fast-food chains. Some brands are starting to reduce or eliminate MSG from their snacks in an attempt to be more “health conscious,” but this is more of a marketing ploy as a reaction to general sentiment than it is something based on scientific evidence.
It’s an Incredible Thing to Have On Hand
If you haven’t cooked with MSG before, you’re missing out on some kitchen magic. A little goes a long way, so start small, taste, and adjust as needed. It’s an incredible flavor enhancer for stews, marinades, or even as a light seasoning on vegetables to bring out those roasty-toasty flavors. It’s also a major player in a lot of Asian cuisine, so having it in your kitchen makes it easier to cook more authentic types of cuisine.
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