Monosodium glutamate, more commonly known as MSG, is a salt which is put in foodstuffs to improve their taste. First isolated by Professor Kikunae Ikeda as he researched seaweed, he described the taste as “umami,” referring to its unparalleled taste.
He had a mass-producing system established by 1910, and it has since been the centre of attention. This attention spawned once the dangers of the chemical were revealed. Studies have shown that consuming only 3 grams of MSG on an empty stomach can cause fever-like symptoms. However, 3 grams is significantly more than anyone would consume daily.
The phobia of MSG started when Dr Kwok published his findings in the science section of the New England Journal. After this, the notion that MSG is bad for your health blew up, and it was partly due to the xenophobic atmosphere of the time. Since then, people have realized the impact of consuming MSG and the subsequent side-effects, some of which are especially evident in asthma patients.
The normal solution to this dilemma mirrors that of other food anomalies: moderation. MSG is fine to consume as long as you don’t consume over half a gram per day. Unfortunately, people consume this via processed, packaged or fast food. It is an extreme flavour enhancer, thus, it is easy to over-consume. If you do, however, consume up to 3 grams of MSG, then it may be time to reconsider some dietary choices and significantly reduce your consumption.
Most of the repulsion to MSG comes from a xenophobic culture that rocketed from a paper that came from an unverifiable source. However, moderate your intake to a reasonable amount, and ensure that your priority is staying safe and healthy.
