Disclaimer: This article is based on independent research and personal opinion. It is not sponsored, paid for, or endorsed by any brand or company.
Watching Uncle Roger’s unapologetic love for MSG in his videos made me curious. His enthusiasm for the “king of flavor” was infectious, and I couldn’t help but wonder—what was all the controversy about? So, I dug deep into the history and science of MSG to uncover the truth behind this misunderstood ingredient.
The Origins of MSG
MSG, or monosodium glutamate, was first discovered by Japanese chemist Kikunae Ikeda in 1908. While analyzing the savory umami flavor in kombu (seaweed) broth, Ikeda found that the taste came from glutamic acid, a naturally occurring amino acid. Recognizing its potential to enhance the flavor of other foods, he developed a method to produce monosodium glutamate (MSG) from wheat and launched it as a flavor enhancer.
In 1909, Ikeda, together with businessman Saburosuke Suzuki II, founded the Ajinomoto Corporation, named after the Japanese term for “essence of taste.” Ajinomoto began mass-producing MSG, quickly turning it into a staple in Asian kitchens and beyond. The company’s innovative process to make MSG from fermented starches like sugarcane and corn further helped expand its use in the global food industry. Ajinomoto has since grown into a global brand, with MSG remaining one of its core products.
The Controversy Begins: The New England Journal of Medicine and Chinese Restaurant Syndrome
MSG was quietly enhancing dishes for decades, until 1968 when a letter was published in the New England Journal of Medicine by a man who claimed to suffer adverse effects after eating at a Chinese restaurant. He described symptoms such as headaches, sweating, and chest pain—what became known as Chinese Restaurant Syndrome (CRS). Despite being a single anecdote, the letter sparked widespread fear and misunderstanding about MSG.
However, the so-called syndrome never stood up to scientific scrutiny. Numerous studies have since debunked any consistent link between MSG and these symptoms, yet the damage to MSG’s reputation had been done. If such a letter were published in today’s more aware society, it might very well be labeled as racist. The term “Chinese Restaurant Syndrome” unfairly stigmatized Chinese cuisine and perpetuated stereotypes, without solid scientific evidence. I believe the backlash against MSG had undertones of racial prejudice, adding fuel to this misguided controversy.
Outdated Claims with No Scientific Backing
The myth of MSG causing harm persisted for years, even though it has been thoroughly discredited by modern science. Research shows that MSG does not cause any significant reactions in the vast majority of people. Most of the negative symptoms people associate with MSG, like headaches or nausea, have not been replicated in clinical trials. In fact, these symptoms are more likely caused by other factors like overeating, dehydration, or food intolerance.
If you take a closer look at the studies, you’ll find that double-blind, placebo-controlled trials have shown that most people do not have a sensitivity to MSG when consumed in normal amounts. The few who do may be responding to something else entirely in the food.
MSG Approved by the FDA and WHO
Both the U.S. Food and Drug Administration (FDA) and the World Health Organization (WHO) have recognized MSG as safe for consumption. The WHO acknowledge that MSG is a naturally occurring compound that has consumed in foods for centuries.
So why do these global health organizations continue to stand by MSG? The answer lies in the science. MSG is simply a salt form of glutamate, an amino acid that naturally occurs in many foods like tomatoes, cheese, and mushrooms. Our bodies metabolize it in the same way as the glutamate found in these foods.
The Benefits of MSG
There are benefits to MSG:
- Flavour Enhancement: MSG enhances the savory, umami flavor in foods, making dishes more enjoyable without significantly altering the taste. It brings out the natural flavors in food, especially in protein-rich dishes.
- Reduced Sodium Intake: Because MSG has less sodium than table salt (about one-third the amount), it can help reduce sodium intake while maintaining flavour. This makes it a great tool for people looking to manage their blood pressure or reduce salt in their diet.
- Improved Palatability: For those on restricted diets, like low-fat or low-sodium diets, MSG can make healthier, often bland-tasting meals more appetizing without adding calories or harmful ingredients.
- Naturally Occurring Compound: MSG is derived from a naturally occurring amino acid found in many whole foods. This means it’s not some synthetic or dangerous chemical but a compound your body recognizes and processes easily.
Conclusion
Uncle Roger’s joyful celebration of MSG isn’t just comedic—it’s based on facts. His mantra got me digging, and what I found is that MSG, far from being a harmful additive, is a safe, effective, and beneficial flavor enhancer. The controversy that once surrounded it has no solid basis in science, and many now see the initial panic over MSG as not only outdated but possibly rooted in racism.
In today’s world, where flavor is king, MSG reigns supreme as a tool to make our food more enjoyable and healthier, and it’s time we set aside the myths and embraced the science.
Dr Betty Teh CEO/Founder Beating Hearts
