Is monosodium glutamate (aka MSG) bad for you?

One of the most popular seasonings in certain parts of the world is known as monosodium glutamate, more widely known as MSG. This substance, according to many, is very savory and can be a great addition to a meal. However, there have been many concerns around the seasoning, specifically if it can affect your body and if it can cause sickness. 

History of MSG

MSG’s journey began at the beginning of the 1900s. During this time, a Japanese scientist named Kikunae Ikeda wanted to find the source of a savory taste named umami. This taste is very favorable to many people and is part of the 5 basic tastes: sweet, sour, salty, and bitter. The chemist enjoyed the taste, and wanted to find its source. While doing research, he noticed that whenever people cooked certain foods, like instant noodles, the food released a chemical named glutamate. He suspected it was part of the source. Ikeda decided he wanted to create a stronger version of this chemical, and mixed its pure form with sodium. The result was a higher concentration of the umami taste, which is now known as MSG. When he introduced it to the world, many people enjoyed it, adding it to foods like noodles, soups, or meat. However, the journey for monosodium glutamate was not without problems.

Controversies of Seasoning

Sixty years after the creation of MSG in 1968, a doctor named Robert Ho Man Kwok became slightly ill after eating at a Chinese restaurant. During his sickness, the doctor wrote a letter that showed his concerns and wonders about whether the substance of monosodium glutamate, or otherwise known as MSG, was causing his sickness. Though this was just a thought by the doctor, immediately people across the globe became upset that the seasoning they have eaten for over half a century was creating illnesses. The public asked for a scientific check over the additive, but most scientists considered that suggestion to be unreasonable, as MSG was not tested as toxic under food safety regulations, so not many testers responded. However, a new rumor spread among the people, which was called “Chinese Restaurant Syndrome”. This led to a number of unfortunate assumptions, which included American citizens disliking Asian food in general due to MSG being popular in the area, and biased journalism that stated that Chinese food was unhealthy for people. One example of this was a report about a study on MSG. In 1969, scientists gave a set of mice some of the seasoning, and it led to the mice having damage to the retina and brain. However, journalists immediately jumped to the conclusion that MSG was a cause of brain damage, increasing fear and anger significantly. Another case was when scientists found that excess glutamate, a major component of MSG, could cause Alzheimer’s, but was later found that the disease was caused by internal glutamate disbalances, unrelated to the seasoning.

Today: Is MSG Bad?

Luckily, in today’s technological age, we are able to study the chemical bonds of molecules like glutamate in further detail, as well as studying how said molecules affect the body. Scientists have recently concluded that MSG is not a disease spreader, but simply a compound that can help the body’s metabolism. Some even say that it can be a better substitute for slightly unhealthy ways of seasoning like fat or straight sodium. However, other scientists are concerned about the effects of MSG, as they notice it could cause obesity, chest pains, or headaches. So in conclusion: MSG isn’t necessarily a bad food item, but rather an additive. Like sugar in candy, MSG in food is delicious, but can be unhealthy if consumed excessively, so be careful!