monosodium glutamate  

MSG is what I know it is. using it could enhance the taste of anything you cooke with it. I have a cousin that is very allergic to it that even a pinch of it that is mixed with the food cooked he would instantly get allergic reaction. So all throughout his childhood he was not able to eat foods with MSG. Now that he is an adult he was able to tolerate MSG but not in large quantities.

MSG is a chemical exactly like salt. It is comprised of Sodium (which you have in salt, which is Sodium Chloride) and glutamate (which is very abundant in the nervous system).
So, what harm can be done by eating it?

Nobody knows, actually. I mean, Sodium makes sugars enter the blood stream (and thus might be dangerous for certain people who have a problem with sugars may be...) and they also raise blood pressure in a certain level (which again, might be a problem for certain people) - but as I said, sodium is a part of the ordinary table salt everyone use. Also, sodium is one of the chemicals we have in abundance in our body. It is one of the things that makes our heart beat, and our brain works...

About glutamate - it is one of the most important neurotransmitters in the nervous system. We know a lot of where it is used etc., but to say we know its effect on our body by mouth intake is jumping ahead of ourselves, as the saying goes here...
So - it is indeed a chemical, but it does not include anything we don't already have in our brain.

So, as you can see, both the ingredients of MSG already exist in our body, and are very important to its function. What might be the problem, is that one would take too much of it, and then it might be a problem. Then again, too much ice cream is not good for your health as well.

All in all, MSG is not the devil people make of it. It might be a chemical, but everything is chemical! Japanese call it Umami (tasty), if I remember correctly, as it gives the food a special good taste (probably by activating certain taste cells in our mouth). The message is - don't be afraid of it, but don't include too much of it in your diet - exactly like you control the amount of ice cream you eat.

MSG, well i always use that in my cooking before but i already stopped it. In my experience that gives me migraine, terrible headache and it can raise my blood pressure to abnormal level. Too much sodium, too much chemical and preservatives. The best way to a healthier body is all natural.
Happy mylotting and smile always

Monosodium glutamate, or MSG, is the sodium salt of glutamate. When MSG is added to foods, it provides a similar flavoring function as the glutamate that occurs naturally in food. MSG is comprised of nothing more than water, sodium and glutamate.

Does Glutamate or MSG improve flavors in all foods?

The natural flavor-enhancing levels of glutamate in food varies greatly, but is high in foods such as tomatoes, mushrooms and parmesan cheese. MSG enhances many but not all food flavors through the interaction between glutamate and other flavors. It works well with a variety of foods including meats, poultry, seafood and many vegetables. It is used to enhance the flavor of some soups, stews, meat-based sauces and snack foods. MSG harmonizes well with salty and sour tastes, but does little for sweet foods such as cakes, pastries or candies.

MSG can not improve bad-tasting food or make up for bad cooking. It does not allow a cook to substitute low-quality for high-quality ingredients in a recipe, and does not tenderize meat. It just makes good food taste better.

How is MSG used in the home?

When you buy MSG in the grocery store, you will find suggested uses on the container label. MSG is generally added to foods before or during cooking. As a general guideline, about half a teaspoon of MSG per pound of meat or four to six servings of vegetables should be sufficient. Once the proper amount is used, adding more contributes little to food flavors.

How much Glutamate do people consume?

The average American consumes about 11 grams of glutamate per day from natural protein sources and less than 1 gram of glutamate per day from MSG. This amount of added MSG is the same as adding 1 to 1.5 ounces of parmesan cheese. In contrast, the human body creates about 50 grams of glutamate daily for use as a vital component of metabolism.

Is MSG high in sodium?

No. MSG contains only one-third the amount of sodium as table salt (13 percent vs. 40 percent) and is used in much smaller amounts. When used in combination with a small amount of table salt, MSG can help reduce the total amount of sodium in a recipe by 20 to 40 percent, while maintaining an enhanced flavor.

Are people sensitive to MSG?

MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology. The U.S. Food and Drug Administration has found no evidence to suggest any long-term, serious health consequences from consuming MSG. It is possible that some people might be sensitive to MSG, just as to many other foods and food ingredients. There are some reports that mild, temporary reactions to MSG may occur in a small portion of the population, based on tests with a large dose of MSG in the absence of food.

If you have questions about food sensitivities or allergies, contact a board-certified allergist or your personal physician.

Is MSG safe?

Yes. MSG is one of the most extensively researched substances in the food supply. Numerous international scientific evaluations have been undertaken over many years, involving hundreds of studies. The United States and other governments worldwide support the safety of MSG as used in foods.

MSG Safety
U.S. Food and Drug Administration (FDA): Designates MSG as safe (Generally Recognized as Safe/GRAS), with common ingredients such as salt and baking powder. (1958)
National Academy of Sciences: Confirms the safety of MSG as a food ingredient. (1979)
Joint Expert Committee on Food Additives of the United Nations World Health and Food and Agricultural Organizations: Designates MSG as safe and places it in its safest category for food additives. (1988)
European Community's Scientific Committee for Food: Confirms MSG safety. (1991)
American Medical Association: Concludes that MSG is safe, at normal consumption levels in the diet. (1992)
FDA: Reaffirms MSG safety based upon a report from the Federation of American Societies for Experimental Biology. (1995)