Monosodium Glutamate or Ajinomoto as it is most commonly referred to is widely used in packaged foods, in dishes restaurants serve and in flavourings, we use in home cooking too. However, over the years MSG or Ajinomoto has garnered a rather terrible reputation as being bad for health and being addictive – something of a silent killer. Is it really all that bad for us? We sift through some fact and fiction:
According to some sources, monosodium glutamate is responsible for all sorts of awful things ranging from headaches to cancer. There is the view that MSG can cause asthma attacks, heart problems, weight gain, diabetes and even sleep disorders. There is a significant amount of alarm expressed about how MSG is often added to food in disguised forms and how it could slowly be killing us without us knowing.
In some parts of the world, something called the Chinese Restaurant Syndrome was attributed to the presence of MSG in Chinese cooking. Symptoms such as flushing, sweating and headache were sometimes noted after a Chinese meal and it was assumed that MSG was responsible for this. This has been debunked as something of a myth, however. No link was ever found to exist between these symptoms and MSG.
The fact is that MSG is naturally occurring and has been in use in ancient times. It is one of the most abundant naturally occurring non-essential amino acids and is found in foods like tomato, cheese etc. It is not a new chemical invention that is suddenly jeopardising our health and wellbeing. In fact, it has started to be used a food additive more recently and is more widely used today than it ever was before.
Studies have found no evidence of the existence of the Chinese Restaurant Syndrome. Multiple studies have found that there is no danger to health and wellbeing because of MSG and have found that it is perfectly safe when eaten at customary levels. The ill effects and uncomfortable symptoms are largely anecdotal and have not been established via any reliable studies.
So it is clear that MSG is nowhere near as harmful as many make it out to be. However it is also important to know that the use of MSG has increased in recent times and the long term consequences of its use may not yet be clear. Researchers have identified that some people may be particularly sensitive to MSG and may present with the MSG symptom complex: weakness, nausea, chest discomfort, palpitations, tingling, numbness etc. However this is not true for the general populace.
One should know if one is intolerant to or sensitive to MSG or any other particular food. If so, avoid it and foods with that as an ingredient. It could be that one is intolerant or allergic to a particular food and may be attributing the symptoms to MSG in some cases.
Though monosodium glutamate or Ajinomoto are the most commonly used terms for this ingredient, many other ingredients could also signal the inclusion of MSG. Look out for terms such as glutamic acid or L-glutamic acid; calcium glutamate or magnesium glutamate. The presence of yeast extract, anything “hydrolyzed” or any that is described as “hydrolyzed protein” could also mean added MSG. Generally, soy protein, whey protein and their concentrates also contain some form of MSG. Terms such as soy protein concentrate or isolate, ultra-pasteurised and so on could also indicate MSG.
If you're worried about the possible ill effects of MSG, limit its use. As a matter of abundant caution, it is best not to give children food containing MSG up to the age of 24 months. It may also be best for pregnant women to avoid it. However, you can also be rest assured that MSG is unlikely to give you cancer or a heart attack!
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