MSG has carried misconceptions for decades.
But modern nutrition research no longer supports the belief that MSG is harmful.
People are now revisiting it with accurate understanding rather than outdated fear.
1. MSG exists naturally in everyday food
MSG stands for monosodium glutamate - a purified form of glutamate.
Glutamate itself exists naturally in foods we eat all the time:
🍅 tomatoes
🧀 parmesan cheese
🌿 seaweed
🍄 mushrooms
The origin of MSG is grounded in food science, not synthetic invention.
In 1908, Japanese chemist Kikunae Ikeda identified glutamate as the source of umami in seaweed broth, leading to the development of Ajinomoto - meaning “the essence of flavor.”
It was created to enhance naturally occurring taste, not replace it.
People consume glutamate daily without realizing it - through tomato-based sauces, cheese snacks, dressings and savory packaged foods.
MSG simply isolates the same umami component in a stable form.
Scientific American notes that glutamate in natural foods contributes to umami taste in the same way MSG does
(Source: Scientific American, “The Chemistry of Umami”).
2. MSG is considered safe by global scientific bodies
Across major regulatory and scientific institutions, the conclusion is consistent:
• The US Food and Drug Administration (FDA) classifies MSG as safe
• The European Food Safety Authority (EFSA) has found no reliable evidence of harm at normal intake levels
• The Joint FAO/WHO Expert Committee on Food Additives has reached the same conclusion
MSG is one of the most studied flavour enhancers in the global food system and continues to hold its safety classification after decades of research.
NPR has highlighted that scientific studies do not support claims of harm from MSG in everyday consumption
(Source: NPR, “MSG: A Misunderstood Flavor Enhancer”).
3. The original fear spread faster than science could correct it
Public concern around MSG began in the United States in the 1960s after a letter published in a medical journal described discomfort following Chinese food.
It was not a controlled clinical study, but the media circulated it widely and the narrative took hold — particularly targeting Asian cuisines.
Vox has analysed how cultural bias and repetition allowed the myth to persist long after evidence contradicted it
(Source: Vox, “Why the Myth About MSG Refuses to Die”).
The takeaway
MSG is not dangerous and not a chemical villain.
It is a safe flavour enhancer that amplifies umami, the same taste naturally found in common foods.
As food culture becomes more evidence-based and globally open-minded, MSG is being reframed accurately — as a normal part of culinary science, not an ingredient to fear.
References
Scientific American. “The Chemistry of Umami.” https://www.scientificamerican.com
NPR. “MSG: A Misunderstood Flavor Enhancer.” https://www.npr.org
Vox. “Why the Myth About MSG Refuses to Die.” https://www.vox.com
US FDA. “Monosodium Glutamate (MSG) Safety Evaluation.” https://www.fda.gov/food/food-additives-petitions/monosodium-glutamate-msg
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