For over 50 years, monosodium glutamate (MSG) has been unfairly demonized for causing a range of symptoms such as headaches, indigestion, and acid reflux. However, the U.S. Food and Drug Administration (FDA) has deemed MSG safe since a 1995 study commissioned by the agency. This study found that mild and short-term symptoms only occurred in individuals sensitive to MSG when consuming large amounts of 3 grams or more without food, which is unlikely in typical serving sizes.
The negative perception of MSG dates back to a letter written by a Maryland doctor in 1968, attributing his symptoms to Chinese food and suggesting that MSG was to blame. Subsequent poorly executed studies and media hysteria of the time further fueled the fear around this flavor enhancer. Despite the FDA’s approval and scientific evidence debunking the myths surrounding MSG, the stigma persists, leading to “No MSG” signs in Chinese restaurants and food packaging.
Research has shown that while MSG may trigger headaches in some individuals, the doses used in studies far exceed normal consumption levels. Moreover, the power of suggestion plays a significant role in people experiencing adverse reactions to MSG, known as the “nocebo” effect. Just like other safe ingredients that can trigger headaches in a few individuals, MSG is often incorrectly blamed for symptoms it may not be causing.
In conclusion, MSG is safe for consumption in typical amounts and is not the cause of the symptoms attributed to it. The fear surrounding MSG is a result of outdated information, biased studies, and media sensationalism. By understanding the facts about MSG and dispelling the myths, we can appreciate this flavor enhancer for what it is – a harmless ingredient that adds savory taste to our favorite foods.