MSG (monosodium glutamate) is a common ingredient in sugar and processed foods, with many brands claiming to be free of it. It is often used for flavor enhancement. Healthline explains that MSG is made from fermentable carb sources such as beets, sugarcane, and molasses, and comes in a white crystalline form that dissolves readily in water. While myths about MSG suggest that it is harmful to one’s health, research shows that the negative representation of the ingredient is unwarranted.
The misconception that MSG is a dangerous ingredient is mostly due to previous research and racial prejudices towards Chinese or any Asian cuisine. Even though there is no existing evidence that suggests negative effects from the chemical, unless there is an underlying health risk, Indo-Chinese or Indian food is commonly sold in India with no-MSG labeling. It should be noted that MSG is naturally present in many foods, meats and vegetables.
Diksha Ahlawat, a nutritionist and professional dietitian, told The Indian Express that while safe, the substance should be used in moderation and not on a daily basis. Dietitians recommend limiting MSG consumption to 0.55 grams per day, and no more than that amount. At the same time, pregnant women, children, heart patients and kidney patients should avoid it. “MSG intake can promote weight gain and increase appetite, food intake, a group of symptoms that increase your risk of chronic conditions such as heart disease and diabetes.”
According to the FDA, as reported by the Atlanta Journal Constitution, the chemical has been used to flavor dishes for more than 100 years, with no problems until 1968, when a doctor reported to the New England Journal of Medicine. Wrote about palpitations and numbness in the neck. Back and hands after eating Chinese food. Of late, however, several studies have confirmed that the substance is safe, nutritious, and adds umami flavor to dishes. MSG can also help reduce salt intake.
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