Monosodium Glutamate

Monosodium Glutamate (MSG)

Potentially Harmful
The sodium salt of glutamic acid, MSG, is used in cooking as a flavor enhancer providing an umami taste that intensifies the meaty, savory flavor of food, similar to how naturally occurring glutamate does in foods such as stews and soups. Originally derived from seaweed now derived from fermented corn, potatoes and rice. Mostly found commercially in low quality highly processed foods.
MSG,Sodium Glutamate,Glutamate,Textured Protein
Health Impact
Consumption of monosodium glutamate (MSG) has been linked in studies to negative health effects such as obesity, diabetes, and metabolic syndrome. The concern with MSG is that it contains glutamate, which when consumed in high doses, can act as an excitotoxin or neurotransmitter known to kill brain cells. Certain people claim to experience headaches when consuming MSG, as well as other averse symptoms like muscle tightness, numbness, tingling, weakness and flushing. Studies have not been able to consistently reproduce these effects in a controlled setting. Overall, consuming small amounts of MSG is unlikely to cause harm for most people. However, as with any food additive, individuals who are sensitive to MSG or have underlying health conditions should be aware of their total consumption.
Extensive use of monosodium glutamate: A threat to public health?
Monosodium glutamate: Review on clinical reports
Update on food safety of monosodium l-glutamate (MSG)
Effect of systemic monosodium glutamate (MSG) on headache and pericranial muscle sensitivity
The monosodium glutamate symptom complex: Assessment in a double-blind, placebo-controlled, randomized study
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