In many countries MSG goes by the name “China salt”. Beside its flavour enhancing effects, MSG has been associated with various forms of toxicity (Figure 1(Fig. 1)). MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs.

There are a few variables that impact how much free glutamate is in a food. For example, fresh pork has 10 mg of free glutamate, while cured ham has 337 mg. Free glutamate can also be added by seasoning a food with MSG (monosodium glutamate), an isolated purified form of glutamate.

Glutamate is an amino acid that is used to make proteins in food and our body. MSG doesn’t have a specific flavour of its own. Instead, MSG is used as an ingredient to enhance the natural flavours of foods such as meat, poultry, soups, stews, casseroles, gravies, seafood, snacks and vegetable dishes.

The Food and Drug Administration (FDA) classifies MSG as “generally recognized as safe,” just like sugar and baking soda. FDA also claims that the body metabolizes MSG exactly like it metabolizes natural glutamate.

Previously, Pizza Hut eliminated partially hydrogenated oils and MSG and has reduced the sodium in its pizzas. By the end of the year, 15% of Pizza Hut pizzas will have a third of the daily recommended dietary allowance for sodium, and 20% of its pizzas will meet the criteria by 2020.

Although many Chinese restaurants have stopped using MSG as an ingredient, others continue to add it to a number of popular dishes, including fried rice. MSG is also used by franchises like Kentucky Fried Chicken and Chick-fil-A to enhance the flavor of foods.

Most allergic reactions to MSG are mild and go away on their own. More serious symptoms, such as anaphylaxis, require emergency treatment in the form of a shot of epinephrine (adrenaline).

Chinese meals tend to be rather low in protein. They are also low in fiber, which seems to decrease hunger. Fiber is the indigestible component of grains, vegetables and fruits and fills the stomach before it is eliminated, and a full stomach decreases the release of ghrelin.

caused by monosodium glutamate …in 1968, are known as MSG symptom complex—or, more informally, “Chinese restaurant syndrome” because cooks in some Chinese restaurants may use MSG extravagantly.

It turned out that there was a slight increase in headaches and feelings of weakness in the MSG group but only when the dose was more than 2.5 grams. What all of this means is that some people may have a sensitivity to large amounts of MSG, but this is a rare phenomenon.

Monosodium glutamate (MSG) is the flavor enhancer that has been held responsible for the ‘Chinese restaurant syndrome’, which is clinically manifested by headache, numbness, chest discomfort, weakness, flushing and abdominal discomfort after eating Chinese food.

These reactions — known as MSG symptom complex — include:

• Headache.
• Flushing.
• Sweating.
• Facial pressure or tightness.
• Numbness, tingling or burning in the face, neck and other areas.
• Rapid, fluttering heartbeats (heart palpitations)
• Chest pain.
• Nausea.

We do not use any MSG in our food.