Monosodium glutamate (MSG) is a common food additive used to enhance flavor. While often associated with Asian cuisine, it’s found in a surprising variety of processed foods. Understanding What Foods Contain Msg can help you make informed dietary choices.
MSG is the sodium salt of glutamic acid, a naturally occurring amino acid found in many foods and even the human body. It contributes to the savory, umami taste, one of the five basic tastes alongside sweet, sour, salty, and bitter. MSG is created through the fermentation of starch, sugar beets, sugar cane, or molasses, a process similar to making yogurt, vinegar, and wine.
A Deeper Dive into Foods with Added MSG
While glutamate occurs naturally in many foods, added MSG is frequently found in processed and packaged products. Here are some common culprits:
- Savory Snacks: Potato chips, flavored crackers, and pretzels often contain MSG to boost their salty and savory appeal.
- Processed Meats: Many deli meats, sausages, and bacon rely on added MSG for flavor enhancement.
- Canned and Frozen Foods: Soups, stews, and frozen dinners frequently include MSG to improve their taste profile.
- Condiments and Sauces: Soy sauce, ketchup, salad dressings, and various marinades often have added MSG.
- Instant Noodles and Seasoning Packets: Ramen noodles and other instant meals typically contain significant amounts of MSG in their flavoring packets.
- Restaurant Food: Chinese restaurants have historically been associated with MSG use, but many other types of restaurants also use it in their dishes.
Naturally Occurring Glutamate vs. Added MSG
It’s important to distinguish between naturally occurring glutamate and added MSG. Foods rich in natural glutamate include tomatoes, mushrooms, cheese, and seaweed. These foods provide the umami taste without the addition of processed MSG. The controversy surrounding MSG primarily focuses on the potential adverse effects of added MSG, not the naturally occurring glutamate found in whole foods.
The History and Controversy Surrounding MSG
The discovery of MSG dates back to 1908 when Japanese professor Kikunae Ikeda isolated glutamate from seaweed broth. Recognizing its unique savory taste, he patented the process of producing MSG. However, negative perceptions of MSG arose in the mid-20th century, fueled by anti-Asian sentiment and anecdotal reports of adverse reactions, often referred to as “Chinese Restaurant Syndrome.” These reports often included symptoms like headaches, nausea, and heart palpitations.
Debunking the Myths: Current Research on MSG
Modern scientific research largely discredits the negative claims surrounding MSG. Studies have failed to consistently link MSG consumption to the reported symptoms. A 2017 systematic review cast doubt on the accuracy of earlier research, suggesting that much of the negative perception of MSG is based on flawed science and cultural bias. Regulatory bodies like the FDA consider MSG to be generally recognized as safe (GRAS).
In conclusion, understanding where MSG hides in your food allows you to make informed choices. While naturally occurring glutamate is a common and harmless component of many foods, you may choose to limit your intake of added MSG by being mindful of processed food consumption and carefully reading food labels. Focusing on a diet rich in whole, unprocessed foods naturally minimizes your exposure to added MSG while still enjoying the delicious benefits of umami flavor.
