For more than five decades, MSG has been cast as a food additive that can make you sick, despite repeated studies proving otherwise.
Monosodium glutamate, also known as MSG, is in almost every processed food on the store shelf, and it shows up in many otherSo how has the myth endured for so long? It all dates back to the late 1960s and what was once considered a real medical ailment: Chinese restaurant syndrome. MSG comes from glutamate, a common amino acid or protein building block found in food, according to Julie Stefanski, a spokeswoman for the Academy of Nutrition & Dietetics.
Monosodium glutamate products of the Ajinomoto food company are displayed at a supermarket in Tokyo on January 20, 2020. There are perhaps few condiments as controversial as MSG, but most scientists say it's safe, and now Japanese firm Ajin Glutamate is present in foods like ham and some cheeses, and the U.S. Food and Drug Administration says glutamate is also naturally occurring in humans. It started with a letter to the New England Journal of Medicine in 1968, according to Robert Ku, author of "Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA." Dr. Ho Man Kwok, who was Chinese American, wrote a letter speculating that some Chinese restaurants left him feeling numbness and other symptoms.
Close-up, detail view of text on Chinese food restaurant menu stating NO MSG, referring to a lack of the flavoring chemical monosodium glutamate in the restaurant's food, Danville, California, December 25, 2019. products of the Ajinomoto food company are displayed at a supermarket in Tokyo on January 20, 2020.
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