Chances are good that you’re familiar with the negative reputation of monosodium glutamate (MSG).
The stigma began in the 1960s, when a biomedical researcher published a letter in the New England Journal of Medicine. It asserted that consuming MSG could lead to physical discomfort such as headaches, sweating, heart palpitations, and insomnia.
These purported effects earned the collective label, “Chinese restaurant syndrome.”
That’s when people began forming negative associations with dining at establishments using MSG or buying packaged goods that contained it.
In recent years, however, the supposed negative side effects of eating MSG have been largely debunked. While some studies have found that some people experienced headaches and other minor symptoms in response to MSG, the U.S. Food and Drug Administration says that the ingredient is “generally recognized as safe.” That is, it is fine to eat as long as you’re not downing bottles of the stuff daily and don’t have particular sensitivity to it.
You might be surprised to find how many processed foods, seasonings, and condiments include MSG, or similar compounds like disodium guanylate.
So what is MSG, and why do we use it? Does it deserve a place in your spice cabinet or pantry? We’ll explain everything in this article.
What Is Monosodium Glutamate (MSG)?
Monosodium glutamate (known in Chinese as wèijīng, 味精) is the synthesized version of glutamic acid. Glutamic acid is an amino acid that shows up naturally in many foods, including tomatoes, parmesan cheese, and mushrooms.
In 1908, Japanese scientist Kikunae Ikeda invented MSG by trying to replicate the savory taste of kombu, or kelp.
He figured out that the desirable umami flavor of the seaweed came from its glutamic acid, which could be isolated and stabilized by adding sodium.
Today, most MSG comes from a bacterial fermentation process. The result is a crystalline substance that looks something like table salt.
It’s available in plastic packages or spice jars, making it easy to add a dash to stir-fries or soups for a little extra “oomph.”
How Is MSG Used?
By itself, MSG doesn’t taste like much. The magic happens when you add it to savory dishes. It creates instant umami.
Umami means “savory” or “essence of deliciousness” in Japanese. Along with sweet, salty, bitter, and sour, it is one of the big five “tastes” we can sense. MSG and umami are two sides—one has a negative connotation, and one has a positive connotation—of what is essentially the same coin.
MSG is an easy way to amplify the taste of savory foods. That’s why it became common in Chinese restaurant cooking.
You’ll find that the vast majority of our recipes at The Woks of Life do not use MSG, because there are many other ways to add a tasty kick to food. However, we are not opposed to using it!
Some chefs may prefer to add a pinch of when cooking dishes like Fried Brown Rice or Egg Drop Soup. We think it adds major flavor when cooking stir-fried leafy greens, like bok choy or water spinach (ong choy).
In other words, we may not put it in everything we cook, but we do like to have it on hand for certain applications.
Older generations in our family used to joke that adding MSG to cooking was like adding a touch of sifu (meaning “master” or in this case, “master chef”).
You don’t need much, and it can certainly enhance the taste!
That said, we know MSG remains a controversial ingredient, and that many home cooks and diners would rather it not show up in any of their food. You can certainly ignore this article and continue to avoid it, but our family’s perception is that MSG is no longer a “bad” thing.
Buying & Storing
MSG is not difficult to find, as long as you know what to look for. Aji No Moto is probably most recognizable brand. It is the “original” version manufactured after Kikunae Ikeda’s invention.
However, many brands produce it with labels like “umami seasoning,” “umami powder,” and “flavor enhancer.”
Asian grocers are most likely to stock MSG, but you may also find it at local grocery stores that have a large spice and seasoning selection. Of course, if all else fails, it is widely available online via Amazon and other web vendors.
MSG is usually far cheaper than many of the other Chinese seasonings we use, so if you’re looking for an economical way to boost the umami in your cooking, you can feel free to give it a try.
Like sugar and salt, the shelf life of MSG is basically indefinite. Just be sure to store it in a cool, dry place.
Absolutely love your recipes! And so pleased to be among your fan club!
Truly enjoyed the photos and reading about you and the families move. It was almost like I was there watching and makes me smile to think back on it.
Very interesting and good to know article on MSG. We will definitely be serving some green rice soon!
Thank you,
Pam
You’re welcome, Pam! Thank you for following along with all our family developments, and for cooking with us!
You do realize that AJINOMOTO is a 100% Made in the USA and has been since 1909. Everyone should pick up the package and read the packaging.
it will change your views on everything!
Thanks for sharing that, David!
My 14-yo daughter introduced me to your site just yesterday. We are a family that loves Chinese and other Asian foods. But I have a very strong response to MSG (dry-mouth, nausea, headache, and severe vertigo), so we don’t eat out much and rely on finding great recipes to make our favorite dishes at home. I’m looking forward to trying your family’s recipes. Thank you!
You’re welcome, Malaika!
I really like msg…good stuff
Hi Nancy, it’s not for everyone, but we like using it sometimes as well!
I do not agree that food had MSG. It has glutamate. It’s like saying that sweet fruit has white sugar. It’s just not accurate.
I don’t believe that MSG in small amounts affects most people. But I have definitely had my share of dizzy /headache episodes after eating food with a lot of MSG (usually I would be the only person in the group feeling something aside from sleepy). I even had to rush my hypertensive dad to the ER after he ate my Singaporean neighbor’s chicken dish (everyone else was fine). He and I both get that astringent/dry mouthfeel after eating MSG (if more than minute amounts).
To work with the sugar analogy, some people are fine eating a bowl of chocolates, and some react negatively. It’s as simple as that.
It’s really crazy to discount people’s experiences just because scientists don’t know what variables to look for or they cannot replicate it in a lab. To say they cannot figure something out versus something doesn’t exist are two different things. Truly scientific people will keep trying.
>> “Monosodium glutamate (known in Chinese as wèijīng, 味精) is the synthesized version of glutamic acid. Glutamic acid is an amino acid that shows up naturally in many foods, including tomatoes, parmesan cheese, and mushrooms.”
Just in case you missed it.
I think while the article uses the term debunked, it acknowledges that studies exist where headaches do occur, which is in agreement with your points and does not discount everyones’s experiences. I think your analogy with chocolate is exactly right. Sorry to hear about your dad!
Thanks for this article. I have long been skeptical of the negative claims about MSG, at least for most people. That said, are there any categories of “Chinese Takeout” dishes where MSG wouldn’t be appropriate? And, in general, what amount would you recommend be added to a typical dish for, say, four people?
Thanks so much for such a wonderful site!
Hi bill, I would start with 1/8 or 1/4 of a teaspoon. As for dishes that don’t need it, it would be for dishes with ingredients that have lots of natural umami like meats, seafood and mushrooms.
Thanks!