What is MSG?

Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid which is present in all protein.

   How is it made?

Glutamate is produced through fermentation, a process used in making beer, vinegar, soy sauce and yogurt. The process begins with natural products such as molasses from sugar cane or sugar beets and food starch from tapioca or cereals.

   Does the human body metabolize monosodium glutamate added to
      foods differently from the glutamate occurring naturally in foods?

No. The glutamate naturally present in food and the glutamate derived from MSG are identical. They are digested and absorbed in the same way from the intestine. Once they are ingested, our bodies make no distinction between glutamate from foods such as tomatoes and glutamate from MSG. In fact, research has shown that glutamate from food or from MSG is important for the normal functioning of the digestive system.

   Will the addition of more MSG make food taste better?

The taste of MSG, like the taste of salt, has a self-limiting characteristic. Only a small amount of MSG is needed to achieve optimum flavor. Further addition of MSG has little or no beneficial effect.

   Does MSG allow food manufacturers to substitute inferior or poor
       quality ingredients for high quality ingredients?

No. MSG can only enhance the original taste of good food.

   Is the amount of glutamate added to foods for flavor far greater
        than the amount of glutamate found naturally in foods?

The glutamate added to foods for flavor represents only a small fraction of the total amount of glutamate consumed in the average daily diet. The average person consumes between 10 and 20 grams of glutamate daily. The average added intake of glutamate from MSG amounts to just 0.5 - 1.5 grams per day.

   Is MSG safe?

Yes. Several international organizations such as JECFA, EU, the United States’ FDA clearly that MSG used in prepared foods or as a condiment is safe for humans of all ages.

 Is MSG safe for infants?

Yes. Scientific studies show that infants metabolise MSG in just the same way as adults. In fact, human breast milk contains a much higher level of glutamate than cow's milk. Please see Free Glutamate Content in Food Table

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