But at the very least, any company that incorporates MSG into a product must meet the legal limit. An experienced Chinese chef from Singapore also tried to explain to me that in Chinese home cooking, MSG powder is used sparingly – literally a pinch throughout the dish. “Excessive use of MSG masks the taste. Importantly, it is used to mask poor quality products. But when it comes to restaurants, who regulates the amount used? If the chef adds a teaspoon instead of a pinch to the otherwise underpowered ramen broth, are we smarter? Maybe people who feel rough after a Chinese, Malaysian, Japanese or Vietnamese meal have just been fed too much of this stuff? This sensitivity is sometimes referred to as an “MSG symptom complex,” but research shows that it only affects a very small percentage of people who are sensitive to MSG – and even then, these effects are short-term and should go away in less than an hour. Glutamic acid was discovered and identified in 1866 by German chemist Karl Heinrich Ritthausen, who treated wheat gluten (after which it was named) with sulfuric acid.  Kikunae Ikeda of Tokyo Imperial University isolated glutamic acid as a flavoring agent from the seaweed Laminaria japonica (Kombu) in 1908 by aqueous extraction and crystallization, naming its taste umami (“pleasant salty taste”).   Ikeda noted that dashi, the Japanese broth made from katsuobushi and kombu, had a unique taste that had not yet been scientifically described (not sweet, salty, sour or bitter).  To determine which glutamate might lead to umami`s taste, he studied the taste properties of many glutamate salts such as calcium, potassium, ammonium, and magnesium glutamate. Among these salts, monosodium glutamate was the most soluble and tasty, as well as the easiest to crystallize.
 Ikeda called its product “monosodium glutamate” and filed a patent for the production of MSG; The Suzuki brothers began commercial production of MSG in 1909 under the term Ajinomoto (“essence of taste”).    No.MSG is made from water, sodium and glutamate. Table salt is made from sodium and chloride Unfortunately, when it comes to MSG, there is ample evidence that consumers` fears are misplaced. Other names for MSG include: Although MSG is authorised for use as a food additive in the European Union, processors are limited to a maximum of 10 g per kilogram of food. Higher levels are allowed in salt substitutes, spices and spices, where companies are free to add whatever they want while adhering to whatever “good manufacturing practices” they may be. With regard to consumers, last year the European Food Safety Authority (EFSA) re-evaluated the safety of glutamate additives, establishing an “acceptable daily intake” of 30 mg per kilogram of body weight for MSG and related glutamates, “among the doses that have been associated with certain effects in humans, such as headache, high blood pressure and high insulin levels.” (That`s about 2g for someone who weighs 70kg/11 stones.) According to the report, there is no data to support glutamate`s role in chronic diseases. High-quality evidence could not demonstrate an association between the MSG symptom complex and actual MSG consumption. No association was detected and the few responses were contradictory. No symptoms were observed when MSG was used in food.
    For nearly 50 years, the “infamous” monosodium glutamate, better known as MSG, has gained a very bad reputation. MSG, a variant of glutamate, is formed when sodium and glutamate are combined. It is naturally present in foods such as tomatoes, Parmesan, meat, nuts, asparagus, mushrooms, clams and sardines. It has been consumed since the 20th century, when a Japanese scientist extracted it from seaweed. MSG alone has neither taste nor taste. However, when added to other foods, it enhances their own flavors and brings out salty and umami flavors. Despite its reputation, Americans consume about half a gram of MSG every day. If you`ve ever heard someone talk about an “MSG attack,” they`re referring to a group of symptoms that are sometimes thought to occur after consuming MSG. In addition, many high-quality studies on MSG have shown no significant symptoms, even in people who claim to suffer from MSG reactions. In the 1990s, the FDA commissioned an independent study that found that MSG caused side effects only in a small minority of “sensitive people” who ate large amounts on an empty stomach. Monosodium glutamate (MSG) is the sodium salt of the common amino acid glutamic acid. Glutamic acid is naturally present in our body and in many foods and food additives.
In the mid-1930s, MSG and Ajinomoto came to America. But it was not introduced into American palaces by the expansion of Chinese restaurants, as is commonly believed. And it was not packaged in the form of a ready-to-eat spice, as was the case in Japan; Spice shakers were also not sent to be hugged and used by street vendors, as was the case in Taiwan. Instead, MSG was shipped to the United States in boxes of ten-pound boxes of white powder, where it found an audience with industrial customers such as Campbell`s Soup Company. The canned soup company has recognized MSG`s ability to improve the taste of bland foods. Between the years 1930 and 1941, the United States purchased more ajinomoto than any other country outside of Japan and Taiwan. One explanation for the ingredient`s possible link to obesity, Czerwony says, is that because MSG improves the taste of our food, we`re inclined to eat more of it, which can lead to weight gain. Meanwhile, the Aji-No-Moto company insists that its MSG powder has been safely used as a food ingredient for more than a century. “It is one of the most tested food ingredients of all depths, with hundreds of scientific studies confirming its safe and effective use. The safety of MSG has been repeatedly confirmed by regulators and scientific agencies around the world,” he said.
But there`s more to MSG health history than that. Manufacturers use MSG and other glutamate additives to mimic natural salty flavors in ultra-processed products such as soup mixes, ready-to-use sauces, salty snacks, spicy nuts, bouillon cubes, and instant noodles. Ironically, they are currently reformulating products to use more glutamates than before, as they can reduce salt and make the anti-sodium brigade happy. Thus, in the name of supposedly healthier processed foods, the salt content (a processed but still natural ingredient) and the MSG content (a synthetic additive) decrease. Standard 1.2.4 of the Australian and New Zealand Food Standards Code requires that MSG be labelled in packaged foods. The label must bear the name of the class of food additives (for example, “flavour enhancer”) followed by the name of the additive (“MSG”) or its International Numbering System (INS) number, 621.  For several years, since I have been in this country, I have experienced a strange syndrome when eating in a Chinese restaurant, especially one that serves food from northern China. The syndrome, which usually begins 15 to 20 minutes after the first dish, lasts about two hours, without a hangover effect. The most visible symptoms are numbness in the neck, which gradually radiates to the arms and back, general weakness and palpitations. The symptoms are simulated of my symptoms of acetylsalicylic acid hypersensitivity, but are milder. I hadn`t heard of the syndrome until I received complaints about the same symptoms from Chinese friends, medical and non-medical, but all well-trained.
MSG also typically contains unwanted contaminants resulting from the manufacturing process – arsenic and lead. EFSA recommended that the current limit values for these elements should also be revised “to ensure that they do not constitute a significant source of exposure to these toxic elements”. Researchers, doctors, and activists have linked the MSG controversy to xenophobia and racism against Chinese culture, and claim that East Asian cuisine is targeted, while the widespread use of MSG in other processed foods has not been stigmatized.  These activists claimed that MSG`s continued negative image by Chinese restaurant syndrome was caused by “xenophobic” or “racist” prejudices.   A study published in 2008 among 752 healthy people from three rural villages in northern and southern China—the vast majority of whom prepared their meals at home without using commercially processed foods—found that those who used MSG were significantly heavier. The researchers concluded: “MSG intake may be associated with an increased risk of obesity, independent of physical activity and total energy intake in humans.” But when restaurateurs and Japanese soy sauce makers didn`t quickly embrace MSG, which was sold by the Suzuki company under the product name called Ajinomoto, the company turned to Japanese housewives. The timing was right when, at the turn of the century, Japan reached a new level of domesticity and it became a symbol of the elite class to have housewives (instead of their maidservants) who showed control over their family`s food preparation. In the 1930s, Ajinomoto`s large, thin glass shakers were often placed on the dining table, allowing each family member to season their own food, just like salt or hot sauce.