Monosodium glutamate, commonly abbreviated MSG, was developed by a Japanese food chemist around 1907. He based his developmental research on the ancient use of seaweed as a flavor enhancer in Asian dishes, but the end result is a man-made commercial product. It is used extensively in Asian recipes.
This additive is a sodium salt derivative of a natural amino acid called glutamate. Glutamate itself is extremely common — practically every plant and animal species contains some. Bacteria that consume this amino acid excrete glutamic acid. The commercial production of MSG requires large vats of harmless bacteria to convert glutamate from sugars or starches into this acid, which is then allowed to evaporate, and the remaining brownish white or white crystals are sold as pure monosodium glutamate.
Monosodium glutamate is almost completely tasteless by itself. What it does is enhance the flavors of certain savory or meaty foods by awakening special taste buds on the tongue. It is thought that a fifth taste sense called umami is responsible for the pleasant flavor of a steak or vegetables in a savory sauce. Critics of MSG suggest that properly seasoned meats and vegetables shouldn't need such flavor enhancement, but this additive does seem to bring out more of the food's natural essences.
The use of this substance has become very controversial in recent years. Although the US Department of Agriculture and other enforcers of food safety have long held that MSG is generally considered safe, critics have cited numerous incidents of a condition sometimes known as Chinese Restaurant Headache. Some people have a natural sensitivity towards the glutens found in this substance, and have a reaction similar to a wheat allergy or a reaction to shellfish. Approximately an hour after consuming a meal containing MSG, certain people may experience symptoms ranging from a rash to a migraine-level headache or even anaphylactic shock. For this reason, many Asian restaurants have voluntarily stopped using MSG altogether or have specific notifications about its use.
Monosodium glutamate can be purchased as a separate ingredient, primarily in Asian grocery stores, or found in popular steak seasonings or tenderizers. Those who are sensitive to the additive should also look out for other ingredients such as hydrolyzed soy proteins. These ingredients also contain glutens and are occasionally found in foods that claim to be free of MSG.
