The New U.S. Dietary Guidelines for Sodium: What about MSG?

Lower Sodium

Did you know that 90 percent of all Americans eat too much sodium in their daily diets? According to the Centers for Disease Control and Prevention (CDC),“Most adults and children in the United States exceed the 2015–2020 Dietary Guidelines for Americans recommendation for dietary sodium.”

Because sodium is found in so many foods, careful choices are needed in all food groups to reduce intake. The top sources of sodium in the U.S. diet include breads and rolls, deli meats, pizza, poultry, soups, sandwiches, cheese, rice and pasta dishes, seafood dishes, meat mixed dishes (such as meatloaf with tomato sauce), and savory snacks.

Is There Evidence to Back Up Claims Against MSG?

Chinese Restaurant Syndrome

A recent investigative report by the British Broadcasting Corporation (BBC), which is the public-service broadcaster of the United Kingdom, focuses on this topic: “Monosodium glutamate is often blamed for a range of nasty side effects. But is there evidence to back up these MSG claims?”

Food Unwrapped Documentary: “Are alarming headlines about MSG justified?”

MSG Documentary

Food Unwrapped, the British television documentary series, in its season 6 premiere episode (airing on the 31st of August, 2015) addresses the question: “Are alarming headlines about MSG justified?”

Tasting Table’s Food Editor Discusses Umami Foods

taste vs flavor

Deep thoughts about umami, the fifth taste, from Tasting Table’s food editor, Andy Baraghani in this recently released video. Baraghani discusses easy ways to incorporate umami into your dishes, including using “good old-fashioned MSG.”

10 Things You Didn’t Know About MSG

tomatoes with umami flavor

A recent article in The Daily Meal, written by editor Dan Myers, clearly explains why MSG (monosodium glutamate), the popular flavor enhancer, gets “one heck of a bad rap.”

The article explains: “First of all, what exactly is monosodium glutamate (also called just sodium glutamate)? As a commercial product, it’s a white powder that looks similar to salt, and that is very popular in Chinese, Korean, and Japanese cuisine. It doesn’t have an especially pleasing flavor on its own, but when added in the right quantity to various foods it lends them a rich, savory element, and balances and rounds off the flavors that are present, giving everything an umami-like kick.”