10 Things You Should Know about Monosodium Glutamate (MSG)
- Glutamate is the purest taste of umami, the fifth basic taste. Umami taste receptors have a special affinity for free glutamate.
- We consume between 10 and 20 grams of glutamate from our diet, of which glutamate from seasoning or condiments is less than 10%.
- Monosodium glutamate is the sodium salt of amino acids found in protein-rich foods. It is found naturally in many foods and can also be added to foods to enhance flavor.
- The body treats glutamate in exactly the same way whether comes from the food we eat or is added as seasoning.
- Glutamate is important for healthy metabolism, however most of the dietary glutamate we consume is used as fuel by the cells of the digestive system.
- Increasing the umami taste in food by increasing the level of free glutamate can result in salt (sodium) and fat-reduced recipes which still taste satisfying.
- Replacing table salt with MSG will reduce the sodium content of recipes, as MSG contains one third of the amount of sodium.
- Only a small amount of added glutamate is required to optimize umami taste; using more won’t do you any harm but, as with salt, the food might not taste as good.
- The extensive body of research which exists about glutamate has been reviewed by independent scientists and regulatory authorities around the world — all have found MSG to be safe.
- Numerous well-conducted scientific studies confirm that MSG is not related to any adverse health outomes and is safe for the general public to consume.
Visit MSGfacts.com for answers to frequently asked questions about MSG, glutamate, and umami.