Monosodium Glutamate

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Monosodium Glutamate (MSG) is a fine, white powder that is a type of salt.

It's not an artificial chemical; it actually occurs naturally in beets, kelp, mushrooms, tomatoes, wheat and soy beans. It used to be extracted in small quantities from seaweed. Now, it is made commercially on a large scale from wheat or from fermenting sugar beet molasses.

Monosodium Glutamate is used as a seasoning, especially in Asian cooking. It has no real taste of its own, but it stimulates the taste buds in the human tongue so that the tongue tastes other flavours more vividly.

It is sold in North America to consumers under the brand name of "Accent" (owned by B&G foods as of 2005.) When listed as an ingredient on a package, owing to consumer suspicion of MSG, they have switched now to calling it 'flavour enhancer 621' or just "621", or "E621" in Europe.

Nutrition for Monosodium Glutamate

Monosodium Glutamate has received a lot of bad press.


Some people reported having allergic reactions to MSG. Many controlled studies, however, failed to confirm that people who said they had reacted to MSG did in fact react to it, so MSG proponents say that it may have been something else in the food, such as nuts or shellfish.

It has been studied up the whazzoo, and governments haven't yet found a reason to ban its use. The controversy started in the mid 1960s, and people are still suspicious of it 40 years later (2004). An FDA (Food and Drug Administration) Medical Bulletin, January 1996 (Volume 26 Number 1) says that after repeated trials and tests, they have to conclude that Monosodium Glutamate is safe.

Some Asian restaurateurs in North America are turning away from it, but not for health reasons: they feel that it overstimulates the tongue, soon numbing it, which kills wine sales in their restaurants because customers feel it's not worth the money splurging for a bottle of wine with their meal. They hope that by leaving the MSG out they can come to enjoy the add-on alcohol sales which other restaurants do.

Literature & Lore about Monosodium Glutamate

"Here's a different stocking gift for that good cook on your Christmas list. Accent, the 99 per cent pure monosodium glutamate, has been learned with pepper and salt in a trio set of shakers for the kitchen work table. These are squat little jars with big bottoms, easy to grasp, made of clear glass, the name of each seasoner inscribed in red lettering to match the colorful red caps of plastic which fit over the shakers to keep the contents dust-free. The three shakers rest in a plastic rack that can be set flat on the table or stove or will hang from the wall." -- Paddleford, Clementine (1898 - 1967). Food Flashes Column. Gourmet Magazine. December 1950.
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Also called:
Monosodium de glutamate (French); Glutamat, Mononatriumglutamat (German); Monosodio glutammato (Italian); Glutamato monosódico (Spanish); Glutamato monossódico (Portuguese); Aji-no-moto (Japanese); Ve-Tsin (Chinese)
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