Next to ginger and soy sauce, MSG is probably the most common “spice” associated with Chinese food, especially popular Chinese takeout food. While some people may be allergic and others experience negative physical reactions (like my dad), apparently, there are some who don’t seem to be affected by the ingredient (or don’t know they are). Companies that use it claim that there is “no scientific data that proves a direct negative health effect.” (I know because I complained to Frito-Lay and got a lengthy, well-argued letter–and several snack coupons)
In fact, most folks are surprised how many everyday, popular American foods and natural products, contain MSG or natural glutamate in one form or another (see below).
My take on using MSG for cooking (at home, in classes and our products) is: it’s not worth the risk and not necessary! Our sauce line is all-natural, MSG-free, and simply delicious with fresh ingredients.
Here’s food for thought, literally, a good informative article on MSG. Note last entry on the list!
So you think you don’t eat MSG? Think again…
Some of the names MSG goes under:
autolyzed yeast extract
E621 (E620-625 are all glutamates)
The following may also contain MSG natural flavors or seasonings:
natural beef or chicken flavoring
hydrolyzed milk or plant protein
Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
fresh tomato juice 260
grape juice 258
human milk 22 (!!)