Monosodium glutamate – commonly referred to as MSG – is detrimental to one’s health.
MSG was invented in the early 20th century in Japan. It became a staple seasoning of many Asian cultures, eventually finding its way into foreign diets. In the 1960s, someone wrote a letter to their local newspaper that accused Chinese restaurants of causing a list of symptoms, linking it to the MSG used in many Chinese dishes. Some scientists studied the seasoning and declared it to be unhealthy, a belief that persists to this day.
Misbar's investigation found that the study had a troubling methodology. Scientists injected patients with large doses of MSG, which is not how one generally consumes it. Other tests involved eating a lot of MSG on an empty stomach.
As of yet, the FDA thinks MSG is safe. They have yet to confirm any of the adverse reactions, such as headaches or nausea. One double-blind study found that the so-called “Chinese restaurant symptom” is purely anecdotal and not based in reality, having found that their subjects reported no difference in symptoms between eating a placebo and real MSG.
The biggest health threat caused by MSG is that it causes unhealthy food to taste delicious. When used on something healthy, such as vegetable soup, it can make a nutritious diet much more enjoyable.