What is MSG?
Monosodium Glutamate (MSG) is a flavor enhancer commonly found in foods. As you may have heard, there are many people who think it’s very dangerous while others downplay the dangers.
According to Healthline, “MSG is derived from the amino acid glutamate, or glutamic acid, which is one of the most abundant amino acids in nature.” It is used in many processed foods and popular in Asian dishes.
So what are the risks of MSG? And is there any scientific basis for them?
Is MSG Dangerous?
According to the Food and Drug Administration (FDA), MSG is considered to be recognized as safe, generally, says the Mayo Clinic. But, since it is a controversial ingredient they require that it be listed ingredient’s label.
Claims
MSG has been said to be responsible for causing asthma, headaches, and brain damage. The origins of these claims date back to 1969 when researchers found that mice who got large doses of MSG through injection suffered from harmful neurological effects.
The fear is that since MSG can raise glutamate blood levels and too much glutamate activity in the brain can be dangerous, MSG can lead to brain issues.
But, the truth is that dietary glutamate isn’t able to get across the blood-brain barrier when taken in large amounts. So this claim doesn’t have science behind it.
Sensitivities
Despite the lack of evidence about the dangers of MSG, “researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don’t require treatment,” says the Mayo Clinic. “The only way to prevent a reaction is to avoid foods containing MSG.”
Do you avoid MSG?
Please share in the comments below.