• MSG, a flavor enhancer discovered in 1908, is widely used in food production and often hidden under aliases like “hydrolyzed vegetable protein.”
• MSG’s safety is disputed, with potential links to headaches, asthma and heart issues, though the Food and Drug Administration considers it “generally recognized as safe” (GRAS).
• Studies suggest MSG may be linked to depression, anxiety and neurodegenerative diseases, with children showing increased sensitivity and behavioral issues.
• Advocacy groups push for clearer labeling of MSG, despite the FDA’s GRAS classification.
• Consumers can reduce MSG intake by reading labels, cooking at home and inquiring about ingredients.

In his 1988 book, “In Bad Taste: The MSG Syndrome,” Dr. George R. Schwartz explores the widespread use of monosodium glutamate (MSG), a flavor enhancer that has sparked controversy and confusion. The book delves into the history, health implications and ongoing debate surrounding MSG.

MSG was first discovered in 1908 by Japanese chemist Kikunae Ikeda, who isolated the savory compound from kombu seaweed, a staple in Japanese cuisine. Ikeda dubbed this savory taste “umami” and developed MSG, a salt of glutamic acid, which became the foundation of a multi-billion-dollar industry.

MSG’s use is widespread in modern food production, found in everything from canned soups to fast food and Chinese takeout. However, MSG’s aliases, such as “hydrolyzed vegetable protein” and “natural flavorings,” make it a master of disguise in food labeling.

The safety and health impacts of MSG have been the subject of heated debate. While some argue that MSG is harmless, others link it to a range of symptoms, from mild headaches to severe reactions like asthma attacks and heart irregularities. A 1968 study published in the New England Journal of Medicine first brought these concerns to light, introducing the term “Chinese Restaurant Syndrome.”

However, the term “Chinese Restaurant Syndrome” has been criticized for unfairly stigmatizing Chinese cuisine. In reality, MSG is used across various cultures, and the symptoms associated with it are not limited to Chinese food. Studies suggest that as much as 30 percent of the population may experience some form of reaction to MSG.

The long-term effects of MSG consumption are also a cause for concern. Some researchers have linked MSG to conditions like depression, anxiety and neurodegenerative diseases. For instance, psychiatrist Dr. Arthur Colman observed a link between MSG and depression, noting significant improvements in a patient’s symptoms upon eliminating MSG from her diet.

Children may be even more sensitive to MSG than adults, experiencing symptoms like behavioral problems, stomach cramps and headaches. There is growing concern about the potential link between MSG and the rise in childhood disorders like ADHD.

The food industry’s use of MSG is big business, with companies like Ajinomoto, the world’s largest producer of MSG, having a vested interest in promoting its use. While the U.S. Food and Drug Administration (FDA) classifies MSG as “generally recognized as safe” (GRAS), there is a movement advocating for more transparency in food labeling. Organizations like the Truth in Labeling Campaign urge the FDA to require food manufacturers to list the amount of MSG in milligrams on product labels.

Critics argue that MSG is just another example of how the modern food system prioritizes convenience and profit over health. With the increasing reliance on processed foods, consumers are exposed to a cocktail of additives and chemicals that have not been thoroughly tested for long-term effects.

For those concerned about MSG, awareness is the first step. Reading food labels carefully and looking out for MSG’s many aliases is crucial. Cooking more meals at home using fresh, whole ingredients and asking questions about food ingredients when eating out are also recommended.

In the end, the MSG debate is complex, with no easy answers. However, as consumers, we deserve to be informed and empowered to make choices that are best for our health and well-being. Dr. Schwartz’s book “In Bad Taste: The MSG Syndrome” serves as a valuable resource for those seeking to navigate the murky waters of MSG consumption.

Watch this video about the book “In Bad Taste: The MSG Syndrome” by Dr. George R. Schwartz that centers on the MSG debate.

This video is from the BrightLearn channel on Brighteon.com.

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