MSG Q&A (1)

Is there any difference between MSG and natural glutamate?

NO. The human body treats glutamate that is added to food in the form of MSG the same as the natural glutamate found in food. The body does not distinguish between natural glutamate and MSG added to food.

Does MSG cause asthma?

NO. Properly conducted scientific studies, both in Australia and overseas have found no evidence that MSG causes asthma *1. The belief that MSG can lead to asthma attacks may overlook the real cause and fail to properly manage or treat this condition.

How much glutamate is consumed daily?

The average consumption through foods is at least 20g (5 teaspoons) per day. The body daily manufactures at least 50g (12 teaspoons) per day.
Do Asian foods contain more glutamate?NO. Many meals containing glutamate rich ingredients have been found to have greater amounts of glutamate than typical Asian meals.

Can MSG lower salt in your diet?

YES. MSG contains about 1/3 the amount of sodium of table salt. By using a small amount of MSG with a low level of salt together, a pleasing flavour can be maintained whilst the total quantity of salt in the food is reduced overall.

Is MSG therefore safe?

YES. MSG has been found to be safe by Foods Standards Australia New Zealand, an inter-government body setting the standards for food in these countries. It has also been found to be a safe additive by agencies such as United States Food & Drug Administration (FDA), experts of the joint FAO/WHO Expert Committee on Food Additives (JECFA), and European Communities' Scientific Committee.

How long has MSG been used?

More than 1,200 years ago, Oriental cooks discovered that some foods tasted better when prepared with a soup stock made from the seaweed Laminaria Japonica. It was not until 1908 that Professor Kikunae Ikeda of The University of Tokyo isolated glutamate from the seaweed and unlocked the secret of its flavor-enhancing properties. Since that time, MSG has been, and continues to be, widely used as an effective means of making good food taste better.

How is MSG made?

MSG is usually produced through fermentation, a process similar to that used in making beer, vinegar and yogurt. The process usually begins with the fermentation of corn, sugar beets or sugar cane. The finished product is a pure, white crystal which dissolves easily and blends well in many foods.

How can I tell if foods contain glutamate?

Just look on the ingredient statement. The FDA requires packaged foods to contain an ingredient statement which lists essentially every ingredient in the food. By simply looking on the ingredient statement, you will be able to identify those products that are made with glutamate-rich ingredients.

In addition to the foods listed in our chart, glutamate is also found in some popular and commonly used seasonings and ingredients. Soy sauce, hydrolyzed vegetable protein, autolyzed yeast extract, and of course, monosodium glutamate, are all glutamate-rich ingredients. When used even in very small amounts, these valued ingredients significantly enhance the overall taste of the foods to which they are added, achieving the high-quality flavor that today's sophisticated consumer demands. When trying to determine whether a packaged food contains these glutamate-rich ingredients, all you need to do is look for their names in the ingredient statement.

You may be surprised to know that foods with added MSG do not necessarily contain more glutamate than that found naturally in foods. MSG generally is used at a relatively low percentage in foods, with its common use levels ranging from 0.1 to 0.8 percent. In fact, one study conducted in 1995 by the U.S. Food and Drug Administration found that some foods naturally contained higher levels of glutamate than those which had added MSG declared on the label. Glutamate in Parmesan cheese, for example, was found in levels up to ten times that found in chicken broth with added MSG.