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MSG

Those of us who lived through the 1980s were given a lot of bad nutritional advice. Our fear of MSG was one of those, causing us to miss out on a very useful umami ingredient.

Monosodium glutamate (MSG) is a purified form of glutamic acid, a naturally occurring amino acid responsible for the savory umami taste found in foods like mushrooms, Parmesan cheese, tomatoes, and soy sauce. It was originally discovered in Japan, then widely used in East Asian cooking before spreading around the world. It is now used broadly for many dishes.

How to use MSG

MSG should be treated like a seasoning that enhances savory flavors rather than something that dominates a dish. In small amounts it deepens existing flavors and helps foods taste more rounded and satisfying.

A practical rule of thumb is about 1/4 teaspoon of MSG per pound of meat or per quart of soup or sauce. Start smaller if you prefer and adjust to taste. MSG works especially well in foods that are already savory but feel slightly flat or lacking depth.

It is particularly useful in:

  • soups and broths
  • gravies and sauces
  • ground meat mixtures such as Meatloaf
  • stir-fries and vegetable dishes
  • beans and legumes

MSG does not replace salt, but it often allows you to use slightly less salt while still maintaining strong flavor.

Because it dissolves easily, MSG can be added during cooking or stirred in at the end. As with any seasoning, the best approach is simply to start small, taste, and adjust.

Chinese Restaurant Syndrome

In the late 20th century MSG developed a negative reputation due to reports of so‑called "Chinese Restaurant Syndrome", but decades of research by food safety authorities (including the FDA and WHO) have found no consistent evidence that MSG is harmful for the general population when used in normal culinary amounts.