MSG Facts vs. Fiction Explained in Recent News Reports

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Science Friday, a nonprofit organization and trusted source for news about science, reports that there is no basis for claims that MSG may cause allergies. And a new study finds that umami flavor in the form of MSG promotes feelings of fullness, helping to satisfy appetite and potentially help with...

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New Video and Infographic Explain Why MSG is Perfectly Safe


According to the American Chemical Society (ACS), monosodium glutamate (MSG) has suffered from inaccurate consumer perceptions for too long - so the non-profit organization has decided to put the consumer myths about MSG to rest. In a new video released in August 2014, ACS corrects the myths about ...

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Glutamate Is Natural

Glutamate Is Natural

Glutamate is common throughout nature. It is a component of your body and your foods. The taste-imparting property of glutamate has long been used around the world to enhance the palatability of foods.

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MSG Safe Use

MSG Safe Use

Over one hundred years ago, Professor Kikunae Ikeda of Tokyo Imperial University discovered the taste that is now recognized internationally as “umami.” It has been established for more than 10 years now that umami, which is the taste imparted by monosodium glutamate (MSG), stands alongside sweet, sour, salty and bitter as one of the five recognized basic tastes.

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Umami as a Fundamental Taste

The idea of umami as a basic taste was not easily accepted internationally. In 1979, Japanese scientists introduced their results to the world in a paper on "The Umami Taste" at the Joint US-Japan Science Conference. For too long, researchers had focused on only four tastes (sweet, salty, bitter and sour) and, consequently, only described four. However, this paper was an affirmation for umami taste among taste physiologists.


After 1982, many scientists in Japan, America and Europe joined in the research on umami. Psychophysical and electrophysiological studies showed that umami is independent of the traditional four tastes.

Furthermore, specific receptors for glutamate representing umami substances were identified in 2000 and 2002.

Now it is widely accepted that umami is the fifth fundamental taste, and the word umami is now being used universally.

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