MSG Facts vs. Fiction Explained in Recent News Reports
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...>> more
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 ...>> more
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.>> more
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.>> more
Of all the foods and seasonings that are rich in glutamate, fish sauce goes back the furthest. In the Greek and Roman civilizations of antiquity, fish sauce was widely used as a seasoning.
The ruins of many large fish-pickling factories have been unearthed along the Mediterranean coastline. A seventh century list of seasonings names this fish sauce "Garum". Records dating back to the year 968 tell us that the Byzantine Emperor Nikephoros II entertained Pope Otto I's messenger with roast lamb dressed with onion, leek and Garum. Salty fish sauce can thus lay claim to more than 2,500 years of history. This makes it the oldest umami seasoning in the world.
Today, the human appetite and predilection for the amino acid taste is as strong and healthy as ever. In modern Italy, it is glutamate that contributes to the appealing taste of tomato sauces that accompany the country's famous pasta dishes and pizzas. Glutamate is present in meat extracts (such as Bovril) in western countries and in the seaweed and dried fish, which are used to make soup stocks in Japan.
|Free Glutamate in Seasonings|
|Nam pla (fish sauce)||950|