Monosodium glutamate (MSG) is the sodium salt of glutamic acid, an amino acid which is present in all protein.

Glutamate is produced through fermentation, a process used in making beer, vinegar, soy sauce and yogurt. The process begins with natural products such as molasses from sugar cane or sugar beets and food starch from tapioca or cereals.

No. The glutamate naturally present in food and the glutamate derived from MSG are identical. They are digested and absorbed in the same way from the intestine. Once they are ingested, our bodies make no distinction between glutamate from foods such as tomatoes and glutamate from MSG. In fact, research has shown that glutamate from food or from MSG is important for the normal functioning of the digestive system.

The taste of MSG, like the taste of salt, has a self-limiting characteristic. Only a small amount of MSG is needed to achieve optimum flavor. Further addition of MSG has little or no beneficial effect.

No. MSG can only enhance the original taste of good food.

MSG can be used in many savory dishes, on meat, fish, poultry and many vegetables, and in sauces, soups and marinades. However, it does not enhance the flavor of sweet foods.

The glutamate added to foods for flavor represents only a small fraction of the total amount of glutamate consumed in the average daily diet. The average person consumes between 10 and 20 grams of glutamate daily. The average added intake of glutamate from MSG amounts to just 0.5 - 1.5 grams per day.

MSG's low sodium content represents a minor contribution to the overall sodium level of a typical diet. By way of comparison, MSG contains about 12% sodium while table salt contains 39%, and MSG is used at levels lower than salt. Considering all sources of dietary sodium (natural sodium content of foods, table salt, sodium-containing ingredients in processed foods, drinking water and pharmaceuticals), typical use of MSG contributes about 1 to 2 % of the total sodium contained in the average diet.

No. Since the first description of 'Chinese Restaurant Syndrome' in a letter published in 1968, a small number of studies of variable quality have attributed a variety of symptoms to the consumption of monosodium glutamate. A new review paper (Woessner et al; Monosodium glutamate 'allergy': menace or myth?; Clinical & Experimental Allergy; 2009:39, 640-646) shows that the studies, undertaken over the intervening period of 40 years, have failed to demonstrate a link between consuming foods seasoned with monosodium glutamate and the development of allergies, allergic-type symptoms or asthma.

Yes. Monosodium glutamate is the sodium salt of glutamic acid, an amino acid found naturally in protein-rich foods including meat, vegetables and dairy products. It is included in the Food and Drug Administration's (FDA) Generally Recognized As Safe (GRAS) list, and the Joint Expert Committee on Food Additives (JEFCA) decided it was not necessary to set a numerical "Acceptable Daily Intake" for monosodium glutamate. Research in Europe, the United States and Asia clearly shows that MSG used in prepared foods or as a condiment is safe for humans of all ages.

Yes. Extensive research has shown MSG to be safe for all humans, including infants and pregnant women. Scientific studies show that infants metabolize MSG in just the same way as adults. In fact, human breast milk contains a much higher level of glutamate than cow's milk.

No. MSG is gluten-free.

E621.