Monosodium glutamate has long been surrounded by controversy, but is it really harmful? The truth is, MSG is not dangerous, and the misconception around it stems largely from misinformation and xenophobia.
What Is MSG, and Why Is It Used in Food?
MSG, or monosodium glutamate, is a flavor enhancer that amplifies the savory, or “umami,” taste in food. Chemically, it’s the salt form of glutamic acid, an amino acid found naturally in many foods, including cheese, tomatoes, and potatoes. These foods owe part of their delicious flavor to naturally occurring monosodium glutamate, which is the same as the additive used in cooking.
The flavor-enhancing qualities of MSG were first discovered by Japanese chemist Ikeda Kikunae in 1908 when he found that kombu, a type of edible kelp, made his soup taste more savory. He identified the glutamate in the kombu as responsible for the taste and called this flavor “umami,” which translates to “pleasant savory taste.” By 1909, it was being mass-produced as a seasoning to boost flavor in various dishes.
Why Do People Think MSG Is Dangerous?
The false belief that MSG is harmful can be traced back to 1968, when a letter to the editor was published in the New England Journal of Medicine describing something called “Chinese Restaurant Syndrome.” The letter, written by Dr. Robert Ho Man Kwok, described symptoms like headaches and dizziness after eating at Chinese restaurants. Some believe the letter was a satirical prank, while others argue it was serious. Regardless of the original intent, the real problem came from how people and the media reacted.
This letter, which was just a personal anecdote with no scientific backing, was picked up by the public and ran with. Without proper research, it became known as a “dangerous chemical” linked specifically to Chinese food, fueling xenophobic fears and reinforcing negative stereotypes about Chinese cuisine.
Is There Scientific Evidence Supporting MSG Sensitivity?
No. There is no solid scientific evidence that supports the idea of MSG being toxic or causing widespread negative reactions. The so-called “Chinese restaurant syndrome” has been debunked by numerous studies.
Can You Be Allergic to MSG?
No, it’s not possible to be allergic to MSG. Allergies involve the immune system, where something called Immunoglobulin E (IgE) binds to an allergen and triggers an allergic reaction. This mechanism doesn’t occur with MSG because glutamate is a naturally occurring amino acid in the body and in many common foods. If someone claims to be allergic to MSG, they’re likely misinformed or mistaking their symptoms for something else.
Extensive studies have also shown that the vast majority people who think they have a sensitivity to MSG actually don’t. In blind tests, nearly all individuals who reported symptoms after eating it could not reproduce those symptoms when given MSG without their knowledge.
How Does Racism Play a Role in All of This?
The narrative that Chinese restaurants were adding a “dangerous chemical” to their food tapped into the public’s xenophobic fears and reinforced (and still continues to reinforce to this day) negative stereotypes. Despite the lack of credible scientific evidence, people singled out Chinese cuisine, even though MSG is commonly found in all kinds of foods. This led to widespread bias against Chinese restaurants, perpetuating harmful stereotypes.
The “Chinese restaurant syndrome” myth contributed to a broader pattern of xenophobia, unfairly targeting Chinese-American communities and cuisine. Even today, despite overwhelming evidence debunking these claims, many people still associate MSG with negative health effects.
Is MSG Safe to Eat?
Yes, MSG is completely safe to eat. It has been recognized as safe by the U.S. Food and Drug Administration (FDA), the World Health Organization (WHO), and other global food safety authorities. The misconception that MSG is harmful has no basis in modern science.
While some people might experience mild and temporary symptoms like headaches after consuming large quantities of MSG, this is no different from reactions some people have to overeating salty foods. In reasonable amounts, it is perfectly safe and adds a delicious umami flavor to food.
What Can You Do to Combat These Myths?
To combat the MSG myths, it’s essential to recognize the racism that contributed to its bad reputation and educate others on the truth about this seasoning. Encourage friends and family who claim impossible allergies to learn about the science and history behind it all. You can also check out Eddie Huang’s podcast on the subject, because he is a lot more qualified to talk about this than I am.