For generations, monosodium glutamate - better known as MSG - has been the food industry's public enemy number one, blamed for everything from headaches to flushing and mysterious ailments collectively known as 'Chinese Restaurant Syndrome'. But what if everything we thought we knew about this controversial flavour enhancer was wrong?
The Great MSG Misunderstanding
The story begins in 1968, when a letter published in the New England Journal of Medicine described strange symptoms after eating Chinese food. Thus began what scientists now call a perfect storm of 'mass psychogenic illness' - where fear and expectation create real physical symptoms.
"The evidence against MSG was always anecdotal," explains food scientist Dr. Anthony Miller. "When properly conducted double-blind studies were performed, researchers found most people couldn't distinguish between MSG and placebo reactions."
What Science Really Says About MSG
Extensive research conducted over the past four decades has consistently failed to prove MSG causes the symptoms it's famous for. Regulatory bodies worldwide, including the Food Standards Agency and European Food Safety Authority, have declared MSG safe for consumption.
Interestingly, MSG occurs naturally in many foods we regularly consume without concern:
- Parmesan cheese (contains significantly more natural glutamate than added MSG)
- Tomatoes
- Mushrooms
- Walnuts
- Breast milk
Why The Stigma Persists
Despite scientific consensus, the MSG myth continues to thrive. Food historians suggest several reasons for its remarkable staying power:
- Cultural bias: The initial association with 'foreign' cuisine created lasting suspicion
- Confirmation bias: People who expect to feel unwell often do
- The placebo effect in reverse: Known as the nocebo effect
- Misattribution: Symptoms from other causes being blamed on MSG
The Umami Revolution
Meanwhile, chefs and food manufacturers continue to embrace MSG as the secret behind the coveted 'umami' flavour - the savory fifth taste that makes food irresistible. Many premium restaurants now proudly feature umami-rich ingredients, often containing natural glutamate, while still avoiding the MSG label due to consumer perception.
"We've created this strange dichotomy where natural glutamate is celebrated while identical manufactured glutamate is feared," notes nutritional psychologist Dr. Sarah Jenkins. "It's one of the most fascinating cases of food phobia in modern history."
The Bottom Line
For the vast majority of people, MSG is perfectly safe. The small percentage who report sensitivity often react similarly to placebo treatments in controlled studies. While individual sensitivities can exist to any food compound, the widespread fear of MSG appears largely unfounded according to current scientific evidence.
As with any ingredient, moderation remains key. But the decades-long demonisation of this flavour enhancer seems, according to the weight of scientific evidence, to have been a case of mass hysteria rather than genuine health concern.
