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It’s Time for America to Fall Back in Love With MSG

By October 5, 2018March 22nd, 2019In the News, MSG
Is MSG Bad for You

Published in Esquire magazine, October 5, 2018

Author: Joanna Rothkopf

“Forget everything you thought you knew about the needlessly-controversial ingredient.”

“After decades of junk science, and then good science disproving the junk science, and chefs and food writers promoting the good science, plus the reality that most of the world uses MSG every day without incident, most of us still can’t get over the idea that even a taste of the additive will somehow blind you, or make you tingle, or faint, or get super cranky.”

“One presenter at the World Umami Forum “explained the chemistry behind how glutamate occurs naturally in high levels in umami-rich foods like tomatoes and parmesan cheese, and then even higher in things that have been fermented or aged.”

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The MSGdish Team's goal is to provide timely and important information about glutamate, monosodium glutamate (MSG) and the many culinary creations inspired by “umami" while connecting these topics to facts about food, taste, and health. The MSGdish Team is comprised of TGA staff professionals who are recognized as experts in science-based nutrition communications. Read more on the About page.

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