“Monosodium glutamate, more commonly known as MSG, has been around for more than a century. A potent purveyor of umami, the fifth taste that people have dedicated entire restaurants to, the seasoning is still often misunderstood, despite the articles and scientific studies over the decades that clear its name.”
Published in The Washington Post, August 27, 2021
Author: Aaron Hutcherson, food writer and recipe developer
More direct quotes from this article:
“And even for those that aren’t MSG-phobic, there’s still a shroud of mystery surrounding how to incorporate it into a regular arsenal of seasonings. Now it’s time (again) to solve those mysteries and teach you how to use MSG as the powerful cooking tool it is.”
“First, you may be thinking, ‘But I’m allergic to it!’ Yes, one report shows people displaying symptoms ‘that may occur in some sensitive individuals who consume 3 grams or more of MSG without food,’ per the FDA. ‘However, a typical serving of a food with added MSG contains less than 0.5 grams of MSG. Consuming more than 3 grams of MSG [3/4 teaspoon] without food at one time is unlikely.’ Furthermore, ‘Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions,’ the FDA states, and the number of sensitive individuals is ‘suggested to be’ only 1 to 2 percent of the population.”
“When added to foods, MSG makes flavors, particularly salty and sour, really come alive. Add a sprinkle to a slice of avocado or your next batch of scrambled eggs to see for yourself what it does and just how it impacts flavor.”
Read the full article in The Washington Post here.
Featured Recipe: Ranch Dressing with Fresh Herbs and MSG
“You could certainly leave it out [the MSG], but the umami it lends here will make this ranch dressing one of the best you’ve ever tasted.” Full recipe.