Is MSG truly to blame for post-meal sickness? An Alberta food scientist explains the science behind MSG and its safe use, ...

For decades, monosodium glutamate has sparked heated debates among diners, chefs, and health enthusiasts. This common flavor enhancer, widely known as MSG, carries a reputation that has made many ...

Monosodium L-glutamate in soup reduces subsequent energy intake from high-fat savoury food in overweight and obese women. https://pubmed.ncbi.nlm.nih.gov/26455957/ Moneim WMA, et al. (2018).

Less than 10 years prior, the Japanese firm Ajinomoto had introduced a new food additive, monosodium glutamate, better known as MSG, to the Chinese market. First distilled from kelp by the scientist ...

Kombu is a type of giant kelp. It's naturally high in glutamic acid which, when cooked, becomes glutamate. (Getty Images: K3)Soon after, Dr Ikeda developed a seasoning by binding glutamate with ...

While extensive research has shown monosodium glutamate or MSG is safe, people still debate whether it causes side effects in a small subset of eaters.

2. Asian Sauces. Soy sauce, fish sauce, and oyster sauce all have very high levels of glutamate. Soy is naturally high in glutamate, and soy-based sauces will have concentrated levels of the compound.

Umami is one of the five basic tastes, along with sour, sweet, bitter, and salty. It was discovered by a Japanese scientist named Kikunae Ikeda over 100 years ago. Umami is the savory flavor you ...

When used properly and in the correct proportions, monosodium glutamate, aka MSG, will make your food taste so good, you will want to eat more. Here's how to use MSG in cooking, myths around MSG ...