Monosodium glutamate (MSG) is a commonly used food additive known for its flavor-enhancing properties. However, the debate about its potential impact on health persists. In this article, we will explore whether MSG indeed poses a threat to our well-being.
Components of MSG
The primary component of MSG is a free form of glutamic acid, which enhances the flavor of food. However, when glutamic acid is bound with other amino acids, it becomes a part of proteins and does not have the same flavor-enhancing effect.
This free-form glutamic acid is naturally present in many foods, such as tomatoes, cheese, mushrooms, green peas, and some grains.
MSG is not natural glutamic acid, nor is it chemically synthesized. It is produced through the hydrolysis or fermentation of food. The human body cannot differentiate between the glutamic acid in MSG and the natural glutamic acid, leading to identical metabolic processes in the body.