Monosodium glutamate, or MSG — a food additive that is often found in Asian cuisine — has had something of a negative reputation over the last 60 years. Some food experts insist that's unfair.

Monosodium glutamate is a teeny, clear, crystalline substance. It looks a lot like salt at first glance, but when you look closely you’ll see that the granules are longer and more regular in shape.

The debate over monosodium glutamate (MSG) rages on. Once blamed for ailments like headaches and asthma, recent studies debunk many of the myths surrounding MSG. A study with 130 volunteers found ...

Costco sells many high quality products at bargain prices, but the cheap Kewpie mayo is, in fact, too good to be true. Here's ...

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

“By the 1940s, MSG brands were commonly available and recipes and cookbooks from the era often featured MSG.”. This popularity inevitably landed the ingredient in the West.

Monosodium glutamate (MSG) is a commonly used flavor enhancer. ... How to Cook With MSG. You can add MSG to your soups, stews, vegetables, and other food recipes as a flavor-enhancing ingredient.

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 ...

For years, advertising and media connected the ingredient to “Chinese Restaurant Syndrome.” Here’s what led to the misconception—and how MSG is being reclaimed today. Monosodium glutamate ...

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).