Monosodium glutamate is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamate is a naturally occurring amino acid that is found in nearly all foods, especially high protein foods such as dairy products, meat and fish and in many vegetables.
Monosodium glutamate is found in potatoes, tomatoes, parmesan cheese, mushrooms and lot of other vegetables and fruits also. Our body also produce glutamate and this acid has essential role for normal body functioning.
Monosodium glutamate (MSG) is also added to foods, as a flavor enhancer, to produce a flavouring function similar to the glutamate that is found naturally in foods. Mostly is added in canned vegetables, frozen foods, salad dressings, soups and processed meats.
Food and Drug Administration has classified MSG and recognized it as safe, but they require to be listed on the label when is added to food. In the European Union is classified as a food additive (E621).
MSG-Monosodium glutamate is used as food enhancer for decades and it’s not harmful by itself, at least it’s not directly linked to certain reactions, which can occur by consumption of food with added MSG, and can be, but not limited to Headache, Sweating, Nausea, Weakness etc. but, in large quantity it can be.
In past, monosodium glutamate was extracted from protein-rich foods, like seaweed for example and today monosodium glutamate is made from industrial fermentation process, which makes him no natural and there are more chances for certain reactions in some people (sensitive to monosodium glutamate).
They are hundreds of studies and scientific evaluations about this topic and does this food enhancer is safe and results are split. Pay attention on labels when you buy food and try to not consume this ingredient, but if you do, then avoid consumption in large quantities. Eat natural!