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"The sodium content of MSG is about one-third of that in sodium chloride," which is table salt. Like any other seasoning, too much can be harmful, but MSG is "generally recognized as safe" by the FDA.
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In fact, studies show that the ingredient actually has nutritional benefits and adds an umami flavor to dishes. MSG, which stands for monosodium glutamate, is simply a combination of sodium and ...
MSG is generally recognized as safe to eat. [2] [19] A popular belief is that MSG can cause headaches and other feelings of discomfort, but blinded tests have not provided strong evidence of this. [10] International bodies governing food additives currently consider MSG safe for human consumption as a flavor enhancer. [20]
As it is a fairly expensive additive, it is usually not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex.
Disodium inosinate is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste. It is often added to foods in conjunction with disodium guanylate; the combination is known as disodium 5′-ribonucleotides.
MSG is a safe and versatile seasoning—think of it like salt, with the bonus of making the flavors of a dish more dazzling on the palate. Add MSG to homemade broth for depth of flavor.
In 1959, the Food and Drug Administration classified MSG as a "generally recognized as safe" food ingredient under the Federal Food, Drug, and Cosmetic Act. In 1986, FDA's Advisory Committee on Hypersensitivity to Food Constituents also found that MSG was generally safe, but that short-term reactions may occur in some people.