25/09/2025
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【Is MSG Bad For You?】
Monosodium glutamate—better known as MSG—might be the most misunderstood ingredient in modern cooking. For decades, in the West, it’s been blamed for everything from headaches to heart palpitations. Some menus even proudly declare “No MSG” like it’s a badge of health.
But here’s the truth: MSG is not bad for you. Never was. In fact, it’s found naturally in many of your favorite foods. So, how did a humble flavor enhancer go from culinary staple to public enemy number one?
MSG was first isolated and patented in 1908 by Japanese chemist Kikunae Ikeda, who wanted to recreate the deep, meaty flavor of kombu (kelp) broth. His discovery revolutionized Japanese cuisine and quickly spread throughout Asia as a culinary miracle. Ajinomoto, the company he co-founded, still produces MSG today.
By the mid-20th century, MSG was a common household seasoning in the U.S., often referred to as “Accent” and sprinkled liberally on meat, soups and snacks.
Academics such as Herbert Schaumburg and Robert Olney lent credibility to the panic with studies that were exaggerated, distorted, and riddled with bias.
In the end, MSG was condemned not because of science, but because of fear, prejudice and a desire for a simple explanation.
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In fact:
・The FDA considers MSG “generally recognized as safe” (GRAS)
・A 2019 Food and Chemical Toxicology review found no causal link between MSG and headaches or allergic reactions
・MSG may even help reduce overall sodium intake, as it allows food to taste better with less salt
So next time you see a restaurant proudly advertising “No MSG,” maybe ask yourself: “Why not?”
🗼Read the full article on metropolisjapan.com🗼
