A single letter in 1968 ruined MSG’s reputation. Science is finally clearing its name.
By Patrick Hamilton for Upworthy | Originally Published June 25, 2026
Think MSG is bad for you? There’s a weird reason why.
Excerpts from this article:
“So how did a completely natural flavor enhancer become one of the most misunderstood ingredients in modern history? It’s a recipe that calls for a bit of bad science, a dash of cultural bias, and a single letter written to a medical journal.”
“This single query did not immediately prompt the medical community to conduct a peer-reviewed study. Instead, the media ran wild with the story. Local papers and news broadcasts associated MSG with the dubious term ‘Chinese Restaurant Syndrome.’ And just like that, a safe food additive used around the globe became a culinary villain. And the stigma has stuck around ever since.”
“Once researchers began to investigate the initial claims cited in the physician’s original letter, they served up some truth.”
“When FDA scientists finally put MSG to the test in the ’90s, the ‘syndrome’ myth quickly crumbled. Research shows that consuming MSG in normal amounts causes no adverse symptoms.”
“Even more surprising? MSG contains about two-thirds as much sodium as standard table salt. For people looking to cut back on sodium without losing flavor, it can be quite helpful.”
“The real eye-opener is that we all consume monosodium glutamate in a surprisingly wide array of foods. … It’s time to let go of a decades-old misconception. Food culture is at its best when people are open to foods and flavors—and the science says there’s no reason to get salty about MSG.”
Related Reading:
“Chinese Restaurant Syndrome”: An Outdated and Xenophobic Term
