The International Food Information Council Foundation (IFIC) has published an informative fact sheet titled “Monosodium Glutamate (MSG): From A to Umami.”
The fact sheet, which has been favorably reviewed by the American Association of Nurse Practitioners, can be downloaded here.
MSG Facts
These are some of IFIC’s “fast facts” — MSG Facts:
1 |
A natural fermentation process is used to produce MSG. |
2 |
MSG is simply sodium and glutamate. |
3 |
MSG has two-thirds less sodium than table salt. |
4 |
Glutamate and MSG are gluten-free. |
5 |
MSG is safe to consume, according to scientific research and regulatory authorities around the world, including the FDA. |
6 |
The American College of Allergy, Asthma and Immunology is clear that MSG is not an allergen. |
7 |
There is no scientific evidence the “MSG sensitivity” exists. Some individuals have reported symptoms (similar to symptoms of a food allergy) after consuming MSG, but no scientific research has been able to show that consuming MSG causes these symptoms. |
Of course the reason that we can be confident that this is the case is that glutamate occurs widely in many of the foods we eat every day.
For more MSG facts and why MSG is called “umami seasoning”, click here.
