In this blog post, we’ll examine whether MSG is actually harmful to human health, focusing on its history, ingredients, manufacturing process, and the controversies surrounding it.
The Origins of the Controversy and Public Perception
Negative perceptions of MSG began to spread as Korean TV programs intensively covered the use of flavor enhancers. A major controversy erupted after one program reported that cold noodle broth was made not from meat or bones, but solely from flavor enhancers, vinegar, and sugar. As a result, some restaurants responded by posting signs for customers stating, “No MSG used.”
In response, South Korea’s Ministry of Food and Drug Safety (MFDS) issued a statement citing scientific evidence that MSG is not harmful, and at one point even conveyed the message that it is “safe to consume for a lifetime.” However, these efforts were insufficient to reverse the public’s already entrenched negative perception. So, is MSG actually a harmful substance to the human body, as commonly believed?
What Is MSG: History and Chemical Properties
MSG, whose chemical name is monosodium glutamate (or sodium glutamate), is the sodium salt of glutamic acid. In 1907, a Japanese researcher named the distinctive savory flavor found in kelp broth “umami” and isolated its components, discovering glutamic acid and confirming that the salt form of glutamic acid produces a strong savory taste. Among these, the sodium salt was commercialized because it dissolved well in water and had a pleasant taste, and this is the MSG we know today.
Since MSG, in its salt form, exists as glutamate ions and sodium ions when dissolved in water, the water from steeping kelp also contains glutamate ions. In other words, excluding the sodium ions, they can be considered essentially the same substance.
Glutamic Acid in Nature and the Diet
Glutamic acid is a common amino acid found in nature and is one of the approximately 20 amino acids that make up proteins. It is synthesized naturally in our bodies and is present in a variety of foods, including meat, vegetables, seafood, green tea, and fermented or aged foods like cheese.
In fact, glutamic acid and its salts found in food are components we have been exposed to since birth. For example, there are reports that certain broth products and even breast milk contain small amounts of glutamate. Therefore, the logic holds that if an allergic reaction occurs specifically from MSG, similar reactions should also occur with other foods containing the same component.
Manufacturing Process and Safety — Comparison with Salt
MSG is often mistakenly labeled as a “chemical seasoning,” but commercially available MSG is produced through a fermentation process using sugars and proteins derived from sugarcane. Glutamic acid produced through fermentation is purified and crystallized, then neutralized with caustic soda (NaOH) to form monosodium glutamate, or MSG. This process can be viewed as a combination of microbial fermentation and purification rather than chemical synthesis, making it similar to traditional fermented foods.
Another point of contention regarding MSG is its relationship to sodium intake. Although MSG contains sodium, when comparing the minimum concentration required to perceive the flavor, salt requires about 0.2%, whereas MSG requires only about 0.03%, meaning it can produce umami with a much smaller amount. Some studies and reports have suggested that using MSG can reduce the amount of salt needed to achieve the same flavor, thereby lowering sodium intake by up to 30%.
In conclusion, the official position is that MSG is a sodium salt of glutamic acid, which is commonly found in nature, and that scientific reviews have found no clear evidence of harm. Given its low cost, ability to enhance umami flavor, and potential to reduce salt usage, there is a need to reevaluate public perceptions that conflict with scientific facts.
