The institute of Food Technologists -- a nonprofit group of 25,000 food scientists from universities, federal government agencies and industry -- has researched MSG
very carefully. Their expert panel on Food Safety and Nutrition published a complete report. Here's a quick summary: MSG means Mono-Sodium-Glutamate. It's the sodium salt of the amino acid -- glutaric
acid. This amino acid is one of the most important protein building blocks for our bodies. It occurs naturally in protein-containing foods -- meat, fish, milk, and many vegetables.
Our body does not
distinguish between its own produced glutamate and glutamate-treated foods. The human body produces about 50 grams (1 2/3 ounces) of free glutamate daily to keep itself healthy. The amount of glutamate we
consume from all foods is about 10 grams of bound glutamate and 1 gram of free glutamate per day. The University of Washington tested people who said they were "very allergic" to MSG. In a series
of blindfold tests, these volunteers alternated eating foods treated with MSG and others plain. Only one person out of the 13 "very allergic" people developed any signs of MSG reaction. Only one
person was able to identify the MSG treated foods.
For people who have any allergic reaction to MSG, Secrets
recommends that they not eat it; however, it is not a chemical killer as we've been led to believe. For the remainder of us, it's safe to eat. It enhances flavor and makes things taste better.
