How Is MSG Made? In its early days of manufacturing, circa 1908, a Japanese professor, Kikunae Ikeda, created the first form ...

MSG has been branded as a dangerous food ingredient for decades, especially associated with Chinese cuisine. The problematic controversy isn't rooted in science, but instead, racism.

For years, advertising and media connected the ingredient to “Chinese Restaurant Syndrome.” Here’s what led to the misconception—and how MSG is being reclaimed today.

Are health concerns and misinformation surrounding MSG based in science? 04:55 Many Americans grew up hearing it is unhealthy or even dangerous to consume monosodium glutamate — more popularly ...

Both experts agree that a sprinkling of MSG can take the flavor of meats, soups, stews, and even desserts to the next level–and it’s just an added bonus that the seasoning is quite affordable.

According to The Food Infodemic Report by the Ajinomoto Group, 20% of people in the United States avoid eating Chinese food because they’re concerned about the side effects of MSG.“An entire ...

The seasoning was gradually added to more food products, including military rations. But in 1968, The New England Journal of Medicine published a letter that changed everything. "There was no clinical ...

Kombu is a type of giant kelp. It's naturally high in glutamic acid which, when cooked, becomes glutamate. (Getty Images: K3)Soon after, Dr Ikeda developed a seasoning by binding glutamate with ...

MSG has been branded as a dangerous food ingredient for decades, especially associated with Chinese cuisine. The problematic controversy isn't rooted in science, but instead, racism.