Ask Chef Loretta: So What’s The Deal with MSG in Chinese cooking?

Monsodium Glutamate (MSG) – it seems people either love it or hate it. But how can a small white crystal with no distinct taste of its own cause so much controversy? There is a whole slew of information on this if you want to investigate the internet further – but for now, we’ll keep it short and sweet – maybe short and salty since we ARE talking about MSG?

As far as history goes, Asian cooks have been taking advantage of glutamate’s flavor enhancing properties for centuries. It’s unclear whether the Chinese or Japanese first discovered that a broth made from a certain type of seaweed enhanced the natural flavor of food – which is why Chinese food is one the tastiest, especially for fast food which most likely is your most common way of the MSG sneak attack.

The reason for it’s popularity all comes down to our taste buds. It has long been known that there are four basic tastes – sweet, sour, salty, and bitter. It is now thought that there is a fifth taste, called “umami.” Umami is the savory taste that occurs naturally in foods such as tomatoes and ripe cheese. Just as eating chocolate stimulates the sweet taste receptors on our tongue, eating food seasoned with MSG stimulates the glutamate or “umami” receptors on our tongue, enhancing the savory flavor of these foods. This too may be avoided if you are particularly sensitive.

If some of you can remember – in the 60’s & 70’s in North America, Accent was the brand name of MSG that they advertised as a “flavor enhancer”.

Most chefs agree that if you use natural foods, fresh and flavorful there is no need for additions of MSG and their products – and this chef agrees. But if MSG does NOT affect you on the health scale (no headaches, pain, dizziness, etc) do use or consume in moderation. But if you’re not sure – better check with your doctor to see if you are sensitive to this “flavor enhancer”.