Glutamic acid exists naturally as an amino acid and consequently a protein produced by the body. It is normally used by all living things to process biosynthesis of protein in the body. The body can produce it so it’s a non essential protein. This compound also exist naturally in some plants and foods.

Glutamate was discovered by accident in a process in 1866 by a German scientist Karl Heinrich Rittershausen  who treated wheat  gluten with sulfuric acid and notices another compound with the sweetness similar to the taste and flavour found in some foods. And in the early 20th century a Japanese researcher discovered a Brown substance after burning and evaporating edible Kelp a Brown crystal was left behind and after tasting this compound it tasted so sweet like many of flavour detected in many  foods most especially in sugar cane ,sweet corn  and seaweed with kelps. Then the Professor then devised a way of mass reproducing the compound known today as MSG (monosodium glutamate. )

Enough about the history let’s talk about the actions of these crystal called Monosodium glutamate. They are important compounds in cellular metabolism of Protein to amino acids this act as metabolic fuel necessary for other body functionality. Glutamate is naturally occurring in the body acts as neurotransmitter which means they are in abundance in the brain. The Malignant brain tumour makes use of glutamate as energy source due to genetical mutation of the genes.

Glutamate is excitatory neurotransmitter  stored in vesicles and its release through nerve impulses . Glutamate is added in several foods e.g cheese,soy sauce, junk foods,processed foods,spices,packed foods and ready made foods.

MSG Monosodium glutamate is used as food additives flavour enhancer .

Most  poultry products meats and milk products  and Kombu  contains MSG.

MSG is not a nutrients meaning that it has no nutritional or health benefits ,the glutamic acid is what affects the nerves cells not the sodium.

MSG contains  Glutamic  72%

                        Sodium    12%

                        Water        10%

Glutamate additives added to foods for the sole purpose of enhancing the taste and flavour  can not be tamed as naturally existing glutamic acid which acts as neurotransmitter in the body. But however the naturally occurring glutamic acid in foods and plants are called

L-glutamic acid.

  • Free glutamate is not usually regulated in foods and the labels also do not specify a food contains MSG. The label of certain foods types  can be labelled as e.g.

Yeast extracts

Calcium caseinate

Beef Flavoring etc

All contains varying amount of MSG.

It’s difficult for consumer to detect the compound MSG in foods and the effects includes respiratory problems ,neurological disorders ,muscular diseases skin and geological symptoms.

MSG is allowed in food based on gross disinformation  and neglect by regulatory bodies. Even as the MSG is proven to be  excitotoxin which stimulate  reward response from the brain so we think this and that taste better than it usually is. Thus by that we tend to consume more than necessary or favour a particular food than another of same category.

MSG  acts as flavour enhancer and functions by tricking the body into thinkin   the particular food taste better than usual.

Since the body contains MSG naturally additional and excessive consumption of MSG can potentially disrupt  the natural functionality of neurotransmitters in the body.When taken the appetite craving is higher. And we tend to ask for more,which may in overtime begins to affect our health adversely 

The foods or cuisines we enjoyed the most in the restaurant is never possible or easy to replicate that flavour and taste at home even after using the same ingredients and More. No matter how you try you can not revive those UMAMI sense of feeling. Unless you use excessive amount of MSG  can transform a simple dish into a dish.

Caution should be taken when consuming MSG or the food it contains.