MSG added to food isn’t our only source of MSG. Glutamate is in virtually every protein-containing food. We also make our own glutamate! Our bodies produce about 50 grams of it every day.

MSG brings out the savory deliciousness of foods. And, since it has 2/3 less sodium than table salt, MSG can decrease the need for salt while enhancing the flavor of the dish.

Despite popular belief, not all foods containing MSG are high in sodium—at least not from the MSG. MSG actually shows promise as a way to cut back on too much added salt.

We’ve all done the “head nod” when we taste a delicious food. It’s that unconscious nod up and down as if to say “oh yes, this is delish” or we break into a blissful smile — the pure umami seasoning of MSG offers you this experience.

I have no problem with MSG as a food lover and health professional. I use it as an ingredient in my kitchen. Umami is a totally magical taste we are lucky to experience.

What if I told you there was a seasoning that can improve the taste of plant-based foods while reducing sodium? There is such a seasoning – MSG.

Parmesan cheese, tomatoes, mushrooms… they all contain glutamate - the amino acid that makes up MSG. You don’t hear people complaining about headaches after eating tomatoes or Parmesan‐rich pasta.

Use MSG, a source of umami, to reduce sodium intake when cooking at home. It contains one-third of the sodium of salt and can be used in place of some salt in recipes and at the table.

Food allergens are proteins. MSG doesn’t make up a protein, so it’s not possible for MSG to cause an allergic reaction.