Monosodium glutamate (MSG)

1. Monosodium glutamate (MSG) By Julian Makary

2. History • MSG was discovered in 1908 at Tokyo Imperial University. • This led to the discovery of the umani flavour, and the source of that flavour was MSG. • It is naturally occurring in seaweed. • It is synthesized, and the process used now is fermentation using ammonia and sugar beets to produce amino acids, then add salt to produce MSG.

3. What MSG Is Used For. • MSG is used as a flavour enhancer, because of its abilities to enhance the flavour in foods.

4. Benefits • Increasing the flavour in foods. • Allowing the use of less salt in foods.

5. Risks • Many common side effects such as, burning in arms face or chest, headaches, chest pains, heart palpitations, weight gain, difficulty breathing (especially in asthmatics) • Serious side effects such as brain damage, temporal paralysis around mouth, reproductive issues, sleep disturbances.

6. Alternatives • Some alternatives that can be used are….. • Meats • Seaweeds • Aged Cheeses • Mushrooms • Tomatoes • Soybeans • Many more….. • These are ways to produce free glutamate which doesn’t have the same risks as MSG.

7. Bibliography • http://en.wikipedia.org/wiki/Monosodium_glutamate • http://www.foodinsight.org/Resources/Detail.aspx?topic=Everything_You_Need_To_Know_About_Glutamate_And_Monosodium_Glutamate • http://foodreference.about.com/od/Food-Additives/a/Monosodium-Glutamate-What-Is-Msg.htm

8. Bibliography (2) • http://inrfood.com/ingredients/44 • http://www.ehow.com/about_5432119_health-risks-monosodium-glutamate.html • http://www.fitday.com/fitness-articles/nutrition/healthy-eating/10-alternatives-to-msg.html#b • http://www.alternative-health-group.org/msg.php