MSG by Kari

 Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally-occurring non-essential amino acids. The U.S. Food and Drug Administration has given MSG its generally recognized as safe designation. Although many people identify themselves as sensitive to MSG, in controlled studies scientists have been unable to consistently trigger reactions. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. Food manufacturers sell and use MSG as a flavor enhancer because it balances, blends and rounds the perception of other tastes.

 People say that they have reactions to MSG. These reactions — known as MSG symptom complex — include:

   Headache

    Flushing

    Sweating

    Facial pressure or tightness

    Numbness, tingling or burning in the face, neck and other areas

    Rapid, fluttering heartbeats (heart palpitations)

    Chest pain

    Nausea

    Weakness

 However, researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment. The only way to prevent a reaction is to avoid foods containing MSG.