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MSG?

JWUFranchesca_154246

Hello,

I am a culinary student at Johnson & Wales. We aren't allowed to use MSG here because so many people have adverse reactions to it. What does it actually do? Does it have a taste? I have always been curious how to use it and what application to use it with.

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Comments

bkeene12

Here is one side of the story (which I tend to side with)...

Here is another opposite opinion...

I like the stuff for what it does and I have never run across a person who could tell me I added it to a dish or not- even if they claimed they were sensitive to it.

Tim_Sutherland_52834

Is JWU also banning tomatoes, mushrooms, Parmesan cheese amongst other things as they all contain the same MSG you purchase in the salt form?

Brandon_Byrd_40557

I recently wrote an article on MSG's history, safety, and culinary uses. Long story short, it's a safe ingredient and it boosts the perception of meaty, umami flavors. It has a taste of its own, but because it's a flavor potentiator, it also amplifies your perception of other flavors. Buy yourself a small container of Accent from the grocery store (or a big one from Amazon) and experiment!

Brandon_Byrd_40557

Technically, free glutamic acid isn't the same as MSG, which is glutamic acid that's been stabilized via the addition of a sodium atom. But yeah, it's basically the same thing. And nobody complains about the safety of Parmesan, Roquefort, kombu, fish sauce, or other "natural" sources of glutamic acid.

bkeene12

Good article and good advice...

"To sum up, MSG won’t produce negative physiological symptoms and it won’t kill you unless you eat it by the pound or inject it directly into your brain."

Ryan_79893

Hey Brandon,

Just read your article and really liked it! Nice work!

Brandon_Byrd_40557

Thanks!