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Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions.
No—glutamate or glutamic acid have nothing to do with gluten. A person with Celiac disease may react to the wheat that may be present in soy sauce, but not to the MSG in the product.
The glutamate in MSG is chemically indistinguishable from glutamate present in food proteins. Our bodies ultimately metabolize both sources of glutamate in the same way.
A popular seasoning and flavor enhancer, MSG, or monosodium glutamate, is the purest form of umami, the fifth taste. MSG monosodium glutamate is widely used to intensify and enhance umami flavors in sauces, broths, soups and many more foods. It can also be used as a partial replacement for salt, containing just one-third the sodium, and is classed as safe by the United States Food and Drug Administration and the World Health Organization.
Originally associated mainly with Asian cuisines, MSG monosodium glutamate is now used around the world to bring out the delicious flavor of foods. Umami and MSG are two sides of the same coin: they both give us the same taste experience, both with glutamate.
The glutamate in MSG is chemically indistinguishable from the glutamate present in animal and plant proteins, and our bodies metabolize both sources of glutamate in the same way. Think of salt and saltiness. Many foods taste salty, but a pinch of salt on your tongue gives you the purest taste of saltiness.
When you eat MSG it triggers only one taste sensation—umami. The Ajinomoto Group has produced the odorless white crystalline powder known as MSG for over a century, and today it is found in kitchen cupboards worldwide. Today, the MSG monosodium glutamate produced by the Ajinomoto Group is produced through fermentation of plant-based ingredients such as sugar cane, sugar beets, cassava or corn. MSG is the sodium salt of glutamic acid, one of the most common naturally occurring amino acids.
Glutamic acid is produced in abundance in our bodies and found in many foods we eat every day, including meat, fish, eggs and dairy products, as well as tomatoes, corn and nuts. When a protein containing glutamic acid is broken down, for example through fermentation, it becomes glutamate.
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