MSG, or monosodium glutamate, has been accused of being toxic, headache-inducing, and downright evil for years. But is it really the bad guy of the culinary world, or just a misunderstood flavor superhero? Let’s dive into the science.

What is MSG, Anyway?

MSG is a flavor enhancer that boosts the savory goodness—called umami—in your food. The term “umami” comes from the Japanese word umai, meaning delicious, and MSG helps make that magic happen. Discovered in 1908 by chemist Kikunae Ikeda, MSG is derived from L-glutamate, a naturally occurring amino acid found in meat, dairy, vegetables, and even your own body. Yes, your metabolism produces glutamate. Congrats, you’re basically an MSG factory.

So, Where Did the Hysteria Come From?

In 1968, a scientist wrote to The New England Journal of Medicine about feeling numb and weak after eating a ton of Chinese food. He dubbed it “Chinese Restaurant Syndrome,” and MSG was quickly blamed. Since then, research has shown that for most people, MSG is perfectly safe. A small group might experience mild symptoms if they consume a lot on an empty stomach, but for the vast majority of us, MSG is as harmless as your favorite seasoning blend.

The Irony of Avoiding MSG

Here’s the kicker: many “MSG-free” foods are still loaded with glutamate from other sources, like soy sauce or tomatoes. So while people think they’re dodging the villain, they’re actually inviting it back to the party—just in a fancier outfit.

What Does Science Say?

Both the FDA and the World Health Organization agree: MSG is safe when used in moderation. The real lesson? Don’t believe everything you hear. Myths like this stick around because they’re repeated, not because they’re true.

The Bottom Line

MSG isn’t the evil mastermind it’s been made out to be—it’s more like a flavor enhancer working overtime to make your food tastier. So next time someone insists it’s bad for you, sprinkle a little science (and maybe some soy sauce) on their argument.