Monosodium glutamate (MSG) is a flavor enhancer with a history of misconceptions, often mistaken for a harmful additive. However, it is derived from an amino acid and has been used safely in cooking for nearly a century. With only 12% sodium compared to 39% in table salt, MSG can enhance umami flavor without contributing excessive sodium to diets. It is recommended to use MSG sparingly and not as a total salt replacement. The process of fermentation from plant-based sources, such as corn and sugar beets, allows for easy availability in the market.
Monosodium glutamate, often referred to as MSG, is derived from an amino acid and is considered safe for human consumption despite misconceptions about its origins.
MSG has only 12% sodium compared to table salt's 39%, allowing for enhanced flavor without excessive sodium intake.
Using MSG both before and during cooking can improve umami flavor, which adds depth to dishes without replacing salt entirely.
Sourced from plant-based fermentation, MSG is readily available online and enhances the meaty savoriness of food.
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