What You Need to Know About MSG (Monosodium Glutamate)
Food Truth Series – Gari’s Galley
Most people have heard of MSG—some associate it with takeout food, while others brush it off as harmless. But what is it really? And should you be avoiding it?
In this Food Truth Series post, we’re digging into how MSG is made, how it may affect your body, why it’s hiding under different names, and where it shows up in your food—sometimes where you least expect it.
How MSG Is Made — And Why It’s Considered Synthetic
Monosodium glutamate may sound natural—it’s derived from glutamic acid, an amino acid found in many foods. But that doesn’t make it natural in the way most people assume.
MSG is industrially manufactured, typically through a fermentation process using genetically modified bacteria—usually a strain of Corynebacterium glutamicum. These bacteria are fed sugar beets, molasses, or starch, and they produce glutamic acid as a byproduct. This is then neutralized with sodium, filtered, and crystallized into the white powder we know as MSG.
So while glutamic acid does occur naturally in foods like tomatoes or Parmesan cheese, MSG is a highly processed additive made in a lab—not something that comes directly from whole foods.
Does that make it synthetic?
Yes. Although MSG is derived from a natural amino acid, the final product is lab-made through chemical processes and bacterial fermentation, resulting in a synthetic additive. It’s far more concentrated than the naturally occurring glutamate in real food and does not exist in this form in nature.
Potential Side Effects and Concerns
MSG is labeled “generally recognized as safe” (GRAS) by the FDA, but that doesn’t mean it’s risk-free for everyone.
Many people report sensitivity or adverse reactions, often called “MSG Symptom Complex.” Symptoms can include:
Headaches or migraines
Flushing or sweating
Numbness or tingling
Chest pain or heart palpitations
Nausea
Weakness or fatigue
Asthma-like symptoms
While studies have been mixed, it’s worth noting that some people do react—even at relatively low doses.
Medication Interactions
One thing that’s rarely talked about: MSG can interact with certain medications.
Because glutamate is a neurotransmitter, consuming high levels of MSG can potentially interfere with medications that affect the brain or nervous system, including:
Antidepressants (SSRIs, MAOIs)
Antiepileptic drugs
Medications that influence dopamine or serotonin levels
Corticosteroids
If you’re taking medications, it’s worth discussing MSG with your healthcare provider—especially if you’ve experienced unusual side effects that are hard to explain.
Hidden Names for MSG
MSG doesn’t always appear as “monosodium glutamate” on labels. In fact, it’s often disguised under other names that can sound harmless—or even healthy.
Here’s a list of ingredients that often contain or are forms of MSG:
Common MSG aliases:
Monosodium glutamate
Glutamic acid
Glutamate
Hydrolyzed vegetable protein (HVP)
Hydrolyzed soy protein
Textured protein
Yeast extract
Autolyzed yeast
Calcium caseinate
Sodium caseinate
Gelatin
Torula yeast
May contain free glutamate (MSG-like):
Natural flavors
Flavors or flavoring
Soy protein isolate
Soy sauce or Tamari
Bouillon
Broth or stock (if not homemade)
Maltodextrin
Citric acid (can sometimes be a carrier for glutamates)
Where MSG Is Found
MSG isn’t just in Chinese takeout—it’s hidden in all kinds of processed and packaged foods, including:
Flavored chips and snacks (like Doritos, Pringles)
Canned soups and broths
Frozen meals
Instant noodles
Seasoning packets and spice blends
Fast food (especially chicken sandwiches, fries, and sauces)
Salad dressings
Condiments like ranch or soy sauce
Gravy and sauce mixes
Processed meats (hot dogs, sausage, deli meats)
It can even sneak into “healthy” or “natural” foods, especially when they use “natural flavors” or yeast extract for seasoning.
Bottom Line
MSG might not be dangerous for everyone—but if you’re someone with food sensitivities, chronic inflammation, or on certain medications, it’s worth being cautious. And even if you’re not, the fact that it hides under different names should raise red flags.
The best way to avoid MSG? Read labels. Cook from scratch. Use real herbs, spices, and homemade broths whenever possible. Your body—and your brain—deserve better than chemically manufactured shortcuts.
MSG
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