MSG: Is It OK To Eat Now?

Plus a protein-rich ancient grain

Today, we are taking a look at MSG - what it is, why it became stigmatized, and the big question: is it Ok to eat now? See what we have to say!

Plus, we’re spotlighting sorghum - an ancient grain that also happens to be a great source of protein. A good addition for anyone wanting more fiber and plant-based protein in their diet!

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What are your views on MSG? Love it? Avoid it? Share in the comments!

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MSG: OK To Eat Now?

Dr. Weil's Take:

The fear surrounding MSG (monosodium glutamate) stems largely from a single letter published in the New England Journal of Medicine in 1969, where the author described a collection of vague symptoms –headache, flushing, and sweating – after eating Chinese food. This so-called “Chinese Restaurant Syndrome” sparked a cascade of studies, media coverage, and public concern, most of which lacked any scientific rigor. Despite years of scrutiny, no solid evidence shows that MSG is harmful to the general population.

MSG is a form of glutamate, an amino acid that naturally occurs in many foods such as Parmesan cheese, tomatoes, mushrooms, and even breast milk. It delivers the “umami” taste that people value. Originally marketed as a flavor enhancer to sprinkle on food, it was a popular kitchen staple until it fell out of favor. Despite decades of alarmism, the FDA considers MSG “generally recognized as safe” (GRAS), a classification based on extensive review.

I have seen massive containers of MSG in Chinese restaurant kitchens, where cooks would add scoops of it to wok dishes. In those amounts, it certainly made people thirsty and maybe affected