C5H8NNaO4, a Stabilizer

MSG is a food additive, popularly marketed as a “flavour enhancer”. In its pure form, it appears as a white crystalline powder.

In a 1995 report by the Federation of American Societies for Experimental Biology (FASEB) two groups of people were defined as intolerant of MSG – those who eat large quantities of MSG (which is in many processed foods as a flavour enhancer – # 621) and those with “severe, poorly controlled asthma.” Therefore, sensitivity (intolerance) to MSG is relatively common.

MSG intolerance: There have been numerous studies of allergies and/or sensitivities to MSG, attributed to the free glutamic acid component, which has been blamed for causing a wide variety of physical symptoms such as migraines, nausea, digestive upsets, drowsiness, heart palpitation, hair loss, asthma, anaphylactic shock, rapidly increasing diabetes, and many other complaints…. MSG has been used in newborn laboratory mice to induce adult obesity because of the lesions that it provokes in the arcuate nucleus of the hypothalamus.

Wikipedia: http://en.wikipedia.org/wiki/Monosodium_Glutamate

Chemical descriptions:

National Library of Medicine: PubChem

Adverse effects



MSG, sodium glutamate, flavour enhancer 621, EU food additive code: E621. HS code: 29224220. 2-aminopentanedioic acid, 2-aminoglutaric acid, 1-aminopropane-1,3-dicarboxylic acid), Ajinomoto or Vetsin, sodium (2S)-2-amino-5-hydroxy-5-oxo-pentanoate