MSG Perception Shifts After Decades of Misunderstanding

Chefs like Calvin Eng are embracing MSG and trying to destigmatize the century-old seasoning, which has been misunderstood due to a letter written by a US doctor in 1968. Despite continued claims of negative reactions to MSG from diners, decades of scientific trials have failed to prove the existence of MSG sensitivity. MSG is plant-derived and is made by fermenting plants with sugar and microbes to create glutamate, an amino acid found in food that acts as a neurotransmitter. MSG is safe to eat and can reduce sodium intake.