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In 1968, Dr. Robert Ho Man Kwok felt ill after dinner at a Chinese restaurant. He wrote a letter detailing his symptoms to a prestigious medical journal, pondering whether his illness had resulted from eating monosodium glutamate also known as MSG. Kwoks connection between his headache and this common seasoning in American Chinese cuisine was just a hunch. But his letter would dramatically change the worlds relationship with MSG, inspiring international panic, biased science, and sensationalist journalism for the next 40 years. So what is this mysterious seasoning? Where does it come from, and is it actually bad for you? MSG is a mixture of two common substances. Sodium, which is well-established as an essential part of our diet, and glutamate, a very common amino acid found in numerous plant and animal proteins. Glutamate plays a key role in our digestion, muscle function, and immune system. Around the time of Dr. Kwoks letter, it had been identified as an important part