621 N 2025

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MSG is the sodium salt of glutamic acid (glutamate), a non-essential amino acid. MSG is commercially produced by fermenting molasses from sugar beet, sugar cane or wheat. It has no smell or flavour itself but it brings out the savoury or meaty taste of processed foods.
A small number of people may experience a mild hypersensitivity-type reaction to large amounts of MSG when eaten in a single meal. Reactions vary from person to person but may include headaches, numbness/tingling, flushing, muscle tightness, and general weakness.
Its a flavor enhancer derived from L-glutamic acid, which is naturally present in many foods. L-glutamic acid is a nonessential amino acid, meaning that your body can produce it by itself and doesnt need to get it from food.
Beside its flavour enhancing effects, MSG has been associated with various forms of toxicity (Figure 1(Fig. 1)). MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs.
Many people are surprised to learn that MSG contains one-third the amount of sodium as table salt. If a person needs to follow a low sodium diet, they should be limiting their sodium intake, regardless of the source, says Kerner. MSG can offer a strategy to decrease sodium intake if used in place of salt.
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Food manufacturers must declare when MSG is added, either by name or by its food additive code number 621, in the ingredient list on the label of most packaged foods. For example, MSG could be identified as: Flavour enhancer (MSG), or. Flavour enhancer (621).

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