The first time I bought a bag of MSG, I felt like I was buying some kind of illicit substance. I felt a rush as I took the bag of flakey white crystals to the cashier. Once home, I paused before taking a taste.
Sure, I knew full well that the ingredient was harmless, but decades of anti-MSG prejudice had taken their toll. MSG is widely used in Asian kitchens. In the West, it's still demonized thanks to 1960s-era reports that it was toxic.
However, the that studies have consistently failed to show serious health effects. Some reports claim it produce mild symptoms, but there's a catch: symptoms occurred after people with MSG sensitivity consumed 3 grams straight, without food. That's six times the normal serving.
Unless you're eating MSG by the spoonful, you're in the clear. That's not something you'd want anyway: as I found from my initial sample, it doesn't taste great on its own. But added to savory foods, it makes flavors come alive.
Now, I . Want to try? Start out with one of my favorites: sprinkled over tomato toast. It's an elegant summer lunch, and the dish's simplicity lets flavors shine through.
All you need is MSG, a slice of bread (I recommend Italian), and a thinly sliced tomato. Add basil, avocado, or mozzarella cheese, and you have a classic combo. If you're new to MSG, it's a great way to highlight the power of the seasoning.
Why MSG and tomatoes work To see why MSG works so well with tomatoes, it helps to understand what it is. MSG, or monosodium glutamate, oc.