Monosodium Glutamate Essay

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Monosodium Glutamate (Sodium 2-Aminopentanedioate) Monosodium glutamate, commonly known as MSG, is a white crystalline powder with the chemical formula C5H8NNaO4. It has a molar mass of 169.111 g/mol, a melting point of 450 °F, and it is soluble in water. MSG is the sodium salt of the naturally occurring amino acid, glutamic acid, which makes up 10 to 25 % of all food protein, from both animal and vegetable sources. MSG used to be produced by extraction from seaweed, though since 1956 large-scale production of MSG through fermentation began. Pure MSG does not have a desirable taste. However, when added to foods it enhances the natural flavour. Industrial food manufacturers and restaurants regularly use MSG for this reason. Due to its ability to improve taste, monosodium glutamate is often used in low-sodium food options. The unique taste of monosodium glutamate is known as umami (savoury); quite different from the other four tastes (sweet, sour, salty and bitter). Researchers have recently discovered the tongue’s taste receptor that perceives this taste. There is a great deal of controversy and conflicting information pertaining to MSG and its use in foods. Neither Health Canada and nor the US Food and Drug Administration recognize monosodium glutamate as a food additive; therefore, they do not regulate it as such. However, European Union does classify the product as a food additive. Health Canada claims that MSG is safe, yet they admit that some people may experience an allergic-type reaction or hypersensitivity. These reactions include a burning sensation, facial pressure, headache, nausea and chest pains appearing about 20 minutes after consumption and disappearing about two hours later. John Erb, author of the book called “The Slow Poisoning of America”, disagrees. He writes about research he performed at the University of Waterloo, and

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