In order to understand the positive effects of MSG more fully, presentation of valuable facts really helps in establishing the grounds of the good side in using glutamic acid in food. Glutamate is actually an amino acid that is produced and found within the body, it is also present in foods such as meats, vegetables, and dairy products. In fact, it can be found in breast milk that is usually fed to infants. There are two kinds of glutamate: Bound and free. Bound glutamate is linked to other amino acids, while free glutamate exists on its own. Free glutamate is the one used for enhancing food flavors, which can be found in tomatoes, onions, and in mushrooms.
MSG or Monosodium Glutamate is the salt component of glutamic acid. Due to this purpose, many chefs and other cooks are using this food enhancer in their dishes for over 100 years already. What MSG does is that it brings out the umami flavor present in the other foods previously mentioned and improves the overall taste of any particular dish.
It can be used to any kind of cooking, particularly those that have pork, beef, chicken, fish, vegetables, sauces, soups, and marinades. There are no known limits to how much glutamate should be used, but Joint FAO/WHO Expert Committee on Food Additives (JECFA) has stated through studies that accepted daily intake is not suggested.
MSG is also a great substitute to salt as the sodium content is only 12% than that of table salt, which is at 39%. Lesser sodium intake helps in reducing the risk of hypertension, stroke, and even heart attack. Once applied to food, people find many recipes to be palatable, increasing their appetite and interest in eating. Thus, the good effects and benefits of any cuisine can be achieved without the need to yield for Hyperphagia, or excessive ingestion of food beyond the capacity of any individual. It does not produce any negative effects to the brain, as certain amounts of glutamate are also necessary for brain function. It can help people to have better dieting patterns, especially to those who are nutrient deficient.