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.
Originally posted on October 12, 2011 @ 3:32 pm