In November we held an event for our clients Ajinomoto and The Glutamate Association to discuss the safety messages of sodium glutamate and we provided hands-on tastings for culinary and foodservice chefs, professors and students. Chef Christopher Koetke M.B.A., C.E.C., C.C.E., H.A.A.C, of Kendall College presented to the Chicago chapter meeting of the American Culinary Federation.

Some interesting facts about MSG from his presentation:

• Monosodium glutamate (MSG) is the sodium salt of glutamic acid, one of the most abundant amino acids in our diet. It has been used for more than a hundred years to enhance and balance the savory taste of food.
• Glutamate (from the amino acid glutamine), which makes up MSG, is found naturally in protein-containing foods such as meat, vegetables, poultry and milk. The human body also produces glutamate as part of normal metabolism. The muscles, brain and other organs store about four pounds of glutamate, and mother’s milk is rich in glutamate.
• Glutamic acid is one of 20 amino acids needed for life and is the most prevalent in our body naturally (about 10% of our body is made up of glutamic acids)
• MSG is safe for everyone. Since its discovery in 1908, MSG has been used safely as a food ingredient and seasoning. A great deal of scientific research has been undertaken into MSG’s role in the diet and its safety. This research, which has been reviewed by scientists and regulators around the world, demonstrates that monosodium glutamate (MSG) is safe for everyone.

Next time you are in the kitchen try adding some MSG to your dish, you will be amazed at the flavor it can add.