Monosodium glutamate (MSG) is a flavor enhancer invented in 1908 that is the sodium salt of the naturally occurring amino acid glutamic acid. MSG is a white crystal with a melting point of 232°C that is soluble in water, and excessive consumption has been linked to health issues like obesity, diabetes, headaches and nausea. While MSG can enhance food flavors, studies suggest it is unhealthy to consume in large amounts.

2. -Sodium salt of glutamic acid -Flavor enhancer -Invented by a Japanese chemist named Kikunae Ikeda in 1908

3. -Naturally occurring amino acid -Found in cheese, milk, meat

5. -Sodium salt of glutamic acid

6. -Cell death -Neural damage

7. -Physical state = white crystal -Melting point = 232 ˚C -Solubility = 100mg/100ml

8. -headaches -sweating -depression -nausea -vomiting -chest pain

10. -Studies by Dr. John Olney (1986) showed a correlation between obesity and MSG.

13. -Obesity -Diabetes -Hypothyroidism -Stroke -Brain trauma -Migraines

14. MSG Gelatin Calcium Caseinate Monosodium glutamate Hydrolyzed Vegetable Protein (HVP) Textured Protein Monopotassium glutamate Hydrolyzed Plant Protein (HPP) Yeast Extract Glutamate Autolyzed Plant Protein Yeast food or nutrient Glutamic Acid Sodium Caseinate Autolyzed Yeast Vegetable Protein Extract Senomyx (wheat extract labeled as artificial flavor)

15. -Although MSG can enhance flavors of foods, it is not healthy to consume in excessive amounts.