Those in favor are drawn to MSG’s unique abilities as both a savory enhancer and flavor heightener. It’s behind the umami flavors we so often hear about, prominent in things like miso, aged cheeses, anchovies, tomatoes, seaweed, and more.
One of the major problems is that the negative press is based on little to no science. The aforementioned syndrome is more of a misunderstanding, like sulfites in wine or bacon.
There are naturally occurring sulfites in fruits and vegetables like grapes and celery that are isolated in a lab and used in cooking like curing meats e.t.c.
M.S.G is no different. Sometimes you are making something specific and it calls for a tiny pinch.
If you want to heighten the umami flavor in your recipe, get it here !
