MSG is everywhere. Here’s why you still never see it

MSG is a bad word. No one wants to talk about it or at least openly. But little does anyone tell you that we are being fed some form of MSG or other in our daily diet.

We might attribute running nose or itchy throat after a hearty Pan Asian feast to dust and pollens in air, but it could actually be a reaction to MSG. We are used to popping anti-allergic pills for any skin allergies as a reaction to an 'ingredient' without realizing it could be due to MSG.




Restaurateurs and chefs TOI spoke with highlighted that we may attribute it to Pan Asian cuisine in general and Chinese food in particular due to broth and sauces used, but American fast food items and even Continental salads may not be free of MSG. While not many were willing to be quoted, yet everyone affirmed the importance of Monosodium Glutamate (MSG) as a flavor enhancer.

A restaurateur on condition of anonymity recalled how salts by a Japanese brand were part of every kitchen not too long ago.

"Every restaurant and road side stall selling manchurian, momos or noodles was using that particular salt to their preparations. Soon restaurants understood the harmful effects of MSG and used no MSG as a distinguishing factor between themselves and street stalls. The truth is everyone used them and may still be using it to impart flavor," he explained.

A chef at a Pan Asian restaurant revealed that diners insist on 'no MSG' while ordering and then complain of lack of taste. Since the popular Japanese sodium salt is banned, they use the permitted broth powders and bouillon cubes for making tasty broths. Another chef said he was surprised to find even dressing salts for fried chicken and popular French fried contained MSG.

Restauranteur Sohrab Sitaram, one of the very few who agreed to be quoted, said at times it could be difficult to find out if the ingredient actually has MSG or not. He says many ingredient suppliers have started using the aliases or synonyms for MSG in printed ingredient list and it is not possible for everyone to know.

"Hydrolyzed vegetable protein, extracts, flavouring and seasoning are the terms used to camouflage MSG. You may never know the sauce you are using contains MSG as the label may never mention it. It is difficult to keep a track of every ingredient when on an average close to 250 ingredients are being used in your kitchen every day," he explains.

Popular substitutes for banned flavourings have been bouillon cubes that are dehydrated stocks that are used for soups and salads. Chefs are also very of these 'tasteners' as almost all of them contain MSG. These are used not just for Chinese dishes but in salads, soups and broths across cuisine.

"These cubes by popular brands are used even at our homes. Some even say 'contains MSG'. But recent controversy has made one realize we considered these 'safe' at the restaurant's and home kitchen as well," revealed a chef.

Chef Nishant Choubey says Asian cuisine is one of the most popular category with diners and one ends up having this cuisine at least once every week in some form or the other. He says it could be the actual ingredient that gives the 'irresistible' flavor to the food of your neighbourhood joint.

"For many outlets, MSG is the cheapest way to enhance its flavours. It adds a distinct taste to preparations. The alarming aspect is some outlets may not even know what is MSG or be aware of the harmful effects and continue using it," he says.