Registered Dietitian Nutritionists Are Trusted Voices in Food & Health
Research shows Americans trust registered dietitian nutritionists (RDNs) more than anyone else when it comes to food and health information.| The Glutamate Association
Nutrition Advance, October 17, 2025 Excerpts from this article: “While MSG is a salt, it is quite different from sodium chloride (table salt) in flavor and characteristics. Perhaps most notably, regular table salt contains approximately triple the sodium content of...| The Glutamate Association
Research shows Americans trust registered dietitian nutritionists (RDNs) more than anyone else when it comes to food and health information.| The Glutamate Association
MSG, monosodium glutamate, provides the benefit of umami taste. For 100 years, MSG has been used to enhance the umami taste of food.| The Glutamate Association
MSG is safe and celebrated by many chefs, but very few have written much on how to actually use it for home cooks to follow.| The Glutamate Association
Most MSG is made by fermenting sugar cane or corn. Fermentation is the same process that is used to make wine, vinegar, yogurt.| The Glutamate Association
Adding monosodium glutamate (MSG) to recipes is a way to reduce sodium in foods, and reduce fat in foods, that still taste satisfying.| The Glutamate Association
MSG is made by by fermenting glutamate-rich foods, such as cassava, corn, sugar beets, sugar cane or molasses, to make pure umami seasoning.| The Glutamate Association
For 100 years, MSG has been used safely and effectively in food. Extensive MSG research has been undertaken about its benefits and safety.| The Glutamate Association
MSG in food is self-limiting -- once the proper amount is used, adding more contributes little, if anything, to food flavor.| The Glutamate Association
Monosodium glutamate (MSG), an abundant amino acid in our diet, has been used for more than 100 years to enhance the savory taste of food.| The Glutamate Association
MSG's comeback recently is thanks to its popularity among chefs and influencers. Scientific studies show eating MSG is not bad for you.| The Glutamate Association
A home cook can and should be using MSG, and Ajinomoto is partnering with chefs, dietitians, and influencers who love MSG to prove it.| The Glutamate Association
New cookbooks highlighting its powers show why it is time to put MSG on the table in the U.S., where myths have given it a bad reputation.| The Glutamate Association
Nutritionists challenge common MSG myths about the flavor enhancer while explaining its presence in everyday foods.| The Glutamate Association
Sometimes the words used when talking about glutamate and umami are a little unfamiliar. Below are some of the ones you’re most likely to encounter and their definitions so you can be in the know. Glutamate – Glutamate is the...| The Glutamate Association
This history of what is MSG details its discovery, how it is currently made, and how umami seasoning enhances flavor.| The Glutamate Association
A coalition of food writers and nutritionists has energized an effort to put an end to the harmful legacy of "Chinese Restaurant Syndrome".| The Glutamate Association
MSG is often a key ingredient for people on a reduced sodium diet, because it boosts the flavor of a dish while reducing the need for salt.| The Glutamate Association
