If you’ve heard of the term “MSG,” you might have also heard of its common – but inaccurate – connotations. For years, monosodium glutamate, a food additive known as MSG, has been ...

For years, monosodium glutamate (MSG) has had a bad rap. The flavour enhancer used in many Asian cultures was thought to trigger physical complaints including headaches, numbness and palpitations ...

Monosodium glutamate, or MSG — a food additive that is often found in Asian cuisine — has had something of a negative reputation over the last 60 years. Some food experts insist that's unfair.

MSG is an often misunderstood spice that should be utilized more frequently in cooking. Here's why MSG deserves a spot in your seasoning cabinet.

However, public commotion in the 1960s over one particular ingredient, MSG, increasingly plagued these eateries and exacerbated xenophobic estrangement of Asian communities, according to CNN.

“A lot of Asian chefs have been using MSG in their cooking quietly, because there is this stigma,” says Dan Q. Dao, founder of the food consulting agency District One.

For Asian Americans who grew up in the heyday of AZN Pride, the reclamation of MSG has been a major project of the past dozen years, championed by chefs like David Chang and Anthony Bourdain, and food ...

To be clear, we’re not talking about MSG in hot dogs, mustard, ketchup, pepperoni or Cool Ranch Doritos. Those are fixtures in the snackdom of Americana and cause only joy through its powdery magic.

“To this day, the myth around MSG is ingrained in America’s consciousness, with Asian food and culture still receiving unfair blame,” said the company in its campaign website. “Chinese ...