You’ve probably seen signs posted in various restaurant windows proclaiming “No MSG.” Well, it must be bad for you, right? Otherwise, why would they put in the effort to let customers know? For decades, those three little letters, MSG, have struck unearned fear into the hearts of hungry people everywhere. But have you ever wondered why?

Monosodium glutamate, or MSG, has gotten a bad rap for decades. It’s associated with headaches and excessive sodium intake. But if you’ve ever happily devoured a bag of nacho cheese tortilla chips or a savory bowl of mushroom soup—guess what? You’ve eaten monosodium glutamate. And you’re still here.

So how did a completely natural flavor enhancer become one of the most misunderstood ingredients in modern history? It’s a recipe that calls for a bit of bad science, a dash of cultural bias, and a single letter written to a medical journal.

The letter that changed food culture forever

In 1968, a doctor wrote a letter to the New England Journal of Medicine about several symptoms he was experiencing. He reported numbness and even heart palpitations after eating at local Chinese restaurants. This physician’s observation led him to a hypothesis: could MSG be the cause? 

This single query did not immediately prompt the medical community to conduct a peer-reviewed study. Instead, the media ran wild with the story. Local papers and news broadcasts associated MSG with the dubious term “Chinese Restaurant........

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