Adam Ragusea also has a timely video he posted a few days ago on MSG too: https://www.youtube.com/watch?v=E-POAKKH5IM https://www.youtube.com/watch?v=E-POAKKH5I

Adam Ragusea also has a timely video he posted a few days ago on MSG too: https://www.youtube.com/watch?v=E-POAKKH5IM https://www.youtube.com/watch?v=E-POAKKH5IM The takeaway I got from it was that the opposition to MSG has a racial component ('Chinese Restaurant Syndrome'), may have been started as a prank (letters to that particular publication often were - they didn't have 4chan back then), and studies showing harm used very unrealistic dosages. Allergy or sensitivity may exist but the chances of it being a poison and literally affecting every human body seems very unlikely. I also have a bag in my kitchen and came to the same conclusion regarding taste that he did. Adding more does not do much to dishes with that component already (meat, mushroom, etc). But it does change dishes that lack it.