Abstract
This chapter discusses monosodium glutamate (MSG) in foods and its biological effects. MSG is a flavor enhancer in foods. MSG is created by fermenting starch, corn sugar, or molasses from sugarcane or sugar beets. It is freely soluble in water, sparingly soluble in ethanol, and practically insoluble in ether. MSG does not enhance the flavors of all foods and is more effective when added to foods such as poultry, seafood, meats, and many vegetables. MSG influences the expression of the strain difference in MSG acceptance in mice. It has been shown to cause lesions on the brain, especially in children. These lesions cause cognitive, endocrinological, and emotional abnormalities. The implications for children are that MSG could seriously affect their cognitive skills and cause learning difficulties.
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