The ongoing conversation about MSG reflects evolving understanding of food science, highlighting how initial concerns about food ingredients can sometimes outpace scientific evidence—and how ...

MSG occurs naturally in some foods, like tomatoes and cheeses, according to the Food and Drug Administration (FDA). But after it was extracted from a seaweed broth in 1908, MSG started to be used ...

We debunk the long-running myth that MSG is bad for you. Sources: York University, FDA, Smithsonian Mag, Georgetown University Produced by Will Wei Follow BI Video: On Facebook More from Science ...

If I’m making homemade stocks or broths, I’ll add about a quarter-teaspoon of MSG per four cups of liquid before I add salt simply because I might not need as much as I think. Taste the food ...

MSG occurs naturally in some foods, like tomatoes and cheeses, according to the Food and Drug Administration (FDA). But after it was extracted from a seaweed broth in 1908, MSG started to be used ...

and in unexpected places—kind of like how MSG and other glutamates naturally pop up in a lot of our food. Eng uses MSG like any other seasoning in this cookbook, because that’s exactly what it ...