“MSG is dangerous and causes Chinese Restaurant Syndrome”

The misconception surrounding monosodium glutamate, or MSG, largely stems from a single letter published in the New England Journal of Medicine in 1968. A physician described experiencing symptoms like numbness and weakness after eating at Chinese restaurants and speculated that MSG might be a cause, among other possibilities. This initial, unsubstantiated conjecture quickly gained widespread media attention, leading to the coining of the term "Chinese Restaurant Syndrome" and sparking decades of public concern.

Despite this initial alarm, extensive scientific research conducted over many decades has consistently failed to find a link between MSG consumption and the reported symptoms in controlled studies. Regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA), classify MSG as "generally recognized as safe" (GRAS). The glutamate in MSG is chemically identical to the glutamate found naturally in numerous everyday foods like tomatoes, parmesan cheese, mushrooms, and even breast milk, and the human body metabolizes both forms in the same way.

The enduring belief in the MSG myth can be attributed to several factors. Early studies investigating MSG's effects were often flawed, employing unrealistic dosages or injection methods that did not reflect normal human consumption. More profoundly, the narrative of "Chinese Restaurant Syndrome" tapped into existing xenophobic biases against East Asian cultures and cuisine. This allowed for an "exotic" ingredient to be unfairly scapegoated, while MSG present in many Western processed foods, such as chips, soups, and frozen (Review) meals, largely escaped similar scrutiny. This cultural context unfortunately fostered the myth's persistence, leading many restaurants to display "No MSG" signs to appease wary customers.