Why you should cook with MSG more often

How do you make Chinese food even more delicious? With a generous pinch of MSG, of course. Unfortunately, this flavor enhancer doesn’t have the best reputation, but it’s really not that bad for you. And now it might even be healthy?

Let’s start at the beginning. MSG, or monosodium glutamate, is a substance found in our food. Parmesan cheese, tomatoes, and steak, for example, are packed with it, which is why you like them so much. The pure substance is sold as a white powder (it looks a bit like salt), which is often added to your food at Chinese restaurants to give it even more umami. When your food tastes very savory, we call that umami, which means that your food contains a lot of MSG.

World Umami Forum

Earlier this month, the World Umami Forum took place in New York, where the fifth taste (as umami is also known) was celebrated in all its glory for two days. I’m gutted that I wasn’t there, but luckily I could read the best news from the event online. During his speech, American TV chef Andrew Zimmern urged people to cook with more MSG for health reasons. Wait, what?

Less salt

MSG enhances all the savory flavors in your dish. It does more or less the same thing as salt, which is why it works best when you use both. But when you add MSG, you can get away with using less salt. And since we all eat far, far too much salt, MSG might just be the solution. Now that’s good news, right?

No MSG

So next time you see a restaurant advertising ‘no MSG’, just keep walking and sit down at the place next door. Would you rather get to work with this wonder ingredient at home? I’ve already put together a list of delicious recipes and tips on how to use it best. And before you start protesting: that bag of Doritos you enjoy every weekend is also packed with it.