MSG Facts

It is a common misconception that monosodium glutamate (MSG) is bad and must be avoided. That is not exactly true, MSG is a naturally occurring substance found in foods like tomatoes, mushrooms, and more. It was first isolated and presented in pure powder form in 1909 and is a flavor enhancer that excites the fifth taste sense umami, like sugar enhances sweet.

Most good chefs use natural MSG by using tomatoes or mushrooms, etc., but many will also use the powder directly. MSG does not make you ill. It is found in seasonings, chips, many fast-food and pre-packaged foods, and sauces.

Salt

Saltiness is one of the five primary basic tastes the human tongue can detect. Those five tastes being: salt, bitter, sweet, sour, and umami (it is from glutamic acid, which is found in many foods, particularly some meats, and is the basis of the flavor enhancer monosodium glutamate, also known as MSG).

Extra salt has other effects, beside simply making things more salty it helps certain molecules in foods more easily release into the air, thus helping the aroma of the food, which is important in perception of taste.

Adding a bit of salt will also decrease the bitter taste perception in food, which is why it is often sprinkled on grapefruit.

Salt does not suppress sweet or sour flavors as with bitter flavors, but balances out the taste by making the perceived flavor of sugary candies or lemons, less one dimensional.