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"Do you use MSG?" [Bahasa version in first comment] Someone asked me this question after I posted about MSG. Before I answer, let’s first understand what MSG really is. MSG, or monosodium glutamate, is a molecule made up of: - sodium - glutamate Sodium is commonly found in table salt. In excess, it has been linked to hypertension, water retention, and inflammation. Glutamate, on the other hand, is an amino acid - the building block of protein. It is naturally present in foods like meat, eggs, and milk. Many people have been told that MSG is completely safe because: - glutamate exists in our body - and we already consume it through food This is true - but it is not the full picture❗️ Glutamate is also the most important neurotransmitter in the brain, playing a key role in learning and memory. However, in real life, we are seeing more and more people reporting discomfort after consuming MSG, myself included. Why? 1. Dosage matters When I was young, my grandmother would add only a small amount of MSG, about a quarter teaspoon, into a large pot of soup. Today, with increasing demand for strong flavours, some foods contain much higher amounts. MSG provides glutamate in its free form, which is absorbed more rapidly compared to glutamate naturally bound within whole foods. This can lead to a sudden spike in circulating glutamate after meals, which some people may experience as: - headache - discomfort - sensitivity (Although responses vary, and the exact mechanisms are still being studied.) 2. Hidden sources of MSG Not all MSG comes from a bottle. Many processed foods contain flavour enhancers such as: - hydrolysed vegetable protein - yeast extract - soy protein isolates These are produced by breaking down proteins (from soy, peas, fish, etc.), resulting in high levels of free glutamate. 👉 In other words, you may be consuming MSG without realising it. So… do I use MSG? Yes - but very selectively. I treat MSG like salt: - small amounts → enhance flavour - excessive amounts → overwhelm the body I use it occasionally, and only in very small amounts usually when I feel the ingredients I’m using are not as fresh. But the better way to cook flavourful food is actually very simple: 👉 Use fresh, high-quality ingredients. When ingredients are fresh, you don’t need much enhancement at all. The real issue is not MSG itself. 👉 It is how much, how often, and where it is coming from. Most people are not reacting to one home-cooked meal. They are reacting to accumulated exposure from: - processed foods - strong-flavoured meals - hidden additives So instead of asking: “Is MSG safe?” Ask this: 👉 “How much am I actually consuming without knowing?” #msg #foodsafety #healthyeating #foodeducation #foodliteracy