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4 Is MSG safe ? OR is it bad for our health 

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4 Is MSG safe ? OR is it bad for our health 

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The U.S. Food and Drug Administration has given MSG its generally recognized as safe , The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

A 1995 report from the Federation of American Societies for Experimental Biology (FASEB) for the United States Food and Drug Administration (FDA) concluded that MSG is safe when "eaten at customary levels" and, although a subgroup of otherwise-healthy individuals develop an MSG symptom complex when exposed to 3 g of MSG in the absence of food, MSG as a cause has not been established because the symptom reports are anecdotal.

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il est aussi présent naturellement dans la tomate et les fromages
aux USA les restaurants chinois en saupoudre sur tout leur plats

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In 1907 at the Tokyo Imperial University in Japan, Professor Ikeda was eating dinner with his family when he suddenly stopped. That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference was the umami flavor from the addition of kombu. He understood that kombu was the secret to that flavor, and from that day on he studied the chemical composition of kelp.
By 1908, he had isolated brown crystals of glutamic acid (glutamate) which conveyed the characteristic flavor. The chemical monosodium glutamate (MSG) is the chemical basis for the umami flavor.
By 1909 he had developed a process for mass-producing MSG.[1] He was able to extract MSG from wheat and defatted soybean, and patented the process for its manufacture.

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Le glutamate monosodique, également connu sous le nom de glutamate de sodium, monosodium glutamate, GMS ou MSG, est le sel sodique de l'acide glutamique, l’un des acides aminés non essentiels les plus abondants dans la nature. La FDA(organisme américain de surveillance des aliments et des médicaments) a classé le GMS comme « GRAS », généralement reconnu inoffensif, et l'Union européenne l'a classé comme additif alimentaire.

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