No, I don't use it and I never did. It's just good old MSG, and depending on the variety, some artificial colors, spices like paprika, maybe caramel coloring or food dyes.

So maybe I'm missing out, because I have never used it, but the ingredient list never led me to believe that it was something I wanted to add to my food. (shrug) It's been around a long time, I know.

Annie

Supposed to be good on bee stings. Other than that, it's not touching my food!

Nope....gives me a raging headache. It creates an umami in foods that you haven't taken the time or trouble to create naturally.
and it's not MSG that's good on bee stings but meat tenderizer...papayin. it "tenderizes" the protein in the venom

Nope, don't use it at all. Once a dish I ordered had MSG in it, and I didn't realize it. For the next 3 hours I had a racing heartbeat... I called and asked if the restaurant used MSG in that particular dish, and yes they did... and also, thanks to Google, I looked up side effects of MSG ingestion. Dang that dish was good though. Now, if I order it, I make sure to share with at least 2 other people, and I only take a small sample of it.

My parents had some when I was a kid -- to be used in case of bee stings (supposedly dissolves the stinger).

I've never used it. I'd rather use herbs and spices.

Growing up my mom used it regularly until MSG headaches became all the rage and my sister was suddenly afflicted.

I was amused to see Modernist Cuisine at Home list it as an "unusual ingredient." With a note: "Some people strongly believe that they react badly to MSG, but so far no scientific study has ever linked MSG consumption to health problems."

My mother used it extensively also....and I constantly had a head ache....eye doctor....ENT Dr. etc....when I went to college, magically, no more headaches!
I got married, bought Accent...headaches back. I think it has to do with quantity used.
and certain meat tenderizers used to contain MSG as well as papain...In fact some still do. Read the labels.
They may not have a definitive answer to the MSG head ache, but I will tell you it's real! Likely has to do with amount used...we used to sprinkle it on our meat like salt!

It likely can help remove stains from textiles as it is enzymes..but the dye in it may stain LOL

I think I get enough MSG without using Accent. My mother bought it once when I was a child, and I didn't like it. It reminded me of the potassium chloride that she tried to use in place of salt instead of just using less salt. Most people like more salt in their food than I do and consider salt a flavor enhancer, but for me it just makes food taste salty. I find the same applies to MSG - it just makes food taste like MSG instead of enhancing the flavor, but if it works for you, then I think it is okay to use it. It's not for everyone, but you might want to check the MSG content that food already has before adding it. I would not consider it to be part of a paleo diet.

I use it because SO says that it makes food taste better. I can never tell a difference though.

An uncle of mine used to season his popcorn with the stuff.

About those bee stings, we used to put meat tenderizer on them. I don't remember ever using meat tenderizer on meat, only on bee stings.

I went to the grocery store to pick some up and couldn't find any, although there's a gazillion marinade packets and flavored salt substitutes and the above mentioned Accent. Do they still make meat tenderizer?

Annie

Well I see it's available at my supermarket, and now I'm curious as to what it is. I've heard the term but never really thought about it, nor seen it called for in any recipe.

Meat Tenderizer - Unseasoned:

LOL!

"Hidden" sources of MSG

Meat tenderizer is papain....an extract of papaya, it works to soften/dissolve proteins. I keep a carton of Tone's meat tenderizer on my kitchen lazy susan with the salt pepper, sugar and vinegar....in case of a bee sting. I am allergic to bee stings. Says it contains salt, sugar, cornstarch to prevent clumping and papain....hmm note salt is listed first....
Fresh pineapple juice also will tenderize meat....in fact if you marinate meat over night in pineapple juice it will get nasty mushy! Fresh pineapple also keeps jello from setting. Canned doesn't do those things, heat destroys the enzymes.
When I had family at home I would buy minute steaks, sprinkle with tenderizer, dredge with flour, brown quickly in a fry pan, add a chopped onion and some mushrooms. a splash of A ! sauce, some garlic salt and a little water and simmer until the onions and mushrooms were cooked.. Shake some Tater Tots onto a pan in the oven, put some frozen green beans in a pan with a bit of butter and salt and poof.....dinner!

I have one of those handy meat tenderizers with the points, like this:

https://www.bedbathandbeyond.com/1/1/535159-norpro-professional-meat-tenderizer.html

I want the tenderizer for bee stings as it works better than anything else I've tried. I'm allergic to wasp/hornet stings, although honey bee stings don't seem to have the same effect. I do have my Epi-pen, but Elery and I are considering setting up beehives and so I want the tenderizer for those rare accidents. Not necessarily for me, but for grandkids or visitors.

Annie

We use DMSO for bee & wasp stings. Works within seconds. Did not know about using meat tenderizer for stings so don't know how it compares. I do have a bottle of papaya enzyme tablets for occasional digestive upsets. I wonder if crushing one of those would work for stings?

I don't used Accent or MSG. No adverse reaction to MSG other than it makes me really, really thirsty for about three hours after eating it. This used to happen quite often after eating Chinese food but not anymore. I think most Asian food outlets have moved away from using it.

That said, I have started seeing more references to MSG in the last 2-3 years so, after falling into disfavor for many years, I suspect that it may be making a comeback. Probably because so much of the commercial/ factory farm meat supply is so lacking in flavor that cooks are taking a fresh look at (or, in the case of younger generations, just discovering) the old 'flavor enhancers'.

You know, when you open a pack of ramen noodles, there is a pack of flavor powder that comes with the noodles.

Use that instead of Acent/MSG. More complex flavor.

dcarch

It is most definitely the enzyme papain in meat tenderizer, not the seasoning MSG in Accent, that breaks down the venom in bee, ant & wasp stings.

Perhaps the confusion comes because the most common meat tenderizer brand from back in the day was Adolph's? I know I used to get the 2 names mixed up, since they both start w/ an 'A' (Adolph's, Accent) - & they are both in red & white containers. I have papaya trees & have used the crushed leaves & sap on wasp stings as well.

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MSG is a form of sodium. I remember we had a container of it when I was a kid (maybe McCormick's brand?) & I loved to taste it straight from the shaker.

There also was a "seasoned" meat tenderizer that did contain MSG....note the words on the Adolphs that says "no MSG"