FWIW, it's been reported that the 'common' belief that MSG causes headaches/allergic reactions is a myth that was instigated by a single man in 1960s:

"A little backstory sheds light on MSG's unsavory reputation. It all started in 1968, when a letter appeared in the New England Journal of Medicine, purportedly from a Dr. Robert Ho Man Kwok, expressing concern that Chinese food had made him sick. He contended that the monosodium glutamate in Chinese food was responsible for symptoms like headache, dizziness, numbness, and weakness. (It was later revealed that the letter was, in fact, written by an imposter as a prank.)...

...In reality, much of the early research on MSG had significant flaws. According to a 2020 study, most research that showed its supposedly harmful effects was fraught with poor design and small sample size. Many studies also gave subjects extremely high amounts of MSG you'd never find in a normal diet.

More current research tells a different (and much more positive) story. For example, you may be surprised to learn that the Food and Drug Administration (FDA) has placed MSG in their "GRAS" category—aka "generally recognized as safe"—for years now. According to the FDA, science hasn't been able to consistently trigger any adverse symptoms from MSG consumption. The really interesting part: this holds true even in people who claim to have an MSG sensitivity.

In terms of specific reactions to MSG, the good news continues. A 2016 systematic review in the Journal of Headache Painfoundno correlation between eating foods high in MSG and developing headaches. You can rest easy about MSG's effects on your brain, too. Despite some scary-sounding claims that this ingredient could cause the death of your brain cells, scientific evidence shows that MSG doesn't cross the blood-brain barrier. The take-home message: it's extremely unlikely that a plate of beef and broccoli will disrupt your neurological function.

As for weight gain (another common MSG concern), the research isn't perfectly clear-cut. According to a 2019 review, some studies have reported that high-MSG foods could increase hunger and even promote obesity, while others have shown the opposite effect. The deciding factor of whether MSG makes you fuller or hungrier may be the macronutrient content of a meal.

What about MSG sensitivity?

MSG is considered safe for the vast majority of the population, but as with any food, it's possible to have a sensitivity to it. Less than 1% of the general population is thought to have MSG sensitivity. For these people, eating large amounts could result in unpleasant symptoms like dizziness, headache, trouble breathing, or numbness. If you consistently experience symptoms like these after eating high-MSG foods, you may want to scale back on them. Not sure if MSG is causing your issues? A food journal can be a helpful tool for finding answers.

That said, you're likely already eating foods with MSG without even realizing it! Numerous whole foods like tomatoes, mushrooms, and aged cheeses naturally contain monosodium glutamate—and the body doesn't distinguish between natural and synthetic forms. Whether it comes from a fresh tomato or a bowl of ramen, your GI tract breaks down sodium and glutamate in the same way...."

https://www.msn.com/en-us/health/nutrition/the-surprising-truth-about-msg-you-need-to-know/ar-AATvax7

Many articles however say that MSG is generally safe. However, if this experiment in avoiding it stops the reactions, I will make it a point to avoid it from here on in.

Peanuts are perfectly safe, unless you are allergic to them or you do not tolerate them. MSG's bad rap doesn't mean some people may not have developped an issue with it over the years.

My mother would get raging headaches that would last for days if she accidentally ingested MSG. Anecdotal, I know, but true fact.

Glutimates boost the flavor sensation of umami. Many foods have powerhouse amounts of glutamates and are added to recipes for that very reason. Some examples are mentioned above. If you've ever done a recipe directing you to sauté tomato paste before putting in more liquid, that's done to enhance the glutamate content. Same as sauteing mushrooms, which reduces the water content and concentrates the flavor enhancement.

Other sources of umami-enhancing glutamates include things you might not otherwise think to add to a recipe, like anchovies or East Asian fish sauce. The flavor of these items disappears when added to a preparation but the glutamate enhancing flavor effect remains. Many people don't know - classic Caesar dressing and even Worcestershire sauce have anchovies as an ingredient. You don't taste the flavor, but you do taste the effect. Many Asian ingredients are specifically used in local cuisines because of the umami enhancements they provide.

I've encountered many recipes for regular, non-exotic foods (like beef stew) where there's overt mention of using a small combination of unlikely specific ingredients to provide an "umami bomb". In other words, added to enhance the meatiness and savory umami sensations.

And, as Zalco so correctly points out, there's every reason to expect that some people will be sensitive to glutamates. Fair enough, just like just about everything else. Anyone who finds foods or ingredients lead to an unwanted reaction can act accordingly.

Any time my husband eats food with excess MSG such as Chinese food, his face breaks out with lots of "pimples". I say it with quotes because they aren't pimples in the true sense of the word but red welts with pustules. It is very obvious when he's eaten Chinese food too, his forehead will be covered with probably 8 pimples and a few also on his cheeks. It took us a while to figure out what was causing it but we finally put two and two together.

"Administration (FDA) has placed MSG in their 'GRAS' category, - aka 'generally recognized as safe' - category for years now.".

I, not being a "general" - (as I assume you aren't, either, Lucille) figure that, in your shoes, I'd choose to follow the same path as you are proposing.

Until you learn that there doesn't appear to be a causal relationship.

Good wishes as you work the situation through

ole joyful

Until you learn that there doesn't appear to be a causal relationship.

Or that there does.

And, unlike the information in Carol's post, it doesn't seem to take a large amount of it lately for a reaction.

Seems I recall back when this MSG topic was in the news it coerced Campbell's Soup Co to start removing it from their ingredients. Without adding that flavor enhancer their soups are just 1 Mmmmm good.

From a current Walmart ad for Campbell's cream of mushroom soup:

Ingredients: Water, Mushrooms, Vegetable Oil (Corn, Canola, And/Or Soybean), Modified Cornstarch, Wheat Flour, Cream, Contains Less Than 2% Of: Salt, Whey, Soy Protein Concentrate, Monosodium Glutamate, Yeast Extract, Dried Garlic, Natural Flavoring. Contains: Wheat, Milk, Soy

I don't think canned soup is all that healthy to eat anyway, most of it is WAAAY too high in sodium.

Homemade mushroom soup using fresh mushrooms is easy to make, doesn't take very long, and the taste is sublime. You can choose what is and isn't in it, no surprises or compromises. Try it once and you'll never again open a can.

(That's generally true for any other kind of soup too. Soup is quite easy to make and more than worth the effort)

I agree with making home made soup. I may be careful with mushrooms as they apparently have a lot of natural msg, I'm sure somewhere on the internet they must be a chart showing different foods and msg levels.

I have not had a reaction after eating a few cherry tomatoes, so I suppose that through trial and error in the future I need to find the level that brings the reactions on.

Oh, sorry, the canned soup comment distracted me from the glutamate nature of the conversation. Yes, lots of glutamate in mushrooms. I love homemade mushroom soup but I have to go easy on it because it causes me to have flatulence.

The tomato thing, it may be a matter of how much and how often. The umami bombs I've encountered involved tomato paste, a very concentrated product. A few small tomatoes or a slice or two wouldn't be in the same league content wise.

Research or not, I myself have a severe sensitivity to MSG. I look at EVERY label and not had a reaction in years. I simply cannot tolerate it. I get severe cramping and liquid stools. I cannot wait to use a bathroom; it is immediate need! Campbells cream soups is the worse!!! Before I figured it out, my life was miserable. It is a REAL issue for me. Ask my family and friends. It has ruined vacations, nights out and many other things. BTW, Aldi's brands contain no MSG. I am so thankful for them. Do not even need to read labels.

I use Accent a lot when cooking just for SO. Accent is essentially MSG. HE swears up and down it makes a huge difference but I never picked up on any. If I am cooking for other people as well that I do not know well ,like SOs friends, I leave it out because I do not need anyone saying my food gave them a headache.

"Accent is essentially MSG. HE swears up and down it makes a huge difference"

He's right and your cautious approach to not use it for others is considerate.

There's a bit of a difference between monosodium glutamate and gluamate as an ammino acid. Many foods have glutamic acid in them, like mushrooms. When something gets a kind of fermentation process, the monosodium part is the sodium salt that comes up. Both glutamic acid and msg are processed by the body the same. While glutamate or glutamic acid is usually safe and it's rather rare for there to be reactions, there has been noted reactions to msg. monosodium. One sodium+glutamic acid.

Glutamate and msg often get clumped together. A bit like how there's cholesterol, with high and low. Often there is clumping of what makes up high and low, like the differences between dietary or body producing and food cholesterol itself. Or some of the differences between salts. That's why noting msg is a sodium salt can be important. It's one of many salts humans can enjoy and need to function. Also one of the top ones we can easily go overboard on.

So many whole foods on their own add umami and dont' trigger reactions with their goodly amountes of glutamate. Like mushrooms :) And other foods too. And the body produces it's own gluamate. When food is processed to create msg, then that treatment can change it and make some folks react to it.

What about whole tomatoes? That's a bit more complex. But basicly, by the time tomatoes ripen enough to blush and be red enough to eat, they are also naturally starting their small fermenting process with the sugar and starches. Starting a conversion from glutamic acid to msg. So often there isn't a reaction to ripe tomatoes, sometimes there is. Sorry I'm not better on that one, tomatoes was someone elses thesis, lol. Mushrooms was mine. We happened to cross notes a bit :) There is also some other natural msg kind of situations in relation to saltwater sources- but that guy was in another class and was kind of a jerk, ha. I should update myself on that part now that I'm thinking about this.

Mushrooms again. Don't be afraid to try raw mushrooms, or even cooked ones. Just like you are being cautious with tomatoes. Mushrooms do have glutamate. Makes for that wonderful umami thing. but that's a whole nother toungue recpetors and nasal passages paper. Without the monosodium part, you might be OK.

Judy, interesting to know about ALDI! I did not know that! My husband's father was also sensitive to MSG the way that you described it.

Studies only cover about 97% of the population, and one size never fits all. There certainly are people who truly have bad reactions to MSG, but probably fewer than those who think they have bad reactions to MSG (kind of like gluten). It can be pretty common in processed and packaged foods, but it's easier to avoid than it used to be - but you may have to give up some processed things to do it. I think Accent is still sold in grocery stores?

My mom seasoned everything with it when I was growing up: Ajinomoto.

I’m sensitive to MSG. It would give me headache so I stopped using it many years ago at home. I rarely eat can soups or can foods so don’t have exposure to it. If we go out to a Chinese restaurant, then I would request no MSG on my dish.

packet of seasoning's is the worst, if you use rice a Roni, pasta packets, roman noodles ect.