Add half a teaspoon (about 2. 5ml) of MSG to your sauces and marinades to help their natural flavor better absorb into the meat. [2] X Research source Try using MSG as part of a dry rub to season chicken, skirt steaks, or fish filets.
MSG can cut acidity and up sweetness in vinaigrettes and vegetables to offer a smoother, less aggressive flavor to your salad, while spotlighting the natural flavors of your veggies. Sprinkle MSG on fruit-based dishes to up their sweetness without having to resort to plain sugar. [4] X Research source
Because MSG has less sodium than salt, and because it’s a flavor booster, this mixture has the added benefit of cutting sodium from your diet; use less of this seasoning mix than you would plain salt. Reap the benefits without cutting the flavor. [6] X Research source You can also do the reverse and use MSG to season food without salt. True, it might not hit your cravings the same, but it can help you cut back on sodium and discover even more flavor profiles.
MSG is a pro at rounding off the corners of bitter flavors, which makes MSG the MVP in making many mixed drinks even more drinkable. [8] X Research source Also try a dash of MSG in fruitier cocktails, like grapefruit or other citrus-infused drinks made with gin, tequila, or even soju.
MSG was already being used widely in Japan by 1909, and was commonly produced by the brand Aji-no-moto, which still makes MSG you can buy today.
In addition, MSG hasn’t been linked to obesity or raised cholesterol. It has been found to possibly cause a higher BMI over time (Body Mass Index), but some experts think that could be because it just makes food too tasty to resist. [14] X Trustworthy Source Cleveland Clinic Educational website from one of the world’s leading hospitals Go to source It’s not recommended that you consume 3 grams (0. 11 oz) of MSG a day (and that number refers to MSG consumed without food), but that amount is difficult to hit, and most foods with added MSG only have about 0. 5 grams (0. 018 oz) per serving.
