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Just like donkey years back, scientists once said that lard is bad for our health but over the past few years, researches have shown that lard is a good source of fats that support a healthy heart. What about MSG? Isn’t it bad for me? Source: https://www.channelnewsasia.com/singapore/what-lower-sodium-salt-msg-himalayan-pink-salt-sea-salt-2983936 For years, MSG has been viewed as unhealthy as a small percentage of the population reported that they had symptoms like headaches and increased thirst after consuming food at Chinese restaurants, said Dr Bhaskharan. However, newer research has questioned the accuracy of its supposed adverse effects on health, she said. MSG, or monosodium glutamate, is a flavour enhancer derived from L-glutamic acid, which is naturally found in foods like tomatoes, mushrooms and onions, nutritionists said. It also can be artificially made via fermentation using corn or sugar beets. MSG is a non-essential amino acid, which means that our body can produce it and doesn’t need to get it from food, said Dr Bhaskharan. It contains about 12 per cent sodium, which is lower than regular salt. Even though it has less sodium, it can enhance salt perception, and the flavour of food by adding umami, which is a taste that helps to intensify the meaty, savoury flavour, said Ms Stephen. This means that just a small amount is needed to elevate the overall flavour of healthier foods with lower sodium content, she added. Research has also shown that MSG can be used as a suitable replacement for some salt in packaged foods like snacks and soups, which can help to reduce their sodium content by 30 to 50 per cent. “This provides good potential to use MSG to formulate healthier, ‘better-for-you’ food products without compromising on taste. This in turn can propel consumers to choose more nutritious food options and positively impact health,” Ms Stephen said.