Few letters have the power to stop conversation in its tracks more than MSG, one of the most infamous additives in the food industry. The three little letters carry so much negative weight that they’re often whispered sheepishly or, more often, decidedly preceded by the modifier “NO” that seems to make everyone breathe a collective sigh of relief when they go out to eat. Nobody wants MSG in their food—the protest goes—it causes headaches, stomachaches, dizziness and general malaise. It’s unhealthy and, maybe even worse, unsexy, used by lazy chefs as an excuse for flavor, not an enhancement.
On the other side of the spectrum lies umami: few foodie buzzwords pop off the lips with such entertaining ease. Enterprising young chefs like David Chang (of Momofuku fame) and Adam Fleischman, of the LA-based chain Umami Burger, have built their culinary careers on the basis of the fifth taste, revitalizing an interest in the meaty-depth of umami. It’s difficult to watch the Food Network or Travel Channel or any food-based program without hearing mention of the taste wunderkind, a host or chef cooing over the deep umami flavors of a Portobello mushroom. Where MSG is scary, umami is exciting.
What few people understand is that the hated MSG and the adored umami are chemically related: umami is tasted by the very receptors that MSG targets.
The full post is worth a read; check it out here.