Food Chemistry - Misconceptions about MSG

For a long time, it was identified as the cause of Chinese Restaurant Syndrome, and research was conducted, but MSG's toxicity could not be proven. Instead, it was only proven to be safer than salt. - Comparison of Salt and MSG Toxicity LD50 is a representative measure of toxicity, indicating the dose at which half of the test subjects die in animal experiments. Salt: 3g, MSG: 19.9g (when administered to a 1kg rat) This means MSG is 6.6 times less dangerous. However, the reason salt isn't considered poisonous is that an adult weighing 60kg would have to consume 180g at once to die, which is an unlikely amount. Since MSG is used in even smaller quantities than salt, it is even safer in terms of toxicity. - The Relationship Between Restaurant Broth and MSG Restaurants advertise that they don't use MSG and make broth by boiling meat, vegetables, and seafood in water. Chemically speaking, this is the process of making MSG. Actual seasoning factories perform the same process. The only difference is that broth is simply boiled, while MSG undergoes a process of concentration and powdering.