In 1908, Japanese biochemist Kikunae Ikeda discovered and extracted monosodium glutamate (MSG) from seaweed. Today, MSG is added to numerous popular foods as a flavor enhancer, a source of the elusive umami taste.
However, reports about the "Chinese Restaurant Syndrome" in the 1960s led to widespread fear that MSG was dangerous to consume. Some people remain wary of the substance and refuse to eat it to this day. But what exactly is the truth about MSG?