“It is not sweet,” Grandma commented after I served her favorite yam pottage. I had meticulously ensured I used natural ingredients and vegetables, as she was old, and needed the healthiest food she could get. I stopped half-way to the door and turned to look at her face—shrunken, not only by age, but also her dissatisfaction with the food. “ Did you put my favorite cube in this food?” she continued. I mused , “Does Mama know that all the Maggi she has been consuming will not benefit her now?”
Matilda is the busy medical student with lots of extracurriculars. She is so dedicated and pays attention to everything she does, except what she eats. Grabbing a bite here and there, she often exists in survival mode, but when she decides to cook, she adds every additive available to her at the moment. Her taste buds have gotten used to the MSG-laden foods from the restaurant she frequently visits, so she continues in the vicious cycle.
Stella, a busy working mum relies on convenience foods to feed her family. She is aware of the rumours surrounding MSG, but she’s convinced that the benefits of flavor and convenience outweigh the risks. However, when her son starts experiencing mysterious headaches and her own energy levels plummet, Sarah begins to investigate the hidden dangers of MSG. As she digs deeper, she discovers that MSG is not just a harmless flavor enhancer, but a neurotoxin that has linked to a host of health problems, from obesity and diabetes to Alzheimer’s and Parkinson’s.
What is MSG?
Monosodium glutamate (MSG) is a flavour enhancer commonly used in processed foods, particularly in Asian cuisine. It is a sodium salt of glutamic acid—a naturally occurring amino acid. MSG was first isolated from seaweed in 1907 by Japanese chemist Kikunae Ikeda. It was initially used to enhance the umami flavor in food, but its use went global in the mid-20th century.
MSG is commonly found in processed meats (sausages, bacon etc), canned vegetables and soups, frozen meals, snacks, asian-style sauces (soy sauce, oyster sauce etc), noodles and seasoning cubes.
History and Regulation of MSG
Monosodium glutamate has a long and complex history. In the 1860s, MSG was first isolated from seaweed by German scientist Karl Heinrich Ritthausen. Japanese chemist, Kikunae Ikeda, in 1907 patented a method for extracting MSG from seaweed and began commercial production. In 1909, He founded the Ajinomoto Company, which remains a leading producer of MSG today. MSG gained popularity in Asia as a flavor enhancer in cooking in the 1910s to 1920s. It became widely used in the United States, especially in the Chinese-American cuisine.
Seasoning cubes with MSG content were soon adopted locally. They were first introduced to Nigeria by European companies in the 1950s-1960s particularly Maggi (owned by Nestle) and Royco (owned by Unilever). These cubes became popular among Nigerian cooks, especially in urban areas, as they added convenience and flavor to traditional dishes. Since then, the Nigerian market has filled with the products of several local producers of different seasoning cubes.
Effects of MSG
Concerns about MSG’s safety continue to emerge, with reports of adverse reactions in some cases. However, recent research has largely exonerated MSG as a cause of adverse health effects.The FDA and other regulatory agencies consider MSG generally safe, but some experts argue that the research is flawed or incomplete due to its effects on the health of consumers.
The food industry is lobbying to keep MSG in products because it promotes sales. However the MSG is not as harmless as is portrayed by the food industry. It has been linked with the several health issues when consumed in excess. In the short term, it could cause headaches, nausea and vomiting, dizziness and disorientation, abdominal pain, diarrhea, flushing and sweating and rapid heartbeat. It’s long-term associations include obesity and metabolic disorders,insulin resistance and type 2 diabetes, neurological effects, cardiovascular disease e.g atherosclerosis, high blood pressure, and kidney damage and liver damage. It could also be potentially linked with increased cancer risk, infertility, immunosuppression and hormonal imbalance.
It is important to bear in mind, that individual tolerance to MSG varies greatly. While some people may experience severe reactions, others may not notice any effects. Ultimately, the health hazards associated with MSG are due to excessive intake in the long run.These effects are also cumulative, and may lead to a serious health problems in future.
Breaking Free of the MSG Tyranny
Many have become slaves to their taste buds, addicted to the instant gratification of flavor that MSG provides. But it’s time to break free. We should all be making informed choices and demanding a change from the food industry when necessary.
There are several alternatives on the market, including natural spices. It is however important to pay attention to what is being included in these spices, especially in Nigeria where regulation is porous. Fresh, whole foods, and natural flavour enhancers, such as onions, ginger, garlic etc should be prioritised.
Breaking free of the MSG addiction is difficult, but simple steps such as reducing the quantity used to cook meals will go a long way. At the end of the day, as much as we want to eat tasty meals, we also need to stay healthy to enjoy our meals.
Victoria Aladi
