from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A white crystalline compound, COOH(CH2)2CH(NH2)COONa, used as a flavor enhancer in foods.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The mono sodium salt of the amino acid, glutamic acid; present in soy sauce; used as a condiment in Chinese and Japanese cooking, and as a food additive to enhance flavor and add the umami taste. Abbreviations: MSG, E621.
from the GNU version of the Collaborative International Dictionary of English
- n. The monosodium salt of the natural amino acid L-glutamine (C5H8NNaO4), used as a food additive to enhance flavor; abbreviated MSG. It is usually marketed as the monhydrate (C5H8NNaO4.H2O). It is commmonly used in Chinese-American restaurants, and has been identified as a main cause of Chinese restaurant syndrome.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. white crystalline compound used as a food additive to enhance flavor; often used in Chinese cooking
Sulfites trigger mild to severe reactions in sensitive people, as can monosodium glutamate MSG, known as an excitotoxin because it can overstimulate brain cells and trigger migraines, according to Russell L. Blaylock, MD, author of Excitotoxins: The Taste That Kills.
Even if a food does not taste terribly salty (bagels can have over 400 milligrams of sodium), the presence of ingredients like monosodium glutamate (MSG), baking soda and baking powder, and nitrites should tip you off—you will be surprised at the sodium content of many foods if you read the nutrition labels.