MSG is produced in 15 countries throughout the world accounting for a volume of approximately 200,000 tons annually. Glutamate is ubiquitous in nature and found in abundance in plants and animal tissue. The human body typically has 4.4 pounds of naturally occurring Glutamate in it's system. High levels of Glutamate are found in mushrooms, peas and tomatos which helps to suggest the effectiveness of their enhancement of food flavors, much the same way as seaweed. The maturity of the vegetable as well as short cooking times deplete the Glutamate in these vegetables.
Glutamic acid is one of the amino acids which make up proteins.
When pure, manufactured, MSG is given, a rapid effect occurs from the Glutamate. The sudden increase in glutamic acid within the body is rapidly absorbed and can raise the normal blood levels of Glutamate to eight or ten times the usual amount. Monosodium Glutamate is a fine white crystal, easy to dissolve and very similar to salt or sugar in appearance. The major use of MSG in food processing and cooking is as a flavor enhancer in soups and broths, sauces and gravies, and flavoring and spice blends, as well as in a wide variety of canned and frozen meats, poultry, vegetables and combination dishes. However, unlike sugar or salt, MSG imparts no characteristic flavor of its own.