— Michael Senteck

I did attach the newsletter from the Harvard School of Public Health about MSG. Um, when you think about clean cooking and cleaning ingredients, you're never gonna see MSG, uh, in a recipe that, uh, calls for that flavoring. So, MSG has been around for maybe 120 years. It was invented in Japan. It has a multitude of in, uh, of ingredients, um, seaweed, beet root, couple of other things, sugar of course, and, um, amino acids. So a teaspoon of the MSG contains about 800 milligrams of sodium. So let's go back to the sodium sort of formula that the World Health Organization is following right now. Uh, they say that consumption of sodium should be within the range of 1500 milligrams per day. I know the American Heart Association has a different number, but let, let, let's just round up to 2000. So if you, uh, throughout the day consumed, um, 2000 milligrams of sodium and then you also had a bunch of MSG, you're, it's gonna sort of like be the springboard for consuming too much sodium. I personally, I don't think I've used that since I was a, a long time ago, and I don't think that anyone else needs to use it just because it brings on extra sodium. That's the main point that a lot of physicians who I know and work with, um, say about that because you have to remember that there are some people who before they become plant-based, are consuming four and 5,000 milligrams of sodium a day. And, um, what we wanna do is whittle that number down. So, uh, I'm leaving it open-ended. My own personal belief is I don't use MSG because I keep an eye on my sodium really, really well.

https://www.health.harvard.edu/nutrition/monosodium-glutamate-msg-what-it-is-and-why-you-might-consider-avoiding-foods-that-contain-it