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Why do people love the taste of Umami but avoid monosodium glutamate (MSG), which is the purest form of Umami on Earth? In this episode of Point of Inquiry, Kavin Senapathy speaks with experts on MSG\u2014 which was first isolated by Japanese chemist Dr. Kikunae Ikeda\u2014 to explore this culinary and scientific disconnect.

Tia Rains, PhD, is currently Senior Director of Public Relations at Ajinomoto Health & Nutrition (Ajinomoto was founded in 1907 to manufacture and sell Ikeda\u2019s MSG). She has over 20 years of experience in the fields of food and nutrition.

Mary Lee Chin MS, RD, has been involved in dietetics for over 40 years. She consults with food industry and commodity groups; including Monsanto, Ajinomoto, and the National Cattlemen\u2019s Beef Association.

In 1968, a letter was published in the New England Journal of Medicine about \u201cnumbness at the back of the neck, gradually radiating to both arms and the back, and general weakness and palpitation\u201d after eating food from Chinese restaurants. The letter spurred decades of research into the so-called \u201cChinese Restaurant Syndrome.\u201d What does the science say about MSG, what roles do marketing and branding play, and what do mice have to do with all of this?

The Truth About MSG and Your Health - Written by Kavin Senapathy -\xa0https://www.youtube.com/watch?v=ERVRjAYBOp0

Accent Flavor Enhancer - https://www.accentflavor.com/product/flavor-enhancer

Does monosodium glutamate really cause headache? : a systematic review of human studies - https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4870486/