When it comes to MSG or Monosodium Glutamate, many Mauritians you speak to either aren’t aware of any controversy going on with regard to this additive or aren’t too concerned as to its reported side effects. Most of them use it daily in their cooking and even supermarkets sell it prominently beside regular salt. Is it only North Americans and Europeans then who are sensitive to this additive? Is it all in their heads?

It all started when glutamate was discovered as the fifth taste after salty, sweet, bitter and sour. It has a savoury “brothy” or meaty taste, which when added to food enhances its flavour. It is an amino-acid found in the human body and used for normal body functions and it is even found in breast milk.

In 1907 Professor Ikeda of the Tokyo Imperial University extracted glutamate from the kombu seaweed. His only problem was that, to get this savoury taste, he would have to use 100g of kombu to produce just 1 g of glutamate. Other issues such as storability and an easy-to-use form were resolved when the sodium salt of glutamic acid was extracted industrially by fermentation. This extract became known as MSG and the controversy started.

On the one hand, MSG producers argue that it is a natural substance and, if people are sensitive to it, they are only a very small percentage and chances are that they reacted to other ingredients in the food that they ate, not just to MSG. On the other, MSG, according to scientific studies, has been linked to face and neck numbness, headaches, fatigue, drowsiness, asthma-like symptoms, chest pain, nausea and constipation. Supposedly reactions can occur as soon as one hour after its consumption.

Interestingly though, when it comes to labelling, especially in the US, if a product contains less than 99% MSG, there is no need to label it as MSG. It can be called glutamic acid, modified enzyme, natural flavouring, yeast extract, maltodextrin or autolyzed yeast. Doing your own survey will reveal that these ingredients are commonly listed on products such as: yogurt, ice cream, spice mixes, soups, salad dressings and products containing fish or meat.

Whether or not Mauritius becomes an MSG free island will be up to its consumers and meanwhile as the controversy rages you’ll find most restaurants here more than happy to accomodate your specifications. So, to MSG or not is still up to you!

<B>Angela KEESOONDOYAL</B>