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Yes. Infants, including premature babies, metabolize glutamate the same as adults. Research has shown that newborn infants are able to detect and prefer the taste of glutamate. Glutamate is actually 10 times more abundant in human breast milk than in cow's milk. MSG is one of the most extensively researched substances in the food supply. Numerous international scientific evaluations have been undertaken over many years, involving hundreds of studies. The United States and other governments around the world support the safety of MSG when used in foods.

MSG is not an allergen, according to the American College of Allergy, Asthma and Immunology. The U.S. Food and Drug Administration has found no evidence to suggest any long-term, serious health consequences result from consuming MSG. It is possible that some people might be sensitive to MSG  just as they are to many other foods and food ingredients. There are some reports that mild temporary reactions to MSG may occur in a small portion of the population based on tests with a large dose of MSG in the absence of food. If you have questions about food sensitivities or allergies, contact your personal doctor.

The natural flavor enhancing levels of glutamate in food varies greatly, but is high in foods such as tomatoes, mushrooms and parmesan cheese. MSG enhances many but not all food flavors through the interaction between glutamate and other flavors. It works well with a variety of foods including meats, poultry, seafood and many vegetables. It is used to enhance the flavor of some soups, stews, meat-based sauces and snack foods. MSG harmonizes well with salty and sour tastes, but does little for sweet foods such as cakes, pastries or candies.

MSG helps bring out the best natural flavors in a variety of foods such as meat, poultry, seafood and vegetables. Soups, casseroles, gravies and sauces are examples of dishes that can benefit from the proper use of MSG. While MSG harmonizes well with salty and sour tastes, it contributes little or nothing to sweet or bitter foods. Results of taste panel studies indicate that a level of 0.1-0.8 percent MSG by weight in food provides optimum enhancement of the food's natural flavor. This is within the range of glutamate that naturally occurs in foods.

Monosodium glutamate, MSG, is the sodium salt of glutamate. When MSG is added to foods, it provides a similar flavor as the glutamate that naturally occurs in food. MSG is comprised of nothing more than water, sodium and glutamate.

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