I love MSG. I think that people who decry its use are stupid and ill-informed. I worked in a Chinese restaurant throughout high school and college, and bloated customers would saunter in and order entrees with NO MSG and then order fried rice. "But the fried rice has MSG", I'd explain; they didn't care, "a little wouldn't hurt".

To this day, all I can say in Mandarin is "bu no wei jin"--no MSG.

At long last, I AM VINDICATED. Today's NYT has an article about MSG:

March 5, 2008

Yes, MSG, the Secret Behind the Savor

By JULIA MOSKIN

IN 1968 a Chinese-American physician wrote a rather lighthearted letter to The New England Journal of Medicine. He had experienced numbness, palpitations and weakness after eating in Chinese restaurants in the United States, and wondered whether the monosodium glutamate used by cooks here (and then rarely used by cooks in China) might be to blame.

The consequences for the restaurant business, the food industry and American consumers were immediate and enormous. MSG, a common flavor enhancer and preservative used since the 1950s, was tagged as a toxin, removed from commercial baby food and generally driven underground by a new movement toward natural, whole foods.

Even now, after “Chinese restaurant syndrome” has been thoroughly debunked (virtually all studies since then confirm that monosodium glutamate in normal concentrations has no effect on the overwhelming majority of people), the ingredient has a stigma that will not go away.

Now, if you'll excuse me, I need to go boot up for my daily dose of MSG.