Ask the Dietitian: Flavor enhancer MSG generally considered safe

Question: Why do food processors and restaurants insist on putting MSG in their products or foods? Where does it come from? P. Peterson, New Port Richey

Answer: Monosodium glutamate, or MSG, is a salt compound derived from an amino acid. It is made by a fermenting process using starch, sugar beets or sugar cane and looks similar to sugar or salt. The Food and Drug Administration has classified MSG as a "generally recognized as safe" food additive. Restaurants and food processors use MSG because it adds flavor to foods.

The safety of MSG has been questioned, though there is no evidence that it contributes to any long-term or chronic diseases. The FDA conducted studies in the 1980s to assure that the additive isn't harmful.

Some people, however, have adverse reactions to MSG and develop MSG symptom complex. This condition is characterized by symptoms such as burning sensations in the back of the neck, forearms and chest; chest pain; headaches; rapid heartbeat; facial pressure or tightness; or drowsiness. MSG reaction tends to occur within one hour of eating 3 grams or more of MSG on an empty stomach. A typical serving of glutamate-treated food contains less than 0.5 grams of MSG.

Natural glutamate occurs in tomatoes, some cheeses and mushrooms. Huge quantities of these foods would have to be consumed for a reaction to occur. Free glutamates, which enhance the flavor of food, are not bound to other proteins.

Reading labels is important if you are sensitive to MSG. It can be added to an array of foods, and manufacturers are required to list MSG on the label. Free glutamate is also found in other flavorings. Words to look out for include: monopotassium glutamate, hydrolyzed protein, calcium and sodium caseinate, glutamic acid, yeast extract, natural "anything" flavor, fish sauce and soy sauce.

Kiwi facts

Question: Which are more nutritious, golden or green kiwis? Are there any other types of kiwis? Do they taste different, or is the color influencing us? Pinellas Park High School student

Answer: There are two types of kiwis: green and golden. The golden variety is imported from New Zealand, and the green is grown extensively in California. The golden kiwi is much sweeter than the green.

Kiwi fruit is a nutrition powerhouse. A 5-ounce portion of kiwi has more vitamin C than an orange and more potassium than a 6-inch banana. It also has vitamin E, folate, lutein, fiber and magnesium.

The nutrition profiles of the green and golden kiwis are very similar. The green is slightly more nutritious, with a little more fiber and vitamin C. Both are cholesterol-free but have some fat because of the tiny black seeds which contain oil. A 5-ounce green kiwi has 1.5 grams of fat while a golden kiwi has .5 grams.

- Dietitian Stephanie Tober welcomes your questions about nutrition and will respond to those of general interest in future columns. Sorry, she can't take phone calls or answer individual requests. Send questions to her in care of Taste, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731, or e-mail her at Tsprober@aol.com. Please include your name and city of residence.

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