The Glutamate Association recommends that using monosodium glutamate “can help to reduce the sodium content of recipes.” There’s even a “review paper” by the International Glutamate Technical Committee called “Glutamate Contributes to the Reduction of Dietary Sodium Intake.” Certainly reducing salt in food has become very popular. But since there’s a great similarity between arsenic and MSG, and arsenic doesn’t contain any sodium, perhaps arsenic would be a better choice.
Both arsenic and monosodium glutamate can be toxic when taken in large doses, or when taken in small does over long periods of time. Arsenic can also have the appearance of a white powder. Like MSG (before a big PR campaign rebranded it as umami), arsenic is tasteless, odorless, and ingesting it can cause damage throughout the body along with a wide variety of symptoms.
Pick your poison.
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