MSG is great for masking rancid flavors in forgotten food

If you’re not opposed to a little brain damage caused by excitotoxins like MSG, hydrolyzed protein products and autolyzed yeast extract, and you don’t suffer any of the side effects of manufactured free glutamate (MfG) like migraine headache, irritable bowel, atrial fibrillation, and seizures, you might be tempted to use MSG or one of its analogs to mask the rancid flavors of food you’ve left in the fridge too long.

While historically the Chinese have sprinkled a little MSG on their fresh-picked grains and vegetables to give them an exaggerated taste, today MSG is being used in the United States primarily to give flavor to food of inferior quality and poor nutritive value, and to provide flavor to the chemicals that are used liberally in ultra-processed foods.  MSG is also used to mask rancidity.

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