I have no doubt that for a miniscule number of people it is a migraine trigger, just like high fructose corn syrup is a migraine trigger for me.
I use it (Accent) for one thing and nothing else…The 2 oz. is my version.
popeyes-cajun-sparkle 
Ingredients:
Servings: 2 oz. Container - Single Serving
3 tsp - 1 tablespoon salt
5 tsp - 1/2 teaspoon ground black pepper
4 tsp - 1/2 teaspoon garlic powder
4 tsp - 1/2 teaspoon onion powder
4 tsp - 1/2 teaspoon rubbed sage
2 tsp - 1/4 teaspoon paprika
2 tsp - 1/4 teaspoon msg
1 tsp - 1/8 teaspoon ground cayenne pepper
Change Measurements: US | Metric
Read more: http://www.food.com/recipe/popeyes-cajun-sparkle-180688#ixzz1ORIST9cB
It’s good stuff.
Silver Swan soy sauce is liquid MSG. 
I avoid it because it makes my urine smell terrible.
I don’t go out of my way to avoid it, but about an hour after I’ve had any, I get a headache . . . the kind where you hear your pulse in your ears.
I have no idea what it tastes like, or when/whether it’s in any foods I eat. I neither seek it out nor avoid it when dining out. I’ve never purchased it to use at home, and would not know what to do with it if I had it.
Textbook indifference, I guess.
My wife doesn’t cook with it, so I guess I don’t eat it.
I’m fine with MSG, and I even use it as an ingredient (through the product Accent) in certain things I cook. I use it like any other seasoning in my cupboard.
McCormick’s brand is called Flavor Enhancer. Straight up MSG. Nuuurm!
I don’t use it, but I don’t bother trying to avoid it in restaurants. I do avoid it when label-reading for groceries, but only because it tends to come in combination with all kinds of other chemical additives and preservatives, and I avoid those. (I prefer my food as close to its natural state as possible.) I can’t remember a food item that had MSG as its only additive.
Don’t start me on how my dad decided he wasn’t going to stay at, or eat anything at, our wedding rehearsal dinner, because it was at a Thai restaurant and he’d felt ill once some years before after eating at a Chinese place, and decided it was the MSG. He woujldn’t relent even after I talked ot the chef, who swore they didn’t use MSG except in one dish that used a particular kind of bottled oyster sauce, so all he’d have to do is either not order that one dish (on a menu of more than 100 dishes) or request an alternate oyster sauce.
So, MSG is sodium and an amino acid (a protein building block). Yet everyone eats table salt by the shovel full every day, and that’s sodium and chlorine.
Granted the chemistry is a bit more complex, but still, form a bond with a metal that explodes in water, and basically bleach, and that’s far more an acceptable seasoning.
At least glutamic acid is made of our friends nitrogen, carbon, hydrogen and oxygen.
I’ll never forget a friend going on and on about he can’t tolerate any MSG and it makes him sick, all while shoveling Doritos down like they were going out of style. I’m like “ummm dude”… :rolleyes:
Most people who claim to be “allergic” to MSG have absolutely no idea how common it is in the foods they eat. I think 99% of the bad rep that MSG gets is only because of the chemical-sounding name and the irrational fear people have of “chemicals.”
You know who else was made of nitrogen, carbon, hydrogen, and oxygen?
Hitler! thats who!
I don’t try to avoid MSG. I like the taste. I used to use it as a seasoning once in awhile. And the whole OMG its a chemical/preservative thing doesnt really bother me. But I’ve been to a “asian” buffet/resteraunt or two where I did get this kinda bloated/tight chest/lethargic feeling. Also got a really bad case of that at an American style rockgut buffet that left me illing for the whole weekend. After that I swore off American style buffets and decided I would never again try to “get my monies worth” at ANY buffet. I did notice something a few years ago. There is a Japanese place just down the road. Kinda of a hole in the wall place thats been there forever. Has habatchi tables. Eat there 3 or 4 times a year. Very good food all around. Their steak/red meat is the best I’ve ever had. But I noticed I never had that overly full feeling from eating there. Then after a few years I noticed they had a NO MSG! thingy on their sign. So, at least I am somewhat convinced that MSG (at least large doses of it) doesnt really agree with me.
Though, on second thought, it could be the sulfates they use in buffets instead of the MSG. Had a college friend that died at her college graduation party from a sulfate (in some wine) induced asthma attack. What a fracking waste 
Too much of it and I’ll spend the better part of 2 days on the toilet. I avoid it as much as possible, but can handle it in small doses. I’m careful about sauces, packaged foods and eating at restaurants.
Could just be overload of plain old salt.
I have the same issue. I don’t know for sure that it’s MSG, but I often get a headache after eating Chinese food, or at some fast food places, so I approach those with caution.
I don’t even know what MSG tastes like. It has a flavor?
It has a very strong flavor, which is why it is usually used in very small amounts. Think ‘fake spicy/BBQ’ flavor like you would find on Doritos, spicy pork rinds, or seasoned fries.
I think that’s the main factor here. Kikoman was attemting to spin the fact its soy sauce it loaded with MSG, and went with a whole commercial campaign subversively extolling the Japanese flavor “umami”. Which is essentially the japanese word for the savory enhancement of MSG, as I understand it.
I wonder how demonized salt and water would be if we started out calling it sodium chloride and dihydrogen monoxide.
“I drank two bottles of dihydrogen monoxide, and sure, it quenched my thirst but after I felt so bloated and peed every 15 minutes, all frikkin day!”
MSG tastes like Hitler!
Also, bullion cubes are usually loaded with the stuff. It’s a hard-to-describe flavor. It’s like trying to describe to someone what salt tastes like. To me, MSG triggers a bit of a salty taste for me, but mostly it’s this sort of mouth-watering, satisfying savory type of taste. I don’t think in particular fake spicy/BBQ flavor, but I could sort of see that. It’s also a taste that lingers. Think the aftertaste of soy sauce or parmesan cheese.
I haven’t really thought about it in years. I don’t seem to be terribly sodium-sensitive, so I don’t worry about it so much. I did like things with MSG when I was a kid, though.