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Have you ever heard of the Chinese restaurant syndrome (headache, skin flushing, and sweating) often presumed to be associated with monosodium glutamate (MSG) added to food? MSG was found to give “meaty, umami or savory” taste and is regarded as the 5th sensory taste besides sweetsour, bitter and salty. MSG as its acidic equivalent glutamic acid is abundantly present in foods as a building block of proteins.

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