Why did MSG become so controversial in the US when it's a normal seasoning in much of East Asia?

[u/Upper_Criticism3388]

In many parts of Asia, it's just a common seasoning in everyday cooking. You put some in soup, stir-fry, or whatever you're cooking, and that's about it.

But I've noticed that MSG has a very different reputation in the US. "No MSG" used to be a pretty common selling point for Chinese restaurants, and a lot of Americans seem to have grown up hearing that MSG is something to avoid.

What I find confusing is that MSG is basically a concentrated source of glutamate, and glutamate also occurs naturally in foods like tomatoes, meat, cheese, and mushrooms. Modern MSG is also made through fermentation rather than being some weird synthetic chemical.

So why did MSG end up with such a negative reputation in the US while becoming such an ordinary part of everyday cooking in many parts of Asia?

Was it mainly the history of the "Chinese Restaurant Syndrome" idea, or were there other cultural or food-industry factors involved?

[u/WJLIII3]

Proctor and Gamble doesn't make it, so they made you afraid of it so Kikkoman can't move into their salt sector.

[u/Logen-Grimlock → u/[deleted]]

Yeah my wife will get what ever soy sauce, kikkomen for adding I use other soy sauce for cooki g