Can you share what do you think about monosodium glutamate (MSG)

Yes, i have the same view point as everyone mentioned here.
Glutamic acid is naturally present in mushrooms and some other foods. Glutamates are neurotransmitters to brain. It is sold as crystalline powder in the market.
Additionally its use in some of the Asian countries are with no restriction i would say because its used extensively in food courts and eating places. With the kind of cooking followed during stir frying, or even laksa preparation, the flavour is for sure coming from MSG. However there are also countries in Asia, where MSG is totally out from their cooking system or even in hotels or food stalls.
Now the good thing is: packed foods also have the label stated for the presence of MSG, giving us the choice to choose or note.
A question that finally pops up: Is MSG safe if consumed on a daily basis? Any data if you have come across will be interesting to share here. Thanks

The interesting thing about MSG is it is found in all the taste enhancing ingredients we use to enhance our meals anyhow like in Cheese, Mushroom and tomato and in seaweed. Although I believe these are at lower levels than we use in seasonings. To experience the effect make a seasoning with it and one without it and the difference is noticeable immediately.

@waynevannieuwenh - hi, sharing some details for bite size reading,
@anonimUser01
https://molafoodonano.wordpress.com/2020/08/18/msg-in-asian-foods-or-the-umami/

MSG doesn't give its actual flavour in absence of salt.

Salt reduction and removal of MSG is a challenge agreed in snack industry.

Salt reduction can be done using salt substitute that contains less sodium salt ,but also contains potassium, calcium and magnesium salts ( the salt extracted from Dead Sea) .
MSG can be replaced by yeast extracts and HVP..
The caveat ,the replacement cost a lot more than salt and MSG.

Hydrolyzed vegetable protein is obtained from soy, wheat or corn boiled with hydrochloric acid..
And is there any reason why HVP is probably less used than MSG.
Is it because of the lesser availability of HVP.
Yeast extract also generate some off-flavour, so can such combinations work always, or any other advantages (other than labeling to say 'no MSG').
thanks

[quote="nanoscientist, post:18, topic:1912, full:true"]
And is there any reason why HVP is probably less used than MSG.
Yeast extract also generate some off-flavour, so can such combinations work always, or any other advantages (other than labeling to say 'no MSG').
thanks
[/quote]

HVP contribute own taste depending upon the simulated meat taste it was formulated or to be used with.i.e HVP for beef is different for HVP for pork seasonings,there are even specific HVP for a particular cooked meat taste such as for roast beef.
Yeast Extracts for seasonings are specially formulated and like HVP tries to mimic and compliment meat flavors..
To substitute for MSG the amount is higher in replacement .The formulation of MSG free seasoning is a specialized skill where you need a library of different yeast extracts and HVP along with some nucleotides.
Futher as I mentioned in my previous post , replacements are expensive.