Flavour enhancers are added to many foods to make them taste stronger, so are they bad for you? It was only a week or so ago that I bought a packet of chips (yes, I did, naughty me!). The packaging more or less claimed “the flavour would hit me”. And since I had a chip connoisseur on hand I asked for his opinion. I think it only took one or two chips to turn the connoisseur’s face sour: “I don’t like them – the flavour is too strong!”. I checked the packet and found the culprit: flavour enhancer 621. Interestingly, anyone in the know recognises 621 as MSG, but nowhere on the packet, not even in the fine print, was that made explicit.
Flavour enhancers can generally be found in chips, rice crackers, noodles, takeaway foods and frozen meals.
While most people have no adverse reactions to flavour enhancers such as monosodium glutamate (MSG, 621), consuming foods which contain them puts our bodies into a protective mode where the main focus of nutrition shifts from nutrient absorption to toxic waste elimination. People sensitive to MSG may also experience short-term reactions such as headaches, flushing and numbness or if prone to, asthma attacks.