Monosodium glutamate (MSG) is a flavor-booster which is found in a variety of packaged foods and restaurant dishes. It makes the taste of food delicious by exciting nerves on the tongue and in the brain. It is mainly common in Asian cooking but is also usually used in processed meats, preserved vegetables, and clear soups. Monosodium glutamate is the sodium salt of glutamic acid, a white, crystalline salt-like ingredient. The body uses the carboxylate anion of glutamic acid which is also called as glutamate to help diffuse messages within the brain. Glutamate is found in all foods that contain protein. There is a number of people who are sensitive to MSG and they believe that MSG is an excitotoxin, which contributes to a number of long-term circumstances affecting the brain. The people who frequently suffer from opposing reactions to MSG are “MSG-sensitive” or “MSG intolerant”, a condition called MSG symptom complex. MSG intolerance is not actually an allergy because it does not include a response by the immune system. As with all food sensitivities, the best way to solve MSG sensitivity is to avoid MSG.