The discovery of glutamate more than a century ago was a milestone in the quest to make food as tasty as possible. Unfortunately, it took decades longer to learn that this amino acid is a critical neurotransmitter and that overeating it can have devastating effects.
Glutamate, in all its varied forms, has become a foundational additive in the so-called hyperpalatable processed foods we can hardly stop ourselves from eating—despite endless warnings to do so. Processed foods are a leading cause of disease, and many are almost irresistible because of the savory unami flavor bestowed by glutamate.
Glutamate’s most famous form—monosodium glutamate, or MSG—was discovered early on by the same Japanese chemist who discovered glutamate’s flavor-enhancing power….