Why chefs are finally getting the MSG

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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

For years, monosodium glutamate (MSG) has had a bad rap. The flavour enhancer used in many Asian cultures was thought to trigger physical complaints including headaches, numbness and palpitations known as “Chinese restaurant syndrome”. The risks of MSG have largely been debunked yet the stigma remains. 

Now a growing number of chefs and influencers are arguing that…