BY: CHRISTOPHER FERNANDEZ

The use of MonoSodium Glutamate or MSG in cooking is very widespread in this country and there are advantages and disadvantages using it whether at food stalls, eateries, restaurants or even in homes.

How else can a food operator whip up a delicious bowl of noodles within a few minutes, if they do not add MSG as an additive to enhance the taste of the food, and there must be comprehensive studies done on whether to carry on using it or ban it.

Health conscious individuals point out that after taking food with MSG they tend to thirst and drink a lot of water and these people point out that in certain scientific studies the frequent use of MSG leads to hair loss and the shrinking of bones.

But MSG is widely used, not only in Malaysia, but worldwide and even producers and manufacturers use MSG to make their foodstuffs tastier and appetising for people otherwise it would be very bland and tasteless.

This leads right thinking persons to draw the logical conclusion that these foods cooked or manufactured are actually not authentic in nature and this is why it is sold cheaply to consumers and the general public.

If Malaysians want food devoid of MSG they have to opt for fine dining restaurants and it would cost them a small fortune but it will ensure they have healthy, wholesome and nutritious meals but the big question is whether MSG should be banned?

-THE MALAYSIA VOICE

** The views expressed on this opinion is of the writer and not the publisher