MSG Free Food List

Updated February 21, 2017

People seeking a healthier diet often try to avoid food containing the additive monosodium glutamate, also known as MSG. Many people associate MSG with negative reactions like "chest pain, flushing and headache" following the consumption of Chinese restaurant food. There has been no definitive proof that MSG causes "Chinese Restaurant Syndrome" and MSG is still used as an additive in certain products. If you want to avoid consuming MSG read labels and choose organic products.

Fresh Produce

Fresh produce is an excellent source for MSG-free foods. Buying fresh produce like grapes, apples, berries, peaches, broccoli, and beans are great MSG-free foods. It is possible that the fertiliser or chemical sprays on produce could contain MSG, but it is unlikely since it is generally added to enhance the flavour of products and not aid in growth.

MSG Free Canned Foods

Canned foods like vegetables and soups have MSG added to enhance the flavour. To avoid canned goods with MSG look for canned goods with MSG Free or No MSG Added labels. Check the list of ingredients to ensure the canned food does not contain MSG.

Organic Food

Certified organic food is an excellent place to find food without the additive MSG. The Mayo Clinic says many people eat organic food because "organic regulations ban or severely restrict the use of food additives." Organic pastas, flour, peanut butter, frozen foods like pizza are examples of possible MSG-free foods. Always check the ingredients of organic food if it is packaged to ensure there is no MSG in the product. Sometimes organic products are not certified.

Eat at Home

The best way to ensure have food with no MSG added is to eat at home. Avoid eating at restaurants because the ingredients are most often not disclosed to the customer. The Chinese Restaurant Syndrome can be avoided if the consumer knows exactly what is in a dish.

Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Brittany McBride has been writing professionally since 2007. She worked as an editor for Brigham Young University's magazine, "Humanities at BYU," as well as for the Collaborative Studies Coordinating Center and Utah Valley University Turning Point. McBride is attending Hollins University and is pursuing her Master of Fine Arts in children's literature.