MSG has one-third the sodium of salt and is a flavor enhancer. Despite the fears about MSG years ago there seems to be no credible scientific evidence that it is harmful and is quite common in processed food. MSG is not banned by the FDA, Health Canada, Food Standards Australia/New Zealand or the EU and the culinary world seems to be revising its attitudes toward it.

Instead of cooking blander, low-sodium food is anyone using MSG to improve food taste while staying under 1,500 mgs. of sodium per day?