And glutamate(G in MSG) is an amino acid, proteins are comprised of amino acids. The human body produces glutamate and is used in brain functions and metabolism.

Your body processes glutamate that occurs naturally the same that it processes MSG. So the G portion isn’t a medical concern.
Monosodium is your enemy here. But there is 1/3 less sodium in MSG than there is in table salt(40% to 13%).

Hundreds of studies have been done on MSG, and one of the few with a negative outlook concluded that only a select few people had an adverse reaction. But that was ONLY when it was consumed by itself, with no food, and consumed in well beyond normal everyday quantities. And those results weren’t observed when MSG was given in the same quantity with food, and the results couldn’t be reproduced.

While my diet still is not the best after a summer-long round of depression (MSG, were you a factor?! Probably not, but it’s nice to have something else to blame.), I do eat Gardenburgers as a key part of the meals I do make. I only eat the ones that aren’t meant to taste like meat — black bean chipotle is my favorite, but I also love veggie medley and portabella. You have to be careful because of all the sodium, but they still keep me pretty happy, and it’s better than eating potato chips for dinner. Still, I don’t know what all of the ingredients mean, so I’m thinking this will be my new investigative project.