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With all things nutrition I like the simple rule: If it's made in a factory, don't eat it.

If the MSG comes naturally, I eat it. If it comes via processing, I don't.

Cue the "oh but corn gets husked in a factory" or "blueberries get cropped by a machine" comments lol.

It's exactly the same molecule "made" in a factory or made naturally from anchovies or seaweed.

That's not compelling. When these molecules come naturally, they come with other ingredients that often complement or offset the positive or negative effects. Another aspect of naturally made food is it is much harder to "overdose" simply by eating.

It's amazing how such a simple and obviously true rule of thumb gets overthought.

>When these molecules come naturally, they come with other ingredients that often complement or offset the positive or negative effects.

They can also come with ingredients that amplify their negative effects. That's why you usually don't eat your food raw, you cook it or leech out the bad stuff.

I was trying to acknowledge that by saying "complement or offset the positive or negative effects"

But what's your point? Needing to cook food (in most cases) implies you should eat processed food?

Again, overcomplicating a simple, obvious, and useful rule of thumb.

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