Today, MSG is manufactured by the ton and added to all varieties of processed foods. Most Americans associate MSG with Chinese food, but it is also added to canned foods, soups, salad dressings, chips, and fast food. On product labels it is usually disguised as “hydrolyzed vegetable protein.” It is even added to much of our processed meat and poultry because modern industrial production has robbed animal flesh of its own flavor. The Buddhist vegetarian condiments of ancient Japan are now used to make American factory meat palatable.
