Back many moons ago I used MSG all the time. When a lot of controversy cropped up I gradually went away from using it as I was concerned about the high sodium content it was purported to have.
Now, after doing more reading, I found that MSG has only approximately 1/3 of the sodium content found in table salt. So, my trusty Accent is back in my spice cabinet.
My question is how does it enhance the flavor of foods?