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Hmm... maybe it's a culture thing then? MSG is present in a lot of commercialized or processed foods. Which is why some people tend to avoid it. As I said, MSG is the "cheat code" to enhance the flavor of food, which a lot of chefs tends to avoid. Then I guess this can also be an additional reason for my original topic. Sure, it may be present in some foods, but you know the saying that anything in excess is bad for you.1 point