Below is a video from Harold McGee, he more or less confirms what Jacob has alluded to in the past "MSG is not bad for you". Furthermore, he talks about naturally aged meat and cheese being nice because of natural MSG. Like, tomatoes are one of the nicest vegetables because of MSG.
If this stuff is so magic, how do we best incorporate it into food. It's not really associated with brining but it is associated with Chinese food, is that because of velveting. Is MSG more consistent with a marinade type "velvet" technique or is the MSG in those amazing Chinese sauces. Anybody have anything to say on MSG, please do. (Apart from that it's bad for you, because that's simply not true)