MSG: Demystifying the Controversy & Discovering the Possibilities

Recorded Webinar

Review the most recent research regarding safety and to address common concerns related to MSG. The second half will discuss the flavor enhancing and sodium reduction benefits of MSG.

  • Release Date: September 26, 2019
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This product is free for FCP members.

This webinar was presented live on September 26, 2019.

MSG is one of the must beloved and demonized ingredients in American history. It’s a staple for home cooks and world renowned chefs, yet it’s a subject of skepticism as brands and restaurants promote “MSG-free.” Join us to take a look at the most recent research regarding safety and to address common concerns related to this ingredient, such as headaches. This webinar will also discuss the flavor enhancing and sodium reduction benefits of MSG.

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8060, 8015, 2030, 8130
Performance Indicators: 1.3.9, 11.2.1, 8.3.6

Learning Objectives

  1. Discuss the history behind the demonization of MSG as well as the scientific evidence and current organizational/government stances on MSG.
  2. Explain how the structural makeup of MSG (sodium and glutamate) enhances the flavor of foods by adding umami.
  3. Describe how to integrate the sodium reduction benefits of MSG into practice.


Keith-Thomas Ayoob, EdD, RDN, FAND

Keith-Thomas Ayoob is Associate Clinical Professor Emeritus at the Albert Einstein College of Medicine in New York City where he maintained a clinical practice for over 30 years, specializing in obesity, child nutrition, and family dynamics.  Much of his work also focused on motivational counseling.  

Dr. Ayoob has focused his efforts in the private sector on advocating for positive strategic change.  He helped formulate a highly regarded global nutrition policy for the Walt Disney Corporation in 2006 and updated those landmark guidelines in 2012.  These guidelines were widely acclaimed and were endorsed by the White House and First Lady Michelle Obama.  

Dr. Ayoob sits on a number of advisory boards, including the McCormick Science Institute, the Pure Circle Stevia Institute, The Beef Expert Bureau, and the Chobani Nutrition Academic Advisory Board of the Children’s Advertising Review Unit of the National Advertising Review Council.  

Dr. Ayoob currently writes for The Doctor’s Tablet, an online site of the Albert Einstein College of Medicine, reaching tens of thousands of physicians and health professionals.  His own website is: where he writes his EdibleRx column.

Dr. Ayoob is a strong advocate against fad dieting and has testified before Congress against the marketing of diet pills to children.  He co-authored the Academy of Nutrition and Dietetics’ position paper on food and nutrition myths and misinformation.  

Dr. Ayoob received his doctorate degree from Columbia University’s Teachers College, his Master’s from the Columbia University College of Physicians and Surgeons, and he did his undergraduate work at the University of California at Davis.  He divides his time between New York City and San Francisco.

Christopher Koetke, CEC, CCE, HAAC

Christopher Koetke has worked in culinary arts for well over 3 decades and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360° comprehensive view of food and beverage. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 campuses in 12 countries. He is currently the chairman of the Feed the Planet Committee of Worldchefs. Before culinary education, he worked as a chef in gastronomic restaurants. Prior to that he worked in some of the finest restaurants and patisseries in the USA, France, and Switzerland.

Koetke has a MBA from Dominican University and a BA in French literature from Valparaiso University. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, alumni achievement award from Valparaiso University, and Worldchefs Educator award. He hosted his own national TV cooking show in the USA for almost 5 years and authored a well-known culinary textbook. He is an expert on culinary sustainability and on the culinary application of umami.

  • Release Date: September 26, 2019