Studies of food with MSG added suggest that typical dishes with MSG have less than 0.5 grams of MSG (and thus even less glutamate). 3 grams of glutamate is a <i>lot</i>.<p>The important question in this part of the thread, just to be clear, isn&#x27;t whether you can more rapidly ingest glutamic acid by eating pure MSG than by eating parmesan. Of course you can! The question is whether you get a roughly equivalent dose of glutamate from common umami-forward dishes than you do from dishes where umami is added through MSG.<p>If people who claim to be MSG-sensitive are eating typical dishes (the kind where MSG is buried in the label as &quot;yeast extract&quot;) and reporting symptoms, but aren&#x27;t responding to a blue cheese burger with mushrooms, something&#x27;s wrong wth the reporting.