Monosodium Glutamate; discuss.

[Reforged]

You should all know my answer by now:

http://rationalwiki.org/wiki/MSG

"There is no evidence in the available information on [substance] that demonstrates a hazard to the public when it is used at levels that are now current and in the manner now practiced. However, it is not possible to determine, without additional data, whether a significant increase in consumption would constitute a dietary hazard."

Additional data has a chance of being discovered everyday, thats why its worth putting a subject on the table to discuss every now and then even if it would seem to have obvious conclusions.
Alright. So the consensus here is that the fear of msg is unfounded in the extreme and from what I've researched about msg I agree.

Part of the reason I'm looking into this is mainly to do with matters of dosage. Not necessarily safe dosages because thats of little concern but effective dosages. Example from wikipedia; 
"Pure MSG is reported not to have a pleasant taste until it is combined with a savory aroma.[Manuf. 11] The basic sensory function of MSG is attributed to its ability to enhance savory taste-active compounds when added in the proper concentration.[3] The optimum concentration varies by food; in clear soup, the pleasure score rapidly falls with the addition of more than one gram of MSG per 100 ml."
Well heres the rub... theres no recipe book I've found that tells you how much msg to put in each dish if you choose to. Plenty of no MSG books (which just sounds like a normal cook book to me but whatever) but proper measurements for MSG are actually pretty hard to find on google. The only ones I could find was on this page; http://www.msginfo.com/in_the_kitchen_quick.asp

Another issue; if someone uses it regularly is this cheating? In essence I could be a terrible cook but if I put this in total crap it will taste edible.
Its rather like bringing in a machine gun to a fist fight.