As far back as I care to remember, I recall that everytime I had ever gone out to a chinese restaurant with my mother, she would always make sure to ask for everything "Without MSG". Still to this day when she orders take out she will ask for it without MSG, although most Chinese places have all been labeling there menus "cooked without MSG" for the past ten years or so. I never really understood why she would always ask for the food to be cooked without MSG until I read numerous articles/studies about what MSG has done to rats. It seems though today MSG is making some sort of a comeback, out of mass produced prepackaged foods and into real kitchens helmed by star chefs. Can it be? Was my mother crayz this entire time to shun the MSG? Catch up on the arguments here, courtesy of Sara Dickerman over at Slate.