Let’s have some fun, but in the end get into the science of the whole thing.
What do we know so far?
Sounds like it’s an excellent pH-neutral fertilizer and might even offer pest-control benefits, as long as you have some way to control the salt buildup.
It would seem yes, MSG is an organic fertilizer.
Glutamate in the form of glutamic acid or MSG has some benefits of calcium transportation under stress.
It also has specific benefits when used in a foliar spray too.
@Cormoran @Mr.Sparkle I found this below…Does that sound correct to you folks?
My summary was:
All free glutamic acid is MSG.
Chemistry is not my best subject.
There are two common forms of glutamic acid, L-glutamic acid and D-glutamic acid. L-glutamic acid found in protein is referred to as ‘bound’ or ‘protein bound’ glutamic acid. In real, natural foods amino acids are rarely free. Rather, they are linked or bound in long chains to other amino acids in peptides or proteins. D-glutamic acid ‘outside of protein’ or ‘free glutamic acid’ is artificially and chemically produced outside of the body. This is what is known as monosodium glutamate or MSG.
Also found this for those that will not eat it.
Dunno if it hold water without further research.
In the chemical MSG manufacturing plant, however, the bound glutamic acid in the above mentioned foods is broken down or made ‘free of protein’ by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, acids, bacteria, or enzymes, which are often genetically modified) and refined to a white crystal powder that resembles salt or sugar. Chemical MSG contains 78% glutamate, 12.2% sodium, and 9.6% water. This chemical form is known as D-glutamic acid. It usually contains some L-glutamic acid, pyroglutamic acid, and other contaminants. This factory made version causes serious reactions. From our research there is no D-glutamic acid, pyroglutamic acid or other contaminants in the protein found in plants and animals, only L-glutamic acid. When pure, manufactured, MSG is ingested a rapid effect occurs from the glutamate. This ‘free of protein’ glutamic acid, or glutamate unlike the naturally occurring ‘protein bound’ glutamate, is not attached to other amino acids. The normal digestive disassembly process does not happen because there are no ‘peptide’ bonds to slow the process. The sudden increase in free glutamic acid is then rapidly absorbed and can raise blood levels of glutamate eight to ten times causing toxicity.
Anyone have anything to add?