I think Brainsausage and Mucho summed up my position pretty well. I don't have any opposition to it, but I try to use umami flavors in the background, if that makes any sense. To answer Andrew, as a home cook/occasional caterer I don't use pure MSG...not because I'm opposed in some way as much as I find other ways to get that umami factor. I have no problems with nitrate in charcuterie either. MSG seems to get more hysteria, but it kind of reminds me of when people get upset to learn that their veggies or starches were prepared using duckfat.