Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient. A sensitive individual may suffer from headache, giddiness, sweating, abdominal pain, and urticaria within a few hours of consumption of MSG. Chinese food contains MSG as the main additive ingredient and flavor enhancer. In a graded challenge, MSG alone produced angioedema, 16 h after ingestion, as reported from Australia.In addition to MSG, many other food additives, including preservatives such as meta-bisulfate, soya sauce, coloring agents, such as, carmoisine, sunset yellow, tartrazine, scombroidosis, and seafood may stimulate allergic reactions. Angioedema of the uvula after ingestion of MSG can be fatal unless patients and physicians are aware of unusual reaction to MSG. Many deaths can be avoided with timely diagnosis and treatment. MSG is monosodium salt of L-glutamic acid. It is prepared by fermentation of carbohydrate sources, such as sugar beet molasses by acid hydrolysis, by the action of micrococcus glutamicus on a carbohydrate and subsequent partial neutralization, or by hydrolysis of vegetative proteins. Precipitation of severe bronchial asthma following MSG intake has been reported in two patients.MSG is a flavor enhancer. Large amount of MSG is used in Japanese, Chinese, and South Asian food preparation. Even free glutamate that exists in tomatoes, mushrooms, and parmesan Chinese is responsible for Chinese restaurant syndrome. This syndrome was first described by Kwok in 1968.