MSG sensitivity refers to a pattern of symptoms that some individuals associate with meals high in monosodium glutamate and concentrated free-glutamate additives. Monosodium glutamate is the sodium salt of glutamic acid and is widely used to intensify umami flavor in processed foods, restaurant foods, packaged seasonings, soups, chips, sauces, frozen meals, and snack products. Glutamate itself is a naturally occurring amino acid present in tomatoes, mushrooms, seaweed, legumes, and other whole foods, but highly concentrated processed sources may create a stronger sensory and sodium exposure compared with intact plant foods. Reported symptoms associated with excessive intake of processed flavor enhancers may include headache, flushing, thirst, facial pressure, bloating, digestive discomfort, temporary palpitations, fatigue, or sensitivity sensations after heavily seasoned meals. Scientific literature has shown inconsistent findings, with many blinded studies failing to reproduce severe reactions in most people, while some individuals continue to report sensitivity patterns associated with high sodium processed foods and concentrated flavor additives. Meal composition, hydration status, sodium load, stress, stimulant intake, and highly processed dietary patterns may influence symptom intensity. The gastrointestinal tract and nervous system are involved in glutamate signaling biology. Taste receptors, gut sensory pathways, sodium balance systems, vascular signaling pathways, and inflammatory mediators may all contribute to symptom perception. Highly processed foods rich in sodium, refined starches, additives, preservatives, and concentrated flavor compounds may also influence fluid retention, vascular tension, digestive irritation, and inflammatory signaling pathways. Some meals associated with sensitivity reactions are also low in fiber and phytonutrients while being high in refined carbohydrates and sodium. A whole food plant-based dietary pattern emphasizing vegetables, legumes, herbs, mushrooms, fruits, whole grains, seeds, and minimally processed foods may help support balanced sodium intake, hydration status, vascular function, digestive stability, and normal inflammatory signaling. Potassium-rich plant foods help support electrolyte balance and fluid regulation pathways that oppose excessive sodium burden. Fiber-rich whole foods may also support gut microbiome activity and slower nutrient absorption patterns compared with heavily processed foods. Tomato, mushroom, broccoli, kale, cucumber, brown rice, lentils, parsley, lemon, and green tea provide potassium, magnesium, polyphenols, carotenoids, flavonoids, glucosinolates, catechins, and antioxidant compounds associated with endothelial support, oxidative balance, hydration regulation, digestive support, and inflammatory balance. Maintaining hydration while minimizing heavily processed foods and excess sodium additives may help support normal sensory comfort and digestive resilience.