d disodium guanylate, which are ribonucleotides, are usually used in synergy with monosodium glutamate-containing ingredients. However, the term natural flavor is now used by the food industry when using glutamic acid (which is similar to MSG, lacking only the sodium ions)[citation needed]. Due to lack of FDA regulation, it is impossible to determine what percentage of natural flavor is actually glutamic acid[citation needed].
The FDA considers labels such as No MSGorNo Added MSG to be misleadi