If food in a restaurant is too salty or spicy, I accept that as a signal that chef might be trying to hide something. Contrary to the salt and spices, the problem with MSG that it's hard to tell how much of it was used just by tasting, that's why I try to avoid it at all. I do use salt and spices when I cook at home, but then I rarely have to question the quality of products used. For example, when I cook burger from quality beef, a pinch of salt and black pepper is all I need, then why do you think McDonald's etc. use MSG by the handfuls?