There is so much mis-information out there, that this subject is very difficult to discuss.
My father was a food technologist, and member of the IFT for the better part of four decades, and the "chemicals" that are being discussed here are simply part of my standard spice rack.
Most people talking about chemicals are concerned about side effects, I think, and even here, the placebo effect outweighs anything the FDA has to say about these things. Some people will swear on a stack of bibles that they are allergic to something. Are they? Is it real, like peanut allergies, or is it placebo? Are they really allergic to gluten, but they blame cilantro? Hard to say, definitely. Folks believe what they believe, and no evidence to the contrary will convince them. They may be right, after all. I'm not going to try and dismiss anybody's concerns.
However, I see a lot of common ingredients being bashed for no good reason, simply because people are afraid of what they don't understand. Mono-sodium glutamate looks scary, and so does mono-sodium chloride, yet people wouldn't think of cooking without the one, and they have conspiracy theories about the other.
For those that didn't get it, mono-sodium chloride is salt. It contains both sodium and chlorine. Chlorine is a deadly gas, and sodium explodes in water, but you can't live without them when they're bonded, and it tastes great. Who here cooks without salt? Consume too much, though, and it will kill you, and I'm not just talking about the risk of heart attack and stroke. Drink six ounces of salt in a glass of water and tell me how you feel. Heck, some judges are probably on low-sodium diets, but is anybody suggesting that comps ban the use of salt? It's the same with any chemical.
Phosphates are found naturally in all living tissue. So are glutamates. I could go on and on.
If it's the "spirit of BBQ" that you're interested in preserving, then why not ban pellet cookers, or green eggs? Both of them could be considered "cheating", because they're not what was used 100 years ago. Let's not even talk about "pit computers" and fans that regulate temperature! Should all of those be banned?
Like anything, too much of any ingredient is probably harmful. Too much fat will kill you from a heart attack. Sugar can kill diabetics. BBQ isn't health food.
Regarding MSG, it can actually LOWER the amount of sodium that you're taking in, because ounce for ounce, it has half the sodium of salt, and it's a stronger flavor enhancer to boot. Sodium inosinate and sodium guanylate are 100 times more powerful than salt. Sodium phosphates simply replace what was in the meat and has degraded. The fresher the meat, the more natural phosphates it contains. When you add it after the fact, you're pretty much replacing what was already there. Glutamates are in almost all proteins.
I'm not a chemist, but I do know a little about these things, so if you have any concerns, I might be able to point you in the right direction and sway you away from the conspiracy theorists. I think that education is the key in the whole "chemical" discussion, and I'd be happy to lend what I know to the groups.
As for my opinion, I'd like to see a separate category for "traditional barbecue". In that competition, you can't use computers or charcoal. No lighter fluid, only matches to start your fire and no pellets. You can't use a metal cooker, and the same meat is provided to every entrant to ensure consistency. Rubs have to be made on site and inspected with only selected ingredients from an on-site pantry. Now THAT would be interesting!
