MSG is one of those substances that everyone know is not good, most people think that MSG is a thing of the past and that it only appears in Chinese foods. If you think that this is the case you would be extremely wrong.
Before we discover how it is used lets be up front and have a look at the host of health issues that MSG causes. These will shock you. Fibromyalgia, obesity, fatty liver, high insulin and blood sugar, high cholesterol, liver toxicity, metabolic syndrome, high blood pressure, disturbance to stomach – brain connection, neurological and bran damage.
So what exactly is MSG? MSG or monosodium glutamate was used as a flavour enhancer and is extracted from seaweed. In the early 1900’s the Japanese perfected the extraction process making MSG commercially available.
In the 1970’s researchers discovered that MSG kills brain cells
MSG is the addition of one mono sodium molecule glutamic acid. It is also an amino acid. When amino acids build up in the body, the liver in most cases is able to break them down. Some amino acids such as glutamic or glutamate and aspartic acid or aspartame can be much more difficult to flush out of the body.
Both these substances can overstimulate the nerves which in turn can lead to a form of neuro-toxicity.
MSG is used by researchers to make mice or rats obese for study purposes. This is call MSG Induced Obese Mice.
While this happens naturally when ingesting protein-rich whole foods like grains, meats, dairy, and even vegetables, the glutamic acid is released in concert with many other amino acids, rather than in high concentrations on its own. As a result, unadulterated whole-food-based proteins do not cause a toxic MSG reaction in the body
On the other hand, many processed foods – including organic health foods – contain processed proteins that harbor free glutamic acids.
The FDA does not require manufacturers to label these foods MSG unless the “added ingredient” is 99% pure MSG
What you need to know.
1.MSG or free glutamates as a flavour enhancer is found in highly processed foods, usually under an alias to make it impossible to know for sure what you are eating. Refer to the list below for the many hidden names of MSG.
2.MSG or free glutamic acid is also found in many health foods as result of vegetable protein breakdown or hydrolysis. These MSGs or free glutamic acids are not added into food as a flavour enhancer but exist in varying quantities in many foods as a result of protein breakdown.
3.Some folks break down glutamates better than others, so when it comes to glutamates as a result of protein breakdown, this is a highly individualised issue. However, MSG as a flavour enhancer should simply be avoided.
Hidden names for MSG and free glutamic acid:
Names of ingredients that always contain processed free glutamic acid
- Glutamic Acid (E 620)2
- Glutamate (E 620)
- Monosodium Glutamate (E 621)
- Monopotassium Glutamate (E 622)
- Calcium Glutamate (E 623)
- Monoammonium Glutamate (E 624)
- Magnesium Glutamate (E 625)
- Natrium Glutamate
- Yeast Extract
- Anything “hydrolyzed”
- Any “hydrolyzed protein”
- Calcium Caseinate
- Sodium Caseinate
- Yeast Food
- Yeast Nutrient
- Autolyzed Yeast
- Gelatin
- Textured Protein
- Soy Protein
- Soy Protein Concentrate
- Soy Protein Isolate
- Whey Protein
- Whey Protein Concentrate
- Whey Protein Isolate
- Anything “…protein”
- Vetsin
- Ajinomoto
Names of ingredients that often contain or produce processed free glutamic acid
- Carrageenan (E 407)
- Bouillon and broth
- Stock
- Any “flavors” or “flavoring”
- Maltodextrin
- Citric acid, Citrate (E 330)
- Anything “ultra-pasteurized”
- Barley malt
- Pectin (E 440)
- Protease
- Anything “enzyme modified”
- Anything containing “enzymes”
- Malt extract
- Soy sauce
- Soy sauce extract
- Anything “protein fortified”
- Anything “fermented”
- Seasonings
Glutamic acid found in unadulterated “whole food” protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.
The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people
- Corn starch
- Corn syrup
- Modified food starch
- Lipolyzed butter fat
- Dextrose
- Rice syrup
- Brown rice syrup
- Milk powder
- Reduced fat milk (skim; 1%; 2%)
- Most things labeled “Low Fat” or “No Fat”
- Anything labeled “Enriched”
- Anything labeled “Vitamin Enriched”
- Unfortunately, many protein powders contain processed free glutamic acid.
Protein Powders: Be Selective
Unfortunately, many protein powders contain forms of soy and whey protein, as listed above, that will always contain processed free glutamic acid. Since free glutamic acids are a product of processing proteins, it can be tricky to find a protein powder that does not potentially contain them. The key is the amount or concentration of these glutamates in each product, as well as gauging your own personal level of sensitivity and ability to break them down, that becomes the issue
The safe bet, eat whole foods!
A list so long can be overwhelming, and can provoke the feeling of, “what is there left to eat?” When trying to avoid MSG, the main focus should be on a diet of whole, unprocessed foods including vegetables, grains, legumes, fruits, nuts and seeds, organic and grass-fed meats, and organic dairy. Make sure your proteins are clean, preferably organic and cook them at home or enjoy them at a restaurant whose practices you support.
