Monosodium Glutamate (MSG): We know we should avoid it, but why? MSG is a salt of the amino acid Glutamic Acid (glutamate). An interesting paradox is that the glutamate added to foods is "bad" yet natural glutamate in our bodies is "good." Natural glutamate is an amino acid found in high-protein foods like beans, lentils, meat, fish and poultry, and under normal circumstances the brain also produces it. It serves as a natural neurotransmitter in the brain and is important for learning and memory. However, when produced or consumed in excess, a number of negative side effects can occur.
Why do food companies add MSG to foods?
According to www.MSGtruth.org, there are several reasons:
MSG tricks your tongue into making you think a certain food is high in protein and, thus, nutritious. It changes your perception of not simply taste but the nutritious qualities of what you put into your mouth. Here is the main problem: It is the very same neurotransmitter that your brain and other organs (including your ears, eyes, nervous system and pancreas) use to initiate certain processes in your body.
MSG stimulates the pancreas to release insulin even when there are no carbohydrates in the food on which that insulin can act. The food industry has discovered its own "anti-appetite suppressant." It's a convenient way to keep consumers coming back for more. Your blood sugar drops because of the insulin flood and you are hungry an hour later. Sound familiar?
The body changes excess glutamate from MSG to GABA (gamma-Aminobutyric acid). GABA is calming; it affects the same receptors in the brain as valium and can be addictive. In other words, the more MSG you have, the more you will want.
Cost is also a factor. The illusion created by adding MSG to a food product enables the food processor to add less “real food.” The illusion of more protein in a food allows the food producer to put LESS protein in it. The consumer perceives the product - say chicken soup - to have more chicken in it than is actually there. Example: a well-known brand of dehydrated chicken noodle soup. Is that chicken in there, or a piece of confetti?
Some people are more sensitive to excessive amounts of MSG than the average person, who may not even notice symptoms until after many years of MSG ingestion. These include those affected by autism, compromised liver, epilepsy, fibromyalgia, Parkinson’s disease, pre-existing allergies and type I diabetes. The following list of disguised MSG sources can be printed and taken to the supermarket. You will be amazed at how many food labels have these hidden sources of MSG! This is the same list (with a few additions) that’s included in Dr. Russell Blaylock’s book Excitotoxins: The Taste that Kills.
These ALWAYS contain MSG:
- Glutamate
- Glutamic Acid
- Monosodium Glutamate
- Monopotassium Glutamate
- Hydrolyzed Whey Protein
- Hydrolyzed Pea Protein
- Hydrolyzed Corn Protein
- Hydrolyzed Corn Gluten
- Calcium Caseinate
- Sodium Caseinate
- Textured Protein
- Textured Vegetable Protein (TVP)
- Natrium Glutamate (Natrium is Latin/German for sodium.)
- Gelatin
- Yeast Extract
- Yeast Food
- Yeast Nutrient
- Hydrolyzed Protein (any protein that is hydrolyzed)
These OFTEN contain MSG or create MSG during processing:
- Carageenan
- Malt Extract
- Malt Flavoring
- Barley Malt
- Maltodextrin
- Citric Acid
- Soy Protein Isolate
- Soy Sauce
- Soy Sauce Extract
- Soy Protein
- Soy Protein Concentrate
- Bouillon
- Broth
- Stock
- Spices* (may contain between 30% to 60% MSG)
- Natural Beef Flavoring
- Natural Chicken Flavoring
- Natural Pork Flavoring
- Ultra-Pasteurized
- Whey Protein
- Whey Protein Isolate
- Whey Protein Concentrate
- Protein Fortified Anything
- Flavor(s) & Flavoring(s)* (may contain between 30-60% MSG)
- Natural Flavor(s) & Flavoring(s)* (may contain between 30-60% MSG)
- Pectin
- Protease
- Protease Enzymes
- Enzymes Anything
- Anything Enzyme-Modified
- Anything Protein-Fortified
- Anything Fermented
