Have you ever read a food label, just confused about what most of the listed ingredients mean? Maybe you notice words like hydrolyzed protein, sodium caseinate, monosodium glutamate, or natural flavors. Food processing companies are in fierce competition with each other, using price, quantity, packaging and flavor to get more consumers. When it comes to flavor, what chemicals do many food processing companies use and what are their dangers?
MSG, or Monosodium Glutamate, is a flavor enhancer discovered in 1908 by a Tokyo, Japan professor. It was introduced to American soldiers during World War II after American quartermasters realized that Japanese rations tasted very good. With such success it was introduced to the United States in 1948. Since then, the amount of MSG production has doubled every decade. Its first adverse reactions, such as obesity and drowsiness, were reported in 1968. Conditions for ingesting MSG may include changes in blood pressure, rapid heartbeat, chest pains, muscle swelling, asthma attacks, temporary blindness, dizziness, headaches, seizures, lethargy, anxiety, behavioral changes. problems in children, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive problems, blurred vision, prostate swelling, memory impairment, obesity, and skin reactions. It is especially harmful for pregnant and lactating women and babies. Research studies have shown:
- At least 25 percent of the U.S. population reacts to Glutamic acid from MSG food sources
- A study by Ohguro found that exposure to MSG to animals over a period of 3-6 months led to significant risk for retinal damage in the eyes.
- In 1998, the EPA approved the use of processed free Glutamic acid for use in spraying fruits, grains, and vegetables.
- A 1999 peer-reviewed article entitled “The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study on Information Suppression” found that exposed laboratory animals were subject to brain lesions, neuroendocrine disorders, and obesity. Disease conditions such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells in the brain), Alzheimer’s disease, seizures and stroke are associated with consumption of glutamate derivatives.
MSG, or Monosodium Glutamate, has more than forty different names. It is a neurotoxin that acts like a poison by stimulating neurons in the central nervous system into an excitable state that can lead to neurological degeneration. Its main component, Glutamic acid, can penetrate the hypothalamus of the brain (regulating weight control), breaking the natural “blood-brain barrier”, affecting brain function and causing further health problems. MSG is inexpensive to produce and is used by many food manufacturers for frozen dinners, soups, condiments, infant formula, processed baby food, shakes, snack foods, and others. It is also used by many restaurants, supermarkets and school cafeterias. Currently, the FDA has very few regulations. Dr. According to Russell Blaylock’s book “Excitotoxins: A Taste That Kills”:
Additives containing MSG: Monosodium Glutamate, Glutamic Acid, Hydrolyzed Protein, Sodium and Calcium Caseinate, Yeast Extract, Textured Protein, Autolyzed Yeast, Hydrolyzed Oatmeal
Additives that often contain MSG: Malt extract and flavor, Maltodextrin, Bouillon, Broth, Stock, Natural Flavor, Natural Beef or Chicken Flavor, Seasoning, Anything enriched with protein, soy sauce, anything ultra-pasteurized or Fermented
Additives that may contain MSG or Excitotoxins: Enzymes, Soy Protein Concentrate and Isolate, Whey Protein Concentrate, Carrageenan, Gelatin, Rice Syrups
The FDA has done little to warn consumers of the dangers of consuming MSG. There are currently no regulations that require food manufacturers to share the amount of MSG they produce in processed foods. In addition, the FDA allows many MSG-containing ingredients to be classified and grouped under names. flavors, flavors, natural flavors or natural flavors. Only monosodium glutamate and hydrolyzed protein need to be disclosed, leaving about 35 MSG hidden terms that food companies do not have to issue to consumers.
MSG and Glutamic acid are dangerous chemicals that many food companies and organizations use to improve the taste of food. Eliminating foods containing these dangerous poisons from your diet is very beneficial for your health and should be avoided especially by expectant mothers, babies and children. And as always, understand the ingredients on your food labels!