MSG – Another Food Industry Myth

As a MSG sensitive woman, I feel so strongly about the use of MSG in all its forms hidden or obvious, that I am re-printing excerpts from an excellent article by Dr. Samuels, Ph.D.

It’s a labelling game.  If you read them, then you’ve seen words such as autolyzed yeast, hydrolyzed protein, and whey protein. Each of these substances contain a percentage of monosodium glutamate. It is appalling that the food industry consistently shows selective  (dis-)interest in consumer health and right to clear information.  MSG artifically boosts flavour, boosts sales and contributes to dis-ease.  It is as simple as that.

I highly recommend you go to the following web address and print out the full articles as well as research on your own and inform yourselves about natural and artificial glutamates.  Just go to the Food and Drink category of a search engine and type in MSG.  You will be amazed at the information.
http://www.holisticmed.com/msg/msg-food.txt

MONOSODIUM GLUTAMATE: FOOD FOR THOUGHT BUT NOT FOR EATING
By Adrienne Samuels, Ph.D.

“A most interesting substance, MSG is added to food but has no nutritional value. It doesn’t affect the food it is in, and it doesn’t have any flavour. Rather, it produces its flavour enhancing effect by stimulating your taste buds.”

“MSG doesn’t change your food at all. MSG changes you. We know
that MSG excites the taste buds and causes adverse reactions. But we don’t know how or why. And we don’t know whether or not MSG is doing something to people who show no overt MSG reactions.”

“…researchers have found a relationship between MSG and some of the dreaded neurodegenerative diseases such as ALS, Parkinsonism, Huntington’s disease, and Alzheimer’s disease, which all affect the elderly. Scientists used to think that in adults, brain cells were protected from invasion of MSG. Now, however, researchers realise that there are at least five areas in the brain that are not well protected.”

“MSG-sensitive people have reported numerous reactions, including simple skin rash, bloating, fatigue, joint pain, shortness or breath, chest pain, severe gastric distress, diarrhoea, asthma type symptoms, exercise induced asthma, headache, migraine headache, irregular heart beat, atrial fibrillation, rapid heart beat (called tachycardia), nausea and vomiting, anxiety attacks, depression, hyperactivity in children, mood swings, mouth lesions, flushing, and tremors. If you experience any of these symptoms, you must understand that none are caused exclusively by MSG. Most, if not all, could be caused by various   physical conditions as well as by other food additives. But they can be caused by eating  MSG.”
On the (American search engines) internet you will find ample information regarding MSG.  Unfortunately, I have found only one in Germany, very polished, very impressive and very pro-MSG.  Delving into it further, it is obvious that it is supported by the food industry.

One of the industry tricks is to mislead the public (of course).  The industry is allowed to use ingredients with MSG already in them.  And even baby food is not spared this. As long as they do not add additional MSG as a separate ingredient, they can label as in the following sample:

“No MSG Added” – yet contains hydrolyzed vegetable protein.

We all managed quite well before the discovery of  MSG and “food enhancers”.  This subject and your health is worth your serious consideration.

“MSG artifically boosts flavour and boosts sales. It is as simple as that.”

Summary:
Who knows, perhaps you are a silent victim of MSG. Perhaps those lingering, vague headaches, mood swings or asthma for which you have been prescribed medication for, is due to or irritated further by MSG. Talk to your doctor, and if he dismisses the subject as hype, talk to other doctors. Under a doctor’s supervision, test yourself for two to three weeks. Eat non-packaged, commercial food, don’t go to restaurants, read labels, even seasoning bouillon may contain MSG. Prepare your own healthy food and evaluate yourself after the test period. Again, read labels.

Most people will probably never be able to completely avoid food enhancers. The point is not to be hysterical about it, but to reduce the chance of such foods as much as possible. Moderation is the key here. Reduce such products to a minimum and for cases where only a very small amount could be ingested. Most people also do not have time to make their own vegetable or meat stocks. Understandable. Then unless your doctor recommends otherwise, a half a bouillon cube now and again for seasoning most likely will not harm if your diet is balanced with non-processed foods. You will also be reducing the fat and sugar content of your food as well.

Look at your shopping cart.  Is it full of boxes, cans and packages?  Is that your lifestyle? How big is the pile of fruit and vegetables? Processed or natural cheeses? Is the soya sauce you use without MSG? Couldn’t you really live without that package of dehydrated salad dressing? Of course you could. Take control. Above all stop making excuses. Be good to yourself! Care.

2 comments… add one
  • Amateur Scientist 29/01/2016, 14:46

    Please stop spreading lies about MSG and actually read some studies done on it’s effects.

    Reply
    • admin 09/02/2016, 14:05

      Hello Amateur Scientist,
      There are hundreds of studies and medical abstracts on this subject. One of my favourite places to spend time on is Pub Med (http://www.ncbi.nlm.nih.gov/pubmed) . I have the medical background to understand the jargon, I am assuming you (going by your name) will grasp the information as well.
      I don’t have the time nor the interest to debate the subject because there are plenty of creditable sources to look at. Here is but a small selection for you. Looks like the science is in on MSG:
      (1) Metcalfe, D. “Food Allergy.” Primary Care: Clinics in Office Practice25.4 (1998): 819-29. Print.
      (2) Simon, R. A. “Additive-induced Urticaria: Experience with Monosodium Glutamate (MSG).” Journal of Nutrition 130.4S Supplemental (2000): 1063S-066S. Print.
      (3) Yang, W. H., M. A. Drouin, M. Herbert, Y. Mao, and J. Karsh. “The Monosodium Glutamate Symptom Complex: Assessment in a Double-blind, Placebo-controlled, Randomized Study.” The Journal of Allergy and Clinical Immunology Part 1 99.6 (1997): 757-62. Print.
      (4) Blaylock, Russell L. Excitotoxins: The Taste That Kills. Santa Fe, NM: Health, 1998. Print.
      (5) Lorden, J. F., and A. Claude. “Behavioral and Endocrinological Effects of Single Injections of Monosodium Glutamate in the Mouse.” Neurobehavioral Toxicology and Teratology 8.5 (1986): 509-19. Print.
      (6) Blaylock, Russell. “Food Additives: What You Eat Can Kill You.” The Blaylock Wellness Report 4 (Oct. 2007): 3-4. Print.
      (7) Blaylock, Russell L. Excitotoxins: The Taste That Kills. Santa Fe, NM: Health, 1998. Print.
      (8) Blaylock, Russell. “Food Additives: What You Eat Can Kill You.” The Blaylock Wellness Report 4 (Oct. 2007): 3-4. Print.
      (9) Ohguro, H., Katsushima, H., Maruyama, I., Maeda, T., Yanagihashi, S., Metoki, T., Nakazawa, M. “A high dietary intake of sodium glutamate as flavoring (ajinomoto) causes gross changes in retinal morphology and function.” Experimental Eye Research 75.3 (2002).: 307-15. Print.

      Spreading lies? A bit reactionist, don’t you think. But then, your name says it all, Amateur Scientist 😉

      Reply

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