MSG The Insidious Poison

The dangers and prevalence of MSG will shock you! This flavor enhancer
is linked to a host of health issues, including fibromyalgia, obesity, fatty
liver, high insulin and blood sugar, high cholesterol, liver toxicity,
metabolic syndrome, high blood pressure, disturbance to the gut-brain
connection, neurological and brain damage.

The danger lies in that MSG is almost impossible to avoid.

image

Why? The reason is twofold:

1. There are over 40 different ingredients that manufacturers use, that all
have MSG.

2. It is not just a flavor enhancing additive – it is a natural by-product of
processing proteins. These MSG by-products are found in many of your favorite
organic health food

Keep reading to discover how to avoid this insidious poison.

What Is MSG?

MSG, or monosodium glutamate, got its reputation as a flavor enhancer
extracted from seaweeds in China. In the early 1900′s, the process was
perfected in Japan and became commercially available.

In the 1960′s, the phrase “Chinese Restaurant Syndrome” was coined by the New
England Journal of Medicine. Twenty minutes after eating Chinese food, some
sensitive people would experience tingling, numbness, brain fog, chest pressure
and pain.

In the 1970′s, researchers found that pharmaceutical MSG would kill brain cells
in a laboratory. Shortly thereafter, they realized that commercially available
MSG would have the same effect.

MSG is simply the addition of one (mono) sodium molecule to the amino acid
glutamic acid, which is found naturally in many foods. When any amino acid
builds up in the body, most people have the ability to break it down in the
liver without alarm. However, some amino acids, such as glutamic acid (glutamate)
and aspartic acid (aspartame or “nutra sweet”), may be more difficult to
convert and flush out of the body.

Both glutamate and aspartame cause the nerves to fire, and when they are in
excess, the nerves can fire excessively and cause a form of neurotoxicity.

Not Just A Flavor Enhancer

By now most of us have heard of MSG’s role as a flavor enhancer. But how does
thiswork? Concentrated free glutamic acid or MSG act as nerve stimulants and
will change how the taste buds taste food. A yucky or even a really bad tasting
food will taste fantastic when high levels of glutamic acid are introduced as a
flavor enhancer.

The insidious nature of MSG
is that it may occur whenever a protein is broken down in the body.

When folks are sensitive to MSG, they are reacting to free glutamic acid in the
blood. Remember, MSG is made when the free glutamic acid binds with a sodium
molecule. Whenever protein is broken down in the body, glutamic acid is freed
from a protein (in which it naturally occurs), and you have the potential of
free glutamic acid building up in the blood and a possible toxic MSG reaction.

MSG Reactions: Whole vs. Processed Foods

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.

If MSG is produced as a result of protein hydrolysis or a byproduct of protein
processing, the FDA does not require MSG to appear on the label.

Moreover, a product labeled “No MSG” may still have MSG or free glutamic acid
as a result of protein processing, as long as pure MSG was not added.

The truth is that protein-hydrolysis-based glutamates or MSG are found in just
about every highly processed food. Even vegetable proteins are hydrolyzed to
make veggies burgers and many other frozen or pre-prepared vegan and “health
foods.”

When purchasing processed health foods, look for these common ingredients loaded with MSG that do not require an MSG
listing on the label:

Hydrolyzed Vegetable
Protein

Textured Vegetable Protein

Yeast Extract

The Bottom Line

MSG or free glutamates as a flavor 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.

MSG or free glutamic acid is also found in many health foods as a result of
vegetable protein breakdown or hydrolysis. These MSGs or free glutamic acids
are not added into food as a flavor enhancer but exist in varying quantities in
many foods as a result of protein breakdown.

Some folks break down glutamates better than others, so when it comes to
glutamates as a result of protein breakdown, this is a highly individualized
issue. However, MSG as a flavor enhancer should simply be avoided.

image

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 Isolate

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

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.

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.

Don’t Stress – Just 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 grass-fed, and cook them at home or
enjoy them at a restaurant whose practices you support, rather than eating
excess processed foods.

After looking at the above list a few times, you’ll get the hang of which kind
of ingredient names connote MSG, and easily avoid them. As Jack Lalanne
advised, ‘Don’t eat anything with a wrapper! And if you can’t do that, try to
avoid processed foods with more than five whole-food ingredients’.

The dangers and prevalence of MSG will shock you! This flavor enhancer
is linked to a host of health issues, including fibromyalgia, obesity, fatty
liver, high insulin and blood sugar, high cholesterol, liver toxicity,
metabolic syndrome, high blood pressure, disturbance to the gut-brain
connection, neurological and brain damage.

The danger lies in that MSG is almost impossible to avoid.

image

Source:http://bit.ly/NaRkUE

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