The dangers and prevalence of MSG (Mono Sodium Glutamate) in our foods will shock you! This dangerous food enhancer is linked to numerous health problems 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 prevalence. The danger lies in the fact that MSG is almost impossible to avoid.
Why? The reason is twofold:
1. There are over 40 different ingredients that manufacturers use, that all have MSG, and so it is not separately listed.
2. It is not just a flavor enhancing additive – it is a natural by-product of processing proteins. These MSG by-products are found even in many of your favorite organic health foods.
Keep reading to discover how to avoid this insidious poison.
What Is MSG? MSG, or monosodium glutamate, got its reputation as a flavor- enhancer which was extracted from seaweeds in China. In the early 1900′s, the process was perfected in Japan and the product became commercially available. The expression “Chinese Food Syndrome” was coined by the New England Journal of Medicine as approximately 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.
Not Just A Flavor Enhancer:
By now most of us have heard of MSG’s role as a flavor enhancer. But how does this work? Concentrated free glutamic acid or MSG act as nerve stimulants and will change how the taste buds taste food. A really bad tasting food will taste fantastic when high levels of glutamic acid are introduced as a flavor enhancer.
The form of MSG that is a byproduct of processed protein is not considered as MSG, and this is where the real danger lies. Unfortunately the FDA does not require manufacturers to label these foods as having MSG unless the “added ingredient” is 99% pure MSG. And sadly, a product labeled ‘No MSG’ may still have MSG or ‘free glutamic acid’ as a result of protein processing, as long as pure protein 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 veggie burgers and many other frozen or pre-prepared vegan and “health foods.” Do your homework on the internet, and begin informing/education yourselves about additives. For starters, 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
Here’s one link to start you off with :)! http://www.msgtruth.org/whatisit.htm
Happy investigating — DO IT… it’s for your own good health!