Why is it so important to government and industry that Monosodium Glutamate (MSG) not be identified on food and drug labels?
Why? Because there is a rich and powerful glutamate industry whose very existence depends on their ability to keep processed free glutamic acid, Monosodium Glutamate (MSG) hidden in food, pharmaceuticals, dietary supplements, cosmetics, fertilizers, desiccants, disinfectants, growth regulators, pesticides, and fungicide products. They know, just as we do, that use of their product places humans at risk. They know, just as we do, that if Monosodium Glutamate was mentioned on labels of products that contained Monosodium Glutamate, consumers who developed skin rash, irritable bowel, migraine headache, heart irregularities, depression, and/or other symptoms of MSG toxicity might investigate the possibility that it was the MSG that caused their reactions, and might stop purchasing their products.
Why Is MSG hidden?
– Because processed free glutamic acid (Monosodium Glutamate) is a very big money maker for those who produce it, sell it, and/or use it in their products. It is relatively cheap to make and can be used to replace more expensive, truly natural, ingredients.
– Because MSG causes adverse reactions such as migraine headache when ingested in amounts that exceed a person’s tolerance for Monosodium Glutamate. If Monosodium Glutamate were identified whenever it was used in and/or on food, a person who reacted to that food might be able to trace their reaction back to the MSG they had ingested.
– Because if word got out that MSG was harmful, even to some people, and a consumer could tell when there was MSG in a product, people might boycott products that contained MSG. And those who produce MSG, sell it, and or use it in their products might not make as much money as they had been making – Because if MSG were eliminated from some foods, producers would have to use more expensive ingredients to accomplish a desired taste.
– Because Ajinomoto has an active propaganda campaign which seems to suggest to health care professionals that their incomes would be reduced if Monosodium Glutamate were identified. (You may have noticed that while migraine headache clinics generally list MSG as a migraine headache trigger, they may not pass out information about where MSG is hidden.)
– Because if physicians could easily identify patients with MSG-sensitivities, expensive and extensive diagnostic procedures might become less often necessary.
– Because if consumers could easily avoid being incapacitated by ingestion of Monosodium Glutamate, the number and severity of adverse reactions might fall precipitously — cutting into physicians’ incomes — particularly the incomes of physicians treating allergies, asthma, stomach distress, headaches, and heart irregularities.
– Because if consumers could simply avoid MSG, prescription drug use would be reduced.
It is apparently of no concern to the glutamate industry (the glutes) that their products kill brain cells; cause neuroendocrine disorders which lead to such disorders as gross obesity, learning disabilities, behavior disorders, reproductive disorders, and growth irregularities; cause adverse reactions ranging from simple skin rash to migraine headache, heart irregularities, seizures, and depression; and play a role in such neurological conditions as Alzheimer’s disease, ALS, and schizophrenia.
Not Just A Flavor Enhancer
Per Hungryforchange.tv, 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 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.
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
1. Monosodium Glutamate 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.
2. Monosodium Glutamate 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.
3. 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, Monosodium Glutamate as a flavor enhancer should simply be avoided.