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The Hidden Dangers of MSG
Have you ever read a food label but are confused about the meaning of many of the listed ingredients? You might notice words like hydrolyzed protein, monosodium caseinate, monosodium glutamate, or natural flavors. Food processing companies compete in intense competition, using price, quantity, packaging and taste to win over consumers. When it comes to taste, 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 professor in Tokyo, Japan. It was introduced to American soldiers during World War II, after American commanders realized that Japanese rations tasted very good. With such success, it was brought to the continental United States in 1948. Since then, MSG production has doubled every decade. Its first side effects, such as obesity and numbness, were reported in 1968. Conditions from ingesting MSG can include changes in blood pressure, rapid heartbeat, chest pain, muscle swelling, asthma attacks, temporary blindness, dizziness, headache, seizures, numbness, anxiety, behavioral disturbances. children’s problems, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive problems, blurred vision, prostate swelling, memory problems, obesity and skin reactions. It is especially harmful to pregnant and lactating women and babies. Studies have shown:
- At least 25 percent of the US population reacts to glutamic acid from food sources of MSG
- Ohguro’s study showed that exposure to MSG in animals for 3 to 6 months resulted in a significant risk of retinal damage.
- In 1998, the EPA approved the use of treated free glutamic acid for use as a spray on fruits, grains, and vegetables.
- A 1999 peer-reviewed journal article, “Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information,” found brain damage, neuroendocrine disruption, and obesity in exposed laboratory animals. 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 the consumption of glutamate derivatives.
MSG, or monosodium glutamate, has over forty different names. It is a neurotoxin that acts like a poison by stimulating central nervous system neurons into a state of excitation that can lead to neurological degeneration. Its main component, glutamic acid, can penetrate the brain’s hypothalamus (which regulates weight control), breaking through the natural “blood-brain barrier,” affecting brain function and causing additional health problems. MSG is cheap to produce and many food manufacturers use it in frozen dinners, soups, condiments, infant formula, processed baby food, shakes, snacks and more. It is also used by many restaurants, supermarkets and school cafeterias. Currently, the FDA has very little regulation. According to Dr. Russell Blaylock’s book Excitotoxins: The Taste That Kills:
Additives containing MSG: Monosodium glutamate, glutamic acid, hydrolyzed protein, sodium and calcium caseinate, yeast extract, textured protein, autolyzed yeast, hydrolyzed oat flour
Additives that often contain MSG: Malt extract and flavorings, maltodextrin, stock, broth, broth, natural flavoring, natural beef or chicken flavoring, flavorings, all protein-enriched, soy sauce, all 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 very little to warn consumers about the dangers of consuming monosodium glutamate. There are currently no regulations requiring food manufacturers to share the amounts of monosodium glutamate produced in processed foods. In addition, the FDA allows many MSG-containing ingredients to be classified and grouped under the names, flavors, fragrances, natural flavors or natural flavors. Only monosodium glutamate and hydrolyzed protein must be disclosed, leaving about 35 other hidden terms for monosodium glutamate that food companies are not required to disclose to consumers.
MSG and glutamic acid are dangerous chemicals used by many food companies and establishments to enhance the taste of food. Eliminating foods containing these dangerous toxins from your diet is very beneficial for your health and should be especially avoided by pregnant mothers, infants and children. And as always, understand the ingredients on your food labels!
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