MSG is used in food as a meat tenderizer as well as a “flavor enhancer.” It is an excitotoxin, a type of chemical transmitter that allows brain cells to communicate. The problem is that excitotoxins can literally excite your brain cells to death. Aside from harming your brain, MSG has also been linked to eye damage, insulin resistance, headaches, fatigue, asthma, kidney damage, disorientation and depression. It is very difficult to really know whether MSG is in your food because it has so many aliases. The literature is clear in demonstrating that MSG is toxic to humans and that over 25% of the population suffer adverse reactions from MSG.
People differ in their tolerances to MSG, but typically always suffer similar reactions each time they ingest amounts of MSG that exceed their tolerances for the substance. Reactions experienced vary dramatically, as if MSG finds the weak link in the body
Did You Know…
- That 30 to 40% or more of our population is experiencing the harmful effects of what the medical society has recently called the “MSG Symptom Complex” and many of us don’t know it?
- Most of us ingest more MSG than we realize or than the FDA and researchers regard as safe?
- That the amount of MSG added to our processed foods has doubled every 10 years since 1945?
- That MSG is not just used in East Asian restaurants, but in most restaurants and most bagged, bottled, frozen, boxed, canned, or commercially prepared foods?
- That additives such as hydrolyzed protein and autolyzed yeast can contain as much as 40% MSG, and do not have to be labeled as such?
The FDA requires that MSG be labeled in packaged foods, yet allows it to be called by many names.
Here’s how to recognize MSG on a food label:
- Calcium Caseinate
- Monosodium glutamate
- Hydrolyzed Vegetable Protein (HVP)
- Textured Protein
- Monopotassium glutamate
- Hydrolyzed Plant Protein (HPP)
- Yeast Extract
- Autolyzed Plant Protein
- Yeast food or nutrient
- Glutamic Acid
- Sodium Caseinate
- Autolyzed Yeast
- Vegetable Protein Extract