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There is Processed free Glutamic Acid in Dairy Products

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There is Processed free Glutamic Acid in Dairy Products

JoAnn Guest

Sep 07, 2005 19:44 PDT

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Marilyn:

 

The dietitian who claimed that MSG was not in milk needs to be better

informed. Clearly, she is using the glutamate and food industry improper

approach wherein they consider the term " MSG " to only refer to the food

ingredient " monosodium glutamate. "

 

Many MSG-sensitive individuals consider the term " MSG " to include any

and all glutamic acid that has been freed from protein through a

manufacturing process because they experience the same adverse reactions

from such glutamic acid as they do from the processed free glutamic acid

found in the food ingredient " monosodium glutamate, " providing that they

ingest amounts that exceed their tolerances for such substances. (There

are currently over 40 ingredients that include such free glutamic acid.)

This fact is acknowledged by the FDA in their " FDA Backgrounder, " dated

August 31, 1995, a document that is still in use and available on

Internet.

 

You will note on our Web site (http://www.truthinlabeling.org/) that,

when referring to the term " MSG, " we define it as " processed free

glutamic acid. " You will also note that published peer reviewed studies

clearly show that the glutamic acid found in unprocessed, unadulterated

products is different from processed free glutamic acid (MSG). See

www.truthinlabeling.org/manufac.html

 

There is processed free glutamic acid (MSG) in many dairy products. We

strongly suspect that the presence of MSG in many dairy products has

resulted in adverse reactions in many people, leading many of them to

erroneously believe that they are lactose intolerant. It is our strong

belief that if the dairy industry would eliminate the use of processed

free glutamic acid (MSG) from dairy products, reports of lactose

intolerance would drop dramatically, and dairy sales would increase.

 

Now, a discussion of where MSG is found in dairy products.

 

Powdered milk includes some processed free glutamic acid (MSG) as an

inevitable result of the way in which the powder is manufactured. Many,

but not all reduced fat milks are made from powdered milk. Also, if a

milk does not meet state requirements, a dairy will fortify its milk

with a powdered milk to bring the milk within state requirements. This

is most common in California, a state with very high milk standards,

particularly during heat spells when cows tend to drink more water.

 

The dairy industry appears to be rapidly turning to a pasteurization

process identified on product labels as " ultra pasteurized. " The higher

heat used in this process appears to break down more of the milk protein

than occurs in normal pasteurization, resulting in a level of processed

free glutamic acid (MSG) that is causing adverse reactions in a number

of MSG-sensitive individuals.

 

 

Any fermented product will contain some processed free glutamic acid

because fermentation will break down protein. If citric acid is used in

the yoghourt and the citric acid is made from corn (the most common

source of citric acid), there will be some MSG introduced into the

product because in manufacturing citric acid, a remnant of protein

remains and that remnant is broken down during production. If the

yoghourt includes aspartame (about 40% aspartic acid), the product is

contraindicated for MSG-sensitive people since aspartic acid, based on

animal studies, works in the body in the same way as does glutamic acid.

 

 

 

Many MSG-sensitive people find that they suffer adverse reactions from

domestic cheeses that use pasteurized milk in place of raw milk, and

enzymes instead of rennet. Apparently, the new, more powerful enzymes

break down more of the milk protein than was the case in earlier years.

 

 

The most common problem for MSG-sensitive people in dairy products

appears to be the use of a food ingredient identified on food labels as

" carrageenan. " Carrageenan may interact with the milk protein in dairy

products or may act independently, resulting in some processed free

glutamic acid (MSG). Carrageenan is found in most whipping cream,

chocolate milk, buttermilk, cream cheese, cottage cheese, sour cream,

and ice cream.

 

You are welcome to use this E-mail in any manner that you wish.

 

http://www.truthinlabeling.org/Milk%20and%20MSG.html

 

Jack Samuels

President

Truth in Labeling Campaign

http://www.truthinlabeling.org/

_________________

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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