The MSG Myth

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The MSG Myth

Why the " wonder " spice isn't so wonderful after all

 

By

Cathy Evans Wisner

 

 

 

http://www.livingwithout.com/feature_MSG.htm

When monosodium glutamate (MSG) was introduced in this country more

than 50 years ago, it was heralded as a miracle food enhancer. It

suppressed bitterness, improved flavor, made food smell better, and

removed the tinny taste from canned products. There was even talk

that it could improve a person's IQ.

 

American food manufacturers embraced MSG immediately and began

adding it to all kinds of food, such as salad dressings, tuna fish,

sausages and frozen dinners. Before long, restaurants used it

regularly, as did meal programs at airlines, schools and military

bases. Even consumers got into the act, sprinkling MSG, under the

brand name " Accent, " on dishes needing a little zip.

 

Too Good to Be True?

 

As MSG became more widely used in the United States, reports began

to surface about people's negative reactions to it. In 1968, the

New England Journal of Medicine printed a letter from a doctor who

experienced numbness at the back of his neck, general weakness and

heart palpitations after eating foods containing MSG. Others

complained about headaches, nausea, dizziness, disorientation and

depression.

 

The first reports of MSG sensitivity were not taken seriously. Some

thought they were psychological. Others concluded that it must be

something other than MSG that was making people sick.

 

Despite piles of evidence, MSG sensitivity remains unacknowledged by

many in the food industry and government. To make matters worse,

some labels are being altered to hide the fact that the products

contain MSG. A few companies have gone so far as to advertise " No

MSG " when their products actually contain the substance. The Food

and Drug Administration (FDA) has even listed MSG as one of the

safest food additives, along with vinegar and salt.

 

I know from personal experience that the chemical is not as harmless

as vinegar or salt. When I ingest a fair amount of MSG, I

immediately have nausea, stomach cramps, " spaciness, " heart

palpitations and a " pins-and-needles " headache, followed the next

day by lethargy and overall weakness.

 

Unfortunately, I'm not alone. Experts estimate that tens of

millions of Americans - or as much as 50 percent of the population -

may be sensitive to MSG. Relatively few suspect that MSG may be

causing their headaches and other symptoms. Fewer still know just

how prevalent MSG is.

 

What is MSG?

 

More than just a seasoning, MSG is a flavor enhancer. This means it

intensifies the existing taste of something rather than altering

it. When we taste something, our taste buds transmit electrical

signals to the brain. When we taste something with MSG, these

electrical signals become more intense.

 

The principal component of MSG is processed-free glutamic acid.

Glutamic acid is one of the amino acids that make up proteins. It

occurs naturally in our bodies and in many foods like tomatoes, milk

and mushrooms. While some proponents of MSG imply that it is

naturally occurring glutamic acid, it is not.

 

MSG is made in a factory from foods like corn, molasses and wheat,

where it is hydrolyzed, autolyzed, modified or fermented using

chemicals, bacteria or enzymes. These processes " free " the glutamic

acid in the food. In its " free " form, processed glutamic acid lacks

the links that natural glutamic acid has to other amino acids.

Because of this, it is broken down more quickly by the body. The

sudden increase in glutamic acid can raise the glutamate level in

the blood to 20 times the usual amount.

 

MSG in Hiding

 

MSG is often combined with other substances and renamed. If you

suspect that you are sensitive to MSG, print out this list, take it

with you to the grocery store and check the labels of every food you

buy.

 

 

These ALWAYS contain MSG These very OFTEN contain MSG

Autolyzed yeast Barley Malt

Calcium caseinate Bouillon

Gelatin Broth

Glutamate Carrageenan

Glutamic acid Enzyme-modified substances

Hydrolyzed protein Flavoring

Monopotassium glutamate Flavors

Monosodium glutamate Malt Extract

Sodium caseinate Malt flavoring

Textured protein Maltodextrin

Yeast extract Natural flavor/flavorings

Yeast food Natural pork/beef/chicken flavoring

Yeast Nutrient Pectin

Protein-fortified substances

Seasonings

Soy protein

Soy protein isolate or concentrate

Soy sauce

Soy sauce extract

Stock

Vegetable gum

Whey protein

Whey protein isolate or concentrate

 

Additional ingredients can cause MSG reactions in acutely sensitive

people. You may obtain a list of these ingredients by mailing your

request to Truth in Labeling Campaign, P.O. Box 2352, Darien, IL

60561. Source: Truth in Labeling Campaign (TLC)

 

This is an excerpt from the Fall 2000 issue of Sully's Living

Without.

 

 

To learn about chemical allergies (MCS) Click here