The following information is just that information. It is not meant to be a substitute to visiting your doctor or professional medical advisor. Your life is a result of the decisions you make. After reading this information do your research, talk to your doctor and start to ask yourself questions about your personal health desires. You reading this is not an accident.
MSG Is a result of processing proteins to create enhanced food flavorings. Proteins naturally breaks down in our bodies and our foods in various levels.
(1) MSG 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
(2) When proteins are ingested in their natural state, the stomach breaks these proteins down only into L-glutamic acid. When proteins are processed, heated, hydrolyzed or fermented as in the flavor enhancer MSG or proteins powders, veggie proteins etc… they break down into both D and L-glutamic acid.
(2) Monosodium Glutamic Acid (MSG) refers to a chemical process in which glutamic acid is isolated, and then, bound to a sodium molecule and purified into a white powder that is added to foods as a flavor enhancer.
Some studies suggest MSG can cause the following issues:
Increased production of insulin
Dysplasia (enlargement of an organ or tissue as the result of abnormal cell proliferation).
Migraine, Headaches, Autism, ADHD, Seizures, Huntington’s, Parkinson’s, ALS, and Alzheimer’s
The following are USDA FAQ’s and answers concerning MSG:
(3) Will I know if there is monosodium glutamate (MSG) in a processed meat or poultry product?
MSG is classified as a flavor enhancer by Federal regulation. When it is added to a product, it must be identified as “monosodium glutamate” on the label.
(3) MSG and hydrolyzed protein related?
Yes. MSG is the sodium salt of glutamic acid. Glutamic acid is an amino acid, one of the building blocks of protein. It is found in virtually all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish.
Hydrolyzed proteins, used by the food industry to enhance flavor, are simply proteins that have been chemically broken apart into amino acids. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG. In this case, the presence of MSG does not need to be disclosed on labeling. Labeling is required when MSG is added as a direct ingredient.
(3) Can hydrolyzed animal or vegetable protein be identified as “natural flavoring” on the label?
No. FSIS regulation requires that animal or vegetable proteins must be specifically identified in the ingredient statement on the labels. The source of the protein must also be disclosed. On the label, you will read “hydrolyzed wheat protein” or “hydrolyzed milk protein,” not just hydrolyzed protein.(2)
If you feel confused about MSG or not sure if it is affecting you, consider eating a cleaner diet of food.
Eating more fruits & vegetables (unprocessed), also more organic and fewer GMO foods is a good place to start.
Other Names For MSG:
Accent Seasoning (MSG is the only ingredient)
Anything “protein fortified”
Anything “enzyme modified”
Anything containing “enzymes”
Anything containing “protease”
Autolyzed Plant Protein
Citric Acid (when processed from corn)
Hydrolized Plant Protein (HPP)
Hydrolized Vegetable Protein (HVP)
Natural Meat Tenderizer
Senomyx (wheat extract labeled as artificial flavor)
Soy sauce extract
Soy protein concentrate
Soy protein isolate
Yeast Food or Nutrient
ingredients that may contain or produce MSG during processing:
Bouillon and broth
Any “flavors” or “flavoring”
Citric acid, Citrate
Sources of Information: