MSG
MSG is an excitotoxin, over-stimulating nervous system causing an inflammatory response.
Repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be.
Dr. John Olney found that MSG not only destroyed retinal vision cells, but also parts of the brain.
Naturally occurring glutamates in food aren’t dangerous, processed free glutamic acids like MSG are.
MSG has a cumulative effect.
Particularly harmful to fetuses and children.
Reactions to MSG are dose related, occurring immediately or as much as 48 hours later. The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of MSG that exceeds his or her individual tolerance level.
More info including MSG-free cookbook here. Anything causing breakdown of protein considered to generate MSG, such as marinades, slow cooking.
Key MSG clues: Glutamate Glutamic acid, Autolyzed anything, Hydrolyzed anything, anything Protein, anything Flavoring, Carrageenan.
MSG hides in more than 40 other FDA-approved ingredients. Because the manufacturer didn’t add an ingredient called “monosodium glutamate,” they can “truthfully” claim “No MSG added” on their label. Yet, nothing is stopping them from adding ingredients that contain MSG. without having to label those ingredients. "Spices" "Flavorings"
Repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be.
Dr. John Olney found that MSG not only destroyed retinal vision cells, but also parts of the brain.
Naturally occurring glutamates in food aren’t dangerous, processed free glutamic acids like MSG are.
MSG has a cumulative effect.
Particularly harmful to fetuses and children.
Reactions to MSG are dose related, occurring immediately or as much as 48 hours later. The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of MSG that exceeds his or her individual tolerance level.
More info including MSG-free cookbook here. Anything causing breakdown of protein considered to generate MSG, such as marinades, slow cooking.
Key MSG clues: Glutamate Glutamic acid, Autolyzed anything, Hydrolyzed anything, anything Protein, anything Flavoring, Carrageenan.
MSG hides in more than 40 other FDA-approved ingredients. Because the manufacturer didn’t add an ingredient called “monosodium glutamate,” they can “truthfully” claim “No MSG added” on their label. Yet, nothing is stopping them from adding ingredients that contain MSG. without having to label those ingredients. "Spices" "Flavorings"
Contains MSG as free glutamic acid
(1) Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.
(2) E numbers are use in Europe in place of food additive names.
Glutamic acid (E 620)2 Glutamate (E 620)Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium glutamate
Anything “hydrolyzed”
Any “hydrolyzed protein”
Calcium caseinate,
Sodium caseinate
Yeast extract, Torula yeast
Yeast food, Yeast nutrient
Autolyzed yeast
Gelatin
Textured protein
Whey protein
Whey protein concentrate
Whey protein isolate
Soy protein
Soy protein concentrate
Soy protein isolate
Anything “protein”
Anything “protein fortified”
Soy sauce
Soy sauce extract
Protease
Anything “enzyme modified”
Anything containing “enzymes”
Anything “fermented”
Vetsin
Ajinomoto
Umami
(1) Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.
(2) E numbers are use in Europe in place of food additive names.
Glutamic acid (E 620)2 Glutamate (E 620)Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium glutamate
Anything “hydrolyzed”
Any “hydrolyzed protein”
Calcium caseinate,
Sodium caseinate
Yeast extract, Torula yeast
Yeast food, Yeast nutrient
Autolyzed yeast
Gelatin
Textured protein
Whey protein
Whey protein concentrate
Whey protein isolate
Soy protein
Soy protein concentrate
Soy protein isolate
Anything “protein”
Anything “protein fortified”
Soy sauce
Soy sauce extract
Protease
Anything “enzyme modified”
Anything containing “enzymes”
Anything “fermented”
Vetsin
Ajinomoto
Umami
Ingredients that often contain or produce processed free glutamic acid during processing:
Carrageenan (E 407)
Bouillon and broth
Stock
Any “flavors” or “flavoring”
Maltodextrin
Citric acid, Citrate (E 330)
Anything “ultra-pasteurized”
Barley malt
Pectin (E 440)
Malt extract
Seasonings
Carrageenan (E 407)
Bouillon and broth
Stock
Any “flavors” or “flavoring”
Maltodextrin
Citric acid, Citrate (E 330)
Anything “ultra-pasteurized”
Barley malt
Pectin (E 440)
Malt extract
Seasonings
Ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:
Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things “low fat” or “no fat”
anything “enriched”
anything “vitamin enriched”
anything “pasteurized”
Annatto
Vinegar
Balsamic vinegar
certain amino acid chelates (Citrate, aspartate, and glutamate are used as chelating agents with mineral supplements.)
Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things “low fat” or “no fat”
anything “enriched”
anything “vitamin enriched”
anything “pasteurized”
Annatto
Vinegar
Balsamic vinegar
certain amino acid chelates (Citrate, aspartate, and glutamate are used as chelating agents with mineral supplements.)
The following work synergistically with MSG to enhance flavor. If they are present for flavoring, so is MSG.
Disodium 5’-guanylate (E 627)
Disodium 5’-inosinate (E-631)
Disodium 5'-ribonucleotides (E 635)
Disodium 5’-guanylate (E 627)
Disodium 5’-inosinate (E-631)
Disodium 5'-ribonucleotides (E 635)
MSG reactions have been reported from soaps and cosmetics, where MSG is hidden in ingredients with names that include the words "hydrolyzed," "amino acids," and/or "protein." Most sun block creams and insect repellents also contain MSG.
According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin, both of which contain processed free glutamic acid (MSG) It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains MSG.
According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin, both of which contain processed free glutamic acid (MSG) It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains MSG.