MSG – Dangers, Where It Is Hidden In Your Food and The Benefits of Avoiding It!

 

We all want our food to taste good, but not at the expense of damaging our health. Unfortunately, much of the food on the market today contains mono-sodium glutamate (MSG).  This flavor enhancer can be found in soups, processed meats, yogurt, bread, canned tuna, salad dressings…and the list goes on and on!

 

Artificial flavorings can do irreversible damage to the body, and it is more important than ever for each of us to learn how to avoid these so we can help ourselves and our families to maintain better health!

 

Mono-sodium glutamate (MSG) is a widely used flavor enhancer and originates naturally from seaweeds, sugar beets, and soybeans. It is ironic that such a chemical, which enhances flavors in other food, has no flavor of its own. It is synthetically produced into a white, crystalline powder and can be added in packaged products and culinary additives.

 

The Japanese were the first users of flavor enhancers. They were particularly fond of the seaweed until 1908, when Kikunae Ikeda recognized the potential of glutamic acid. Soon, mono-sodium glutamate was produced by fermenting the glutamic acid until the MSG is extracted.

 

Truthinlabeling.org has been very active in their quest to discourage people from using synthetic flavoring in cooking and preparing food. Their website is very informative as to why it would be beneficial to abandon the use of mono-sodium glutamate altogether. If you do, you lower your chances of suffering the health effects attributed to MSG.

 

The health hazards attributed to this substance, especially to those who are allergic, are quite serious.  Chest pain, facial pressure, burning sensations, heart palpitations, numbness, sweating, headache, and other health issues are known to be linked to consumption of MSG.  Those with asthma can be sensitive to glutamates and may experience such symptoms upon ingestion of food laced with the substance.  These symptoms are also compiled to be known as Chinese Restaurant Syndrome.  Other experiments and studies also show that high dosage of mono-sodium glutamate also contains life-threatening amino acid that is a neurotoxin.

 

The toxic possibility of mono-sodium glutamate was first recorded in 1968, where Dr. Robert Ho Man Kwok suffered numbness, tightness in the chest, and tingling after eating in Chinese restaurants. By then, Chinese restaurants were premier users of MSG. The term Chinese restaurant syndrome is used to describe chest pain, facial pressure, burning sensations, heart palpitations, numbness, sweating, headache, and other health issues are known to be linked to consumption of MSG.

 

In 1969, Dr. John Olney had determined that MSG produced neuroendocrine disorders and brain lesions in mice that were fed and exposed to mono-sodium glutamate.  Many studies since then have termed MSG as a neurotoxin and an excitotoxin.

 

Autolyzed Yeast
Calcium Caseinate
Gelatin
Glutamate
Glutamic Acid
Hydrolyzed Corn Gluten
Hydrolyzed Protein
Monopotassium Glutamate
Natrium Glutamate
Sodium Caseinate
Sodium Glutamate
Textured Protein
Vegetable Protein Extract
Yeast Extract
Yeast Food
Yeast Nutrient

Even though a product is labeled “No MSG”, it is not reliable enough when the product contains any of the numerous equivalents. If you make the healthy choice to avoid foods with MSG, you should familiarize yourself with the terms in the chart. They are all, more or less, derivatives and other terms of MSG used to hide the presence of mono-sodium glutamate in products.  Manufacturing companies seem to be continuously using other terms or adding a similar chemical.

 

Not Convinced?  If you would like more information, check out the videos under Categories – Dangers of MSG or use the Search Button on this page.   There are four videos that I’m sure you will find to be very informative.

 

Flavors in food can be enhanced naturally by adding herbs, spices, lemon juice, nuts and seeds.  This way, you get to experience the real flavors and benefits of the healthy nutritional food. There is really no need for food additives that may prove to be poison in the future. When you avoid these additives and start enjoying your food prepared in a more natural way, you, most likely, will see a tremendous improvement in your health.

 


Be Sociable, Share!

Leave a Reply