For The Reaction Shown Above What Is The Chemical Formula The Hidden Dangers of MSG

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The Hidden Dangers of MSG

Ever read a food label, confused as to what many of the listed ingredients mean? You may notice terms like hydrolyzed protein, sodium caseinate, monosodium glutamate, or natural flavor. Food processing companies are in fierce competition with each other, using price, volume, packaging, and taste to gain more consumers. When it comes to flavors, what chemicals do many food processing companies use and what are their dangers?

MSG, or monosodium glutamate, is a flavor enhancer that was discovered in 1908 by a professor in Tokyo, Japan. It was introduced to American soldiers during World War II after American quartermasters felt that Japanese rations tasted too good. With such success, it was introduced to the mainland United States in 1948. Since that time, the amount of MSG produced has doubled every decade. The first adverse reactions of its thickening and numbness were reported in 1968. Ingestion of MSG may include changes in blood pressure, rapid heartbeat, chest pain, muscle spasms, asthma attacks, temporary blindness, dizziness, headaches, seizures, numbness, anxiety, behavior. Problems in children, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive problems, blurred vision, prostate swelling, memory loss, obesity and skin reactions. It is especially harmful to pregnant and lactating women and infants. Research studies have shown that:

  • At least 25 percent of the US population reacts to glutamic acid from MSG food sources
  • A study by Ohguro found that MSG exposure in animals over a period of 3-6 months caused a significant risk for retinal damage.
  • In 1998, the EPA approved the use of processed free glutamic acid to be used to spray fruits, grains, and vegetables.
  • In a 1999 article in a peer-reviewed journal, called “The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information,” laboratory animals suffered from brain lesions, neuroendocrine disorders, and obesity. Disease conditions such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells in the brain), Alzheimer’s disease, seizures and stroke are associated with the consumption of glutamate derivatives.

MSG, or monosodium glutamate, has more than forty different names. It is a neurotoxin that acts as a poison, by stimulating neurons in the central nervous system to an excitable state that can lead to neurological degeneration. Its main component, glutamic acid, can enter the brain’s hypothalamus, (which controls weight), break down the natural “blood-brain barrier”, affect brain function, and cause additional health problems. MSG is cheap to produce, and is used by many food manufacturers for frozen dinners, soups, condiments, infant formulas, processed baby foods, shakes, snack foods, and more. It is also used by many restaurants, supermarkets, and school cafeterias. Currently the FDA has very little regulation. According to the book “Excitotoxin: The Taste That Kills”, Dr. By Russell Blaylock:

Additives that contain MSG: Monosodium Glutamate, Glutamic Acid, Hydrolyzed Protein, Sodium and Calcium Caseinate, Yeast Extract, Textured Protein, Autolyzed Yeast, Hydrolyzed Oat Flour

Additives that often contain MSG: Malt extracts and flavors, maltodextrin, bouillon, broth, stock, natural flavors, natural beef or chicken flavors, seasonings, any protein fortified, soy sauce, anything ultra-pasteurized or fermented

Additives that may contain MSG or Excitotoxins: Enzyme, Soy Protein Concentrate and Isolate, Whey Protein Concentrate, Carrageenan, Gelatin, Rice Syrup

The FDA has done little to warn consumers of the dangers of consuming MSG. There are no regulations requiring food manufacturers to share the amount of MSG they produce in processed foods. Additionally, the FDA allows many ingredients that contain MSG to be classified and grouped under the names, Flavors, flavors, natural flavors or natural flavors. Only monosodium glutamate and hydrolyzed protein are required to be disclosed, leaving about 35 other MSG hidden terms that food companies do not have to disclose to consumers.

MSG and Glutamic acid are dangerous chemicals that many food companies and establishments use to enhance the taste of food. Eliminating foods that contain these dangerous toxins from your diet is very beneficial to your health, and should be avoided especially by pregnant mothers, infants and children. And as always, understand the ingredients on your food labels!

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