MSG: A Closer Look

Through the years, I have wondered what common factor we humans had, linking us, with many sicknesses that seem to be growing at such a fast rate within our world. My own thoughts were that it had to be something we all do and the only thing I could think of is eat. Whatever was making us sick must be within our food supply. While there may be many other factors contributing to our ailments, one in particular sparked my interest. After a few years of studying nutrition on my own, I found many articles and studies done on MSG, otherwise known as Monosodium Glutamate… If you are not sure what this is, I will attempt to explain the history of MSG and its effects.

While the packaging may say NO MSG, it hides under several names such as ‘Hydrolyzed Vegetable Protein,’ which is just another name for Monosodium Glutamate, Autolyzed yeast, Hydrolyzed yeast, Yeast extract, Soy extracts, and Protein isolate, which must be labeled by law, with these common and usual names. You will see MSG is found in almost everything we eat.

The flavor enhancer called Monosodium Glutamate was discovered in Japan in 1908. Before this discovery, most foods in Japan used seaweed to enhance the taste, which also contained glutamic acid.

Japan began extracting glutamate from seaweed through a process called acid hydrolysis, using hydrochloric acid. This process was used, until a company started creating Glutamate acid through a Bacteria fermentation, which is still used today. The Japanese soldiers were using it in their rations. After World War II, the U.S. military realized Japanese rations were much better tasting than the U.S. rations because of MSG.

It was not long before the US began using it as well in many food products to enhance taste. You may remember Accent, a flavor enhancer, which was a household name, but none other than MSG. In 1958, Food Additives Amendments said that manufacturers had to show proof that no harm could come to the public by adding certain additives. No tests were done to prove the safety of MSG. MSG was grandfathered in before 1960 and was never tested for its safety.

The first report of any unsafe factors came after 1968. Our scientific community has known about its side effects for years. Today that syndrome is called “MSG Symptom Complex.” Some individuals may experience side effects such as, headache, numbness, tingling, flushing, muscle tightness, and generalized weakness, if taken in a large amount of MSG in a single meal.

They say that only 1 percent of the population actually may have side effects, I wonder how correct their findings are. Some argue that MSG is found naturally in our bodies. The MSG found in processed foods is not identical to the glutamic acid found in our own bodies. If you look at how many people suffer from migraines, asthma, and other neurological problems, the numbers are staggering. Due to lack of FDA regulation, it is impossible to determine what percentage of “natural flavor” is actually glutamic acid.

Dr. Russell Blaylock, a board-certified neurosurgeon and author of Excitotoxins: The Taste that Kills, explains that MSG over excites your cells which can cause brain damage, and may have links to Alzheimer’s disease, Parkinson’s disease, and Lou Gehrig’s disease.

Certain studies have found that the MSG affects the older neurons in the brain compared to the younger neurons in the brain. It was also found that a low dose of MSG taken on a regular basis, that a resistance can be formed, and that is why many people in the Chinese populations who were exposed when they were young do not suffer from the effects of MSG.

“Use of MSG in food has grown in the last 30 years and is still growing. MSG is found in most soups, salad dressings, processed meats, frozen entrees, ice cream, and frozen yogurt, in some crackers, bread, canned tuna, and very often in “low fat” and “no fat” foods to make up for flavor lost when fat is reduced or eliminated. It can be found in cosmetics, pharmaceuticals, and dietary supplements. It is found in enteral feeding products and in infant formula. It is found in vaccines — including vaccines used on children. It is found in hospitals where it is hidden in the jello, chicken soup, and some I V solutions given to very sick patients. It also used in fertilizers, and fungicides applied to growing crops. It also can be found in and/or on fresh fruits, nuts, grains, and vegetables. There is no food crop that we know of that has not been affected by MSG.”

Asthma is now the most common childhood chronic disease and is associated with obesity. In some studies, it was found that MSG caused an increase in asthma symptoms and obesity in lab animals. MSG is found in many junk foods, and fast food establishments. It has also been found to have addicting properties. Asthma, obesity, and Type 2 diabetes has risen in the last 30 years at record speed.

I would like to throw in my thought and speculation. It was not until after the 1960’s, which many of our problems started with obesity, asthma, and Type Two Diabetes. Something had to have changed. I do not believe the whole problem is MSG personally. I do however; believe, by adjusting the taste to unhealthy foods, thus causing our society to crave these certain foods may be the biggest problem of all. Adjusting sugar, salt, MSG, or other additives and creating an addiction to certain foods.

The National School lunch program started in 1948. MSG is not regulated within the school lunch programs. As a school nurse, I have seen some weird rashes, asthma symptoms, headaches, and anxiety. When you have a whole cabinet full of inhalers and nebulizer treatments, something is wrong. Children are supposed to be healthy and thriving. We feed the children refined white flour, added sugars, dead foods, processed foods, hydrogenated oils, and then we send them back to class and wonder why they can’t learn or pay attention.

If you would like to learn more about MSG, please check out The National Library of Medicine at www.pubmed.com. Over one hundred articles have been written on the subject. Below is a list of adverse reactions that can be caused by MSG.

Obesity, Anxiety, Depression, Migraine headaches, Skin Rash, mood swings, nausea, chest tension, Dizziness, confusion, Heart palpitations or rapid heart rate, flushing, burning sensations, sweating, numbness, excessive thirst, difficulty concentrating, lethargy or sleepiness, seizures, hyperactivity, swelling, and changes in blood pressure

I know what you are thinking! We have to eat and yes, that is very true. There are things we can do, if we may have a sensitivity to MSG. Keep a food diary, record our symptoms, and the food we have eaten that day. Read labels before purchasing food. Eat as fresh as we can! Be an advocate for healthy foods within our schools and community. Become aware of changes within our Food and Drug industry. Do not be afraid to ask questions. Do not just read this article and believe MSG is bad for you…do your own research. Be informed of what is in your foods. I hope this article has given you much ‘food for thought.’

http://www.foodsafety.gov/~lrd/msg.html

http://www.msgtruth.org/whatisit.htm

http://www.truthinlabeling.org “Proof of Adverse Reactions”

http://msgtruth.org/asthma.htm

http://www.truthinlabeling.org/IVhistoryOfUse.html

Int J Clin Exp Med. 2009 2(4): 329-336. Published online 2009 November 15. Web. Jan 29, 2012


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