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The Hidden Dangers of MSG
Have you ever read a food product, only to be confused by what many of the listed ingredients mean? You may notice words like hydrolyzed protein, sodium caseinate, monosodium glutamate, or natural flavors. Food processing companies are in fierce competition with each other, using price, quantity, packaging and taste to gain more consumers. When it comes to taste, what chemicals do many food companies use, and what are their dangers?
MSG, or Monosodium Glutamate, is a flavor enhancer that was discovered in 1908 by a Tokyo, Japan professor. It was introduced to the American soldiers during World War II, after American quartermasters realized that Japanese rations had a very good taste. With such success, it was introduced to the continental United States in 1948. Since that time, the amount of MSG production has doubled every decade. Its first adverse reactions of obesity and numbness were reported in 1968. Conditions of MSG ingestion may include changes in blood pressure, rapid heartbeat, chest pains, muscle swelling, asthma attacks, temporary blindness, dizziness, headaches, seizures, numbness, anxiety, behavioral. problems in children, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive problems, blurred vision, prostate swelling, memory dysfunction, obesity and skin reactions. It is particularly harmful to pregnant and lactating women, and babies. Research studies have shown:
- At least 25 percent of the US population reacts to glutamic acid from MSG food sources
- A study by Ohguro found that MSG exposure to animals over a 3-6 month period led to a significant risk for retinal damage of the eyes.
- In 1998, the EPA approved the use of processed free glutamic acid to be used to spray fruits, grains and vegetables.
- A 1999 peer-reviewed journal article, called “The Toxicity/Safety of Processed Free Glutamic Acid (MSG): Study in Suppression of Information,” found that exposed lab animals suffered brain lesions, neuroendocrine disorders, and obesity. Disease conditions such as ALS (amyotrophic lateral sclerosis, progressive degeneration of neurons and motor cells of 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 like 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 penetrate the brain’s hypothalamus, (which regulates weight control), breaking through the natural “blood-brain barrier”, affecting brain function, and causing further health problems. MSG is cheap to produce, and is used by many foods for frozen dinners, soups, condiments, infant formulas, processed baby foods, shakes, snack foods, and others. It is also used by many restaurants, supermarkets, and school cafeterias. Currently the FDA has very little regulation. According to the book “Excitotoxins: The Taste That Kills”, by Dr. Russell Blaylock:
Additives that contain MSG: Monosodium Glutamate, Glutamic Acid, Hydrolyzed Protein, Sodium and Calcium Caseinate, Yeast Extract, Textured Protein, Autolytic Yeast, Hydrolyzed Oatmeal
Additives that often contain MSG: Malt extract and flavoring, Maltodextrin, Broth, Broth, Stock, Natural Flavoring, Natural Beef or Chicken Flavoring, Condiment, anything Protein fortified, soy sauce, anything ultra-pasteurized or Fermented
Additives that may contain MSG or Excitotoxins: Enzymes, Soy Protein Concentrate and Isolate, Whey Protein Concentrate, Carrageenan, Gelatin, Rice Syrups
The FDA has done very little to alert consumers to the dangers of consuming MSG. There are currently no regulations that require food manufacturers to share the amounts of MSG it produces in processed foods. In addition, the FDA allows the classification and grouping of many ingredients that contain MSG under the names, flavors, aromas, natural flavors or natural flavors. Only monosodium glutamate and hydrolyzed protein must be disclosed, leaving about 35 other MSG hidden terms that food companies are not required to disclose to consumers.
MSG and Glutamic acid are dangerous chemicals that many food companies and establishments use to improve the taste of food. Eliminating foods in your diet that contain these dangerous poisons is very beneficial for your health, and should especially be avoided by pregnant mothers, babies and children. And as always, understand the ingredients on your food labels!
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