AVOID THESE THINGS -
MSG IS THE ENEMY

MSG (hidden sources of MSG)

Monosodium Glutamate is the sodium salt of glutamic acid, an amino acid found naturally in foods that contain protein. It acts as an excitatory neurotransmitter. Free glutamic acid is found primarily in processed foods.  When eaten, it can over-stimulate your nervous system and cause a wide range of adverse effects. 

Unlike salt or other seasonings, MSG does not alter the actual taste of food; instead it enhances taste by exciting and increasing the sensitivity of taste buds. It has a drug-like effect upon the flavor perception of the person who has ingested food or drink that contains MSG.

MSG has no nutritional value, nor is it a preservative, as many people frequently claim.

MSG does not affect food, instead it tricks your brain into thinking the food you are eating tastes good. Manufacturers can use inferior ingredients, and by adding MSG, mask the inferior quality and freshness of foods.

It is used to disguise the tinny taste of canned products and to give a fresh taste to frozen or freeze-dried foods. Food companies are able to make their ingredients go much further with the help of this flavor enhancer, thus cutting their production costs. Inferior products and higher profits prevail at the expense of consumer health. MSG is not a preservative and does not protect food from contamination or spoilage.

One food scientist told me that ONLY about 5% of the people are sensitive to MSG.  Other sources put the number much higher.  But, even if it IS just 5%, that represents around 15 MILLION Americans.  Is that insignificant?  

Why is MSG still on the market if it causes such debilitating reactions?

MSG production and consumption are multi-billion dollar industries. The passivity of government regulatory agencies, such as the FDA, coupled with established relationships with food-industry-sponsored lobby groups, have allowed a dramatic increase in MSG-use by manufacturers. Current levels added to food are fifty times higher than amounts used forty years ago—and the quantity continues to grow every year.

Where do you FIND MSG? It's in many foods including packaged food, canned food, restaurant food, drinks and candy.  It's even sold in the spice section of the grocery store.  MSG alone has no flavor.  It enhances the flavor of other foods by exciting our taste buds.  You'd think that MSG would be listed on the products that contain it.  It is, but it isn't always easy to find.  You see, some manufacturers KNOW that MSG is harmful so they use different names to hide the truth that their product contains it. Here are some common ingredient names that contain MSG:  

Autolyzed yeast,
Calcium caseinate,
Gelatin,
Glutamate,
Hydrolyzed protein (any protein that is hydrolyzed),
Monopotassium glutamate,
Yeast extract,
Yeast food.  

Some of the more common sources of MSG are:

Bouillon, Broth,
Malt extract,
Maltodextrin,
Smoke flavoring,
Soy protein,
Soy sauce extract,
Yeast extract,  
Whey extract,
Slow-cooked protein,
and flavorings- including “natural flavoring.”

What are some adverse reactions to MSG?  In sensitive persons, MSG may trigger an allergic reaction. Some others include:

How do I avoid MSG? It's almost impossible. However, if you make an effort to avoid the major sources of MSG - and read package labels carefully - it seems you can reduce your sensitivity to it.  Really?  I have personal experience with this chemical.  I discovered that it is the "trigger" for my migraine headaches.  If I make an effort to avoid the major sources of MSG (bouillon, soy, yeast extract, and so on) I find that I can tolerate whatever small amounts "sneak through." Sometimes I KNOW that I've ingested some (tingling in the mouth, a burning tongue, or really HOT ears) and then I search for the source.  Sure enough, there it is, hidden among the long list on the label (usually in tiny print.)  I even find that MOST brands of Ranch Salad Dressings have enough MSG to start a reaction.  Marie's Ranch dressing is safe. 

Canned foods like chili or stew are loaded.  I also find it in almost every brand of frozen dinner entrées.  Sadly, manufacturers change their ingredients from time to time.  So, read the labels EVERY TIME you buy something.  You may find that a product you used to buy NOW list MSG or one of it's cousins on the label.

Basically, eliminate processed foods if you want to lower your MSG exposure.  

What about dining out? You'll need to ASK QUESTIONS when you're at a restaurant.  Generally, the more expensive the menus the less the chance they're adding MSG or using cheap processed ingredients.  Be particularly careful when you see "No MSG Added."  All that means is that the restaurant (or food processor) didn't add any extra MSG.  Because it can be formed during cooking or processing, MSG can be present.  High protein foods that cook for long periods of time are suspect.  It's wise to avoid pot roast, stews and most Oriental cooking.  The longer meat is simmered or stewed the more likely it will produce MSG.

What should you do if you eat some MSG and get sick?  Drink water - a lot of it.  The water will dilute the levels of MSG in your body and help flush it out more quickly.  I have personal experience with this technique and I can testify that it works.  It isn't easy because it's hard to force water when the MSG is making your feel really bad.  Do it anyhow.