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The Hidden Dangers of MSG

Have you ever read a food label, only to be confused by what many of the listed ingredients mean? You might notice words like hydrolyzed protein, sodium caseinate, monosodium glutamate, or natural flavors. Food processing companies are in intense competition with each other, using price, quantity, packaging and taste to win more consumers. When it comes to flavor, what chemicals do many food processing companies use and what are their dangers?

MSG, or monosodium glutamate, is a flavor enhancer discovered in 1908 by a professor in Tokyo, Japan. It was introduced to American soldiers during World War II after American soldiers realized that Japanese rations tasted too good. With such success, it was introduced to the continental United States in 1948. Since then, the amount of MSG produced has doubled every decade. The first side effects of obesity and numbness were reported in 1968. Conditions from ingesting MSG can include changes in blood pressure, fast heartbeat, chest pains, muscle swelling, asthma attacks, temporary blindness, dizziness, headaches, seizures , numbness, anxiety, problems in children, hyperactivity, insomnia, loss of mental acuity, slurred speech, joint stiffness and pain, digestive problems, blurred vision, prostate swelling, memory impairment, obesity and skin reactions. It is particularly harmful to pregnant and lactating women and infants. 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 in animals over a period of 3-6 months resulted in a significant risk of retinal damage to the eyes
  • In 1998, the EPA approved the use of processed free glutamic acid to be used for spraying fruits, grains and vegetables.
  • A 1999 peer-reviewed journal article, titled “The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information,” found that exposed lab animals suffered from brain damage, neuroendocrine disruption, and obesity. Diseases such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells in the brain), Alzheimer’s disease, seizures and stroke are linked to the consumption of glutamate derivatives.

MSG, or monosodium glutamate, has over forty different names. It is a neurotoxin that acts like a poison, stimulating neurons in the central nervous system into an excitable state that can lead to neurological degeneration. Its main ingredient, 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 food manufacturers for frozen dinners, soups, condiments, baby food, processed baby food, shakes, snacks and more. 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 containing 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 extract and flavorings, Maltodextrin, Bouillon, Stock, stock, Natural flavoring, Natural beef or chicken flavoring, seasonings, anything fortified with protein, soy sauce, anything 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 warn consumers about the dangers of consuming MSG. There are currently no regulations requiring food manufacturers to share the amounts of MSG it produces in processed foods. In addition, the FDA allows many ingredients containing MSG to be classified and grouped under the names, flavors, aromas, natural flavors or natural flavorings. Only monosodium glutamate and hydrolyzed protein need to be disclosed, leaving about 35 other hidden MSG terms that food companies don’t have to disclose to consumers.

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

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