The MSG-reaction is a reaction to free glutamic acid that occurs in food as a consequence of manufacture. MSG-sensitive people do not react to protein (which contains bound glutamic acid) or any of the minute amounts of free glutamic acid that might be found in unadulterated, unfermented, food.
| Glutamate | Glutamic acid | Gelatin |
| Monosodium glutamate | Calcium caseinate | Textured protein |
| Monopotassium glutamate | Sodium caseinate | Yeast nutrient |
| Yeast extract | Yeast food | Autolyzed yeast |
| Hydrolyzed protein (any protein that is hydrolyzed) |
Hydrolyzed corn gluten | Natrium glutamate (natrium is Latin/German for sodium) |
| Carrageenan | Maltodextrin | Malt extract |
| Natural pork flavoring | Citric acid | Malt flavoring |
| Bouillon and Broth | Natural chicken flavoring | Soy protein isolate |
| Natural beef flavoring | Ultra-pasteurized | Soy sauce |
| Stock | Barley malt | Soy sauce extract |
| Whey protein concentrate | Pectin | Soy protein |
| Whey protein | Protease | Soy protein concentrate |
| Whey protein isolate | Protease enzymes | Anything protein fortified |
| Flavors(s) & Flavoring(s) | Anything enzyme modified | Anything fermented |
| Natural flavor(s) & flavoring(s) |
Enzymes anything | Seasonings (the word “seasonings”) |
In ADDITION…
The not so new game is to label hydrolyzed proteins as pea protein, whey protein, corn protein, etc. If a pea, for example, were whole, it would be identified as a pea. Calling an ingredient pea protein indicates that the pea has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present. Relatively new to the list are wheat protein and soy protein.
Disodium guanylate and disodium inosinate are expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present.
MSG reactions have been reported to soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients that include the words “hydrolyzed,” “amino acids,” and “protein.”
Low fat and no fat milk products often include milk solids that contain MSG. Low fat and no fat versions of ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not an exception.
Protein powders contain glutamic acid, which, invariably, would be precessed free glutamic acid (MSG). Glutamic acid is not always named on labels of protein powders.
Drinks, candy, and chewing gum are potential sources of hidden MSG and of aspartame and neotame. Aspartic acid, found in neotame and aspartame (NutraSweet), ordinarily causes MSG type reactions in MSG sensitive people. Aspartame is found in some medications, including children’s medications. Neotame is relatively new and we have not yet seen it used widely. Check with your pharmacist.
Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MSG.
According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin both of which contain processed free glutamic acid (MSG) which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE disorders later in life. It would appear that most, if not all, live virus vaccines contain MSG.
Reactions to MSG are dose related, i.e., some people react to even very small amounts. MSG-induced reactions may occur immediately after ingestion or after as much as 48 hours.
Note: There are additional ingredients that appear to cause MSG reactions in ACUTELY sensitive people. A list is available by request.
Remember: By FDA definition, all MSG is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature.
We would like to hear from you if you have found additional MSG-reaction triggers.
source: http://www.truthinlabeling.org
To learn more on reading food labels, please read:
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