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You probably already know that MSG is a dangerous trigger for seizures. But I just read an article in http://www.vitalearth.net/MSG.html that is downright scary. According to their report:
MSG can be responsible for long term neurological damage. It’s been linked to diabetes, stroke, epilepsy, multiple sclerosis, stomach disorders, fatigue, depression, headaches and migraines, grand mal seizures, irregular or rapid heart beat, nausea and vomiting, numbness in the finger tips, autism, ADD/HD, Asthma-like symptoms, fibromyalgia type pain, disorientation and confusion, and degenerative disorders such as Parkinson’s and Alzheimer’s.
Don’t be fooled by the term “free glutamate”…
Some foods advertise “No MSG”, or “No added MSG”, but actually, they contain large amounts of a hidden MSG derivative, called “free glutamate”. Many people experience adverse reactions but are not aware that the cause may be exposure to this substance, free glutamate, which is created in manufacturing processes. When any product contains at least 79% free glutamic acid it must be called MSG. Quantities of less than this amount, do not fall under MSG labeling restrictions, and can be called any number of innocent sounding names, such as “natural flavoring”.In larger quantities, free glutamate is toxic to everyone, but for those who cannot metabolize it effectively, even very small doses can act like a poison. MSG stimulates or damages glutamate receptors, making them more sensitive to subsequent ingestion of MSG. Science suggests that free glutamates may act as a “slow neurotoxin” with damage, such as dementia, only becoming apparent years later.
Stealth dangers…
The tricky part for consumers is that current labeling allows for free glutamate to be hidden under more than 40 different names making it extremely difficult for MSG sensitive individuals to identify. For example, hydrolyzed vegetable protein, another name for free glutamate, is widely used in many manufactured food products. Brain lesions have been produced again and again experimentally using hydrolyzed vegetable protein. Also, it has been determined that when these substances are combined together, as can be found in the lengthy ingredient list of many prepared foods, they become much more toxic than when used individually. Commercial soups, sauces, and gravies that are in liquid forms are even more toxic than solid forms, because liquids are rapidly absorbed and attain high concentrations in the blood.
MSG has been found to cause serious damage to several areas of the brain…
It has been clearly demonstrated that free glutamate places humans at risk, and plays a critical role in the development of several neurological disorders, but the FDA dismisses much of this extensive research. Numerous complaints have been filed since its initial use began in the 1940’s. By 1948, many major food suppliers were using MSG, and since then, its use has doubled each decade. The average American now consumes 1.92 pounds of MSG each year.
According to Russell L. Blaylock, M.D., author of “Excitotoxins: The Taste That Kills”, “…excitotoxins play a critical role in the development of several neurological disorders including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, neuropsychiatric disorders, learning disorders in children, episodic violence, specific types of obesity, and neurodegenerative diseases.
Hidden names and sources of MSG…
This is where it gets scary. MSG is hidden in more foods and ingredients than you’d ever dream of. Here are some examples:
“Enriched”, fermented, protein fortified, ultra pasteurized, broth, bouillon, caramel flavoring, corn syrup, cornstarch, dry milk solids, natural flavoring, gelatin, gums, malt extract, milk powder, modified food starch, potassium glutamate, seasonings, soy protein, soy sauce or extract, stock, vitamin “enriched,” whey protein, yeast extract and yeast nutrients.
So, buyer beware. Read those food labels carefully!
MSG can be responsible for long term neurological damage. It’s been linked to diabetes, stroke, epilepsy, multiple sclerosis, stomach disorders, fatigue, depression, headaches and migraines, grand mal seizures, irregular or rapid heart beat, nausea and vomiting, numbness in the finger tips, autism, ADD/HD, Asthma-like symptoms, fibromyalgia type pain, disorientation and confusion, and degenerative disorders such as Parkinson’s and Alzheimer’s.
Don’t be fooled by the term “free glutamate”…
Some foods advertise “No MSG”, or “No added MSG”, but actually, they contain large amounts of a hidden MSG derivative, called “free glutamate”. Many people experience adverse reactions but are not aware that the cause may be exposure to this substance, free glutamate, which is created in manufacturing processes. When any product contains at least 79% free glutamic acid it must be called MSG. Quantities of less than this amount, do not fall under MSG labeling restrictions, and can be called any number of innocent sounding names, such as “natural flavoring”.In larger quantities, free glutamate is toxic to everyone, but for those who cannot metabolize it effectively, even very small doses can act like a poison. MSG stimulates or damages glutamate receptors, making them more sensitive to subsequent ingestion of MSG. Science suggests that free glutamates may act as a “slow neurotoxin” with damage, such as dementia, only becoming apparent years later.
Stealth dangers…
The tricky part for consumers is that current labeling allows for free glutamate to be hidden under more than 40 different names making it extremely difficult for MSG sensitive individuals to identify. For example, hydrolyzed vegetable protein, another name for free glutamate, is widely used in many manufactured food products. Brain lesions have been produced again and again experimentally using hydrolyzed vegetable protein. Also, it has been determined that when these substances are combined together, as can be found in the lengthy ingredient list of many prepared foods, they become much more toxic than when used individually. Commercial soups, sauces, and gravies that are in liquid forms are even more toxic than solid forms, because liquids are rapidly absorbed and attain high concentrations in the blood.
MSG has been found to cause serious damage to several areas of the brain…
It has been clearly demonstrated that free glutamate places humans at risk, and plays a critical role in the development of several neurological disorders, but the FDA dismisses much of this extensive research. Numerous complaints have been filed since its initial use began in the 1940’s. By 1948, many major food suppliers were using MSG, and since then, its use has doubled each decade. The average American now consumes 1.92 pounds of MSG each year.
According to Russell L. Blaylock, M.D., author of “Excitotoxins: The Taste That Kills”, “…excitotoxins play a critical role in the development of several neurological disorders including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, neuropsychiatric disorders, learning disorders in children, episodic violence, specific types of obesity, and neurodegenerative diseases.
Hidden names and sources of MSG…
This is where it gets scary. MSG is hidden in more foods and ingredients than you’d ever dream of. Here are some examples:
“Enriched”, fermented, protein fortified, ultra pasteurized, broth, bouillon, caramel flavoring, corn syrup, cornstarch, dry milk solids, natural flavoring, gelatin, gums, malt extract, milk powder, modified food starch, potassium glutamate, seasonings, soy protein, soy sauce or extract, stock, vitamin “enriched,” whey protein, yeast extract and yeast nutrients.
So, buyer beware. Read those food labels carefully!
