A Nugget of Nutrition MSG

MSG

MSG, or monosodium glutamate, is basically a salt-amino acid used as a flavor enhancer. The main compound of MSG was isolated by Kikunae Ikeda in 1907 in Japan and was then manufactured by the Ajinomoto company (translates in to “essence of taste”). It was introduced to America in 1947. It is popularly known to exist in Chinese food (in fact, bags of MSG can be bought in China Town in Philadelphia). MSG is also used in many fast food products, as well as beef jerky, soups, seasonings, sauces, bouillon cubes, candy, and more. After all, how else can a company make cheap food taste good?

Glutamic acid is a naturally occurring, non-essential amino acid. Non-essential means that the body actually produces it. It creates a “reward” effect in the nervous system (not just on the tongue). It is found in other food sources like protein products (meat), protein shakes, and even seaweed. To make MSG the Glutamic acid is put through an enzymatic process. This process separates free glutamate which is later added to food in concentrated form. MSG contains 99.6% L-Glutamate, or free glutamate. The concentrated glutamate, a food processor’s “taste enhancer,” is what causes complications in the nervous system. Free glutamates also affect the food craving response. Have you ever felt hungry again after eating Chinese food? It is probably the MSG.

MSG, specifically the large amounts of free glutamate, has been linked to migraine headaches, food allergies in children, obesity, and hyperactivity. MSG’s link to neuron activity suggests that it can aggravate or encourage neurological disorders like Alzheimer’s, Multiple Sclerosis, Parkinson’s, and even Autism. There is also information that suggests that MSG may cause brain and nerve damage and reproductive disorders. Similarities can be seen when a person uses cocaine or heroine. The drug increases hormone levels in the body which creates a reward response, but the huge influx depresses the nervous system and stresses the body.

Since the rise of health concerns, food processors have found ways to hide their free glutamates. This means that MSG has not disappeared completely just because you don’t see it in the ingredients! It still hides under many other names (like that tricky sugar). Let’s cover some new names for free glutamates.

Glutamic acid Glutamate Monosodium glutamate (MSG) Monopotassium glutamate Calcium glutamate Monoammonium glutamate Magnesium glutamate

Natrium glutamate Anything that is “hydrolyzed” Any “hydrolyzed protein” Calcium caseinate Sodium caseinate Autolyzed yeast Gelatin

 So how do we avoid consuming processed glutamates? It comes back down to reading food labels! It is not enough for a product to say “No MSG” because companies have labeled like that before yet still included ingredients that contain free glutamates. Also, remember that glutamates have their place. It is the overconsumption of glutamates that has negative effects on the human body. And, as always, it is easiest to avoid additives and chemicals by buying locally grown produce!

If you have any questions or comments, please let us know!

Written by Robert Marshall

Edited by Joann Agoglia

Resources:

The Truth about MSG Monosodium Glutamate Clinical Nutrition by Dr. Vincent Bellonzi

Monosodium Glutamate (MSG): Effects on health by Mary Moss

Wikipedia.com - Monosodium Glutamate