MONOSODIUM GLUTAMATE: THE DIFFERENT CAMOUFLAGES OF THE FOOD INDUSTRY´S KING

By Salvatore Scimino
July 15, 2012


                                               MONOSODIUM GLUTAMATE (MSG)

                                                           Source: Wikipedia






Extracted from: Gundhramns Hammer

MSG is the salt of glutamic acid, an amino acid. It is used in the food industry as a flavour enhancer, as a preservative but it is not an excitotoxin. It was discovered as a by-product of processing soybeans and other proteins. It should be understood that this glutamate we eat is free, isolated from other amino acids, ie., it is not bound. In its bound natural state is healthy, it does not cause us any harm.

According to Dr. Steenblock (2011), the free glutamate (MSG) we eat alters the existing level in our body more than it needs and becomes an excitotoxic. Natural glutamic acid stimulates the activity of brain cells, for it is the neurotransmitter which gives the spark, as a plug in car, at the synaptic gap of neurons and allows interneuronal connections.

The human body makes all free glutamate it needs. If we add more to this equation, through our diets, excess free glutamate causes neurons to fire more than necessary, it can even damage or destroy them.

To avoid an excess of glutamate, the body produces an enzyme called glutamic dehydrogenase which is specialized to break it down it and thus prevents the accumulation of it more than necessary. Consumption of free glutamate through our artificial diets is more than the body can handle, therefore it becomes harmful.

The MSG (free glutamate) causes depression, anxiety, panic attacks, cardiac arrhythmias, rise and fall in blood pressure, mental confusion, headaches, migraines, muscle pain and swelling, chest pain, asthma, epilepsy, seizures, anger, joint pain, loss of balance, lethargy, flu symptoms, diarrhea, cramps, nausea, vomiting, itchy skin, concentration difficulty, blurred vision, retinal damage, and may even cause stuttering.

This chemical is added to nearly all processed foods: soups, canned tuna and seafood, meat, coffee, cocoa powder, dairy products, sauces, ketchup, flour, spices... The list is endless. And of course it is found in all kinds of junk food.

MSG is the food industry´s king and one of the most profitable chemicals for the pharmaceutical companies, for it makes a lot of people sick. 


We highly recommend to read Dr. George R. Schwartz (1999)´s excellent book on MSG. See the references at the bottom.

El MSG es la sal del ácido glutámico, un amino ácido. Se usa en los alimentos como un potenciador de sabor, no es un conservante sino una excitotoxina. Fue descubierto como subproducto del procesamiento de la soja y otras proteínas. Debe de entenderse que este glutamato que comemos está aislado (libre) de otros amino ácidos, no está atado. En su estado natural atado es saludable, no nos causa ningún daño. 

Según el Dr. Steenblock (2011), el glutamato libre que ingerimos altera el nivel ya existente en nuestro cuerpo más de lo que necesita y se convierte en un excitotóxico. El ácido glutámico natural estimula la actividad de las células del cerebro, es el neurotransmisor que da la chispa, como una bujía de coche, en las sinapsis de las neuronas y que permite las conexiones interneuronales.  

El cuerpo fabrica todo el glutamato libre que necesita. Si se le agrega más a esta ecuación, a través de nuestras dietas, el exceso de glutamato libre hace que las neuronas disparen más de lo necesario, incluso puede llegar a dañarlas o destruirlas. 

Para evitar un exceso de glutamato, el cuerpo elabora la enzima denominada dihidrogenasa glutámica, especializada para descomponerlo y de esa manera evita que se acumule más de lo necesario. Su consumo en nuestras dietas artificiales es más de lo que el cuerpo puede manejar, consecuentemente resulta dañino.

El MSG (glutamato libre) produce depresión, ansiedad, ataques de pánico, arritmias cardíacas, subidas y bajadas de la presión sanguínea, confusión mental, dolores de cabeza, migrañas, dolor e hinchazón de músculos, dolor de pecho, asma, epilepsia, ataques de ira, dolor de las articulaciones, pérdida de equilibrio, letargo, síntomas de gripe, diarrea, calambres, nausea, vómito, picazón cutánea, dificultad de concentración, visión borrosa, daños retinares, e incluso puede producir tartamudeo. 

Este químico es añadido a casi todos los alimentos procesados: sopas, latas de atún y mariscos, productos cárnicos, café, cacao en polvo, productos lácteos, salsas, ketchup, harinas, especias, en fin la lista es interminable, sin faltar de meterlo en todo tipo de comida chatarra. 

El MSG es el rey de la industria alimentaria y uno de los químicos más rentables para las farmacéuticas, por la cantidad de gente que enferma.


Recomendamos leer el magnifico libro del Dr. George R. Schwatrz (1999). Ver las referencias a continuación.

Referencias

Schwartz, George R. (1999). In Bad Taste. The MSG Symptom Complex. Health Press, New Mexico. 178 p.

Steenblock, David A. (2011). "Free Glutamate" Free Diet. Available at: Click here.

Original source:
http://e-rastrillo.blogspot.com.es/2012/05/croquetas-de-pollo-alimento-procesado.html
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Source: www.truthinlabeling.org

NAMES OF INGREDIENTS THAT CONTAIN PROCESSED FREE GLUTAMIC ACID (MSG)¹

(Last updated February, 2011)

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Everyone knows that some people get reactions after eating the food ingredient monosodium glutamate --reactions that include migraine headaches, upset stomach, fuzzy thinking, diarrhea, heart irregularities, asthma, and/or mood swings.  What many don’t know, is that more than 40 different ingredients contain the chemical in monosodium glutamate (processed free glutamic acid) that causes these reactions.  The following list of ingredients that contain processed free glutamic acid has been compiled over the last 20 years from consumers’ reports of adverse reactions and information provided by manufacturers and food technologists.

Names of ingredients that always contain processed free glutamic acid: Glutamic acid (E 620)2,  Glutamate (E 620) Monosodium glutamate (E 621) Monopotassium glutamate (E 622) Calcium glutamate (E 623) Monoammonium glutamate (E 624) Magnesium glutamate (E 625) Natrium glutamate Yeast extract Anything “hydrolyzed” Any “hydrolyzed protein” Calcium caseinate,  Sodium caseinate Yeast food, Yeast nutrient Autolyzed yeast Gelatin Textured protein Soy protein, soy protein concentrate Soy protein isolate Whey protein, whey protein concentrate Whey protein isolate Anything “…protein” Vetsin Ajinomoto

Names of ingredients that often contain or produce processed free glutamic acid: Carrageenan (E 407) Bouillon and broth Stock Any “flavors” or “flavoring” Maltodextrin Citric acid, Citrate (E 330) Anything “ultra-pasteurized” Barley malt Pectin (E 440) Protease Anything “enzyme modified” Anything containing “enzymes” Malt extract Soy sauce Soy sauce extract Anything “protein fortified” Anything “fermented” Seasonings (1) Glutamic acid found in unadulterated protein does not cause adverse reactions.  To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.

The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people: Corn starch  Corn syrup  Modified food starch  Lipolyzed butter fat  Dextrose Rice syrup Brown rice syrup  Milk powder Reduced fat milk (skim; 1%; 2%)   most things low fat or no fat  anything Enriched anything Vitamin enriched  (2) E numbers are use in Europe in place of food additive names.

The following work synergistically with MSG to enhance flavor.  If they are present for flavoring, so is MSG. Disodium 5’-guanylate (E 627)      Disodium 5’-inosinate (E-631)     Disodium 5'-ribonucleotides (E 635)

Reminders

Low fat and no fat milk products often contain milk solids that contain MSG and many dairy products contain carrageenan, guar gum, and/or locust bean gum.  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 exceptions.

Protein powders contain glutamic acid, which, invariably, will be processed free glutamic acid (MSG).  Individual amino acids are not always listed on labels of protein powders.

At present there is an FDA requirement to include the protein source when listing hydrolyzed protein products on labels of processed foods.  Examples are hydrolyzed soy protein, hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein, hydrolyzed, corn protein. If a tomato, for example, were whole, it would be identified as a tomato. Calling an ingredient tomato protein indicates that the tomato has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.

Disodium guanylate and disodium inosinate are relatively 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 from soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients with names that include the words "hydrolyzed," "amino acids," and/or "protein."  Most sun block creams and insect repellents also contain MSG.

Drinks, candy, and chewing gum are potential sources of hidden MSG and/or aspartame, neotame. and AminoSweet (the new name for aspartame). Aspartic acid, found in neotame, aspartame (NutraSweet), and AminoSweet, ordinarily causes MSG type reactions in MSG sensitive people. (It would appear that calling aspartame "AminoSweet" is industry's method of choice for hiding aspartame.) We have not seen Neotame used widely in the United States. 

Aspartame will be found in some medications, including children's medications. For questions about the ingredients in pharmaceuticals, check with your pharmacist and/or read the product inserts for the names of “other” or “inert” ingredients.

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 some ingredient(s) that contains 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.  The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of MSG that exceeds his or her individual tolerance level.

Remember: By food industry definition, all MSG is "naturally occurring." "Natural" doesn't mean "safe."  "Natural" only means that the ingredient started out in nature, like arsenic and hydrochloric acid.

Information provided by the Truth in Labeling Campaign

             Web: www.truthinlabeling.org         Phone: 858-481-9333.        e-mail: adandjack@aol.com.

Source link:
http://www.truthinlabeling.org/hiddensources.html
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Source: Fooducate Blog

The Many Names of Monosodium Glutamate (MSG)

Monosodium Glutamate is responsible for the umami (savory) flavor of foods, but some people steer away from it as it causes them allergic reactions. Synonyms or similar ingredients include:

Acid hydrolyzed vegetable protein
Acid-hydrolyzed vegetable protein
Autolyzed Yeast
Hydrolyzed corn protein
HVP
hydrolyzed casein
hydrolyzed collagen
hydrolyzed collagen protein
hydrolyzed corn
hydrolyzed corn cereal solids
hydrolyzed corn gluten
hydrolyzed corn gluten protein
hydrolyzed corn protein
hydrolyzed corn soy wheat gluten protein
hydrolyzed corn/soy/wheat protein
hydrolyzed cornstarch
hydrolyzed gelatin
hydrolyzed milk protein
hydrolyzed oat flour
Hydrolyzed Plant Protein
Hydrolyzed Protein
hydrolyzed soy
hydrolyzed soy protein
hydrolyzed soy wheat gluten protein
hydrolyzed soy/corn protein
hydrolyzed soy/corn/wheat protein
hydrolyzed soy/wheat gluten protein
hydrolyzed soya protein
hydrolyzed soybean protein
hydrolyzed torula and brewers yeast protein
hydrolyzed vegetable protein
hydrolyzed vegetable protein powder
hydrolyzed wheat
hydrolyzed wheat gluten
hydrolyzed wheat gluten protein
hydrolyzed wheat protein
hydrolyzed whey and casein protein
hydrolyzed whey peptides
hydrolyzed whey protein
hydrolyzed whey protein concentrate
hydrolyzed whey protein isolate
hydrolyzed yeast
hydrolyzed yeast protein
MSG
partially hydrolyzed beef stock
partially hydrolyzed casein
partially hydrolyzed guar gum
partially hydrolyzed soybean
partially hydrolyzed soybean oil
partially hydrolyzed whey protein
Plant Protein Extract
Textured Protein
Yeast Extract


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http://blog.fooducate.com/quick-food-facts/the-many-names-of-monosodium-glutamate/