Contains MSG or Converts to MSG when ProcessedMSG is an excitotoxin: an ingredient known to cause nerve damage by overexciting nerves. This is exactly how MSG enhances the taste of foods: by overexciting the taste buds on the tongue.Note: when you see the following words on any ingredient label, it is essentially, another name for MSG
- Hydrolyzed vegetable protein (HVP)
- Textured protein
- Sodium Caseinate
- Glutamic acid
- Carrageenan (processed)
- Pectin Protease
- Whey protein isolate, Whey protein
- Barley malt, Malt extract
- Natural Pork, Beef and Chicken flavoring
- Citric Acid (when processed from corn)
- Protease enzyme … and anything enzyme modified
- Flavors, flavoring, natural flavors and flavoring
- Hydrolyzed yeast extract, Tortula yeast, Autolyzed yeast, Yeast extract
- Soy protein, Soy protein concentrate, Textured Soy protein
- Anything protein fortified
- Anything fermented
When any product contains 79% free glutamic acid with the balance being made up of salt, moisture, and up to 1 per cent contaminants, the product is calledMonosodium Glutamate.
The second way of producing MSG is through breakdown of protein. A protein can be broken into its constituent amino acids by autolysis, hydrolysis, enzymolysis, and/or fermentation.
There are over 40 food ingredients besides Monosodium Glutamate that contain processed free glutamic acid (MSG). Each, according to the FDA, must be called by its common name:Autolyzed yeast
Soy sauce, etc.These are the common or usual names of some ingredients that contain MSG. Unlike the ingredient called Monosodium Glutamate, they give the consumer no clue that there is MSG in the ingredient.
About every other product in my fridge and on my kitchen shelf has these ingredients!
This reminds me that in Men's Health last April, I was shocked to see an ad for Aji-no-moto, espousing that MSG was a healthy and safe flavor enhancer meant to enrich your taste buds' experience. Nothing personal against the folks behind the magazine, but what gives?