What is MSG?
MSG stands for Monosodium Glutamate. Glutamic acid is an amino acids found in protein rich foods particularly in aged or fermented foods. The sodium salt component of the glutamic acid is mass produced for use in foods as a flavour enhancer and called the infamous "MSG."
Why is MSG bad?
MSG overexcites the cells leading to cell damage and cell death. *More of the science is discussed below for all interested.
What are the side effects of MSG?
Bloat, nausea, indigestion, headaches, migraines, brain fog, endocrine disruption, inflammation, increased blood pressure, and possible links to autism, ADHD, and neurodegenerative diseases.
What are the sneaky names for MSG on labels?
carrageenan, natural flavor, autolyzed yeast, hyrdrolyzed yeast/vegetable protein, milk powder, non fat milk powder, corn starch, corn syrup, modified food starch, yeast extract, soy extract, soy and whey protein isolate or concentrate, and maltodextrin.
What foods contain MSG?
All Processed food, fast food, frozen dinners, packaged candy, some restaurant food (chinese food and broths/soups in particular), protein powders, low fat/non fat dairy, some premade tofu/veggie burgers, cold cuts, malt, pre made salad dressings, some chips (kettle chips, goldfish), and anything w/ broth or yeast.
Science deeper dive
Glutamate has two forms - bound and free forming.
The bound form is in 'naturally occurring aged/fermented' foods and bound to its protein source. The protein binding effect provides a 'chaperone' so to speak for the glutamate to be transported and absorbed into the cells in a manageable way for the body to process.
The issue is with the free forming glutamate. This is the salt from glutamic acid that does not have the protein bound to it. It is processed much more rapidly by the body because it does not have the protein/"chaperone" to slow the digestive process. This causes an overexcitement of cells, leading to cell damage and or death, particularly brain cells. This puts it into the category of 'excitoxin' and 'neurotoxin.'
Which foods contain naturally occurring MSG?
Soy sauce, seaweed, shellfish, mushrooms, broccoli, peas, walnuts, peas, matured/cured foods (like parmesan and prosciutto) non fat and low fat dairy.…don’t stress about avoiding these, and focus on the ones up top!
Are MSG foods addictive?
Yes they can be due to the 'excitement' feeling it gives our brain and the 'umami' feel it gives our taste buds.
Who is most at risk/What is MSG sensitivity?
People with certain genes are more sensitive to MSG than others and thus more impacted.