MSG, it tastes good but it’s not!

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There is yet another attacker of our health. It is Monosodium glutamate. This substance was developed way back in 1908. The reason it took so long for MSG to be examined is that symptoms are erratic and varied. Most symptoms are evasive and general: Head aches, mood swings, irritability, depression and anger. Most people don’t complain to doctors if they have mild cases of the above. If they do often times the doctor doesn’t take them serious.
MSG is a drug. People seem to build intolerance for MSG the more they consume. MSG is toxic to everyone if taken in large enough doses.
In the late 1960’s MSG was removed from baby food’s but they stopped there.
It was shown in the 1977 Federation of the American Society for Experimental Biology that at least 30% of adults and up to 20% of all children have sensitivity for this drug.
Some of more serious reactions are paranoia, life threatening heart irregularities, slurred speech, incontinence and seizures. Many suicides have been linked with MSG consumption.
It is easy to understand how MSG could contribute to psychological and emotional disturbances when you learn how MSG works. MSG is not a flavoring in itself. It has no true flavor. How it works is by stimulating the taste buds and the brain to perceive a strong and pure flavor by altering the brain waves.
In fact it is marketed with using these quotes. “MSG suppresses undesirable flavors”, “MSG gives zest to food”, it “Increases flavor and odor appeal”
“suppresses bitterness and sourness”, “Removes the tinny taste from canned foods”, “Enhances acceptability” and “Creates a lingering flavor reaction”.
There are studies that seem to indicate that the chemical deteriorates the hypothymus and therefore might contribute to Parkinson disease, epilepsy and Alzheimer’s.

Although I could not determine by my research how long the MSG stays in the system I have found out that an ingredent in MSG is linked to a protein amino acid called glutamic acid and is primarily made from the waste water of processing sugar beets.
MSG is probably the hardest hazard to avoid. It is added to the foods under many different names: Protein powder, hydrolyzed vegetable protein, food enhancer, kombo seasoning, accent, ajinomoto, zest, vetsin, gourmet seasoning, subu, chinese seasoning, glutavene, glutacyl, RL-50, hydrolyzed plant protein, HVP, Kombu extract, Mei-jing, Wei-jing, natural ingredients and natural flavorings.
It is almost impossible to totally avoid MSG since it is in almost all processed food. Even though only a minute amount is used per serving, more than 80 million pounds of MSG is used yearly.

Even a small amount could induce a reaction in more than 1/4 of the population. It may or may not be you or I, but personally I’m going to try to cut down on MSG consumption. I believe the more we get back to foods in their natural state the healthier we all will be.
A good book to, read about MSG is IN BAD TASTE THE M.S.G. SYNDROME by George Schwartz M.D.

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