If monosodium glutamate (MSG) is as safe as its food industry proponents claim, then why do they consistently labor to hide it from us with deceptive labeling?
Many readers will be thrilled to discover that there is an effective, all-natural antidote for MSG poisoning called taurine. It is an amino acid that is naturally produced by the human body. Also known as L-taurine, it is found in proteins, and it is added to many energy drinks, due to its stimulating effect. Taurine supplement capsules can be found in health food stores, and they should be kept ready for MSG or heart emergencies. It effectively neutralizes MSG and it helps to regulate the pulse. The earlier that it is taken during a time of exposure to MSG, the better that it works to neutralize the MSG. If at all possible, it is best to take taurine just before MSG consumption, but please note that we would never recommend the consumption of MSG, even when there is taurine available to neutralize it. Conversely, MSG neutralizes the taurine already present in the body, which is largely its method of causing heart attacks.
Monosodium glutamate is in a special class of chemicals known as excitotoxins. These chemicals cross the blood brain barrier to over stimulate the neurons of the brain. It has the effect of destroying some neurons permanently, causing a variety of mental issues, including a permanent loss of intelligence. MSG poisoning will lower a person's intelligence faster than lead exposure, in addition to causing its better known mental and physical effects. This toxin is especially dangerous when combined with magnesium deficiencies, which are common in the West. MSG and magnesium deficiency is a deadly combination that can lead to sudden heart failure, and this combination is the primary reason why so many high-school athletes in the United States have mysterious heart failures.
MSG is sprayed directly upon crops, because it is a highly-effective insecticide. Nevertheless, the F.D.A. has blessed its usage inside U.S. foods for decades.
"Cardiovascular signs [of MSG consumption] include hypotension, shock, and sometimes cardiac arrhythmias, which, if untreated, may precipitate circulatory collapse."
-- Handbook of Diseases, 2003
U.S. food regulators and chemical companies are intentionally making it difficult to avoid MSG, by using other names to hide its presence in ingredients lists.
Common Names Used to Hide MSG
- Glutamic acid
- Calcium caseinate
- Hydrolyzed vegetable protein
- Textured Protein
- Monopotassium glutamate
- Hydrolyzed plant protein
- Yeast extract
- Sodium glutamate
- Vegetable protein extract
- Autolyzed plant protein
- Yeast food
- Sodium caseinate
- Autolyzed yeast
- Soy protein
- Hydrolyzed corn gluten
- Natural flavor *
- Artificial flavor
- Spice *
* Since the F.D.A. has intentionally left "natural flavor" and "spice" without meaningful definitions, U.S. companies freely use these names to hide ingredients in our foods. This lack of regulation in enforcing honest labeling is by design.
"commercial use is permitted only due to its marketing before the 1958 Food Additive Amendments to the Food, Drug and Cosmetic Act, which in effect grandfathered hundreds of substances which had never been tested for safety, including MSG...
"... Certain neuroscientists have, for years, warned that consumption of neurotoxic amino acids (glutamic acid, aspartic acid, and L-cysteine) place consumers at risk -- with most risk to newborns and young children whose immature blood-brain barriers leave them less well protected than more mature people. There is now additional and growing concern on the part of neuroscientists that the glutamate that we eat may cause or exacerbate neuro-degenerative diseases such as ALS, Parkinson's disease, and Alzheimers disease."
-- Mission Possible Canada
"Industry has begun to proliferate products with the words 'No MSG', 'No Added MSG', or 'No MSG Added' on product labels when the products contain hydrolyzed protein (which invariably contains MSG) -- a practice that is clearly in violation of existing FDA regulations. Hidden MSG is not limited to use in food. MSG sensitive people have reported reactions to soaps, shampoos, hair conditioners, and cosmetics that contain hidden MSG. The most obvious common hiding places are in ingredients called 'hydrolyzed protein' and 'amino acids'. Drinks, candy and chewing gum are also potential sources of hidden MSG... Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, including internal feeding materials and some fluids administered intravenously in hospitals, may contain MSG. Reactions to MSG are dose related, i.e., some people react to even very small amounts of MSG while others usually only react to relatively more. MSG-induced reactions may occur immediately after contact or after as much as 48 hours."
-- Aspartame Poisoning Information Canada
The Documented Effects of MSG Consumption
A.L.S. (Amyotrophic Lateral Sclerosis)
Crosses into the fetus
Ocular (eye) destruction
Vastly increased chance of A.D.D., A.D.H.D.
Asperger's and autism
Shortness of breath
Numbness of hands, feet, or jaw
Irregular heart beat
Unstable blood pressure
Pain in joints or bones
Abrupt mood changes
Tingling in face or chest
Pressure behind eyes
Dizziness or seizures
Tenderness in localized areas,
neck, back, etc.
Chronic post nasal drip
Extreme thirst or dry mouth
Notice the alarming number of diseases caused by, or aggravated by MSG. It is no coincidence that these symptoms match almost exactly those of insecticide ingestion, for MSG is actually used by farmers as an insecticide.
Glutamate occurs naturally in some foods, but the naturally-occurring glutamate does not cause ill-effects. It is believed to always appear in nature with its own antidote(s), for instance, taurine. The kind of MSG added to foods is a type that the F.D.A. allows manufacturers to call a "natural flavor", even though there is nothing natural about it. What follows describes that 'natural' manufacturing process.
"Today, the glutamic acid component of the food additive monosodium glutamate is generally made by bacterial or microbial fermentation wherein bacteria used are often, if not always, genetically engineered. In this method, bacteria are grown aerobically in a liquid nutrient medium. The bacteria have the ability to excrete glutamic acid they synthesize outside of their cell membrane into the liquid nutrient medium in which they are grown. The glutamic acid is then separated from the fermentation broth by filtration, concentration, acidification, and crystallization, and, through the addition of sodium, converted to its monosodium salt."
In other words, the MSG added to our foods is typically produced from the putrid fermenting wastes of genetically-engineered bacteria combined with powerful chemical agents. This whole process is referred to as "natural", at least by the F.D.A.'s unique version of biological science.
We recommend reading, The Slow Poisoning Of Mankind, which was a report submitted to the World Health Organization about MSG.