MSG (Monosodium Glutamate) Poisoning

Dear Staff: I am a little concerned that 'whey' was mentioned as a psuedo-nym for MSG. Surely you don't mean the grass-fed protein shake type of whey? How could "they" get away with that kind of misleading misinformation? Trying to make whey look bad, when such a good glutathione booster?!! --T.

Hey the poster is absolutely correct. Whey protein powders (most of the brands) are a denatured food product. When any food (almost any but definitely milk) is cooked low and slow, or processed in a certain way (hydrolyzed, autolyzed etc), the glutamates are freed, creating a very tasty flavor, but trouble for some. Unless you have an excess of glutamate, or your body has trouble clearing excess glutamate, it's tolerated well by people. These lucky folks will be OK for now and sometimes infuriating smug, but they may not be so lucky in the future. There is evidence that eating too much glutamate may lead to Alzheimer's and other similar brain diseases in later years.

Some people have more glutamate receptors in the brain than GABA receptors, and these will have a hard time with whey. There is a brand out there that is not denatured, but I still wouldn't eat it.

I'd just like to add that for myself having anything with msg in sets my acid reflux off really badly. So those of you with acid reflux keep away from it especially!

Amen to that. And what a 'pretty' word 'denatured' is. :) Good Lord. 'Toxitized' is more like it :). Anyway, thank you for your explanation of 'whey'. As one who thought she was going a little nuts when msg-dizzyied I tried to explain to my cast-iron tummy'ied friends that no, I really can't have any of that soy sauce or that way over-boiled spaghetty sauce, your explanation made a lot of sense to me.

Thank you! My goal now, honed over the last few years of increasing msg sensitivity, and now down-right visible, allergic reaction to soy sauce, is: if it doesn't fall off a tree, isn't pulled out of the ground, or wasn't just hit over the head -- don't eat it.

What I hope for, in the future, is more understanding from others - friends and relatives - who don't feel msg effects (yet). Really, I'm not nutty. I don't want to seem rude or ungrateful. I just want to feel healthy. Really I would love to eat that soy sauce soaked, surgared up Galbi beef - but I know, from too much past experience, that the dizziness, confusion, aching joints, swollen fingers, dead feeling stomach (for the next 3-5 days), migraine, incontenince, and rash or hives --- just isnt' worth it. :)

Twice lately, I've gotten a really bad stomach ache from Arby's. Not a normal one but due to a gall bladder attack. My gall bladder Always reacts to MSG that way and I can tell the difference between an MSG attack and a regular stomach ache. Arby's claims it doesn't use MSG but what about other "flavor enhancers" like disodium inosinate or disodium guanylate?

Dear Jim,

My husband's best friend has a daughter who used to work at Arby's and at the time she worked there they did not use real beef.

I learned the hard way that the gallbladder needs saturated fat to contract.

You could be reacting to any combination of things...even the bread because GMO's are in fruits, vegetables and whole grains. I do not believe anyone can legitimately claim "non-GMO" just due to wind and bird droppings. This makes assimilation difficult. Degrees of infiltration will vary.

There is a list of hidden sources of MSG @ www.truthinlabeling.org

There is a book called, "A Consumer's Dictionary of Food Additives" by Ruth Winter, M.S. that is very good...not 100% but is informative if you can obtain a copy.

I truly hope you find some answers that help you. It has taken me over two decades of piecemeal learning by the process of elimination how toxic our entire food supply has become.

KT

I just got hit by what I think was MSG poisoning

I went to get my health check for my driving license - required in U.A.E. for anyone over sixty

Night before I'd been at the company Christmas splash, drank a bit, ate a lot of fancy food in a swanky hotel...in the morning I felt a bit woozy, but nothing an expreso couldn't fix

So they took my blood pressure.. normally if I drink, morning-after it's 140/90

It was 190/120

Crazy

I didn't feel bad particularly, but the doctor wasn't going to give me a "Medical Fitness Certificate", and he had that look they get when they think they will need to talk to the loved-ones soon.

My wife had noticed I came back from work with a red face for the past few weeks...coincided with opening of a Pakistani Restaurant near us, she said I was drinking too much, I said "don't worry"

190/120 is so, something...I got freaked out - didn't drink...in a day my BP went down to 147/100...that must have been it!!

Next day, went to lunch at the Pakistani restaurant that just opened up near where I work...came home at 18:00...BP 170/110

Thinks...Could it NOT be the drink? Perhaps it's the food from the Pakistani restaurant...VERY TASTY

Goes on internet...remembers sensitivity to MSG in the past

So they say the cure is drink in liters 3%-to-5% of body weight (one liter = 1 kilo) to flush out the glutamate

That causes arteries to constrict...so BP goes up, so I did that

Then I figured..."alcohol dilates arteries"...I drank 1/4-bottle of whisky

BP went down to 130/90 in two hours

Glad to know I'm not dying

Might also have been high salt content in food. I stopped going to a delicious Mexican restaurant in my neighborhood because a burrito they served sent my blood pressure soaring for at least a day. Turned out to be the salt they added to the chicken. No MSG in that food. Scary to go from feeling great to feeling very ill.

L taurine is what the body uses to process MSG

Dear Charity,

Would you kindly tell me where you got this information?

KT

My legs swell up from MSG. I didn't realize immediately then I started to notice it as I ate different foods. I am very careful about what I eat. I avoid all processed foods but they sneak MSG in restaurants and after a while the back of my legs start to swell. I'm very happy I have found ways to flush it out asap!

Wydo from Ventura, CA: MSG overexcites the neurons til they become damged and die. According to Dr. Blaylock, Vitamin E, DHA (from DHA or Fish oil capsules), Zinc and Magnesium are the best antitodes to MSG. Zinc in particular is a very good calcium channel blocker. What is that? MSG opens the door for calcium to flood your brain and build up on the dendrae (brain cell endings) which slows down their reaction time and causes alzheimers and other neurodegenerative diseases. Zinc is a calcium channel blocker and closes that door effectively for about 3 hours after Zinc intake (useful if you know you are about to consume suspect food). Magnesium helps control that more effectively, and DHA and Vitamin E help maintain the mitochondria in brain cells. What is that for? Mitochondria are what keep cells alive, their energy centers. When these mitochondria are compromised as is with MSG intake, the cells malfunction then die. Hope that wasn't too technical but it is important to understand how this functions so we know how to combat it. When I began taking these, my headaches after my noodles stopped, as did my flinching and RLS.

Very interesting! I have been seeing a doc for ventricular arrhythmia (they can't find out why I have it, either), and he prescribed slow release magnesium for me, even though my tests have come back with NORMAL magnesium levels. Do you think doctors know the link between MSG and arhythmias? I have had severe classical migraine since I was 3 years old, and I am a type 1 diabetic. HARD to get off aspartame when you are a diabetic, and I consider it poison, too. I heard Taurine may help with MSG sensitivity. Damn! This crap is in everything I eat-all my fav foods. I wondered why folks lined up for BLOCKS to get Chik-Fil-A chicken.... loaded with the stuff! I am overweight, and I find I overeat MOST after foods high in MSG. This is NOT FUNNY! I saw the studies on how to make obese mice... Give them MSG... which I now call 'RAT POISON"!

Dear Loria,

Have you recovered from ventricular arrhythmia after taking Magnesium? Hope to hear from you.

I can always tell if I've had too much MSG when my nail beds or cuticles get very tender & red for about 1 day; also get hyper and maybe some anxiety.

As avoidance from food additives can be unproductively restrictive, I always keep my pocket size Vit. Bottle on hand while eating out. Here's a good protocol to protect the body from these nasty foreigners: before you even enter the parking lot of the restaurant take 1grm Vit-C (preferably w/ bioflavonoids), while eating take 1 or 2 whole food multi, selenium, CoQ10 or Ubiquinone, fish oil, and any superfood antioxidant ( I am currently taking "Grapeseed/GreenTea/PineBark Extract" in caps). There are some really good flavonoid rich superberry complex extracts available in tabs or caps.

As one ages (as if I really need to reiterate this), these nutrients become increasingly necessary or total avoidance of additives would be necessary. This fact is probably how these unhealthy yet stimulatory agents are allowed in our foods to begin with. Whatever studies are done probably don't include people over 40 or 50. So, many or most folks of the younger ilk slam this stuff down and go buzzing right along (they actually like its stimulation on the palette and brain).

I fully agree with you. I'm 50 too and 1) see overweight kids every where, where as a kid there was like only 2-3 out of a class of 30, at most, and 2) have found if I totally cook for myself and so only eat food that nothing was added to - I'm ok, feel great, and my weight is good. BUT --- if I eat out, or if friends cook (who think I'm nutty) and just a dash of that 'natural fish sauce', or just throw in a hot dog - I'm toast. I end up going through a range where the best is just being dizzy for a couple hours, to having hip and knee joints ache, to swollen fingers, to incontenince (oh so joyful), to a sick stomach for 3-5 days, to full on please-help-me migraines. I know this now about me, I can handle it, avoid eating out unless have to because of work or relatives - and most of the time that works. Luckily for me (unlucky for her) my Mom has Celiac disease so she totally understands what I experience and totally doesn't take it personally if she cooks something for relatives and I (like she) doesn't eat it, but eats something different.

Hello I become very allergic to MSG. All kinds of things happen to me. I recently found something you can take that keeps away the bad side effects. It is taking 1/4 tsp of Cream of Tartar. it really works and I feel fine after. I just have to make sure I don't eat out too often. Please take care,

More on MSG Senomyx

http://www.senomyx.com/company/

"Commercialization...
Senomyx has four savory flavor ingredients that were discovered and developed in-house and have received regulatory approval in the U.S. and many additional countries. Nestlé is currently marketing products that contain one of Senomyx's Savory Flavor Ingredients in the Pacific Rim and Latin America.

Collaborations...
Senomyx has entered into product discovery and development collaborations with seven of the world's leading food, beverage, and ingredient supply companies:

Ajinomoto Co., Inc., Cadbury plc, Campbell Soup Company, The Coca-Cola Company, Firmenich SA, Nestlé SA and Solae. These collaborations provide Senomyx with research and development funding, milestone payments based upon achievement of research or development goals, and royalties on sales of products incorporating our flavor ingredients. We are primarily responsible for the discovery, development and regulatory approval of our new flavor ingredients, while each collaborator will bear the costs and responsibilities for manufacturing, marketing, selling and distributing its consumer products that contain Senomyx flavor ingredients. This arrangement is intended to allow Senomyx to benefit from our collaborators' brand recognition, global market presence, established sales and distribution channels, and other industry specific expertise.

I am particularly sensitive to foods with high free glutamate content whether it be MSG or any other form and I feel great when taking L-Glutamine. 1 yea so far

I react to l-glutamine and to d-glutamine. I stay away from anything that as glutamine in it and anything that has flavours or seasoning. Make it from scratch including soy sauce and you can live with the problem. Just don't buy anything that has been processed.

Sadly I was raised on frozen food, hot dogs and McDonald's. During my childhood in the late 60's and 70's, “convenience foods” were considered a boon to many “modern” mothers. Especially mine, who was widowed young. Supposedly MSG toxicity is cumulative. I believe it, because now in my 50's if I have even one meatball from a packaged meal, I get a blinding headache, and violently sick to my stomach. 24 hours later, I can barely move, have difficulty breathing, heart palpitations; AND an unquenchable thirst! It is an absolute nightmare. For the people asking about L-Glutamine triggering similar symptoms as MSG: I am sad to report that I can NOT tolerate L-Glutamine supplements at all. I get the same horrible symptoms that I get from consuming MSG in foods, just my experience after many tests. I also do not tolerate any roasted nuts very well. I occasionally eat a few raw nuts; but even raw walnuts can trigger a mild headache. (Walnuts are high in naturally occurring L-Glutamine.) I have noticed Vitamin A helps me, magnesium Glycinate, taurine, and raw coconut water, as one contributor mentioned. It has to be raw coconut water, nothing packaged. I also take potassium to offset the high sodium imbalances after accidentally ingesting MSG. I eat very simply 98% of the time. Eggs from my own chickens, raw goat or cow milk from local farms, and raw cheese and butter. I can't recommend raw milk enough, do some research, it's been an absolute God send for me. Look into Weston Price, wonderful website with lots of information and great resources. I hope this helps someone; for many years, it has been a very confusing, uphill battle to understand what was wrong with me. After many meals, I would not only react as if I'd been poisoned; BUT I FELT like I was poisoned!! Meanwhile, everyone else who has eaten the same meal as I had, felt absolutely fine. So bewildering and depressing! I believe I developed this debilitating allergy due to constantly consuming foods laced with MSG from the time I was 3yrs old until about 35yrs old, when I started searching for answers. Sending my best wishes to any and everyone caught in the nightmare of navigating MSG toxicity.. 🙏🏼

So sorry, Cindy! I didn't even realize they were full of MSG til last night, when I was reading the ingredients, as MSG also just happens to (perhaps) cause me to have a herpes OB. Ugghh!! I guess I can't use my bouillon granules, either, for that reason, too... Too bad, too.. I was trying to be frugal by using that instead of canned chicken broth. (My luck, THAT has MSG, too! )
This may be why my immune system has been so compromised, too.. Not sure, though. Now I have to figure out what to do with the huge box of Marucan Ramen noodles we got a couple of weeks ago. :/ Siiighh... Sucks... they're so tasty...lol

Apparently, there is a problem with _____'s amino acids in this regard. In the raw food community many are up in arms about this because people have looked into it and yes, it is in there just not listed of course as they have a reputation for being "natural and healthy". They (the raw community) are saying to use nama shoyu instead. Just thought I should let everyone know about this. Lisa

Yes yes and yes! I love this idea. I wrote in last month about Lea & Perrins steak sauce causing atrial fib in my mother and me, so I will write this company first and let you all know.

I would like to share my recipe for mayonnaise that I like very much.

Cooked Mayonnaise
Makes 3 Cups

Combine in saucepan:
1/3 c. unbrominated, unbleached, unenriched, natural white flour
1/2 c. sugar
1 t. salt
Add: 3/4 c. water
1/2 c. white vinegar
Cook over low heat, stirring until thickened. Remove from heat and pour into blender. While beating, add:
2 cloves garlic
2 whole eggs
Continue beating and slowly add:
2/3 c. salad oil
Chill before serving.

Sorry I forgot to follow up on my post about the Lea and Perrins Sauce and MSG. I wrote the manufacturer last month and got this response from their customer service: "We checked the L&P Worcestershire Sauce formula and there is no free glutamic acid. Please let me know if anything further is needed." I don't believe this after myself and my mother experiencing erratic heart rhythms on several different occasions!

This is Merryanne in Centeral Fl.,,I am sorry to here about your discomfort with the supplements,,,I get mine in pure form without fillers etc... I hope yu are feeling better soon.

But what has Maltodextrin to do with MSG? Maltodextrin is simply Maizesugar. Maybe you were wrong. Which reliable Supplement Manufacturer would put MSG in a Calcium Pill? There is no need for a taste enhancement in a pill that you swallow!

Msg isnt just used for flavor enhancement bob. Why dont you take sometime and really learn about something before making a comment.

Linda from Enfield, NH

Magnesium is very important for msg sensitive ones. It is much easier to absorb through the skin using Epsom salts baths or magnesium oil.

Also when I feel an msg migraine coming on I take an advil - it blocks the receptor sites, and the migraine never gets established. (I don't like to do this, I am on a strict msg-free diet but sometimes I mess up - or someone else does.)

I read in a article that if a person is allergic to msg and consumes msg along with calcium supplements it only makes matters worse for that person. Aside from any discomforting symptoms people also sufffer from memory loss or lack of concentration.

MSG and even aspartame are being put into supplements these days. Google Excitotoxins.

Our food sources are coming more and more from a few sources and more and more have things in them (like medicines) which are not good for your health.

I have the same problem with maltodextrin in supplements and meds. It gives me the usual migraine I get from natural flavors etc. Powder City cuts their "pure" powders with it, the picamilon, at least. They responded by denying that of course. I have to avoid it, and if it's not declared, and I ingest it, I feel like a truck ran over me for about a week.

You are spot on. This is because MSG increases cysteine uptake, and cysteine competes with taurine. Taurine is a heartbeat regulator, so when Taurine uptake is restricted, voila, cardiac arrythmias or other heart issues. MSG is one of many things put in our foods now that increases cysteine levels :( . Hence why Taurine supplementation is important for anyone consuming suspect food. Taurine Knowledge courtesy of Dr Blaylock. I am his biggest fan!

Just want to ask which is better, Taurine supplements or foods with Taurine. I read that Taurine can be found in fishes like mackerel and salmon; livers of chicken and beef but I don't know how much should be taken daily to remove MSG from the body?

I will start with I am food additive sensitive, BUT My family and I went to our local hibachi and sushi restaurant that we have eaten at several times. The sushi was great as always but the dinner was bitter to me which is the same taste I get with preservatives. My family gobbled their whole dinner down with me only have a small portion of mine. The rest of the 24 hours has been absolute misery. None of us were able to sleep. The crazy/real to life dreams were insane. The entire night I was felt like I was freezing but drenched in sweat. After nearly 18 hours later I still have a cold sweat and can't seem to get warm enough. My son wasn't able to go to school he felt so bad with weakness nausea and headache. I was very near to contacting poison control when I started googling our symptoms. How is this considered safe for human or animal consumption?! ? I know my harsher reaction is due to my sensitivities but I have only felt this bad after a true bought with food poisoning. The FDA should recognize and treat these chemicals as they do poisons and bring in the CDC for real evaluation!

@Jeannie: In an event like that I would take several spoons or oz's of Colloidal Silver to kill any pathogens and if that didn't work I would take a hot bath w/ several squirts of povidone iodine.

And for safety or prevention I would also take several doses of herbal parasite formula. Sushi can and often does harbor the fish tapeworm eggs. Also other raw foods can harbor Fluke stage which can rapidly multiply in the body and adults can entrench for their lifespan while releasing thousands of offspring. The herb Myrrh is indicated specifically for the flukes.

As for the food additives, one would need to have optimal antioxidant defenses to withstand an uncommonly high level during a meal. I would call the restaurant and ask if and what additives are used. Vit-C is indicated for these acute reactions. OTC antihistamine may also help. Your histamine levels were probably thru the roof during this episode; just guessing but seems likely.

All natural flavorings should be assumed as MSG, if not the manufactured kind, then the naturally occurring kind, which is just as bad.

I would make your own mayo if you are trying to avoid MSG.

Here's the recipe I used

1 whole egg
2 egg yolks
1 tablespoon Dijon mustard (no MSG)
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1 cup Virgin Coconut Oil (Liquid)

1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.

Makes about 1 1/2 cups

It is supper yummy!

Hello Anna,

Yes natural flavors or natural flavoring = monosodium glutamate (MSG). Devious, aren't they? Try finding a broth or bouillon without MSG. Does this tell you something about Tyson's raw chicken that may contain "up to l5% chicken broth"? Read raw chicken & beef ingredients on Perdue brand.

Now if you want to get more enlightened, start reading ingredients for "hydrolyzed plant (corn, coy, pea, etc) protein" because it = both monosodium glutamate and aspartame. Read the ingredients on what is supposed to be canned vegetables. In a can of Glory brand canned turnip greens and same brand of canned black eye peas, I found MSG, hydrolyzed plant protein, and natural flavors listed on both. Just imagine the total volume of MSG/aspartame people unaware of this are ingesting. I haven't looked at all the other brands, but I have also found some Allen brands of canned green beans have MSG and some don't.

No one should be surprised that obesity, diabetes type 2, Parkinsons and Alzheimer's disease are so rampant in our modern culture that relies so heavily on processed foods. Try finding a pizza with sauce that isn't loaded with MSG - also take a look at those tomato ketchup bottles ingredients kids love so much. Alzheimers is now striking those in their 30's. Only a year or so ago, they were saying it was hitting people in their 60's & up. I suspect it is hitting people even younger than the 30's. According to Blaylock in his book Excitotoxins: The Taste That Kills, the older people and the very young are more susceptible to brain destruction from MSG & aspartame; the elderly because of defects in the brain/blood barrier and the young because of immature development of the brain/blood barrier. I think this translates to it isn't the schools dumbing our kids down but the excitotoxins in our food supply that is destroying their brain cells.

Make sure you don't get low on potassium (most of us are low on it these days) because it competes for the same receptor sites as the MSG & aspartame.

The last sentence in previous reply to MSG question should have read "magnesium" (not potassium) competes with MSG for sites in the brain.

MSG, or rather monosodium glutamate has to be listed on the label no matter what. It cannot be listed as "natural flavor", "flavor" or "flavorings", but rather must be listed by its specific common or usual name... monosodium glutamate.

Exceptions to this regulation as stated in the Code of Federal Regulations are 1) where the food is presented without a label such as in a restaurant or eating establishment ? this will also apply to "to go" or "take out" orders; 2) in a general grocery store where the product is prepared at the store level and is sold as a RTE (Ready to Eat) item, as in products sold at the deli counter.

I suspect the reason for labeling some things, especially products label "Organic" as "MSG Free" is to achieve the marketing impact reaction of, "well, then if it doesn't say 'MSG Free' it must contain MSG."

The reference cites for my basic argument are listed below -

From the FSIS (Food Safety and Inspection Service) FAQ web-site:

What substances or ingredients can be listed as "natural flavor," "flavor," or "flavorings" rather than by a specific common or usual name?
Ingredients such as ginger, black pepper, onion powder, garlic powder, celery powder, and garlic oil may be listed as one of the three categories mentioned above. They may be designated as "natural flavors" because they are substances used chiefly for flavor. They do not make a nutritional contribution, are not derived from an animal species, and there are no health concerns linked to them.

How will I know if there is monosodium glutamate (MSG) in a processed meat or poultry product?

MSG is classified as a flavor enhancer by Federal regulation. When it is added to a product, it must be identified as "monosodium glutamate" on the label.

The actual cites for the FDA regulation are in the Federal Code of Regulations - 21 CFR 101.22; Natural Flavors is covered in subpart a(1, 2 and 3) and monosodium glutamate is covered in subpart h(5).

For FSIS there are two cites for the regulations: Meat (Beef, Lamb, Veal, Pork, others) 9 CFR 317.2; Poultry (Chicken, Duck, Turkey, Goose, others) 9 CFR 381.118.

Also listed in the USDA Food Standards and Labeling Policy Book is a section as below. Though the Labeling Policy Book indicates that these statements are "voluntary", trust me when I say that if an ingredient is one of the "big 8 allergens", specifically monosodium glutamate, it will be on the label.

D. Labeling of Ingredients of Public Health Concern

Because there are foods and food ingredients to which some individuals may have a sensitivity (i.e., an allergic reaction or intolerance), FSIS emphasizes the importance of accurate, informative product labeling. FSIS supports including voluntary statements on labels to alert people who have sensitivities or intolerances to the presence of specific ingredients, particularly the "big 8" allergens (wheat, crustaceans (e.g., shrimp , crab, lobster), eggs, fish, peanuts, milk, tree nuts (e.g., almonds, pecans, walnuts), and soybeans) and other specific ingredients (monosodium glutamate (MSG), sulfites, lactose, and Yellow 5 (tartrazine). FSIS provides the following example: "Contains: milk, wheat gluten, soy." FSIS further supports identifying the source of a specific ingredient in a parenthetical statement, (e.g., "whey (from milk)".)

There are always people who will do things illegally, but my position is based on the law.

Jim

Here is a very good recipe for Mayonnaise. I started making it to avoid the MSG in food.

Cooked Mayonnaise

Combine in saucepan:
1/3 c. sifted whole wheat flour
1/2 c. sugar
1 t. salt
Add: 3/4 c. water
1/2 c. white vinegar

Cook over low heat, stirring until thickened. Remove from heat and pour into blender. While beating, add:

2 cloves garlic
2 whole eggs

Continue beating and slowly add:

2/3 c. salad oil

Chill before serving.

First of all, if you are trusting the government to be responsible for your health, you will probably die an early, painful death, because they don't give a rip about it.

Secondly, consider what people will do for money. Corporate America is full of corruption. That's not to say that all is bad, any more than all of government is bad. But more often than not, corporate executives spend their day trying to figure out how to justify their jobs. So if they can find a way to make more money, they will. If it involves food additives that make you eat more, they don't care, as long as it's padding their pocket. This is the absolute truth: MSG IS hidden under other names. There are contracts in place that prevent disclosure of "secret" ingredients. So go on thinking that the government will protect with it's regulations if that's what you think. But when you come up with cancer, you'll be on your own. The government won't be there to help you.

Unfortunately, it is not just government or corporate titans at fault. It is much the public at large and consumers everywhere that are to blame.

Many are unaware or not that interested in gaining more knowledge about the foods that we eat and the products that we buy. For many of us, the assumption has been that if the food item is available at a market or in a restaurant, it must be safe to eat. But that may no longer be the case.

Hello, Please tell me more about the hidden MSG. I am in shock that the FDA would pass this form of trickery. Thanks

Assuming you were right, still the monosodium glutamate would destroy the other functions pituitary, thyroid and most importantly, the control centers of the brain, the hypothalamus. There are countless research on the the dangers of monosodium glutamate. It should also be noted that a chicken soup, not in a canned one as it contains female estrogen, that is found in nearly all plastic lined canned foods and packaged food made from Bisphenol-A, where accumulative effects may also lead to miscarriage, obesity also.

It would be a lot safer to take L-Glutamine, which is a close cousin of the Monosodium glutamate, but doesn't have the brain damaging effects of the sodium attached to the glutamine molecules. The L-Glutamine has immune supporting effects and protect against cold. Adding l-glutamine with freshly cooked chicken soup (never canned), which is cysteine rich, with added vinegar would have been a better safer alternative. L-Glutamine is popularly used by body builders to reduce fat, but increase muscle mass, while monosodium glutamate does the opposite, by stimulating the appetite, but yet causes morbid obesity in rat studies, decrease growth and endocrine damages, so well known in many rat studies. A remedy for this cold require about two of L glutamine, with freshly cooked chicken soup and plenty of vinegar (or apple cider vinegar).

Ted, if a person took large doses of L-glutamine (10 grams daily) over a 4 month period, could it sensitize them to glutamate/MSG? Dr. Blaylock reports that L-glutamine can convert to glutamate and cross the blood-brain barrier. What do you think?