While MSG in its pure form must be labeled, food manufacturers are aware that consumers have become savvy to the term, “monosodium glutamate,” and are now adding enormous amounts to our foods under devious and difficult-to-identify names with the Food and Drug Administration’s approval.
When added to another ingredient (frequently the case with carrageenan, for instance), the FDA does not require that MSG be listed as such on a label.
Food labels are arranged in descending order of ingredient concentrations. The earlier an ingredient below appears on a label, the higher the likelihood that the food contains MSG.
whey protein isolate
whey protein concentrate
soy protein isolate
soy protein concentrate
- You might find this interesting and useful. Glutamate salts are made FROM glutamic acid. All meats, poultry, fish, eggs, dairy products, and kombu are excellent sources of glutamic acid. Now, place any source of glutamic acid in a slow cooker. Add salt (sodium chloride). It doesn’t take long before the process will brerak down the proteins into amino acids (one of which is glutamic acid). Combine the glutamic acid with sodium and you can generate sodium glutamate, much of which is the single sodium salt: MONOSODIUM GLUTAMATE. People who are sensitive to MSG might want to steer clear of meats that have been slow cooked; pot roast, stew, and so on. Yes, it isn’t easy. But, what would you prefer – tender, slow cooked meat or a migraine?
- Unfortunately, it is impossible to provide an all-inclusive list because the food industry is always inventing new labeling deceptions to confound consumers.
- We also suggest elimination of the excitotoxin, aspartame (NutraSweet et al.), from your diet, as some people who react to one also react to the other.
- It is also important to know that MSG can also be found (though not always) in vaccines, flu shots, IV solutions (as maltodextrin), and in vitamin supplements.