MSG may influence the body’s metabolism in a negative way. It “over stimulates the glutamine receptors of the brain”, which means that it heightens the salty and sweet tastes of the dish containing MSG, while at the same time, it dampens the bitter and sour tastes. Interestingly enough, MSG “may cause us to eat more” (Remember my post on HFCS? It does the same thing), and it can also cause higher levels of insulin to be produced.What is it exactly?
A flavor enhancer. MSG is usually produced by hydrolyzing vegetable protein or by fermentation of glucose from starchy foods.
Why do food companies add MSG to foods?
(http://www.msgtruth.org/whatisit.htm)
There are several reasons:
1. MSG tricks your tongue into making you think a certain food is high in protein and thus nutritious. It is not a "meat tenderizer". It is not a "preservative". The food industry is trying to confuse the issue by focusing on the "fifth" taste sense they call umami. Free glutamic acid is detected by the taste buds as a simple way to signal the presence of protein in a food, just as there are fat receptors to detect fats and receptors that sense carbohydrate or sweet flavors. The purpose is to help us discern real food from inedible matter. It changes your perception of not simply taste but the nutritious qualities of what you put into your mouth. However, and here is the main problem with free glutamic acid - It is the very same neurotransmitter that your brain and many organs including your ears, eyes, nervous system and pancreas in your body use to initiate certain processes in your body.
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2. MSG stimulates the pancreas to produce insulin. So many diets these days are concerned about the Glycemic Index of foods and yet none of them address the fact that MSG and free glutamic acid stimulate the pancreas to release insulin when there doesn't even have to be carbohydrates in the food for that insulin to act on. The food industry has found their own "anti-appetite suppressant". It's a convenient way to keep consumers coming back for more. The blood sugar drops because of the insulin flood. And you are hungry an hour later. Sound familiar?
3. The body changes excess glutamate to GABA. GABA may be addictive. It is calming and affects the same receptors in the brain as valium.
4. Cost. The illusion created by adding MSG to a food product enables the food processor to add LESS real food. The illusion of more protein in a food allows the food producer to put LESS protein in it. The consumer perceives the product - say chicken soup - to have more chicken in it than is actually there. Example: A well-known brand of dehydrated chicken noodle soup. Is that chicken in there, or a piece of confetti?
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MSG: If it's Safe, Why do They Disguise it on Labels?
by www.SixWise.com
Monosodium glutamate, commonly known as MSG, was thought of as a "miracle food enhancer" when it was first introduced to the public over five decades ago.
More than just a seasoning like salt and pepper, MSG could actually enhance the flavors of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny.
No MSG
This sign from the front window of a Chinese restaurant suggests just how many people prefer to have their food MSG-free.
It wasn't until people started having side effects after eating foods with MSG that some began to question whether this miracle flavoring was too good to be true. Today, many more question its safety, but others insist it's safe.
How Much MSG are Americans Eating?
Americans associate MSG with Chinese food. In fact, MSG Symptom Complex, which the Food and Drug Administration (FDA) identifies as "short-term reactions" to MSG, was for some time (unfairly) referred to in the United States as "Chinese Restaurant Syndrome."
But MSG is in many more foods than Chinese food, and is listed under many other names than MSG. So while many Americans are aware that MSG has been linked to some negative side effects, or have experienced them personally, and believe they are avoiding it in their diets, many have been misled.
Food manufacturers, who realize that many people would prefer NOT to have MSG in their food, have adapted by using so-called "clean labels." These ingredient labels hide MSG under names that consumers won't recognize, such as hydrolyzed soy protein.
Some manufacturers have also gone so far as to list "No MSG," "No Added MSG," or "No MSG Added" on product labels when MSG is still present, but exists only as a constituent in another ingredient!
MSG is Always In:
* Autolyzed yeast
* Calcium caseinate
* Gelatin
* Glutamate
* Glutamic acid
* Hydrolyzed protein
* Monopotassium glutamate
* Monosodium glutamate
* Sodium caseinate
* Textured protein
* Yeast extract
* Yeast food
* Yeast Nutrient
MSG is Often In:
* Barley Malt
* Bouillon
* Broth
* Carrageenan
* Enzyme-modified substances
* Flavoring
* Flavors
* Malt Extract
* Malt flavoring
* Maltodextrin
* Natural flavor/flavorings
* Natural pork/beef/chicken flavoring
* Pectin
* Protein-fortified substances
* Seasonings
* Soy protein
* Soy protein isolate or concentrate
* Soy sauce
* Soy sauce extract
* Stock
* Vegetable gum
* Whey protein
* Whey protein isolate or concentrate
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