Read Your Labels: “Glutamic Bombs”: Playing Tricks on Your Tongue and Havoc with Your Brain
From our Read Your Labels Campaign, an installment in the series “Top Ten Food Additives to Avoid”, courtesy of Linda Bonvie
While the package says “No MSG!” a check of the ingredient label shows “yeast extract,” an ingredient that always contains manufactured glutamic acid (MSG)
They’re often referred to as “excitotoxins” because of their ability to literally excite brain cells to death. Consumers ingest massive amounts of these often hidden and highly toxic “flavor enhancers,” which can also cause adverse reactions ranging from skin rashes to asthma attacks, mood swings, upset stomach, migraines, heart irregularities and seizures. For those who are extremely sensitive, it can put them into life-threatening anaphylactic shock.
The Food and Drug Administration has been presented with ample evidence that these particular additives can be especially harmful to kids, the elderly and developing fetuses. Yet, they’re allowed to be routinely – and liberally — added to scores of processed foods, even organic, vegetarian and “natural” ones, for the devious purpose of fooling the tongue so the food tastes better. That’s why we’ve designated them as five, four and three on our list of additives to be avoided in Citizens for Health’s “Read Your Labels” campaign:
(5) Monosodium glutamate, (4) autolyzed yeast and
(3) hydrolyzed protein
Monosodium glutamate is by now a familiar name that many consumers make a big point to avoid. And while you’ll still see it in numerous products such as chips, ramen noodle dishes and soups, manufacturers know that many consumers check package labels for this neurotoxic flavor enhancer.
That’s why looking for monosodium glutamate on ingredient labels is just the tip of the iceberg.
In selecting our top ten food additives to avoid, we not only picked monosodium glutamate, but also two of the most common ingredients that contain manufactured glutamic acid, the substance in monosodium glutamate that triggers all those adverse reactions. And there are dozens more. In fact, if you want all the manufactured glutamic acid (or MSG) out of your diet, you won’t be eating many processed foods.
There is no doubt that the food industry has a love affair with MSG. It allows products with bland or sparse ingredients to taste really exciting, both saving companies money and adding immensely to sales. Why use 20 chickens in a commercial chicken soup recipe when you can use half that number, add some yeast extract, and everyone will love the taste?
The history of monosodium glutamate use is a sneaky one as well. This toxic chemical found its way into more and more products during the 1950s and ’60s, its use having reportedly doubled in each decade since the 1940s. In addition to being marketed as an ‘off the shelf’ flavor enhancer, it was also at one time added to baby food. But in the late 1950s, researchers tested the chemical on infant mice and discovered it destroyed nerve cells in the inner layers of the retina. A decade later, prominent neurosurgeon Dr. John Olney, found it had a similar effect on cells, or neurons, in a part of the brain called the hypothalamus. Disclosure of that information to Congress in 1969 was enough to get monosodium glutamate voluntarily removed from baby food, to which it was being added in amounts equivalent to those that had produced brain damage in test animals.
Experts now know that feeding excitotoxins, such as monosodium glutamate and other ingredients containing manufactured glutamic acid, to newborns and young children can have devastating effects on learning ability, personality and behavior. In his book, Excitotoxins: The Taste That Kills (originally published in 1994), well-respected neurosurgeon Dr. Russell Blaylock noted that “sometimes the effects might be subtle, such as a slight case of dyslexia, or more severe, such as frequent outbursts of uncontrollable anger…”
The list of adverse reactions to these additives is wide and varied, and because they are “sneaked” into so many foods, highly sensitive people who react to very small doses have no way of knowing they have even been exposed.
The Truth in Labeling Campaign, a grassroots, science-based, information service to help people identify reactions to manufactured glutamic acid and avoid ingesting it, estimates that as many as half of all Americans are sensitive to ingredients containing MSG. And the harm these additives cause isn’t necessarily limited to obvious adverse reactions, for as Blaylock points out, MSG can produce “silent damage to the brain with very few symptoms.”
How to keep your diet (relatively) free of MSG
While monosodium glutamate can be easy enough to look for, the dozens of ingredient names that also contain manufactured glutamic acid can turn a trip to the supermarket into an adventure in chemistry.
Along with autolyzed yeast and hydrolyzed protein, you need to watch out for anything that’s “hydrolyzed,” and basically any ingredient name that contains the word “protein” (e.g., whey protein isolate, textured protein). (For a complete list of ingredients that “always” and “often” contain MSG, look here). To add to the confusion, many companies use the trick of putting “NO MSG ADDED” on the labels of food products that contain various amounts of manufactured glutamic acid, which is ‘hidden’ in over 40 different ingredients.
Another misleading Swanson label. This one claims “No MSG added.”
Highly sensitive people can react to extremely small doses of these additives, making nearly all processed foods a dangerous proposition for them. One such extremely MSG-sensitive individual was the late Jack Samuels, who with his wife Adrienne, a Ph.D. focusing on research methodology, founded the Truth in Labeling Campaign, sharing studies and information they learned over decades of research at their web site www.truthinlabeling.org.
Now that you have some idea of where you’ll find various forms of MSG, if you want to know why such dangerous ingredients are still allowed in food, we suggest you read The Man Who Sued the FDA,
by Adrienne Samuels, which documents Jack and Adrienne’s own story of ‘discovery’ in regard to MSG that spans several decades. The book is also the story of how industry and, in particular, a lobbying group known as the Glutamate Association gets its way when it comes to keeping this toxic additive in the food supply at all costs, even to the point of producing studies claiming MSG to be “safe” that many experts have deemed blatantly flawed.
Admittedly, keeping your family’s diet free of these neurotoxic substances may be tricky, but is well worth the effort. Remember, the brain you save may be your own.