What is Monosodium Glutamate (MSG)?

MSG, otherwise known as monosodium glutamate, is a savory-tasting flavor enhancer. It may sound harmless but it's actually one of the worse food additives you can consume. It's is responsible for a myriad of unexplainable symptoms ranging from headaches to chronic gastrointestinal distress.

Perhaps best known as an addition to Chinese food, it is added to thousands of products you and your family regularly eat. This is especially true if the majority of your foods are processed. MSG is one of the worst food additives. It is added to canned soups, meats, salad dressings, frozen dinners, most restaurant and school cafeteria foods, and even baby food and infant formula. MSG not only enhances the flavor of foods, it also makes processed food taste better and smell fresher.  The benefits of MSG to the food industry are quite obvious, but this additive could be causing you and your family major health problems.

A Brief History of MSG

MSG was invented in 1908. The inventor was Kikunae lkeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.  Learning from this substance, man-made MSG was created. Mr. lkeda and a partner formed Ajinomoto, which is the world's largest producer of MSG. The company is also a drug manufacturing company.  MSG is approximately 78 percent free glutamic acid, 21 percent sodium and 1 percent contaminants.

MSG makes you think the food you are eating not only tastes better, but has more protein. It does this through tricking your tongue using umami, a little-known fifth basic taste. Umami is the taste of glutamate. This savory flavor is in the toxic additive MSG. Virtually all foods containing MSG will taste much better than foods without it.

Interestingly, the use of MSG didn't become widespread until after World War II, when the U.S. military discovered that Japanese rations tasted much better than American versions due to the addition of MSG.

 

MSG Side Effects You Need to Be Aware Of

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