Hidden Sources of MSG (Monosodium Glutamate) on Food Ingredient Labels
The following is a list of ingredient names that you may find on your food labels that contain enough MSG to serve as common MSG-Reaction triggers, not to mention the free glutamate (L-Glutamate) in MSG stimulates brain cells to death. This list should be printed out and brought along with you to the gr0cery store. You will be amazed at how many food labels you will find these hidden sources of MSG lurking on. This is the same list (with a few additions) that’s included in Dr. Russell Blaylock’s book Excitotoxins: The Taste that Kills. Please study and pass this crucial list on to your friends and family.
These ALWAYS contain MSG:
- Glutamate
- Glutamic Acid
- Monosodium Glutamate
- Monopotassium Glutamate
- Yeast Extract
- Yeast Food
- Yeast Nutrient
- Autolyzed Yeast
- Autolyzed Yeast Extract
- Torula Yeast
- Autolyzed Soy Protein (any protein that is autolyzed)
- Hydrolyzed Protein (any protein that is hydrolyzed)
- Hydrolyzed Whey Protein
- Hydrolyzed Pea Protein
- Hydrolyzed Corn Protein
- Hydrolyzed Corn Gluten
- Calcium Caseinate
- Sodium Caseinate
- Textured Protein
- Textured Vegetable Protein (TVP)
- Natrium Glutamate (natrium is Latin/German for sodium)
- Gelatin
These OFTEN contain MSG or create MSG during processing:
- Carageenan
- Malt Extract
- Malt Flavoring
- Barley Malt
- Maltodextrin
- Citric Acid1
- Soy Protein Isolate
- Soy Sauce
- Soy Sauce Extract
- Soy Protein
- Soy Protein Concentrate
- Bouillon
- Broth
- Stock
- Spices* (may contain between 30% to 60% MSG)
- Natural Beef Flavoring
- Natural Chicken Flavoring
- Natural Pork Flavoring
- Ultra-Pasteurized
- Whey Protein
- Whey Protein Isolate
- Whey Protein Concentrate
- Protein Fortified Anything
- Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
- Natural Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
- Pectin
- Protease
- Protease Enzymes
- Enzymes Anything
- Anything Enzyme Modified
- Anything Protein Fortified
- Anything Fermented
- Seasonings (the word “seasonings”)
- Fish Sauce2
- Fish Sauce Extract
1.) Most of the “citric acid” used today is made from corn rather than from citrus fruits. “Citric acid” is produced by fermentation of crude sugars. When “citric acid” is produced from corn, manufacturers do not take the time or undertake the expense to remove all corn protein. During processing, the remaining protein is hydrolyzed, resulting in some processed free glutamic acid (MSG). “Citric acid” also interacts with any protein in the food to which it is added, freeing up more glutamic acid.
2.) Some fish sauce manufacturers use cheaper techniques to cut the fermentation times very short and these techniques typically utilize MSG. Fish sauce typically takes 1 year to ferment properly and create a good quality sauce. This time is cut extremely short by some manufacturers that choose not to ferment the fish this long and instead add MSG to make up for poorer quality fish sauce.
Note: Soybean milk naturally contains a high content of glutamate. Kombu, miso, and soy sauce all contain MSG.
Ranch Dressing & other’s have MSG, read the fine print.
Does anyone know if Kashi Bars (particularly the Cherry Dark Chocolate) have any forms of MSG in them? I looked on the back and the one ingredient I was not sure of is Soy Protein isolate. I see that Whey Protein Isolate may be bad but how about the other one. Also is one packet of equal a day okay?
Thank you for this info–it has really opened my eyes.
Typically sweet things don’t have MSG, but soy has some free glutamate that occurs in it simply due to the way it is processed. Whey Protein Isolate is the same way. I personally try not to eat soy anything because it’s not really even healthy. Mercola and NaturalNews.com have a lot of great articles on the health dangers of soy. So yes there is some glutamate in those proteins, I personally eat whey protein, it’s hard to escape all forms of glutamate altogether in the processed food society we are in currently. And I would not consume Equal (Aspartame) in any quantity. It has shown to produce cancer tumors in lab rodents and primates (humans are many times more sensitive than the test animals). Eat raw sugar, stevia, xylitol or some other form of natural sweetener. Aspartame is horribly dangerous. Just look at Dr. Russell Blaylock’s books. He’s an M.D./neurosurgeon of over 25 years and has written many books on the dangers of MSG and Aspartame/Excitotoxins.
@Mike
Thank you so much for responding to what I wrote!! I now put organic skim in coffee and did away with the Equal. I am working on the Kashi bars but I really enjoy them.
I am allergic to corn and soy[Gee,I wonder why]My eyes swell,scale,seep,itch,etc.I already knew most MSG was made from soy nowadays[I could probably still eat the seaweed version without my throat tightening up-but who knows which is which.]I did not know that some citric acid was made from corn.I just discovered I;m allergic to carrots,too.also egg whites.In other words,I make all my own foods.Kraft still makes some things I can eat.I guess that one Dollar store flavor-orange- of drink mix[no dextrose or starch in it]might have become a no-no too.Guess I’ll have to write the company and find out what their citric acid comes from.Eating vinegar is Russian roulette for me also,’cause some white vinegar is made from corn.As you see life has becomes quite the challenge for me when it comes to eating and what medicine I take ,too.They usually have a form of corn.Anyway,Thanks for the new info.
Hi, I have just come across your site by accident and am so glad I did. I am about to switch my son from breastfeeding to a hypo-allergenic formula, but as I’ve now discovered that this contains MSG I’m not going to do it! Thanks so much for highlighting the hidden sources of MSG. I have avoided it in my diet in pregnancy and whilst breastfeeding and could have inadvertantly given him it in formula! Keep up the good work!
Hello I’ve a question. I’m allergic to penicillium and yeast. So does this mean I’m allergic to ALL of these MSG’s?
@ Ashley, if you are asking if you are allergic to MSG because you are allergic to yeast and penicillin, I personally would say no. The only correlation would be yeast but typically only modified versions of yeast such as autolyzed yeast or hydrolyzed yeast. Torula yeast appears to contain free glutamate as well. But aside from my personal opinion you should always consult with a natural health doctor as this appears to be more of a medically oriented question.
It’s great to see useful information on the hidden sources of MSG on the Internet. You will find a great deal of additional useful information at http://www.truthinlabeling.com, the Web page of the Truth in Labeling Campaign. The list of hidden sources that you shared here originated with us, and we make every attempt to keep it current.
The list of ingredients that “often” contain MSG is not helpful to me becuase it gives no information (except for citric acid and fish sauce) on how to determine if there is or isn’t MSG. Please add more info on how we CAN eat. Not reasons NOT to eat. I live a life in the city and do not have a spare moment to my day so I need to know what things I can buy that do not have MSG. I can’t make everything from scratch. That’s a given. Many unprocessed foods I cannot eat due to headaches. Thanks.
When I said “many unprocessed foods I cannot eat due to headaches” of course I did not mean that I need to eat processed foods in order to avoid headaches–what I meant was that it’s not just MSG that gives me headaches. Thanks.
Natelle, I recently found that I could not eat MSG — Oh No, what to do? I have found that if you shop strictly at a whole foods store, buy organic whenever possible and watch your reactions after you eat things, you will be much happier. Food at a whole foods store DOES often still contain MSG or derivatives, BUT, there are many, many foods that do not and the label reading is much easier because the main ingredients are usually food. I have been able to find chips, cereals, oatmeals, ice creams, lunch meat, raviolis, mac and cheese, pizzas and many other pre-processed foods (mother of 2 toddlers with no time)that are healthy, organic and free of neurotoxins. A lot faster to shop at whole foods stores than regular stores, theres a lot less label reading and a lot more choice and variety. Hope you find things that will work for you!
My son was recently diagnosed with migraines. He and I are on a migraine diet which includes no MSG. Does malted barley flour equal MSG? I’ve found white flour and bread free of this for use at home. But malted barley flour is used in every store bought roll I’ve looked at so far including the rolls in restaurants. Once in a while I’d like to be able to grab a cheeseburger and MSG free fries. On your website, the buns at McDonalds and Burger King are not listed as having MSG, yet their ingredient list says it has malted barley flour. I’m confused.
Also, our family used to eat out a few times a month. Any recommendations for MSG free foods in chain restaurants? (For example: when I called Red Robin they told me that their french fries and hamburgers are MSG free IF you order them with none of their special salt added) Thank you!
Philadelphia Cream Cheese spread – with Salmon – has MAJOR MSG! Check out the ingredients… it’s like the sixth ingredient there!
Also watch for this new Chinese additive Datem – it’s in a lot of foods! I get sick from that too…
BTW Our supermarket’s bakery bread has MSG in it – so I went back to Pepperidge Farm Pumpernickel bread and now I’m not getting sick! Seems to be the only bread I’ve seen with few additives…
I have suffered migraines for years (40 or 50) and avoid MSG which is hidden in so many things. Almost all bread products in grocery stores have “enzymes” which must be avoided. If I read the label and buy bread that does not have enzymes, I’m okay. Enzymes for some reason are the killer.
I would like to add that even Whole Foods breads have enzymes. In fact I would say 75% of the products sold by Whole Foods have some form of MSG.
Thank you sooooo much for your website. I too suffered from severe migraines for years and only about three or four years ago did I finally find out that MSG was a migraine trigger and it was through websites like yours. Since then I have become a diligent label reader for MSG AND all of the other “code names” it goes by. I do shop at Whole Foods alot, but still read the labels. It is a little challenging, but well worth the effort for me. My migraines have almost disappeared and even the ones I’ve had have been very mild compared to what it was. When eating out, if I’m not sure about something on the menu I will insist that the chef be asked and they’ve been very forthcoming and very courteous in responding. No one wants anyone to get sick at their restaurant. Thank you again for your wonderful website.
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Thanks for this great info! My husband has suffered from debilitating migraines since puberty. He is now 53 and we are no closer to solving the mystery of their causes, even though he has been to all sorts of professionals. I have decided to really zero-in on food ingredients, starting with MSG.
I used to make a lot of casseroles using the “cream of ___” soups, most of which contain MSG, however, in the Campbells Cream of Broccoli, there is “Soy Protein Concentrate”, “Spice” and “Flavoring”. Do you think those contain MSG? Are there any decent “cream of” soups that are MSG-free? I don’t live very close to a co-op, so suggestions would be greatly appreciated. Thanks!
It took many years for me to find out that MSG was causing my terrible headaches that lasted for days. My stomach was harmed by taking aspirin constantly, having a limited effect on the headache pain. Now I have to read labels carefully but it has been worth the trouble. I have also noticed that there seems to be a threshold limit, because MSG seems to be cumulative in my system. So, if I haven’t had an episode in a while, I can tolerate more MSG before experiencing any symptoms. If I’ve had a recent episode, it takes very little to put me back into trouble. I hope this information helps others.
My experience has been that practically ALL soups, broths, and gravies contain some form of MSG. @Gina
One other note; most doctors seem to be clueless about the MSG/headache issue. I don’t think that it is covered in medical school. If the FDA has determined MSG is safe enough for most of the general population, why would doctors question their studies or their conclusions? We need to TELL our family doctors when we have sucessfully discovered a cure for MSG symptoms and let them know the issue is real.