Comments on: Many “healthy” and vegetarian foods contain MSG in the form of yeast extract http://www.msgexposed.com/many-healthy-and-vegetarian-foods-contain-msg-in-the-form-of-yeast-extract/ Exposing harmful food additives and artificial sweeteners like Aspartame Mon, 19 Dec 2011 05:48:53 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Mike http://www.msgexposed.com/many-healthy-and-vegetarian-foods-contain-msg-in-the-form-of-yeast-extract/comment-page-1/#comment-621 Mike Sat, 03 Oct 2009 00:25:42 +0000 http://www.msgexposed.com/?p=49#comment-621 Dan, You also have to realize that this article you have commented on is written by Mike Adams of NaturalNews.com. It's a different Mike. ;) Dan,

You also have to realize that this article you have commented on is written by Mike Adams of NaturalNews.com. It’s a different Mike. ;)

]]> By: Mike http://www.msgexposed.com/many-healthy-and-vegetarian-foods-contain-msg-in-the-form-of-yeast-extract/comment-page-1/#comment-620 Mike Sat, 03 Oct 2009 00:23:49 +0000 http://www.msgexposed.com/?p=49#comment-620 Hi Dan, thank you for writing. I am guessing you probably have only read this one posting on my website and are speaking solely in relation to this post. If you you read other articles/posts on the site you will notice I "Constantly" pre-face just about every mention of the mention of MSG with "free glutamic acid" when referring to the "other names" of MSG. You are correct, MSG and the "other names" are not technically the same thing, but they are in the sense that they all contain "free glutamic acid/glutamate" which is what makes MSG what it is. The only other part of MSG is the salt, which makes no difference whatsoever when speaking strictly of the effects of MSG. Please take some time to read some of my other postings on this site, you will quickly find that you may have spoken too soon. Best. Hi Dan, thank you for writing. I am guessing you probably have only read this one posting on my website and are speaking solely in relation to this post. If you you read other articles/posts on the site you will notice I “Constantly” pre-face just about every mention of the mention of MSG with “free glutamic acid” when referring to the “other names” of MSG. You are correct, MSG and the “other names” are not technically the same thing, but they are in the sense that they all contain “free glutamic acid/glutamate” which is what makes MSG what it is. The only other part of MSG is the salt, which makes no difference whatsoever when speaking strictly of the effects of MSG. Please take some time to read some of my other postings on this site, you will quickly find that you may have spoken too soon. Best.

]]> By: Dan http://www.msgexposed.com/many-healthy-and-vegetarian-foods-contain-msg-in-the-form-of-yeast-extract/comment-page-1/#comment-615 Dan Mon, 14 Sep 2009 13:57:03 +0000 http://www.msgexposed.com/?p=49#comment-615 I too am sensitive to MSG, or to be more precise, the unnatural presence of high concentrations, or high doses of glutamic acids in foods. A note to author Mike: It's important to be precise when you write about this subject. You are incorrectly referring to MSG as the stuff that is hidden by other names. Not true. MSG, is monosodium glutamate. By its name you can see that it is a compound of sodium and a glutamic chemical complex. MSG is simply a "salt" of glutamate, developed by the Ajinomoto company to make glutamic acid marketable, transportable, and storable, by turning it into a dry crystalline powder product. As soon as the MSG gets cooked into food, or into your saliva, the MS part breaks away from the G part, giving you, among other food flavors, the strong (that's the G doing its work) salty taste. You wrote, "...a taste enhancer — something to cover up the bland tastes of these foods..." Well, not really to "cover up". You got the first part right. The actual mechanism by which the glutamate "enhances" the flavor. It does not do anything to the food. Food processors understand that the stuff that provides flavor is expensive. If your canned soup recipe calls for 3 chickens in the pot, you can alternatively put just one chicken, and dump a spoonful of MSG (or any of its equivalent glutamic products), and you get 3 chickensworth of flavor. But how??? It is essentially a drug -- yes, a drug -- that alters the function of the neurons connected to your taste buds. If you read any text book on neurochemistry, probably the most common word you will find throughout, is "glutamate". Neurotransmitters use glutamate to function. Overdose a neurotransmitter with glutamate, and your taste bud's essentially on speed. So, what does it do to the rest of the neurons in your body? You get the picture... I too am sensitive to MSG, or to be more precise, the unnatural presence of high concentrations, or high doses of glutamic acids in foods. A note to author Mike: It’s important to be precise when you write about this subject. You are incorrectly referring to MSG as the stuff that is hidden by other names. Not true. MSG, is monosodium glutamate. By its name you can see that it is a compound of sodium and a glutamic chemical complex. MSG is simply a “salt” of glutamate, developed by the Ajinomoto company to make glutamic acid marketable, transportable, and storable, by turning it into a dry crystalline powder product. As soon as the MSG gets cooked into food, or into your saliva, the MS part breaks away from the G part, giving you, among other food flavors, the strong (that’s the G doing its work) salty taste. You wrote, “…a taste enhancer — something to cover up the bland tastes of these foods…” Well, not really to “cover up”. You got the first part right. The actual mechanism by which the glutamate “enhances” the flavor. It does not do anything to the food. Food processors understand that the stuff that provides flavor is expensive. If your canned soup recipe calls for 3 chickens in the pot, you can alternatively put just one chicken, and dump a spoonful of MSG (or any of its equivalent glutamic products), and you get 3 chickensworth of flavor. But how??? It is essentially a drug — yes, a drug — that alters the function of the neurons connected to your taste buds. If you read any text book on neurochemistry, probably the most common word you will find throughout, is “glutamate”. Neurotransmitters use glutamate to function. Overdose a neurotransmitter with glutamate, and your taste bud’s essentially on speed. So, what does it do to the rest of the neurons in your body? You get the picture…

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