MSG Exposed (Monosodium Glutamate)

Enzymes are another way to add MSG (free glutamic acid) to foods and make it sound more natural. The food manufacturers don’t need to list “Monosodium Glutamate” or anything else that might sound scary to the consumer. Don’t “Enzymes” and “Vegetable Enzymes” sound innocent and natural? That’s exactly why some natural food manufacturers like WholeFoods and Trader Joes have started to use these forms of MSG (free glutamate/glutamic acid) in their products.

What are Enzymes?

Enzymes are biomolecules that catalyze chemical reactions. Almost all enzymes are proteins. Enzymes are used for protein modifications and protein hydrolysis of animal or vegetable raw materials, e.g. whey, casein, soy etc. at neutral and alkaline pH values. High degrees of hydrolysis can be achieved without bitter taste formation in foods processed with enzymes.

How are Enzymes used to create MSG?

Enzymes are added to proteins (vegetable or animal) during the food manufacturing process to hydrolyze and break down the proteins, releasing the amino acids from their peptide binding creating free amino acids, including Glutamate (MSG). Glutamate when bound by peptides in protein are called L-Glutamate which is the harmless version of glutamate, your body processes it slowly and naturally. When the proteins are broken down during food processing it is broken from it’s natural protein and it then called D-Glutamate, this is the bad version which is called MSG (free glutamate/free glutamic acid and better known as monosodium glutamate without the added sodium molecule anyway).

Also related: Hidden Sources of MSG on Food Labels

Monosodium Glutamate "MSG"

Sources of MSG include: MSG, Monosodium Glutamate, Hydrolyzed Vegetable Protein, Vegetable
Protein, Hydrolyzed Plant Protein, Plant Protein Extract, Sodium Caseinate, Calcium Caseinate,
Yeast Extract, Textured Protein, Autolyzed Protein, Autolyzed Yeast, and Hydrolyzed Oat Flour.

Additives frequently containing MSG: Malt extract, Malt Flavoring, Bouillon, Broth, Stock,
Flavoring, Natural Flavoring, Natural Beef or Chicken Flavoring, Seasoning and Spices.

Additives that may contain MSG or Excitotoxins: Carrageenan, Enzymes, Soy Protein Concentrate,
Soy Protein Isolate, and Protein Concentrate. Protease enzymes of various sources can release
excitotoxin amino acids from food proteins.

Foods to watch out for include: Soybean milk (naturally high in glutamate / often has hydrolyzed
vegetable protein added to it), kombu, miso, and soy sauces all contain MSG.

Reference:
Blaylock, R. (1997).Excitotoxins – The Taste That Kills, Albuquerque, NM: Health Press NA.