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.

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.