MSG Exposed (Monosodium Glutamate)

No MSG...except for that in Yeast Extract...nice try Campbells.

There’s been a lot of controversy over MSG lately, especially on TV. I’m sure you’ve noticied the soup wars commercials that have been going on for a couple months now between Campbell’s and Progresso. Campbells came out with a new line of “light” soups that they say contain No MSG, however, if you notice the fine print on the bottom of the can: “except for the small amount naturally occuring in yeast extract”. I had a good laugh at that.

It’s interesting that Campbells Soup has a line of approximately 90 products that contain straight-up Monosodium Glutamate, Blamm-O in-your-face, not hidden in other ingredients, on the label. Yet they are calling out Progresso for having MSG in their soup. It doesn’t make sense that they would call so much attention to their competition’s products without their customers taking a look at their own MSG-laced products.

Screenshot of the Ingredient Glossary from the Campbells website. Where's Yeast Extract?

The Yeast Extract Situation

Let’s take a look at exactly what Yeast Extract is and find out if it does in fact have MSG and if so, how much. First I pulled info from The European Association of Specialty Yeast Products.

Definition of Yeast Extract?

When a yeast cell is inactivated, a natural digestion process called “autolysis” starts. During this process the yeast’s own enzymes break down proteins and other parts of the cell. This causes the release of peptides, amino acids [glutamic acid - MSG*], vitamins and other yeast cell components which, once the insoluble components have been removed, is called “Yeast Extract“.

The Food Chemical Codex defines Yeast Extract as follows: ” Yeast Extract comprises the water soluble components of the yeast cell, the composition of which is primarily amino-acids, peptides, carbohydrates and salts. Yeast Extract is produced through the hydrolysis of peptide bonds by the naturally occurring enzymes present in edible yeast or by the addition of food-grade enzymes”.

Yeast Extract Production Process to bring out the MSG

So what we are looking at is not “natural” yeast in the sense of an unaltered ingredient unlike regular old “yeast” that you would use in baking and such. It is specifically called Yeast Extract because of the process they put it through to extract the amino acids (glutamic acids – *MSG) in the proteins of the yeast. This process of hydrolysis brakes the natural protein cell walls and releases the amino acids from their peptide chains, which then makes the amino acids free floating, this is the harmful type of amino acids. When amino acids are bound inside their protein properly they are harmless and the body processes and breaks them down slowly and naturally. When the amino acids are broken free from their protein they are now in a state that can cause a lot of problems. And oh yeah, they make your food taste “better”, but at the expense of your health and specifically your neurological health.

Production Process of Yeast Extract

The raw material is baker’s or brewer’s yeast. The yeast cells undergo the following treatments :

• Separation from the culture medium
• Opening of the cells : moderate heat treatment or salt addition which allows the conservation of the enzymes
• Autolysis : this step of the process is performed under mild conditions of pH and temperature ; its duration depends on the type of yeast and to what extent the proteins have to be broken down
• Separation of the insoluble part such as Yeast Cell Walls from the water soluble components of yeast (mainly proteins, peptides, amino-acids, etc…) which constitute the Yeast Extract
• Concentration and pasteurisation of the Yeast Extract solution
• Packaging in pails, drums or totes for the liquid and paste forms (resp. 50 – 65 % and 70 – 80 % dry matters)
• or Spray drying and Packaging in bags, boxes, big bags for the powder forms, which can be in fine or granulated particles, or even oil coated to prevent the emission of dust.

With the production process we can confirm they use Autolysis which brakes down the proteins to release the amino acids (glutamic acid which is MSG). So you want to know exactly what Autolysis is to ensure this process is releasing the Glutamic acids? Here is a definition of Autolysis from the web:

“In biology autolysis may refer to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme. The term derives from the Greek words αυτό (“self”) and λύσις (“splitting”).”

“In the food industry, autolysis involves killing the yeast and encouraging the breakdown of the cells by enzymes. It is used to give different flavors. For yeast extract, this process is triggered by the addition of salt.”

The Two Main Application of Yeast Extract

• Natural aromatic ingredient for savoury foods

Yeast Extracts are increasingly used for their unique taste, which is the result of amino acids and small peptides formed out of the yeast protein by the autolysis process. They constitute a natural flavour ingredient, imparting delicate bouillon, meaty or cheesy notes and enhancing the flavour for a wide range of food products : soups, sauces, meat and fish preparations, savoury mixes, etc.

• Source of nitrogen & growth factors for culture media

Yeast Extracts are rich in nitrogen, vitamins and other growth stimulating compounds and therefore are used as an ingredient in media for the cultivation of microorganisms. These organisms are for example used in the production of antibiotics, biopharmaceuticals, vitamins, organic acids, dairy cultures, probiotics, etc.

Flavor Enhancer Chart from JT Seasoning World, a producer of Yeast Extract

The following is a FAQ from the EURaSYP (European Association of Specialty Yeast Products):

Does Yeast Extract Contain MSG (Monosodium Glutamate)?

“The amino-acids contained in the Yeast Extracts result exclusively from the proteins present in food grade Yeasts (baker’s or brewer’s or lactic) which are used to manufacture the Extracts. Those amino-acids contain a large proportion of essential amino-acids, particularly lysine, together with glutamic acid. The Yeast Extracts contain a maximum of 18 % glutamic acid on the basis of the total protein content (total glutamic acid refers to both free glutamic acid and glutamic acid in small peptides). The free glutamic acid content is between 6 % and 13 % of the total protein content. This free glutamic acid, which is a natural component of Yeast Extract, plays a major role in its aromatic power. Glutamic acid, also referred to as monosodium glutamate (MSG) has flavor enhancing capabilities and is associated with Umami, the fifth taste sensation.”

“All EURaSYP members guarantee that the ingredients they market under the Yeast Extract denomination contain no added glutamic acid or MSG beside the natural one originating from the Yeasts themselves.”

Did you read that last little paragraph? They Admit there is MSG in yeast extract but then they say “but it’s Natural MSG so it’s Good. That makes me laugh. Cyanide is natural but does that mean we should eat it? Lead is natural but does that mean we should start eating paint chips? But they’re NATURAL! If MSG was considered organic would that make it harmless all of a sudden? No. It’s all marketing.

Don’t be a sucker to the food industry. Read the labels and get informed. MSG is not going away, but they will be looking for new ways to put it in your food disguised in another less harmful sounding ingredient. That’s why you need to keep your self updated on the new MSG-laced ingredient names so you can look out for them and avoid them.

Sources:

The European Association of Specialty Yeast Products

http://www.eurasyp.org/public.levure.extrait.screen

JT Seasonings World
http://www.jt-seasoning.com/en/

Difco Manual  – Biological
Difco Manual 11th ed., Sparks, MD , (1998), 572-574