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

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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.

Mike Blog, Products with MSG autolyzed yeast, carageenan, hydrolyzed protein, hydrolyzed vegetable protein, monosodium glutamate, MSG, other names for msg, sources of msg, soy protein concentrate, soy protein isolate, vegetable protein, yeast extract

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.

Mike Blog, Products with MSG amino acids, autolyzed protein, autolyzed yeast, bouillon, broth, calcium caseinate, carrageenan, enzymes, excitotoxin, flavoring, hydrolyzed plant protein, hydrolyzed vegetable protein, kombu, malt extract, malt flavoring, miso, monosodium glutamate, MSG, natural beef flavoring, natural chicken flavoring, natural flavoring, plant protein extract, protein concentrate, russell blaylock, seasonings, sodium caseinate, sources of msg, soy protein concentrate, soy protein isolate, soy sauce, soybean milk, spices, stock, textured protein, vegetable protein, yeast extract