How MSG Effects your Weight Loss Goals

fat4rats How MSG Effects your Weight Loss Goals
Studies showed MSG fed rodents became Grossly Obese

In 1969 Dr. John Olney was conducting experiments on mice using MSG (monosodium glutamate). (Mice are frequently used as test animals because they react most like humans to MSG). He was studying the microscopic changes in the brains of these mice when his assistant noticed that all of the mice given MSG had become grossly obese. They first thought it was a fluke but as the experiments continued he noticed that indeed all of the mice that were fed MSG became grossly obese.

Studies on laboratory animals fed MSG soon after birth also showed that they preferred foods that were high in carbohydrates and low in nutritional value.1 Researchers also found that this fat could not be exercised off and was extremely difficult to remove through dieting, no matter how stringent.2 Research shows that out of all mammals, humans are the most sensitive to the physical damage from ingested MSG. Humans possess a sensitivity five times greater than the mouse and twenty times greater than the rhesus monkey.3 Other studies have also confirmed that MSG causes gross obesity in animals.4 Taking into consideration that most of these laboratory experiments with MSG involve rodents, you can see how humans are much more susceptible to the damages of MSG laced food additives in our diet, not to mention the gross obesity linked to MSG consumption.


  1. Kanarek RB, Marks-Kaufman R. Increased carbohydrate consumption induced by neonatal administration of monosodium glutamate to rats. Neurobehavioral Toxicology Teratology 3(1981): 343-350
  2. Nikoletseas MM. Obesity in exercising, hypophagic rats treated with monosodium glutamate. Physiology & Behavior 19(1977): 767-773
  3. Blaylock R. M.D., Food Additives That Can Kill, Health & Nutrition Secrets that can Save your Life. (2002): 179
  4. Bunyan J, Elspeth A, Murrell A, Shah PP. The induction of obesity in rodents by means of monosodium glutamate. British Journal of Nutrition 35(1976): 25-39