more from wonderful MSG site

[[po...]]

http://www.truthinlabeling.org/Are you sensitive to MSG?

 

WWW.truthinlabeling.org -- Home page

 

Understanding toxic MSG

 

 

 

According to the people who produce and sell products that contain MSG,  and their friends at the U.S. Food and Drug Administration (FDA), there are a few, but only a few, people who will suffer adverse reactions following ingestion of MSG.  Moreover, according to industry and the FDA, it will take a fairly substantial dose of MSG to cause an adverse reaction.

 

 

 

At the Truth in Labeling Campaign, we know a different story.

 

 

 

MSG-sensitivity is a term used by people who react adversely to "monosodium glutamate" and/or any other ingredient that contains processed free glutamic acid (MSG).

 

As used here, an "adverse reaction" is an unpleasant reaction that can be seen or felt by the affected person or an observer.  Skin rash, nausea, migraine headache, heart irregularities, seizures, and depression are examples of adverse reactions that have been reported following ingestion of MSG. Each is a visible or observable reaction. When caused by MSG, each can be traced back to recent exposure to MSG.

 

We know that MSG can cause the same reactions as those caused by drugs that affect the nervous system -- reactions that are called "side effects" when related to prescription or nonprescription drugs such as Valium.  But we know very little about the mechanisms that underlie MSG-induced adverse reactions.  The fairly recent discovery of glutamate receptors in many locations outside of the central nervous system (Gill, S.S., Mueller, R.W., McGuire, P.F., Pulido, O.M. Potential target sites in peripheral tissues for excitatory neuro transmission and excitotoxicity. Toxicologic Pathology 28(2):277-284, 2000) suggests that the readily observable toxic effects of MSG, referred to as adverse reactions, are facilitated by glutamate receptors in the mouth, lungs, intestines, and muscle, for example; and that the fate of ingested MSG is not to come to rest in the plasma as elevated plasma glutamate and from there to be excreted by the liver. Rather, it would appear that the fate of ingested MSG is to move with dispatch to any glutamate receptors available to it; and to create an adverse or toxic reaction if any one of those peripheral glutamate receptors is weak, crippled, diseased, or otherwise unhealthy.

 

Relevant to the toxic effects of MSG on the elderly (whose weakened blood-brain barriers would be less able to keep excess amounts of MSG from getting into the brain), there is sound science that suggests that the glutamic acid in MSG may act as a "slow neurotoxin," not resulting in observable damage such as dementia until years after the MSG was ingested.  The work of Dr. Peter Spencer is particularly relevant.  Mercury, for example, is a slow neurotoxin -- manifesting its toxic effects years after being ingested. It is entirely possible that the concept of a "slow neurotoxin" may be relevant to the production of human adverse reactions.

 

Gross obesity, stunted growth, reproductive disorders, learning disabilities, behavior disorders, and retinal degeneration (possibly leading to blindness) are not classified as "adverse reactions."  When caused by MSG, their roots lie in the destruction of brain cells, possibly years before gross obesity, stunted growth, reproductive disorders, learning disabilities, behavior disorders, and/or retinal degeneration are first observed.  Research confirming that MSG consumed by laboratory animals causes brain lesions in the area of the hypothalamus has been replicated many times. Similarly, researchers have confirmed that when MSG is consumed by infant animals, neonates, and even fetuses, the brain lesions are followed by neuroendocrine disorders such as obesity, stunted growth, and reproductive disorders.

 

On the other hand, research that has claimed to find that MSG is "safe" has always been seriously flawed; and has always been financed, directly or indirectly, by the glutamate industry.

 

A third area of concern encompasses a number of pathological conditions such as addiction, stroke, epilepsy, brain trauma, multiple sclerosis, neuropathic pain, AIDS dementia, schizophrenia, anxiety, depression, and degenerative disorders such as Parkinson's disease, Alzheimer's disease, Huntington's disease, and amyotrophic lateral sclerosis (ALS).  All are known to be affected by free glutamic acid. Whether ingestion of processed free glutamic acid (MSG) plays a role in causing or exacerbating these conditions is not clear.  Because glutamic acid is involved in all of them, this conglomeration of pathological conditions is often referred to as the glutamate cascade.

[[po...]]

and MORE:

 

 

(Adapted from a response by the Truth in Labeling Campaign)

There is no list of safe foods because food processors often change recipes, making a food that is safe today unsafe tomorrow.  Also, since people vary in their tolerances for MSG, what one person suggests as being safe is not safe for another person.

Although it is getting more and more difficult to avoid processed free glutamic acid (MSG), it is still possible.  The safest produce is organic produce.  It is best to make things from scratch, avoiding all processed foods.

As this is written, for breakfast, safe cereals appear to be Kashi seven puffed grains plus sesame seed (white box with purple trim), Barbara's shredded wheat, unflavored oatmeal, and cream of wheat. For snacks, Garden of Eaten plain corn chips appear to be safe (red, blue, white, and yellow corn), and Hagan Daas ice cream (vanilla and strawberry) appear to be safe.  Avoid making stews or soups, or using a crock pot.  (Slow cooking for a long time may cause small amounts of glutamic acid to be released from the protein in the food being slowly cooked.)  Be aware that some shrimp and other shell fish may have been dipped in Trisodium phosphate, a product that can cause reactions similar to MSG reactions in MSGsensitivity people. (Farm raised shrimp are usually all right).  Trisodium phosphate may also be found in chicken parts that were not broken down from whole chickens in the store where they are purchased, and on major brand chickens such as Perdue and Tyson.

Avoid anything with aspartame or neotame.  They work on the body in the same manner as does processed free glutamic acid (MSG).

Avoid all processed foods that contain one or more of the ingredients listed on our Web site at:

            www.truthinlabeling.org/hiddensources.html

If I can be of further help, do not hesitate to write again.

Jack Samuels

 

 

PS  I have read also on this site that anything slow fermented like sourdough bread also is not safe

[[po...]]

please go to the site, there is so much more info there and I can't copy and paste it all, it is doing my head in!

[[po...]]

one more thing:

 

I have been corresponding with the owner of the site and asked her (email address is on the site) why I also react to anything with a raising agent in it other than yeast, I will copy her reply here:

 

 

Do the “rising agents” serve as “rising agents”  because they break down protein?  Anything that breaks down protein (releasing free glutamic acid and other free amino acids) will create processed (manufactured) free glutamic acid.

 

Consider, of course, that you may be sensitive to things in addition to MSG.

 

Adrienne

 

Thank you for that clarification.

 

I also react to any raising agents other than yeast, do you have any idea what I may be reacting to in that case?

 

Please do tell me if  I am taking up too much of your time!

 

 

On 27 Nov 2014, at 18:22, Adrienne Samuels <adandjack@aol.com> wrote:

 

 

Just a point for purposes of clarification.  There is no ingredient called “MSG.”  There is processed (manufactured) free glutamic acid (MSG) in the ingredient you are questioning.  It is there by virtue of the ingredient being fermented.

 

Manufacturers, and very likely government, will tell you that there is no MSG in the product.  If so, they are using “MSG” as shorthand for “monosodium glutamate.”  True, there is no “monosodium glutamate” in the product.  The cause of your reaction would have been the processed free glutamic acid (MSG) in the vinegar, not the processed free glutamic acid (MSG) in an ingredient called “monosodium glutamate.”  I would guess that you’ll hear back from those you wrote to that there is no MSG in the product because there is no “monosodium glutamate.”

 

Confusing?  Yes.  That’s how industry wants it.

 

Adrienne"

 

And here is what I discovered about baking powder (I being POlenta)

Yes, baking powder does break down proteins:

. Baking soda is also a powerful alkalizing agent and helps neutralize acids and break down proteins making it a powerful deodorizer and PH balancing agent.

 

Baking soda is a white powder with crystalline grains, which is used as a leavening agent. Its main purpose is to break down proteins and neutralise acids. Thus, it aids in leavening and tenderising.

 

 

As described above, baking powder is mainly just baking soda mixed with an acid. In principle, a number of kitchen acids may be combined with baking soda to simulate commercial baking powders. Vinegar (dilute acetic acid), especially white vinegar, is also a common acidifier in baking;

 

[[po...]]

and here is a useful MSG blog site :

http://www.msgmyth.com/discus/messages/board-topics.html

[[po...]]

 

 

Begin forwarded message:

 

From: Adrienne Samuels <adandjack@aol.com>

Subject: Re: pressure cookers

Date: 1 December 2014 04:47:15 GM

 

Your worry is justified.

 

 

Adrienne,

 

I am not sure, but I bought it to shorten the time it takes to cook beans and things that usually take a long time. I am worried that this process may break down proteins to individual amino acids.  Here is the product info - I haven't used it yet.

 

Great for cooking lots of meat and vegetables quickly, whilst retaining all the nutrients and flavour, this pressure cooker from the Jamie Oliver range is cast from 18/10 stainless steel, and designed to use less energy than other cooking methods. It can be used on all cookers including induction, and features:

One-touch lid for ease of use and safety

Folding silicone-insert handles

3 cooking settings, including Defrost

Booklet with 25 recipes to get you started

Accurate smart timer that lets you set the time to the second, so you can get on with other things.

A metal trivet to rest the basket on

Polenta

 

 

 

 

 

On 1 Dec 2014, at 01:25, Adrienne Samuels <adandjack@aol.com> wrote:

 

 

What does your pressure cooker do?  Does it cook protein for an extended period of time — enough time to allow the protein to break down into individual amino acids?  i.e., enough time to create MSG?

 

Adrienne

 

 

P olenta:

Adrienne, I have just bought a pressure cooker and am wondering now if they are safe to use?

[Guest [...]]

Very helpful and interesting.

Thanks for posting.

MSG is the devil,especially for Taperers.

 

One thing I wonder about.. What about foods high in natural glutamate?

Unflavored oatmeal is described as being safe. But it's a food super high in glutamate, especially when cooked. And has given lots of members problems , I've read in the past.

 

Best,

Moo

[[po...]]

oh no, i have just eaten some porridge after making myself ill for weeks with home made bone broth!!

[[po...]]

just checked the site - phew!

 

Subj: Re: seriously in trouble with msg

Date: 10/22/2002 11:56:31 AM Pacific Daylight Time

(Adapted from a response by the Truth in Labeling Campaign)

 

There is no list of safe foods because food processors often change recipes, making a food that is safe today unsafe tomorrow.  Also, since people vary in their tolerances for MSG, what one person suggests as being safe is not safe for another person.

 

Although it is getting more and more difficult to avoid processed free glutamic acid (MSG), it is still possible.  The safest produce is organic produce.  It is best to make things from scratch, avoiding all processed foods.

 

As this is written, for breakfast, safe cereals appear to be Kashi seven puffed grains plus sesame seed (white box with purple trim), Barbara's or Nabisco shredded wheat, unflavored oatmeal, and cream of wheat. For snacks, Garden of Eaten plain corn chips appear to be safe (red, blue, white, and yellow corn), and Hagan Daas ice cream (vanilla and strawberry) and Breyer's ice cream, only in the black box (vanilla, strawberry, and peach), appear to be safe.  Avoid making stews or soups, or using a crock pot.  (Slow cooking for a long time may cause small amounts of glutamic acid to be released from the protein in the food being slowly cooked.)  Be aware that some shrimp and other shell fish may have been dipped in Trisodium phosphate, a product that can cause reactions similar to MSG reactions in MSGsensitivity people. (Farm raised shrimp are usually all right).  Trisodium phosphate may also be found in chicken parts that were not broken down from whole chickens in the store where they are purchased, and on major brand chickens such as Prod and Tyson.

 

Avoid anything with aspartame or neotame.  They work on the body in the same manner as does processed free glutamic acid (MSG).

 

Avoid all processed foods that contain one or more of the ingredients listed on our Web site at:

 

                www.truthinlabeling.org/hiddensources.html

 

If I can be of further help, do not hesitate to write again.

 

Jack Samuels