The Effects of MSG

Science proving MSG is dangerous. Many people immediately sensitive to MSG. It can interrupt the hormonal and biological development of many children. Research on the dangers of MSG continues to mount, albeit slowly. Some contend that funding for such projects is inevitably sparse. After all, why would the food industry (which funds most of these sorts of research ventures) want to spend money proving the detrimental effects of one of its chief money makers?

There are a growing number of people who report immediate, adverse reactions within minutes eating MSG. Perhaps you’re one of those people? Or, maybe you know someone sensitive to it?

Typical MSG complaints include:

• burning sensations of the mouth, head, and neck, (1)
• a weakness of the arms or legs, (1)
• headaches, (1)
• upset stomach, (1)
• hives or other allergic-type reactions with the skin. (2)Double-blind studies on the effects of MSG have been done. These are studies where neither the participants nor the ones administering the study know who consumed MSG. Everything’s randomized and controlled by researchers a step removed from the process.

And, guess what? Even these double-blind studies also found that MSG exposure caused muscle tightness, fatigue, numbness or tingling, and flushing in sensitive people. (3) 

The effects of MSG are cumulative. Just because you don’t react to MSG now, doesn’t mean you won’t later. 

According to Dr. Russell Blaylock, who wrote a book on the subject called Excitotoxins: The Taste That Kills, sensitivity to MSG builds up in our bodies until we reach what he calls our “threshold of sensitivity.”

Neurotransmitters in the brain regulate our moods, emotions, behavior, thoughts, memory, energy, pain, perception, cognitive functioning, and ability to focus. Cynthia Perkins

MSG overstimulates our nervous system — exciting our nerves and causing an inflammatory response. 

With time, these repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be. (4)

MSG hides in more than 40 other FDA-approved ingredients. Because the manufacturer didn’t add an ingredient called “monosodium glutamate,” they can “truthfully” claim “No MSG added” on their label. Yet, nothing is stopping them from adding ingredients that contain MSG. In that case, the manufacturer only has to list the name of the actual ingredient added, not the ingredients within those ingredients.

So, they can say a food includes “spices” or “flavorings” when that spice mix includes MSG. They can say the food includes “yeast extract” or “hydrolized soy protein” without telling you that the process of creating those ingredients also creates processed free glutamic acids (also known as MSG).

Resources

Articles

• What’s Wrong with American Foods? – obesity and disease
• https://www.newstarget.com/MSG.html – MSG articles, information and news
• https://www.aspartamekills.com/blayart1.htm

  https://www.foodrenegade.com/msg-dangerous-science/

  • By Russell Blaylock, author of Excitotoxins: The Taste That Kills.
  • Talks about MSG, aspartame, and other additives.
  • Shows how individual additives can kill cells over time.
  • Shows how combinations of them kill brain cells immediately.
  • Connects to MSG to ALS, Parkinson’s, and other diseases.
• If you’re not gluten intolerant, changes are that cell walls don’t allow those additives into your blood stream. But if you are gluten intolerant, then long-term erosion of the intestinal walls has led to what’s known as a leaky gut — which means those additives are much more likely to enter the blood stream.
• SOURCES
  

  (1) METCALFE, D. “FOOD ALLERGY.” PRIMARY CARE: CLINICS IN OFFICE PRACTICE25.4 (1998): 819-29. PRINT.

  (2) SIMON, R. A. “ADDITIVE-INDUCED URTICARIA: EXPERIENCE WITH MONOSODIUM GLUTAMATE (MSG).” JOURNAL OF NUTRITION 130.4S SUPPLEMENTAL (2000): 1063S-066S. PRINT.

  (3) YANG, W. H., M. A. DROUIN, M. HERBERT, Y. MAO, AND J. KARSH. “THE MONOSODIUM GLUTAMATE SYMPTOM COMPLEX: ASSESSMENT IN A DOUBLE-BLIND, PLACEBO-CONTROLLED, RANDOMIZED STUDY.” THE JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY PART 1 99.6 (1997): 757-62. PRINT.

  (4) BLAYLOCK, RUSSELL L. EXCITOTOXINS: THE TASTE THAT KILLS. SANTA FE, NM: HEALTH, 1998. PRINT.

  (5) LORDEN, J. F., AND A. CLAUDE. “BEHAVIORAL AND ENDOCRINOLOGICAL EFFECTS OF SINGLE INJECTIONS OF MONOSODIUM GLUTAMATE IN THE MOUSE.” NEUROBEHAVIORAL TOXICOLOGY AND TERATOLOGY 8.5 (1986): 509-19. PRINT.

  (6) BLAYLOCK, RUSSELL. “FOOD ADDITIVES: WHAT YOU EAT CAN KILL YOU.” THE BLAYLOCK WELLNESS REPORT 4 (OCT. 2007): 3-4. PRINT.

  (7) BLAYLOCK, RUSSELL L. EXCITOTOXINS: THE TASTE THAT KILLS. SANTA FE, NM: HEALTH, 1998. PRINT.

  (8) BLAYLOCK, RUSSELL. “FOOD ADDITIVES: WHAT YOU EAT CAN KILL YOU.” THE BLAYLOCK WELLNESS REPORT 4 (OCT. 2007): 3-4. PRINT.

  (9) OHGURO, H., KATSUSHIMA, H., MARUYAMA, I., MAEDA, T., YANAGIHASHI, S., METOKI, T., NAKAZAWA, M. “A HIGH DIETARY INTAKE OF SODIUM GLUTAMATE AS FLAVORING (AJINOMOTO) CAUSES GROSS CHANGES IN RETINAL MORPHOLOGY AND FUNCTION.” EXPERIMENTAL EYE RESEARCH 75.3  (2002).: 307-15. PRINT.