MSG is a food additive that enhances flavors in food. It virtually has no flavor of its own, but neurologically causes people to experience a more intense flavor from the foods that they eat containing the substance. n particular, MSG helps replace flavor lost by elimination of fat in many low-fat and no-fat foods.

The FDA requires that the ingredient “monosodium glutamate be listed on the labels of foods in which it is used. However, free glutamic acid is also found, in varying amounts, in over 40 other labeled ingredients whose names give no clue to the fact that free glutamic acid is present as a component of the ingredients. In some foods, glutamic acid is not specifically added, but is formed during processing. The following is compliments of www.truthinlabeling.org:

What’s most important to remember is to READ FOOD LABELS. As I’ve mentioned before, “If it belongs in the cupboard, it doesn’t belong in your stomach”. Most foods, protein bars, drinks, low-fat/non-fat foods all have some form of MSG. So going through your inventory becomes crucial.

MSG causes migraine headaches, the leading reaction to MSG, and a reaction that is now well recognized by headache clinics throughout the country. A number of studies have found that when MSG is administered to pregnant rats or mice, or to very young rats or mice, the offspring or young rodents all suffer from very specific and very definite learning disabilities. Also, MSG has been implicated in neurodegenerative diseases such as amyotrophic lateral sclerosis (ALS or Lou Gehrig’s disease), certain psychiatric conditions, and heart irregularities such as tachycardia.