621 Monosodium glutamate, monosodium glutamate enhancer, flavor enhancer, natural glutamate (2023)

EssenInformation about intolerance online

MSG, MSG Flavor Enhancers, Flavor Enhancers, and Natural Glutamate

introduce
The role of MSG/flavor enhancers
reader report

• Tachycardia, arrhythmia, palpitations, and ectopic heartbeats
• headaches and asthma
• Sudden reaction to Thai food
• 635 and IBS
• Better Sleep and Better Behavior Without Glutamate
• juvenile rheumatoid arthritis

How to Avoid MSG/Flavour Enhancers
The Science of MSG / Flavor Enhancers
further reading

Keywords: monosodium glutamate, flavor enhancer, glutamic acid, 627, 631, 635, ribonucleotide

introduce

MSG is one of the most widely used food additives in the world, yet most consumers are unaware of foods that contain glutamate and when it might affect them or their children.

Adverse effects have been linked to the free glutamate in MSG since its introduction to the Western diet in 1948. It was initially identified as "Chinese Restaurant Syndrome". Symptoms include burning pain, numbness, facial pressure, chest pain, and headache. Since then, many other reactions have been reported, including migraines, diarrhea, nausea, stomach cramps, asthma, insomnia, depression, palpitations, ventricular fibrillation, atrial fibrillation, behavior and attention problems in children, and more.

In the mid-1990s, three other flavor enhancers called ribonucleotides (627, 631 and 635, a combination of 627 and 631) appeared on supermarket shelves as scientists realized that these chemicals could convert MSG The flavor-enhancing effect is increased by 15 times. Strengthened.

Unfortunately, these aremsg boosterThey also seem to increase the side effects of MSG. These additives are not tested for consumer impact before they are released on the market, and food regulators do not monitor the effects of food additives. The Food Intolerance Network Database (FIND) has received numerous reports of reactions to these additives from people who have never had a reaction to MSG before. A very itchy rash in addition to the usual reaction to MSGfish rashThey happen quite often.

We are removing the name MSG or monosodium glutamate or the number 621 from our food products due to consumer demand for food without harmful additives. Instead, many manufacturers prefer to use ingredients that contain glutamic acid, such as hydrolyzed vegetable protein, yeast extract, etc. Ribonucleotides can be added to enhance the action of free glutamic acid (see McDonald's table below), and products can be legally labeled "No MSG" or "No Added MSG."

McDonald's uses MSG, 600 other flavor enhancers and ingredients containing glutamate

fromhttps://mcdonalds.com.au/maccas-food/nutritionAccessed 1 October 2015

natural flavor enhancer

In addition, some natural foods, especially soy sauce, strong cheese, tomatoes, and mushrooms, may contain large amounts of free glutamic acid, which is concentrated through processing. So, if the snack is strongly flavored, some free glutamic acid may be present in strong-flavored additives such as concentrated soy sauce, tomato, cheese, mushroom, or vegetable powder, although you may find some form of MSG as yeast extract or Hydrolyzed vegetable protein. It is impossible to tell how much free glutamate is in the product because the food industry rejected a 1996 FDA proposal to label it.

Healthy Food Flavor Enhancers

Some moms call them "flavor enhancers from a healthy kitchen." Highly processed foods that are low in salt, fat, and sugar may not taste good unless they have some form of added glutamate that consumers typically don't recognize. Kim noticed a big improvement in her two-year-old's behavior after the supermarket sold out his favorite high-flavored rice cakes. When the new supplies arrived and her son's symptoms returned—frequent tantrums, crying sadly, and an inability to listen—Kim finally realized his behavior was being affected by his diet.

Take Healtheries Kids Care as an Exampleroad raidThe box says "No MSG Added" - as always, no flavor enhancers 621. However, their website also states, "For those who are intolerant to...MSG...."

We disagree because people who are MSG intolerant can react to the free glutamate levels in MSG, and 4 of their flavored rice rolls contained known glutamate-containing ingredients: Yeast, yeast extract and/or hydrolyzed vegetable protein. In addition, they all contain high levels of flavor additives (7-10%), which may include glutamic acid-containing ingredients, for example in natural and natural flavors and in tomato powder and cheese flavoring. Since the food industry rejected a 1996 FDA proposal to label it in 1999, it is impossible to tell how much free glutamate is in a product. No wonder consumers are confused!

Worryingly for consumers, there is a 5 per cent labeling gap in Australia, which basically means that if an ingredient - say a spice extract or a flavoring such as salt - makes up less than 5 per cent of a product, then additives need not be listed. In one such case, Caroline wrote to the Food Intolerance Network about her family's reaction to a good, fresh "homemade" family chicken and leek cake. She reported:

"An hour after consumption that lasted more than 24 hours, I felt extreme fatigue, heavy eyes, thirst and an unusual (for me) bad mood. My 10 month old breastfed was a little restless at night and he had a bit of a cough , a red blotchy rash on the upper body.

Upon inquiry, the manufacturer revealed that the salt is actually chicken salt, which contains a lot of monosodium glutamate and ribonucleotides. These additives are not allowed in food for babies under 12 months, but the doses found in breast milk are apparently high enough to cause a reaction.

MSG disappeared from labels, leading some consumers to think MSG was no longer used. But it's wrong: MSG is used more than ever. Global production of MSG has doubled approximately every decade, from 200,000 tons in 1969 to 270,000 tons in 1979 and 800,000 tons in 2001, making MSG one of the most widely used food additives in the world. Just don't expect MSG or 621 on the label.

The benefit of MSG (MSG, Flavor Enhancer E621) is that stale or cheap ingredients taste irresistible.

myth:MSG has been used in Asia for centuries.
fact:MSG was first isolated in a laboratory by a Japanese scientist in 1908. It was introduced to the Western diet in 1948. Before that, our ancestors lived their lives without MSG.

myth:People in Asian countries consume a lot of MSG.
fact:MSG intake in Western diets has been shown to be higher than in Asian diets.

Studies conducted by independent and industry-backed researchers differ on the safety of MSG.

• A 1969 study of 36 healthy volunteers exposed to increasing doses of MSG found that each responds differently to MSG if the dose is high enough.
• The new flavor enhancer can increase the effect of MSG by 10 to 15 times and also seems to worsen the side effects.
• Foods labeled "No MSG Added" may contain novel flavor enhancers and other forms of MSG.
  

What is the role of MSG/flavor enhancers?

Effects depend on dosage - the more you eat, the more likely you are to be affected. Some people are more sensitive than others. It was less effective when taken on an empty stomach -- that is, when most people ate.

Reactions may include:

• Rash (see RIBO RASH booklet), itching, burning, numbness
• migraine, headache
• asthma
• irritable bowel symptoms
• Chest tightness, palpitations, abnormal heart rhythm, anxiety (see HEART fact sheet)
• Irritability, restlessness, sleep disturbance
  

Effects on Children: Children are more sensitive to the effects of additives than adults. MSG and other flavor enhancers are not allowed in foods specially prepared for infants and young children (12 months or younger). Effects may vary with age.

MSG and Obesity: People who use MSG as a flavor enhancer in their food have a higher risk of being overweight or obese than those who don't, despite the same amount of physical activity and total calorie intake, according to the University of North Carolina at church Mountain School of Public Healthstudy. This finding confirmed the results of animal experiments.http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2610632/

reader report

View a collection of all reports on 621 MSG and Glutamate

[827] 635: Tachycardia, arrhythmias, and ectopic heartbeats (July 2009)

My episodes of tachycardia, arrhythmia, and ectopic heartbeats have become more frequent - two to three times a day. Despite more tests by various cardiologists over the last six months, nothing has been found other than that I have high blood pressure and am on low doses of appropriate medication. The cause of my heart abnormality is unknown.

Eight days ago, I had a delicious bowl of homemade potato and leek soup for lunch. I have my usual (but horrible and worsening) heart palpitations and (frustrated, a little scared and angry) googled the general term "heart palpitations" on Australian sites. Their website brings up the "soup" mentioned in the first few lines of Google. I thought, "This is interesting, I just finished my soup, I'll check this out before I find what I'm actually looking for." I looked it up. Well, that saved me. There, I found countless encouraging case studies from people like me who, like me, were affected by MSG (especially 635) but had no idea what caused it. only. how. I.

For me, it was a revelation, an epiphany. I am ecstatic. Omg what have I poisoned my family with for all these years? Every week, especially in winter, I carefully prepare risottos, stews, beef in red wine, soups, and more. Thinking I was preparing healthy food for my husband and kids, I prepared all of these dishes with commercial broth (cubes and/or liquid) with big hands and water, all (I found no exceptions) filled with MSG.

I voluntarily entered the world of chemical additives, flavor enhancers, neurotoxins, excitotoxins and ribonucleotides.

I have strictly avoided flavor enhancers (especially 635) and all kinds of MSG since serving a bowl of soup. I didn't expect things to calm down right away, but I went from having 2-3 heart attacks a day thinking I was going to die like my dad, to not having a heart attack in over a week at age 46.

There must be something about it. I am forever grateful for the information I have found on your site and the comfort and advice it has given me. I think you saved my mind and my life. Shannon, WA (for more information, visit ourFacts About Heart Problems)

[826] 621:635: Headaches from 621, asthmatic reactions to 635 (July 2009)

I've had an MSG (621) intolerance for years, mostly severe headaches, dehydration and nausea. If possible, I avoid all preservatives and flavor enhancers, especially those starting with #6. My diet rarely includes packaged or pre-made canned foods. I eat takeout, but not often. I ate packaged food in my previous life!

A few years ago, when a friend was cooking a store-bought chicken marinade, I got a stuffy nose, mucus in my throat, and a headache, not from the food but from the surroundings.

Lately I've had a really bad stuffy nose, thick mucus in my throat, throat/chest tightness, almost asthmatic. Symptoms developed within 10 minutes of eating a Campbells "Chunky" meal of tinned chicken and vegetables, curry and rice left behind by a guest. Although it says "no added MSG, no added artificial flavors, no added preservatives," it contains 635. As far as I can tell, this was my first reaction to the 635. I am healthy, 54 years old, no asthma. I must be looking for this number now. - Washington Lee

[810] 635: My Sister's Quick Response to 635 in Thai Food (June 2009)

My sister ate Thai food three days in a row (Friday, Saturday, Sunday). On Monday morning, she developed an itchy rash and a face that looked like she had been hit (red, swollen, hives). Over the next 4 days, the rash gradually worsened. He was all over his body from head to chest to feet—every day in a different place. Antihistamines have no effect. She ended up going to the emergency room, where the doctor said it had nothing to do with the food, but the nurse suspected it might be.

I was prescribed a corticosteroid which (I think) started to work. But when I read about fish rash on your site, it all made sense. After taking 621 and 635 CC, she noticed that the rash was less severe. – via email, Vic [635 in Thai food can be soy sauce or fish sauce – see our fish rash fact sheet for more]

[382] 635: Irritable Bowel Symptoms (December 2005)

A few weeks ago, I started eating low carb instant continental soup every day. I know 635 is there, but I don't think I'm responding to it. Blunder. You'd no doubt expect descriptions of rashes and swelling. Yes, I got them, but only for the second week.

The first week my stomach got worse and worse. By the end of the week, all I can do is lie in the living room and go to the bathroom. Doctors diagnosed mild food poisoning, which led to very severe stomach poisoning. Antibiotics and three days of not eating cleared up the bugs. so what did i do I bought miso soup from a local Japanese restaurant. A few hours later, my stomach was upset again and it started to itch. That night, the typical 635 rash and excruciating itching developed. For some odd reason, I don't think of 635 when I eat miso. The next day I had another damn instant soup and of course the same thing happened, only worse.

Needless to say, I skipped the soup and banned the 635. My son was actually happy because one of the events blew up both him and his mom, so it made him feel less alone. The itching and rash are gone, but my lips are still very dry and chapped. But I learned my lesson! – Megan NSW,

[828] 621:635: Improving sleep and performance without glutamate (July 2009)

I'm a huge fan of your diet, website, books, recipes and DVDs because they help us understand why our 2 year old misbehaves. We follow a complete elimination diet very strictly, eliminating salt and amines, but no glutamate. We also avoid unpleasant additives, but we have not formally challenged them.

My youngest daughter is 3 years old now. When she has no MSG or additives, her behavior, sleep and eczema are much better. However, lately I feel like there is still something in her diet that is affecting her, as she has occasional mood swings, rebellion, and silly behavior. I gave her homemade soup and slow cooker and thought they were good because she passed the amine challenge, I thought it was just amines that increase with age and cooking time, but I recently read on Friendly Food Amino acid also has the same effect. -Michelle, Vic

[877] 621: Juvenile Rheumatoid Arthritis - Pain Free When Avoiding MSG (November 2009)

success! ! ! Our 12 year old daughter with JRA is pain free! !

We've done all the elimination diet challenges and found that MSG and all 600 diets are extremely harmful to our arthritic daughter. Within 8-12 hours of taking the MSG, our daughter was pain free and now exhibiting all the symptoms of arthritis, swollen joints, severe pain, difficulty walking and severe pain. We continued the challenge for 48 hours and by then she was having problems in all her joints, sore, swollen and in excruciating pain! Within 12 hours of stopping MSG, her symptoms disappeared and she was back to "normal" - pain free! We are now completely removing MSG listed on all products, all 600 numbers and unspecified "flavors"!

It's been 7 months since we started the elimination diet and got our daughter off all arthritis meds. She is great! We recently made an appointment with a rheumatologist and she was delighted. We didn't have to see her for the next 6 months and she put our daughter in remission! ! ! ! No pain, no symptoms, no medications!

I hope this helps other arthritis sufferers! This has had a huge impact on our daughter's life. Thank you for the wonderful information, without it we would have continued our journey into lives of pain, misery and medication with unpleasant side effects for our daughter. Look at our current daughter, you would never know she has chronic frailty, she is full of energy and has a zest for life!

We completed all food challenges in the following order: milk, wheat, bread, salicylates, amines, MSG, propionates, sorbates, antioxidants, dyes, benzoates, nitrites and sulfites (all food, capsules not included). The only challenges our daughter responded to were MSG, 600, and natural glutamate. She did not respond to other challenges. After all the challenges were overcome, we tested tomatoes, broccoli and foods naturally rich in MSG. If she eats too many tomatoes or broccoli (at least 6-8 servings a day), she gets itchy rashes, but to our surprise she has no joint pain. We tend to think that artificial MSG must contain very high amounts of glutamine compared to foods that naturally contain glutamine, such as tomatoes and broccoli. Now we're limiting the amount of these things she has. She knows exactly what she can and cannot have. He looks at labels everywhere, even when he's hanging out with friends or going to a birthday party, and he looks at them and decides whether to bring them or not. We always send them regular fries and "safe" party snacks. Her friends are very supportive and know she can have regular hot fries at parties instead of pizza or party cake.

We consulted with your recommended nutritionist. She was very helpful, she knew and thoroughly researched the number of inductions etc. She is very interested in the results. She suspected MSG early on as we discussed our daughter taking CC over the Christmas break (before the elimination diet) and the next day she was in so much pain she could barely walk. We keep a daily food journal and I also keep a dated notebook with the labels of the products we eat so I can refer to them when needed.

For the MSG challenge we used Coles Farmland Chicken Noodle Soup, about 500ml per liter per day (contains 621, 627 and 631) and about 4 or more tablespoons of soy sauce per day. (You'll need to check the soy sauce label, as not all labels list MSG or 600.)

We're amazed how many foods have undefined "taste" (but don't list MSG or 600 numbers) that can affect them. We've noticed this in tomato soup, tomato sauce, etc. where "taste" is listed, and our daughter has been in pain afterwards. We ran into our own challenges with some of these products, and their responses varied. We avoid all savory products that say "flavor" and don't have a specific ingredient number on the label. The unknown is not worth our daughter's pain.

Previously eaten foods that we now completely avoid include: all instant soups, instant soups, instant soups, bouillon cubes, any seasoned chips or corn chips, BBQ shapes and all seasoned shapes/salt crackers, tomatoes and BBQ sauce, all Mayonnaise and dressings, packaged pasta mixes (e.g. European-style packaged pasta), sausage rolls, pies, bread with savory toppings, pizza, concentrated tomato sauce, tomato soup - most of which have indeterminate The "taste" of savory - and many other savory foods. We've never had much of it before, but once or twice a week is enough to make our daughter often sick.

Now he is completely pain free, off medication and leads a very active, athletic life. She plays basketball every week, competed on the school's track team this year, and is currently training weekly with the school's volleyball team for a national championship in December. All of these activities were completely impossible 12 months ago! The difference is unbelievable! We are so grateful for your website and information that helped us find alternatives to medicine and find a way to manage our daughter's condition and allow her to live a very active life. I hope there are others who will try to eliminate diets and find alternatives to medicine and chronic pain. - Vik Sandra

More readers experience as followssuccess story.

How to Avoid MSG/Flavour Enhancers

Read the ingredient list - not the label! ! ! The following words will not protect you: fresh, natural, traditional, raw, simple, pure, gourmet, best ingredients, "100% wholesome". completely natural. Free of artificial colors, flavors and preservatives. No MSG added.

Avoid flavor enhancers 600

• 620 glutamic acid
• 621 Monosodium glutamate, monosodium glutamate, umami, E621 (Europe)
• 622 Monopotassium glutamate
• 623 Calcium glutamate
• 624 Monoammonium glutamate
• 625 magnesium glutamate
• 627 Disodium Guanylate, DSG or GMP
• 631 Disodium Parts, DSI or IMP
• 635 Disodium-5'-Ribonucleotide, I&G, Nucleotide
  

Avoid MSG seasoning powder

• food grinder
• chinese spices
• virgin powder
• Ajinomoto
• accent
• citrus peel
• chicken or other seasoned salt with flavor enhancer

Avoid Hidden Sources of MSG

Here is a list of 129 ways labels hide glutamate2015

warn

Expect glutamate in soy sauce substitutes despite clean labels: "Plant protein formulated only with pure soy and purified water -- no preservatives, colours, additives, alcohol or chemicals -- this product is unfermented .”

Q. I recently purchased a premium, fresh, homemade chicken and leek family cake. When I read the ingredients list, I was shocked to find that this was fast food with unsafe ingredients, namely salt, not soup. Regardless, within an hour of consumption lasting more than 24 hours, I was overcome with severe fatigue, heavy eyes, thirst and (for me) an uncharacteristically bad mood. My 10 month old breastfed has restless nights, a mild cough, and... a red blotchy rash on her upper body. I'm sure there must be an ingredient that isn't listed, like broth or flavor enhancers. I called the company (they said "no broth, just some chicken salt"!) What is "chicken salt" and is there somewhere I should report a mislabelling?

A。Chicken salt is usually regular table salt with flavor enhancers added, and usually in considerable amounts. That could explain all your symptoms. In Australia, you must report illegal markings to the relevant state/territory authorities. For example, in NSW it's the NSW Food Authority, but in Victoria local councils have responsibility (although not funded).

Concentrated Source of Natural Glutamate

• Sauces, dressings, sauces and soups, even if they are "natural".
• Pastes or sauces made from processed meat, fish, tomatoes, or vegetables
• Cube, paste and powder foundations
• I'm willow, I'm pasta, I'm protein, miso, tempeh

Glutamate in Natural Foods

As a concentrate, MSG can be added to foods in much greater amounts than is added in nature; however, some people experience the effects of glutamate in the following ways:

• Parmesan and other strong cheeses
• Tomatoes (especially in sauce, paste, or powder)
• mushroom
• grapes, raisins, raisins, wine
• plums, plums
• broccoli, spinach
• Green peas (a small amount, but enough to affect sensitive people)

Sources of MSG/flavor enhancers

• Chips and Snacks
• Flavored Pasta and Snacks in Tasty Packages or Bags
• Pizza or chicken flavored pretzels and crackers, or even "regular" rice crackers
• Soups or Sauces (Cans, Bags, Restaurants) • Cubes, Stocks
• sauce mix
• breadcrumb mixture
• seasoned salt
• ready meals
• Products and meals for weight loss, light or "healthy".
• Frozen Meals and Meals
• Cakes, Party Cakes & Sausages
• Fresh sausages, cured meats and stuffed or seasoned chicken
• Bottled soy sauce or Middle Eastern soy sauce (note naturally cooked soy sauce is a form of natural MSG)
• Deli, processed or processed meats such as Devon, some hams, luncheon chicken, and turkey
• chicken medal
• Flavored Tuna
• Veggie Burgers and Sausages
  

UPDATE: We recently received a report of flavor enhancers 627 and 631 in fresh brand bread - read labels!

Food in the supermarket is likely to be MSG-free

• breakfast cereal
• Rice, oats, flour, pasta
• Fresh Meat, Fish and Simple Chicken
• owner
• Most fresh, canned, or frozen fruits and vegetables
• dried beans and lentils
• sweet biscuits or biscuits
• candy
• dairy products, including ice cream

fast food

Most snack foods contain some form of flavor enhancer, especially fried or grilled chicken; cakes; sauces and seasoned chips. Safer alternatives are raw, lean grilled fish or baked potatoes.

other restaurants

Many restaurants use MSG even though they have a sign saying they don't. you can ask. Sometimes they say "just a little". Often, the staff really don't know, for example, when to use HVP or soy and fish sauce and these flavoring ingredients.

The best way to eat out is to find a small restaurant with friendly and helpful staff. Ask if their food is prepared on site. Choose simple dishes made with fresh, natural ingredients. Avoid packaged foods and breading (such as shrimp crackers) or condiments (such as veal Parmesan). Be extremely suspicious of soups, sauces, dips or condiments. Choose some safe foods and stick to them.

Other chemicals in food can cause problems too

MSG and nucleotide flavor enhancers aren't the only chemicals in food that can cause a variety of side effects, including asthma, rashes, headaches, sleep and behavioral problems. For more information see fact sheetIntroduction to Food Intolerances.

The Science of MSG / Flavor Enhancers

Many doctors will tell you that MSG is safe. You can read MSG's story below and decide for yourself.

MSG occurs naturally in some foods. It was first isolated from kelp algae in 1908 by a University of Tokyo professor who later became a partner in Ajinomoto, now a billionaire company that supplies more than half the world's MSG. MSG/flavor enhancers are now grown in yeast in large factories.

MSG was introduced in the United States in 1948, and its use has doubled every decade since then.

Initially, MSG was mainly used in Asian dishes in relatively large quantities, such as 3 grams of MSG in a bowl of soup in a Chinese restaurant. Today, it is found in varying amounts in most soups, broths, sauces, dips, snacks, takeout, and restaurants.

MSG intake higher in Western countries

Westerners generally believe that MSG consumption is high in Asian countries. However, estimates of MSG intake in the 1990s indicated that consumption in the UK was higher than in Japan or Korea. Extreme consumers (defined as three times the average) consumed an average of 16 grams of MSG per week at home, not including snacks and food eaten outside the home, which are major sources of MSG.

Chinese Restaurant Syndrome

The first reaction to MSG was in 1968 by Dr. Robert Kwok, who immigrated to the United States from China. Dr. Guo reported in a medical journal that while he never had any problems in China, about 20 minutes after he started eating at certain Chinese restaurants, he felt numbness, tingling, and tightness in his chest that lasted About two hours. This group of symptoms is known as Chinese Restaurant Syndrome.

A year after Dr. Guo's report, researchers in the United States found that everyone reacted to MSG if the dose was high enough. They also noted that the effect occurred on an empty stomach, which is how most people eat. In one study, 36 subjects—many of whom were doctors or medical students—drank chicken broth with increasing doses of MSG added daily. Half of the subjects responded to doses between 1.5 and 4.0 grams. Most others respond to doses between 5 and 12 grams. Researchers say you can prepare a meal containing 10-12 grams of MSG per person if you follow the manufacturer's recommendations. Although the researchers were primarily looking for traditional Chinese restaurant syndrome reactions, they found others, too, and a doctor who drove himself to the hospital was convinced he was having a heart attack. Symptoms found

• Burning, facial pressure, and chest pain
• Migraine
• upset stomach
• Suspected heart attack - usually chest pain, tingling and numbness from the chest to the left arm, and a sense of impending doom.

A 1976 survey found that 25 percent of people experienced side effects after eating at Chinese restaurants. The study was funded in part by a grant from the National Eye Institute, which is interested in MSG-induced retinal damage in neonatal mice, rats and chickens.

industrial rotation

In response to the potential toxicity of MSG, the industry seems to have decided to promote the "safety" of MSG through a new organization:

• The International Glutamate Technical Committee (IGTC) is made up of physicians and scientists who meet once a year. Secretariat provided by Ajinomoto to promote MSG research
• thisGlutamate AssociationEstablished in 1977 to provide communication and awareness about the "use and safety" of MSG
• thisInternational Glutamate Information Service(IGIS) provides information about glutamate based on "scientific evidence supporting the safety and benefits of this common food ingredient." It is supported by the Australian Glutamate Information Service.

Other nonprofit organizations that provide science-based information are encouraged to share information from the Glutamate Association. University of Texas' award-winning scientific website recommended by the International Food Information Council (IFIC) website guide. "A good source of information," it says, warning that they "take a firm pro-industry stance and tend to obscure areas of discussion about nutrition or food safety: claims, for example, that MSG is a perfectly safe food additive . " "."

news and statistics

In 1979, a market survey commissioned by Ajinomoto found that less than 2% of the population experienced post-meal Chinese restaurant syndrome, compared with 25% in an earlier independent study. I suspect this lower number is achieved simply by recording a small number of symptoms that occur over a short period of time. Shortly after this investigation, however, the FDA began claiming that only 2 percent of people reacted to MSG.

The battle for statistics has begun. It is in the food industry's interest that only a few people respond to their products. When the Australian study on MSG-induced asthmatic reactions was published, several small, industry-funded studies responded by showing that MSG did not cause asthmatic reactions.

MSG and soapy water

In 1993, American David Livingston attended a business dinner at the Mary Callender restaurant chain. As an asthmatic, Livingston knew he had a reaction to MSG, so he avoided it. He told the waitress he had asthma and wondered if there was MSG in the vegetable soup. The waitress assured him that the soup was "made with the freshest ingredients and made from scratch every day". It was later found to contain a form of "beef base," which clearly states MSG on the label.

On the way back to the office, despite treatment, Livingston suffered an asthma attack, followed by an anaphylaxis in which his breathing stopped and his heart stopped completely. He eventually regained consciousness and spent three days in a coma on a ventilator in the intensive care unit. Livingston suffered brain damage and mild neurological impairment due to lack of oxygen. A year later, he filed a lawsuit against Marie Callender's Inc.

Industry and Asthma Research

Researchers at The Scripps Research Institute then began a new asthma study supported by IGTC. According to the No MSG Group newsletter, a MSG-sensitive woman who responded to an ad for a tester in the Los Angeles Times was told: "1) If you are concerned that your asthma reaction may be severe, you should not apply." 2 1) the person examining the applicant does not believe that MSG causes an asthmatic reaction, and 3) they are most likely to have a reaction to sulfites, not MSG. No reactors were found, that's what happened. One of the researchers also published a review on MSG and asthma, criticizing Australia's thorough study of MSG-induced asthma.

The whole story about the relationship between the Scripps researcher Dr. Simon and Stevenson and the glutamate industry, article "A Study in Information Suppression" by Dr. Adrienne Samuel, Accountability in Research. In the ensuing court proceedings, Dr. Simon appeared as an expert. you can read his statementhere(on the Truth in Labeling website)

judgment

David Livingston wins on the basis of strict liability. This means that the court recognizes that a considerable number of people are allergic to MSG.

MSG is now a prime example of when restaurants should have notices and warnings on their menus, such as: "Some people may be allergic to certain foods or ingredients used in food, such as MSG... Please let me know." Ask a server before ordering if allergy. ” (from Barth and Hayes, Hospitality Law, 2005).

How to identify industry-funded research?

Research on MSG can be found in medical databasesPubMed.Remember that in 2001, 13 of the world's leading medical journals adopted corporate relationship disclosure rules. Here are some tips from Dr. Samuel on how to identify industry influences on research or public speaking:

• Researchers will claim that MSG is safe.
• They call the studies "randomized, double-blind, crossover designs," which give the casual reader the impression that subjects were randomly selected from the general population—in fact, subjects were often carefully selected .
• No conclusions can be drawn from the study results.
• Critics of MSG are insulted or joked about - critics don't record negative reactions, they "complain".
• In a respected magazine, people joked: "Anyone who eats too much of anything gets sick."
• Existing data may be falsified or discounted.
• Reports of human suffering are dismissed as anecdotal.
• The so-called authority made the wrong generalization - "MSG has been used in the East for over 2000 years" (it was only synthesized in 1908).
• Allergists, dietitians, and dieticians seem to be particularly targeted for industry-funded research, and glutamate industry involvement is rare.

scientific reference

Allen D, Delohery J i Baker G, Monosodium L-glutamate-induced asthma J Allergy Clin Immunol 1987 80(4) 530-53.7

Blaylock R, Excitotoxins: A Deadly Taste, Health Press, New Mexico, 1995.

Gann D, Ventricular tachycardia in patients with Chinese restaurant syndrome. Southern Journal of Medicine 1977;70(7):879-81.

Geha RS et al, Review of putative responses to MSG and results of multicentre, double-blind, placebo-controlled studies, Journal of Nutrition 2000 130:1058S-1062S, as described in the article by Samuel.

Kerr GR et al. The prevalence of "Chinese restaurant syndrome". J Am Diet Assoc 1979 75(1):29-33.

Lee EH and Lee DI, MSG intake study in Korea. Korea J Environ Health Soc 1986 12:75-85.

Moneret-Vautrin DA, Sodium glutamate-induced asthma: a potential risk study and literature review in 30 asthmatic patients. Allergy and Immunology 1987;19(1):29-35.

Reif-Lehrer L, A questionnaire survey on the prevalence of Chinese restaurant syndrome, Fed Proc 1976. 35(11):2205-11.

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Conflicts of Interest in Medical Journals - "Lies, Damn Lies, and Statistics", New Scientist, p. 3, September 15, 2001 and "Trust Me, I'm a Scientist", Arnold Relman, Pages 46-47, September 22, 2001 (encyclopedia entry).

"Researchers Urge Journals to Disclose Authors' Conflicts of Interest," CSPI Press Release, February 4, 2002.www.cspinet.org

More information

books

• Childvon Sue Dengate, Random House, 2008
• thisRPAH 2009 Elimination Diet Handbook
  

data sheet

• Ribo Rash: 635 MSG enhancer (ribonucleotides) 627, 631
• hertz
• Introduction to Food Intolerances

www.fedup.com.au

The information provided does not constitute medical advice. Always consult your physician if you have an underlying medical condition. Before starting a nutritional evaluation, consult a nutritionist who is interested in food intolerances. Here is a list of our experienced nutritionists to support youhttp://fedup.com.au/information/support/dietitians

© Updated by Sue Dengate, January 2017