Monosodium glutamate (MSG) is produced naturally in the body when we eat foods containing glutamate; it is an amino acid and an important neurotransmitter. It is necessary at naturally occurring levels, and can even be found in breast milk. Some important functions of glutamate in the body include proper brain, gut, muscle, and immune function, as well as bone development. There are many foods containing this nutrient; foods with higher concentrations include cheese, fish sauce, tomatoes, walnuts, mushrooms, grape juice, broccoli, meats, peas, and more. Other foods such as corn, wheat starch, tapioca flour, molasses and beet sugar are often used in the manufacturing of MSG.
The glucose is first isolated, then mixed with microorganisms which consume the glucose and produce glutamic acid. It is then de-colorized and chelated using (in some cases) charcoal filtration. The liquid is then crystallized in an evaporator before being completely dried. Once dried it is ready to be added to food as a flavor enhancer. MSG in moderation isn’t necessarily toxic. However, when ingested in higher concentrations it can potentially lead to neurological damage in the form of epilepsy, Alzheimer, ALS, autism and depression. Excessive glutamate may cause damage to pancreatic cells by crippling their ability to produce insulin which could increase one’s risk of developing diabetes. In fact In order to test diabetes medications on rats, scientists use high levels of MSG to encourage subjects to eat more and become obese. MSG is an effective excitotoxin, it stimulates the brain's reward system making the foods it has been added to difficult to resist, not just for animals, but humans as well. Studies are currently being done using glutamate blockers to treat migraines as there have been discoveries of a correlation between glutamate blood levels and activation of pain receptors associated with these extreme headaches. MSG has the unique ability to make just about anything taste good. As a result it has been added to a plethora of foods, making it quite challenging to avoid, and quite easy to over do. If you choose to avoid MSG, it’s important to know that many companies are finding ways to fool the consumer by using food additives containing high levels of this substance, but which go by an alternative name, such as hydrolyzed vegetable protein, autolyzed yeast, hydrolyzed yeast, or yeast extract. Insuring that you are getting ample amounts of antioxidants in your diet can help to counteract many of the negative effects associated with the over consumption of this substance; lycopene in particular has been found to be especially helpful. This is the one I take. https://amzn.to/2PWk3OQ It has also been found that individuals who tend to have a heightened sensitivity to MSG also have low levels of magnesium, and or high levels of calcium. Many people are low in magnesium due to an unbalanced diet and consumption of foods which have been grown in nutrient poor soils. Glutamate and calcium are both excitatory and toxic when in excess. Magnesium helps by protecting the N-methyl-D-aspartate receptor (NMDA) from being over activated and preventing cell death. The NMDA receptor has roles to play in many areas including learning, memory, and pain. Research has also shown that MSG and Trans-fat can lead to non-alcoholic fatty liver. A combination of vitamin C and E have been shown to dramatically help repair this condition, and protect the liver from further damage. I will link in the rest of the products I use. Thanks for reading! https://amzn.to/2S9y10t. https://amzn.to/2DB5Pzn. https://amzn.to/2S3i8s8.