Processed
Free Glutamic Acid (MSG): An
Overview
The
Basics
Pinpointing
MSG as a Reaction Trigger
About
the People who Sell the Product
Misleading
and Deceptive Use of "No MSG" on Product Labels
Adrienne
Samuels, Ph.D.
Truth
in Labeling Campaign
850
DeWitt Place - 20B
Chicago,
IL60611
November,
2008
adandjack@aol.com
http://www.truthinlabeling.org
The Basics
MSG-sensitivity is a sensitivity to free glutamic acid that occurs in food
as
a consequence of manufacture or fermentation.We
refer to this free glutamic acid as processed free glutamic acid (MSG).All
protein contains glutamic acid, primarily bound to other amino acids, but
only when glutamic acid has been freed from protein due to manufacture
or fermentation before it is eaten do people experience MSG-sensitivity
reactions, provided that they ingest amounts that exceed their individual
tolerance levels.Some unadulterated
protein may have minute amounts of free glutamic acid associated with it,
but MSG-sensitive people generally report no adverse reactions following
ingestion of unadulterated protein.The
source of the MSG (soy, corn, etc.) appears to be irrelevant.
MSG is manufactured through two basic processes: 1) a process called bacterial
fermentation wherein glutamic acid is secreted through the cell walls of
selected genetically engineered bacteria that are generally grown on a
carbohydrate medium; and 2) a process of protein breakdown wherein glutamic
acid is freed from protein through a manufacturing process such as theuse
of chemicals (hydrolysis), enzymes (enzymolysis), or fermentation.With
some exceptions, the FDA requires that ingredients, MSG-containing ingredients
included, must be labeled by their common or usual names.The
name "monosodium glutamate" is reserved for the ingredient that is a 99%
pure combination of glutamic acid, sodium, and moisture.The
names of most other MSG-containing ingredients won't even give consumers
a clue to the fact that the ingredients contain MSG."Monosodium
glutamate," "monopotassium glutamate," "autolyzed yeast," "hydrolyzed soy
protein," and "sodium caseinate" are examples of ingredients that always
contain MSG.
Under certain circumstances, products that contain MSG may be used as ingredients
in other products without mention of the original MSG-containing products.The
label descriptors “flavor” and “flavoring,” often preceded by the word
“natural,” are considered by the FDA to be proprietary ingredients, and
as such, food industry companies are not required to list their ingredients.In
recent years, The FDA has required the disclosure of the food ingredients
“monosodium glutamate “ and “hydrolyzed protein” used in a “flavor” or
“flavoring.”However, this requirement
has been ineffective since, to our knowledge, the FDA has not tested “flavors”
or “flavorings” for the presence of MSG.MSG-containing
products such as broth, bouillon, and stock, when used as ingredients in
other products, do not have to disclose the fact that the broth, bouillon,
or stock contains MSG.
Use of MSG in American food has increased in the last 40 years and is still
growing.MSG is found in most soups,
salad dressings, processed meats, basted meat and poultry, frozen entrees,
ice cream, and frozen yogurt; in some crackers, bread, canned tuna; and
in most "low fat" foods to make up for flavor lost when fat is reduced
or eliminated.
In 1969, Schaumburg et al. determined that approximately 30% of our population
suffered adverse reactions when fed MSG in an ordinary diet.(1) Reif-Lehrer(2)
and Kenney and Tidball(3) confirmed their findings. Those studies
were challenged by Kerr et al. in a 1979 glutamate industry sponsored study.(4)
Kerr et al. found that 43 per cent of respondents reported one or
more unpleasant symptoms associated with eating, but concluded that
only 1.8% of the population might be sensitive to MSG.To
accomplish this, Kerr et al. decreed that the only true symptoms of MSG-sensitivity
(called "Chinese restaurant syndrome"), were "burning, tightness, and numbness,"
experienced simultaneously, that commenced between 10 minutes and 2 hours
after the start of a meal, and lasted 4 hours or less.Kerr
et al. had to ignore all other reported symptoms, even migraine headache,(5)
in order to come up with this 1.8% figure.
Given increased use of MSG since 1969, we would now expect more than 40%
of the population to suffer adverse reactions to MSG.
Pinpointing
MSG as a Reaction Trigger
MSG-sensitive
people report reactions ranging from simple skin rash to severe depression
and life-threatening physical conditions.Two
or more reactions occurring together, or one following another, are not
uncommon.The amount of MSG ingested
may play a role in the specific nature of a reaction.The
intensity of a reaction appears to be affected by alcohol ingestion and/or
exercise just prior to, or immediately following, MSG ingestion.
Diagnosis
of MSG sensitivity is extremely difficult:
-None of the symptoms of MSG-toxicity
are caused exclusively by MSG.Most,
if not all, could be caused by various physical conditions as well as by
other food additives or environmental triggers.
-Some people eat MSG and react
immediately.Some react as late as
48 hours after ingesting MSG.Of
help in diagnosis is the fact that each person typically reacts within
one predictable time frame each time after ingesting MSG, and typically
one experiences the same reaction each time one reacts, providing he or
she did not ingest alcohol or exercise prior to or just following exposure
to MSG.
-Reactions are dose related.Some
people can not tolerate even the smallest amount of MSG.Others
tolerate single small amounts, but react to MSG when they ingest a half
gram or more in any one meal.Others
may ingest five grams or more, without evidencing a reaction.Canned
soups analyzed some time ago each contained about a half gram of MSG.AAccent@
brandAmonosodium
glutamate@ lists
a single serving of Amonosodium
glutamate@ as
.5 grams of Amonosodium
glutamate.@ We
know of no MSG-containing product that contains as much as 3 grams of MSG
per serving.
-The adverse effects of MSG ingestion
may be cumulative.People have reported
eating small amounts of MSG once a week without experiencing reactions,
while having reactions when those same products were consumed two days
or more in a row.
- MSG is very often hidden in food.Hiding
MSG makes recognition of MSG so complex and confusing that MSG-sensitive
people have a great deal of difficulty identifying it.If
a person reacted after eating something known to contain MSG, he might
suspect that MSG was the culprit.But
if that person had the same reaction after eating something that contained
MSG, but did not disclose the fact on the label, he or she would very likely
question their original suspicion.Until
all sources of MSG are easy to identify, evaluation of possible MSG reactions
will be difficult.
- Difficulty in diagnosing MSG-sensitivity is compounded by the industry
practice of illegally advertising "No MSG," "No MSG Added," or "No Added
MSG" on labels when products do contain MSG.
- Diagnostic tools available to the physician in diagnosing MSG sensitivity
are limited to a procedure called Achallenge.@In
a physician's office, an appropriate dose (or doses) of MSG would be given
to the patient, and provision would have to be made for both restricting
the patient's contact with other potential reaction triggers and observing
reactions delayed by as much as 48 hours.As
an alternative, physician and patient, working together, may be able to
identify, or rule out, MSG as a reaction trigger through analysis of a
patient food diary.Restricting intake
to totally unprocessed food and drink for three weeks, then reintroducing
items, one at a time, may help identify offending sources of MSG.If
at all possible, food and drink that have not been sprayed, fertilized,
or waxed with MSG-containing products should be avoided.
About
the People who Sell the Product
There is considerable evidence to suggest that consumption of MSG places
humans at risk, with the greatest risk faced by children.(6)
On the other hand, studies designed, implemented, and/or supported by the
glutamate industry are generally questionable.All
data we have seen from The Glutamate Association, the International Glutamate
Technical Committee (IGTC), the International Food Information Council
(IFIC), and their sponsors and agents, come from studies that are badly
flawed.(7)
We are aware of no person, institution, or agency that has claimed that
MSG is "safe," that does not have close ties to food and/or drug industries,
or that has not been remunerated by them.In
1992, the FDA appointed both Andrew G. Ebert, Ph.D., IGTC chairman, and
Kristin McNutt, Ph.D., paid spokesperson for the IGTC, to the FDA Food
Advisory Committee.Ebert is (or
was) also an official "Observer" at the World Health Organization.In
1992, the FDA funded "an independent study" conducted by the Federation
of American Societies for Experimental Biology, with Expert Panel members
including at least four people with ties to the glutamate industry.Steve
Taylor, Ph.D., who is (or was) The Institute for Food Technologists' Communicator
on the subject of MSG has been a paid IGTC spokesperson for years.
Trade associations that represent glutamate industry interests include
IFIC and the International Life Sciences Institute (ILSI).IFIC
actively fought the presentation of a "60 Minutes" segment on MSG in 1991,
and presently offers material that pretends to demonstrate that MSG is
safe.The Encyclopedia of Associations
says that IFIC represents the interests of the glutamate industry. Yet,
on Internet, we found IFIC listed as "independent."IFIC's
packet includes names of speakers who will attest to the safety of MSG.Named
are Steve Taylor, Ph.D., Darly Altman, M.D., S. Allan Bock, M.D., Susan
S. Schiffman, Ph.D., John D. Fernstrom, Ph.D., Jonathan H. Pincus, M.D.,
L. Jack Filer, M.D., Ph.D., Fergus M. Clydesdale, Ph.D., Richard J. Wurtman,
M.D., and Dr. Sanford A. Miller.The
American Academy of Allergy and Immunology has developed materials jointly
with IFIC or IFIC's foundation.Their
brochure entitled "Understanding Food Allergy" includes such false information
as "Whenever MSG is added to food, it is listed on the label as monosodium
glutamate."The IFIC brochure, "What
You Should Know about Monosodium Glutamate," which "has been reviewed favorably
by the American Academy of Family Physicians Foundation,@
states not only that MSG is safe, but that MSG is safe for children.The
FDA has also developed a brochure jointly with IFIC that states, in part,
"Whenever MSG is added to food, it is listed on the label as monosodium
glutamate."
In 1994, IFIC commissioned a review of the book Excitotoxins: The Taste
that Kills written by Russell L. Blaylock, M.D.Blaylock
warned that MSG probably contributes to neurodegenerative disease such
as ALS, Alzheimer's disease, and Parkinson's disease.The
review was done for IFIC by Jonathan Pincus, M.D., who, it would appear,
did not read Blaylock's book.Pincus'
research has, in part, been supported by ILSI.ILSI
has also provided grant money to The Food Allergy Network.Dr.
Steve Taylor, mentioned earlier, is a member of The Food Allergy Network
Medical Advisory Board.The Food
Allergy Network is a nonprofit organization that claims as members both
the FDA and the U.S. Department of Agriculture.
Universities, medical schools, and individual researchers that represent
the interests of the glutamate industry are discussed more fully on the
Web at http://www.truthinlabeling.org/l-manuscript.html.(8)
Misleading and Deceptive Use of "No MSG" on Product Labels
Manufacturers are acutely aware that, in general, consumers would prefer
not to have the food ingredient “monosodium glutamate”in
their food.(9) Some have responded by using "clean labels," i.e., labels
that do not reveal that the food contains MSG.Others
illegally label foods that do not contain the food ingredient “monosodium
glutamate” as"No MSG," "No MSG Added,"
or "No Added MSG," even though their products contain MSG.
Label statements "No MSG," "No MSG Added," or "No Added MSG" have been
deemed to be false and misleading under section (403)(a)(1) of the Federal
Food, Drug, and Cosmetic Act when the label also lists any ingredient
that contains free glutamic acid.(10-11) (Emphasis added.)Such
labeled products are considered to be mislabeled by the FDA.Thus,
to advertise "No MSG," "No MSG Added," or "No Added MSG" when there is
MSG in a product is illegal.
At one time, the FDA regulated the illegal use of the term "No MSG Added,"
with both a Regulatory Letter and threat of seizure and injunction in case
of non-compliance.(12) It would appear that because food processors and
manufacturers became comfortable in the knowledge that the FDA would do
nothing to regulate the deceptive and misleading use of these terms, labels
sporting such claims proliferated.Today,
while the FDA seems to have sent a message to the food industry that the
illegal labels are indeed illegal, the United States Department of Agriculture
actually approves labels of meat and poultry products that claim "No MSG
Added," or "No Added MSG" even when products contain free glutamic acid.
The number of products/ingredients/substances that contain MSG is not finite,
i.e., new products that contain MSG are invented and/or renamed daily.To
keep track of them would be virtually impossible.Moreover,
MSG can be freed from protein during processing or manufacture given appropriate
conditions.Any ingredient that contains
a bit of protein can be broken down during manufacture, resulting in some
free amino acids, if hydrochloric acid, enzymes, heat, and/or any other
substances or condition that cause glutamic acid to be separated from its
host protein are present.Thus, it
is impossible to tell whether or not there is MSG in a product by reading
the names of the ingredients put into it.The
only way to determine whether or not there is MSG in a product is to measure
the amount of MSG in its end product.
There are tests for measuring free glutamic acid.The
AOAC Official Methods of Analysis (1984) gives one method.There
are others.
Clearly, since it is false and misleading to claim "No MSG," "No MSG Added,"
or "No Added MSG" on a product label when MSG is present as a natural constituent
of an ingredient, or otherwise, any such claim must be substantiated.
Those making such claims should be able to demonstrate, through valid tests
for free glutamic acid content, that there is zero free glutamic acid in
their
end
product. Only if there is zero free glutamic acid
in a product can one legitimately claim that there is no MSG. The
burden of proof for a claim about the absence of MSG must lie with those
making the claim.
--
Caution
In
the past, “flavors” and “flavorings” that are preceded by the word “artificial”
were considered to be safe for MSG-sensitive people. However, at
this time, a new product, Senomyx, has been developed to enhance the flavor
of food, as does MSG. The product, now on the market, appears to
work neurologically in the same manner as does MSG. Its use in a
product will not be disclosed in that it will be labeled as, or included
in, the food ingredient labeled “artificial flavor” or “artificial flavoring.”
What You Might Do
It is suggested that you spread the word of the toxicity of MSG and
direct people to our Web site (www.truthinlabeling.org)
for additional information regarding MSG.Also,
write to your congressperson and senators in Washington.If
you are MSG-sensitive, advise them of your reaction(s) to MSG and how difficult
it is for you to avoid MSG.Ask
that they require that all processed foods, supplements, and drugs, when
introduced and whenever there is a change in ingredients be analyzed for
“free glutamic acid.”Also, if “free
glutamic acid” is found to be present, ask that it be mandated that its
presence be disclosed on the label as “MSG,” with the amount present stated
in milligrams.
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REFERENCES