Don’t be conned by this MISinformation

Here are some links to the ultimate in misinformation about monosodium glutamate, glutamate, and umami. Be sure to take note of what organizations are publishing these pages.

MSG (Monosodium Glutamate)


U.S. Food and Drug Administration (FDA): “Questions and Answers on MSG”
https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg

National Institutes of Health: “The Safety Evaluation of Monosodium Glutamate”
https://pubmed.ncbi.nlm.nih.gov/10736380
NOTE: This article is in no way related to the National Institutes of Health. It was written by two glutamate-industry agents.

European Food Information Council: “Facts on MSG”
https://www.eufic.org/en/food-today/article/the-facts-on-monosodium-glutamate

International Food Information Council (IFIC): “Monosodium Glutamate (MSG): From A to Umami”
https://foodinsight.org/monosodium-glutamate-msg-from-a-to-umami

IFIC: “Glutamate and Monosodium Glutamate: Examining the Myths”
https://foodinsight.org/2017-food-and-health-survey-a-healthy-perspective-understanding-american-food-values-2
NOTE: The title of the article does not correspond to the link given. MSGdish has given us a bad link.

MSGfacts.com
https://msgfacts.com

MSGdish YouTube Channel
https://www.youtube.com/c/MSGdishes

MSGdish.com Vlogs
https://msgdish.com/category/videos/

8 Tips for Using MSG in Cooking and in Recipes
https://msgdish.com/msgincookingandrecipes/

Glutamate


International Glutamate Information Service (IGIS)
https://glutamate.org

Glutamate.com and the “MSG Reaction Challenge”
https://glutamate.com

Umami


Umami Information Center (UIC)
https://www.umamiinfo.com/

Wikipedia on Umami
https://en.wikipedia.org/wiki/Umami

International Food Information Council (IFIC): “The Fifth Taste: Discovering Umami”
https://foodinsight.org/2017-food-and-health-survey-a-healthy-perspective-understanding-american-food-values-2
NOTE: MSGdish has given us another bad link.

Segment on The Today Show about Umami
https://www.today.com/food/recipes-fifth-taste-umami-1D80356635

MSGinfo.com: “Umami – The 5th Taste”
http://www.msginfo.com/about_taste_umami.asp

Chefs Explain Umami, That Fifth Taste We Can’t Get Enough Of
https://msgdish.com/chefs-explain-umami-taste/


If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

What does wine have in common with MSG?

Fermentation, according to wine aficionados, is “the magic at play in the making of wine.” Must (freshly cut fruit juice with skin and seeds) or juice will start fermenting on its own in half a day helped along with wild yeast. Winemakers, however, are very choosy about the strains of yeast used to produce any particular type of wine, and wine fermentation is an art – a “welcome phenomenon” helped along by vintners with skill and expertise.

MSG, on the other hand, is made using genetically modified bacteria that excrete glutamate through their cell walls. It’s been made that way by Ajinomoto since 1957.

No thinking person (and certainly no wine lover), would dare to compare the two. The FDA, however, is quite willing to put the yeast used in creating a carefully tended merlot or pinot noir in the same class as carefully selected genetically modified bacteria that excrete glutamic acid from their cell membranes. According to the FDA, “…MSG is produced by the fermentation of starch, sugar beets, sugar cane or molasses. This fermentation process is similar to that used to make yogurt, vinegar and wine.”


If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Being the number one producer of MSG didn’t just happen

Ask successful business people and they’ll tell you that while it’s great to have a decent product, it’s really the marketing that counts. And there’s no better marketing tool than having the FDA follow your script, broadcast the virtues of your product, and ignore all data that say your product kills brain cells. Brain cells that if not obliterated would have regulated appetite (preventing obesity) and reproduction function (preventing infertility).

References:

Industry’s FDA: https://www.truthinlabeling.org/fda.html

Samuels, A. (2020). Dose dependent toxicity of glutamic acid: A review: http://dx.doi.org/10.1080/10942912.2020.1733016

Olney, J.W. (1969). Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate. Science 164: 719-721.


If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Does changing the name remove the poison?

A change in the approach to glutamate industry propaganda suggests that their 10-million-dollar ad campaign isn’t reaping the profits they were looking for. People know that MSG is toxic and aren’t buying into their deceptive words.

From what we’ve been seeing, the Glutes are banking on a crafty name change — swapping the name MSG for something that will fool enough consumers to keep the profits from selling new-name MSG rolling in.

Any idea what that new name will be? We’re betting that they’re going to work their tails off to rename it umami. After all, they’ve been building that brand for a while now.


If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.