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Propaganda. More powerful than research.

Glutamate-industry propaganda is based on industry’s Six Big Fat Lies; on extensive repetition of praise for monosodium glutamate; on disparagement of people who question the safety of monosodium glutamate – all bound up in beautifully wrapped consumer-friendly rhetoric.

The “facts” found in glutamate-industry propaganda come from their Six Big Fat Lies. Use of a particular lie depends on the point that industry is attempting to make, and the audience it’s addressing:

THE SIX BIG FAT LIES:

1) The glutamate contained in MSG is identical to the glutamate in the human body.

2) MSG is very well researched and found to be safe.

3) It must be safe since the FDA has said so.

4) MSG has been used for over a century without adverse reactions.

5) MSG is naturally made, similar to yogurt, vinegar and wine.

6) Monosodium glutamate occurs naturally in food.

Want to know the truth? Go here for answers.

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Manufactured vs. natural glutamic acid

There are a number of straightforward bold-faced lies used by the glutamate industry in defending its contention that exposure to free glutamic acid found in processed food does not cause adverse reactions, could not possibly cause brain damage, learning disorders, or endocrine disturbances, and could not possibly be relevant to diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson’s disease, and Alzheimer’s disease.

Central to their argument is the lie that the processed free glutamic acid used in processed food is identical to the glutamic acid found in unprocessed, unadulterated food and in the human body.

The truth of the matter is that the glutamic acid found in unprocessed, unadulterated, and/or unfermented food and in the human body is composed of one form of a single amino acid, L-glutamic acid, and nothing more.

In contrast, the glutamic acid that is freed from protein through a manufacturing process or through fermentation (i.e., processed free glutamic acid), is always accompanied by D-glutamic acid and by a variety of other by-products of L-glutamic acid production (impurities). Thus, the glutamic acid that is used as a flavor enhancer in processed food is always composed of L-glutamic acid, D-glutamic acid and impurities that inevitably appear during fermentation or other modes of glutamic acid manufacture or processing. In addition to the inevitable production of D-glutamic acid, impurities may include, but are not limited to, pyroglutamic acid, mono and dichloro propanols, and heterocyclic amines. Mono and dichloro propanols and heterocyclic amines are carcinogenic. The consequences of the interactions of these various chemicals with other chemicals and/or with the digestive processes are unknown.

Processed free glutamic acid (MSG) used in processed food such as monosodium glutamate and in plant “growth enhancers” is made up of a complex of chemicals (L-glutamic acid, D-glutamic acid, assorted other by-products of production and sodium). The glutamic acid found in unprocessed, unadulterated food and in the human body is a single amino acid. So there is no reason to believe that the glutamic acid in monosodium glutamate will be functionally equivalent to pure, unadulterated, L-glutamic acid. There is no reason to believe that the processed and the unprocessed chemicals will behave identically.

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MSG in cosmetics, dietary supplements, and pharmaceuticals

You know those patches that some people wear to deliver meds into their systems — like nitroglycerin patches for angina? And the muscle pain creams used to relieve certain types of muscle pain? Like Bengay and Arnica cream?

Well, processed (manufactured) free glutamic acid applied to the skin works just like those products do. It penetrates the skin and delivers its ingredients into your system. So it should come as no surprise that processed (manufactured) free glutamic acid (MSG) when applied to the skin can cause adverse reactions in people who are sensitive to it.

You likely know the names of ingredients (most often food ingredients) that contain MSG. But have you identified where those ingredients are hidden in shampoos, conditioners, soaps, lotions, deodorants, hair coloring, and cosmetics that you use? In tooth paste and mouth wash? “Amino acid(s)” and “glutamic acid” (which are inevitably manufactured), are favorites, especially for shampoos.

Pharmaceuticals and dietary supplements often contain amino acids. Don’t be fooled by the industry hype that “their” supplements or pharmaceuticals are “natural.” Check out these industry-generated claims for yourself. All supplements and pharmaceuticals are manufactured. The individual amino acids in supplements and pharmaceuticals are manufactured.

Particular attention needs to be given to protein powders. “Protein” is not the name of an ingredient. “Protein powder” listed as an ingredient is made up of a group of amino acids (manufactured, of course) that the FDA allows manufacturers to call “protein powder.” Beef is a food/ingredient that is labeled “beef” when present in a product. It’s not called beef protein. If something is called “beef protein,” it is an array of amino acids that have been derived from beef.

At present, soy protein, pea protein, and whey protein are among the most popular protein starting-materials used for manufacture of protein powders. All are made of arrays of amino acids, derived from soy, peas, and whey.

All protein powders contain MSG.

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FDA violates its own rules in calling MSG ‘safe’

BY FDA REGULATIONS: According to Sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act and FDA regulations 21 CFR 170.3 and 21 CFR 170.30, the use of a food substance may be GRAS (generally recognized as safe) either through scientific procedures or, for a substance used in food before 1958, through experience based on common use in food.

In short, to be designated FDA GRAS an ingredient must be tested for safety using scientific procedures (with the same evidence as required for food additive approval), unless it is known to be safe through common use in food prior to January 1958.

FACT: Neither the monosodium glutamate in use prior to 1957 (MSG-1) nor the monosodium glutamate in use today (MSG-2) has ever been tested for safety.

FACT: The monosodium glutamate in use today (MSG-2) is not the same monosodium glutamate that was grandfathered GRAS in 1958 (MSG-1), yet the FDA seems not to have noticed.

FACT: Glutamic acid is an excitotoxic amino acid. When ingested in controlled quantities, glutamic acid is essential to normal function of the body. But when ingested in excess, it causes brain damage, leading to a variety of abnormalities. Prior to 1957, when MSG-1 was the source of monosodium glutamate, there was not enough manufactured free glutamate added to food to cause glutamate to become excitotoxic. That changed with the introduction of MSG-2.

FACT: MSG-2, the monosodium glutamate in use today, could not have been grandfathered GRAS in 1958 because it didn’t exist.

CONCLUSION: To be designated FDA GRAS, an ingredient has to be tested for safety using scientific procedures – unless it was known to be safe through experience based on common use in food prior to January 1958. MSG-2, the monosodium glutamate in use today was neither.

For more details, and to read the FDA rules as they appear in the Federal Register and the Code of Federal Regulations go here.

Adrienne Samuels, Ph.D.

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The ‘soup wars’ are over, but the ‘clean label’ fraud lives on

Over a decade ago Progresso and Campbell’s duked it out over whose soup contained less MSG. Called the “soup wars,” the first shot was fired by Campbell’s in a 2008 ad that said more Progresso soups contained monosodium glutamate than Campbell’s. Soon after, Progresso took out a full-page ad in the New York Times stating that “Campbell’s has 95 soups made with MSG.”

Now, those big brands tell different stories about the MSG in their products.

Campbell’s has decided to focus on how safe MSG is. They tell us that “MSG occurs naturally in many foods, such as tomatoes and cheeses,” while in fact MSG is manufactured.  It does not appear “naturally” anywhere.

Along with that, “for those looking to avoid MSG,” Campbell’s has “clean label” soups. Those are soups that contain the same toxic manufactured free glutamate (MfG) that’s in MSG, which will be found in ingredients such as yeast extract, whey protein concentrate and natural flavoring, without any mention of the toxic glutamate in them.

Progresso has taken it a step further, claiming that its “focus on quality ingredients” means they’ve ditched using this excitotoxic additive all together.

Not exactly.

Progresso New England clam chowder is advertised as “no MSG added,” yet it contains natural flavor, yeast extract and whey protein concentrate. The brand’s Chicken & herb dumpling soup also states “No MSG added,” but contains natural flavor, corn protein (hydrolyzed), soy protein isolate and a second listing of natural flavor. Those are just two examples, we could go on and on, but you get the idea. All of those ingredients contain MfG.

Considering what’s contained in those soups, and how big and bold Progresso makes the claim of “No MSG added” one might think there’s no FDA regulation against such fraud. But there is.

Over 25 years ago the FDA issued this statement:

“While technically MSG is only one of several forms of free glutamate used in foods, consumers frequently use the term MSG to mean all free glutamate. For this reason, FDA considers foods whose labels say “No MSG” or “No added MSG” to be misleading if the food contains ingredients that are sources of free glutamates, such as hydrolyzed protein.”

Unfortunately, long ago the FDA stopped punishing or even scolding those who violate the Federal Food, Drug and Cosmetic Act – but that doesn’t make this any less a violation of FDA rules.

Campbell’s and Progresso are far from the only food manufacturers who engage in this “clean label,” “No MSG added” trickery. And soups are not the only products promoted this way.

So, when you pick up a product that states “No MSG” or “No added MSG,” you’ll know that you don’t even need to read the ingredient label.

Just put it back on the shelf.

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Can you be allergic to MSG?

By and large, reactions to MSG are sensitivity reactions to a toxin, not allergic responses.  That’s probably why the Glutes suggest seeing an allergist if you think you’re having a problem with MSG because allergists have no tests for sensitivities.  The only test for MSG (or any other sensitivity) is a challenge — ingesting the substance and waiting to see what happens.  So, most allergists will tell you that you’re not allergic to MSG, which would be true.

We’ve had reports from a handful of people who said they tested positive for an MSG-allergy but it’s not common.

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MSG and the Media. Who signed the gag-order?

If it seems like you never hear mention of the toxic nature of MSG on any nationally-aired show – cable or network – it’s true! It’s almost as if a gag-order had been issued. In fact, any talk about MSG in the media has been virtually nonexistent since the 1991 CBS 60 Minutes broadcast (right below) about the dangers of the flavor enhancer.

Sometime after the 60 Minutes program aired, Nancy Millman, writing for the Chicago Tribune, did an article focusing on the activities of Jack Samuels (co-founder of the Truth in Labeling Campaign) and his fight to have MSG labeled. According to Millman, prior to beginning her work, she had cleared the story with her editor, but the article was never published.

Similarly, the Baltimore Sun accepted and then refused to print an article on MSG by journalist Linda Bonvie, and an editor at the New York Times told Bonvie that she wouldn’t take a story that even mentioned MSG. According to Bonvie, the editor had said she was unwilling to face the pressure and intimidation that would result if she did. And in 1991, Don Hewett of 60 Minutes said, on air, that he had never had so much pressure applied to him by industry as he had prior to the airing of the MSG segment. Although rated by TV guide as one of the two most watched programs of the 1991 year, 60 Minutes has refused to run the piece again. Prior to the 60 Minutes show airing, Ajinomoto pulled out all the stops to kill it. In early 1990, we had become aware that the show was in the works, and over the course of its development had provided information to producers Grace Dickhaus and Roz Karson. In March of 1991, a producer for the CBS show called Ajinomoto with the announcement that they were thinking of doing a segment on their product.

According to the Wall Street Journal a group of trade associations launched one of the largest pre-emptive campaigns in public relations history. The WSJ said that “A crisis-management team specializing in 60 Minutes damage control has been hired to help the industry execute an elaborate game plan to forestall a repeat of the 1989 Alar-on-apples scare.”

We had received a copy of the “International Food Information Council MSG Committee/MSG Coalition COMMUNICATIONS PLAN” from an anonymous source, which detailed IFIC’s plans for scuttling the 60 Minutes segment on MSG, or, failing that, to provide for crisis management. We forwarded IFIC’s plan to the WSJ.

The IFIC, which represents itself as an “independent” organization, sends attractive brochures to dietitians, nutritionists, hospitals, schools, the media, and politicians, proclaiming the safety of monosodium glutamate. IFIC’s paid relationship to the glutamate industry is documented in the 31st edition of the Encyclopedia of Associations.

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Who are the ‘Glutes’?

For years, the Truth in Labeling Campaign has been calling them the “Glutes,” a name that many now recognize as being those who make money selling their poisons hidden in food. We gave them a name because we want you to know them and start talking about them, and it’s hard to talk about someone or something if it doesn’t have a name.

The founder and chief operating officer of this loosely knit operation is Ajinomoto, the world’s largest producer of monosodium glutamate. Ajinomoto designs and bankrolls its research, bragging of the millions it’s spending on public relations to “clear MSG’s bad name.” Their goal is to counter the fact that every day more and more people are suffering reactions to MSG and other flavor enhancers that contain MSG’s toxic manufactured free glutamate (MfG) by plastering the world with propaganda that MSG has gotten a bad rap.

Without the researchers who execute their double-blind studies using excitotoxic, brain damaging placebos, without the food technologists who incorporate MfG into thousands of processed foods, without the manufacturers that use MSG in their products so they can skimp on quality — aided by the grocery outlets that sell their products — and without the “public servants” at the FDA who for 50 years have turned their backs on research that clearly demonstrates MSG has toxic potential while endorsing the out and out lie that MSG is safe for use in food, MSG would have long ago been banned. And it can be done. As recently as 2018 the FDA acted to no longer allow the use of seven flavoring substances and flavor enhancers deemed dangerous.

Those are the Glutes: the people who work to keep MSG flowing without mentioning that they work for the producer of MSG when signing off on their work.

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‘If MSG is so bad for you, why doesn’t everyone in Asia have a headache?’

This question has been a favorite of the Glutes, one you’re bound to see every so often.

And the answer is ….

1) Not everyone in Asia (or anywhere else, for that matter) will get an MSG-headache because while MSG triggers glutamate receptors related to headache in some people, others react to too much MSG with pain, asthma, fibromyalgia, a-fib, tachycardia, skin rash, seizures and more.

2) In Asia, at least until recently, the large amounts of MSG needed to trigger headaches and other reactions following ingestion of MSG were not available. Manufactured free glutamate (MfG), the toxic ingredient in MSG, was found only in MSG, and MSG was typically used sparingly. When used in Asia, small amounts of MSG are traditionally added to food at the end of cooking.

3) In contrast, in the U.S., and to a lesser degree in Europe, MfG is used in great quantity in processed and ultra-processed foods, snacks, protein-fortified foods, protein drinks, shakes, and protein bars. It’s found in flavor enhancers, protein substitutes, ingredients such as hydrolyzed proteins, yeast extracts, maltodextrin, and soy protein isolate, all in addition to MSG.

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There is no controversy!

Like everything else the “Glutes” put out to deceive you into believing that MSG is “safe,” claiming that the safety of MSG is controversial is part of their basic con.

The only “controversy” here is that the Glutes continue to say MSG is “safe” despite clear and copious data demonstrating MSG is toxic.

There really is nothing to debate.  But being that selling MSG is their business, they work very hard on twisting the truth. Here are the facts of the matter: 

1. The opinion that free glutamic acid (the active component in MSG) causes brain damage, is based on data amassed between 1969 and 2021 by neuroscientists studying the brain.

2. No data demonstrating anything to the contrary exist.  Those who manufacture and sell MSG say that MSG is harmless or “safe” by pointing to studies that failed to find toxicity. That’s a big difference.

Here’s how it works:

  • They claimed to have replicated studies of glutamate induced toxicity from the 1970s without finding toxicity, but they were not true replications.  Rather, the methods and materials used in setting up studies and analyzing results prevented identifying evidence of MSG toxicity.
  • From the 1980s until it was made public that they were using placebos in their double-blind studies that caused reactions identical to those caused by MSG test material, their claims of “safety” were based on studies that were rigged to exclude the possibility that MSG was anything but “safe.”
  • Since being exposed, claims of safety now come from what’s called consensus meetings. These are meetings organized and paid for by the U.S. manufacturer of MSG or their agents where participants discuss the safety of MSG and publish the conclusion that they find it to be “safe.”

MSG is a toxic ingredient.  There should be no question about the truth of the matter.  In that sense, there really is no controversy.