What do some vaccines have in common with plant-based protein substitutes?

Hint: When you get just a little it can cause a-fib, tachycardia, asthma, migraines, seizures and more.

Hint: When you get more than a little, it causes brain damage. (And you won’t notice losing just a few brain cells at a time.)

Send you answers to truthlabeling@gmail.com

All those who answer correctly will receive a link to a free download of the book “It Wasn’t Alzheimer’s, It was MSG.”

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.

Fact Checked?

People send us all kinds of articles, sometimes for information, sometimes to comment on. livestrong.com is one we’ve been seeing a lot of lately. Livestrong is the perfect venue for MSG-is-safe misinformation.

Every article about MSG has a certain sameness. Most important to industry is that the message you get, even if you don’t notice it, will be that MSG is perfectly safe. Sometimes the article will point out that MSG has gotten “a bad rap.” That was very popular for a while. Sometimes the story line revolves around there being less sodium in MSG than in table salt. That’s still circulating widely and is even mentioned in “The verdict on MSG: is it really safe to eat and where is it lurking?” one of the recent articles at livestrong.com.

To be effective, an article just has to make you think that MSG might be a safe food additive. It just has to make you doubt that MSG causes reactions you can see like obesity and migraine headache. The brain damage that can’t be confirmed unless an autopsy is done will never be mentioned.

“Everything You Need to Know About Food Ingredients and Additives” and the article it links to, “The Verdict on MSG: Is it really safe to eat and where is it lurking?” serve up lots of facts from various “authorities.” The hook is the claim that what they write is “fact checked” or “reviewed” before it is published. You, the reader, are supposed to believe you’re about to read something of merit that’s been meticulously researched. But behind the check mark link next to the words ‘Fact Checked’ is concealed the information that “fact checked” only means that “we’ve confirmed the information cited in it comes from reputable primary sources.” So, Ajinomoto, the company that produces MSG would be a reliable source for information on MSG, as would be their collaborators at the International Food Information Council, which has worked for them for years. And checking the truth of what is written is not considered.

A quick scan of the two articles we looked at suggested that all of their “experts” came through the glutamate industry. And when we looked a bit closer, it became obvious that neither authors April Benshosan nor Tiffany Ayuda, did any research of their own, but took material from Ajinomoto or one of its public relations firms and added some background material. Or maybe these ladies didn’t write the pair of articles at all. A simple Google search of “monosodium glutamate toxicity” turned up articles citing MSG toxicity by Niaz, Hyndman, Husarova, Nnadozie, Kayode and others who weren’t mentioned in the Livestrong.com articles. And authors Tiffany Ayuda and April Benshosan sure didn’t go to the website of the National Library of Medicine where “monosodium glutamate AND toxic” turned up 242 articles.

We checked out some of their “experts.” In 1990 the International Food Information Council (IFIC) was employed by Ajinomoto (producer of MSG) to scuttle, or do damage control, for the anticipated 60 Minutes program on MSG. Besides doing odd jobs for Ajinomoto, IFIC often parrots the disinformation that MSG is made by the same process used to produce beer, yogurt and sourdough bread. Actually, MSG is made using carefully selected genetically modified bacteria that secrete glutamate through their cell walls. Beer, yogurt and sourdough bread aren’t made that way. Tiffany Ayuda listed IFIC three times as a resource.

Mayo Clinic was used as the reference for “researchers haven’t been able to find a reliable link between MSG and allergy.” Taking things out of context is a specialty of the Glutes. The fact is that the reaction to MSG isn’t an allergic reaction. It’s a reaction to a poison. Allergic reactions are IgE mediated. Reactions to poisons are not. So, no informed person would dream that there would be a link between MSG and allergy. But the casual reader may not know that, and the sound bite makes good propaganda.

Bonnie Gaub-Dix, author of “Read it before you eat it” is quoted as saying that “MSG has been around or centuries…it is safe to consume…” But if they’d done their homework, Tiffany Ayuda and April Benshosan would have known that MSG was only invented around 1908, at which time it was made by extraction of glutamate from a protein source, with production of MSG limited by its slow and costly method. And they would have known that in 1957 Ajinomoto began producing the glutamate in MSG using genetically modified bacteria that excreted glutamate through their cell walls. And that it was only after there were sufficient quantities of glutamate in the food supply to cause that glutamate to become excitotoxic (killing brain cells), that the world began seeing MSG-induced reactions such as a-fib, seizures, and migraine headache – and behavior dysfunction, obesity and infertility caused by the brain damage that couldn’t be seen with the naked eye.

Women’s & Children’s Hospital (which one we don’t know) is another interesting resource. It’s strange that it is not included in the list of references following the article. It is also strange to find some allegedly authoritative source listing hydrolyzed and autolyzed products as containing MSG. They contain glutamate, the same toxic ingredient found in MSG, but they don’t contain the ingredient MSG. Wherever the list came from, it didn’t come from someone who had carefully researched MSG.

And then there’s the predictable industry clincher: “Researchers haven’t been unable to find a definite link between these symptoms and MSG.” (Just for fun, note the Freudian slip, “Unable.”)

Why predictable? Because every article put out by industry must deliver the message that MSG is harmless. And psychologists will tell you that what comes at the very beginning or at the very end of a story has the greatest impact.

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.

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.

The slow, steady, thought-altering drip of propaganda

A tip sheet to help fight back when you encounter the glutes’ ‘mishmash’ of altered facts

Effective propaganda doesn’t just hit once and disappear. It works best as a steady stream, most effectively coming at you from all directions. It puts a grain of sand in your oyster of belief, slowly eroding what you thought to be true.

One of the best propaganda campaigns currently out there is being hosted by Ajinomoto, the world’s largest manufacturer of monosodium glutamate. We’ve seen videos, blogs and “news” stories touting the safety of MSG. We’ve been told that avoiding this brain-damaging additive is somehow “racist.” We’ve been informed that it all started with a 1968 letter sent to the New England Journal of Medicine, and that any idea that this toxic substance is dangerous has been debunked by decades of scientific testing. All this disinformation being orchestrated by those in the glutamate industry who don’t mind spending multi-millions to keep generating their ill-gotten billions.

The latest such effort recently appeared on a program called “Milk Street,” created and hosted by Christopher Kimball, the bowtie-and-suspender-wearing emcee who departed the PBS show he founded, America’s Test Kitchen, several years ago.

Kimball fits the profile of a delivery agent of glutamate propaganda perfectly. He’s well known and even considered influential in the cooking world, calm, deliberate and described by a food writer as offering “authority and reassurance.”

In order to be totally convincing, of course, deceit is best delivered by a twosome, which is where Yara Elmjouie, a video maker and quite likely one of Ajinomoto’s many agents in the field, comes in.

To listen to this podcast, in which Yara “discusses his video that investigates the history of MSG phobia in America,” one might think that his rattling off of all this information proves his expertise in the matter. But these “facts” are carefully contrived to leave the listener confidently confused.

As Yara says correctly, “the role of media and the role of language has such an important influence on how we perceive things.” And that’s why when it comes to matters such as MSG, it’s vital to recognize disinformation, such as what Milk Street has put out.

For that reason, we have prepared the following tip sheet for you. Since most of what is circulating is amazingly similar, you can use it for practically any glute hype that comes your way – and that includes articles in newspapers and magazines, Youtube videos and most especially talks on MSG by celebrity chefs and famous foodies like Kimball.

Tip sheet to cut through the toxic fog of glutamate fiction (inspired by Yara Elmjouie and Christopher Kimball’s Milk Street):

Fiction: MSG is made from corn, wheat, and beets

Truth: Since 1957 monosodium glutamate has been manufactured by using genetically modified bacteria to synthesize glutamic acid outside of their cell membranes and excrete it into a medium to accumulate. This “reinvention” has allowed for huge amounts of the additive to be made and used in previously unheard-of amounts in processed foods of all kinds.

Fiction: Avoiding MSG is somehow racist because of the term “Chinese Restaurant Syndrome”

Truth: As you likely know, Chinese Restaurant Syndrome was the title given to a letter written by a physician and sent to the New England Journal of Medicine seeking information about reactions suffered after eating in a Chinese restaurant in the U.S. Why would avoiding this additive – generally done because of personal experiences such as migraines, asthma, depression, heart-rhythm abnormalities, pain, and even seizures – smack of racism?

New from Yara on his Milk Street interview is that “fear of immigrants” is why people believe they’ve become sick after consuming foods with MSG and that all this is somehow connected to the publication of Silent Spring in the 1960s.

Fiction: MSG is known to be perfectly safe – “nobody has come up with any science that says there is a problem with it.”

Truth: The studies cited by the Glutes as evidence of MSG safety are ones in which MSG was fed to volunteers who were given test material containing MSG at one time, and at another time given a placebo that contained (without disclosure) an excitotoxic amino acid — one that would trigger the exact same reactions as those caused by MSG. When subjects reacted to both test material and placebo, researchers claimed to have again failed to demonstrate MSG toxicity. More on this subject can be found here.

Ever vigilant in promoting its views, the glutamate industry has declared that both the FDA and regulators around the world have found monosodium glutamate to be safe. In fact, however, neither independent scientists nor independent regulators have found monosodium glutamate to be safe. FDA studies, which were actually reviews, always have been staffed by persons with ties to the glutamate industry. The regulators and/or authoritative bodies referred to by the glutamate industry did no research of their own. And studies to be reviewed were delivered by industry agents. Studies of MSG-induced brain damage were never shown to these authoritative bodies. It’s known that MSG when fed to very young laboratory animals kills brain cells in the area of the hypothalamus, and, through that damage, causes a number of endocrine disorders. One of those disorders is gross obesity. Another is infertility.

Fiction: The glutamate that naturally occurs in many foods and the glutamate in monosodium glutamate are exactly the same

Truth: The glutamate found in unprocessed, unadulterated and unfermented protein is L-glutamate only. The MSG used in cosmetics, drugs, vaccines, dietary supplements and processed food is manufactured, and always contains L-glutamate plus D-glutamate and pyroglutamate (unwanted byproducts of L-glutamate production) plus other unwanted by-products of production all called impurities. And since industry has not found a way to remove the unwanted impurities from processed free L-glutamate, the glutamate in MSG will always come with impurities.

Only manufactured glutamic acid causes brain damage and adverse reaction when ingested or otherwise used. Glutamate contained in unprocessed, unadulterated and unfermented protein, no matter in what quantities, will not cause reactions in MSG-sensitive people.

If you are one of the millions who suffer from adverse reactions from MSG or other forms of MfG (that stands for manufactured free glutamate), which is found in more than 40 ingredients added to processed foods from soup to nuts, and you’d like to write Christopher Kimball and tell him what you think about his role in producing this type of propaganda, here’s the address: Kimball’s Milk Street, 177 Milk Street, 1st floor, Boston, MA 02109. If you prefer to call, here’s the number for their editorial offices: 857-990-3625.

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.