MSG, the secret ingredient that makes a pet food a ‘success’

For most pet owners, the proof of quality, flavorful pet food products is in watching our furry friends enjoy their food. When a new diet is introduced to a pet and it stimulates active consumption, it’s considered palatable, and therefore a success. — Kemin Industries

Your idea of a successful food for your pet is probably one that will nourish your pup or kitty and help them live a long, healthy life. But for pet food companies, success is measured by how quickly a dog or cat eagerly eats up every last bite of the same food every single day.

Palatability is a key phrase in the industry. And to ensure that the food is palatable, or tasty and appetizing to the pet, a “secret” ingredient is added — one called a “palatant.”

Palatants are big business. These additives coerce an animal into consuming what’s placed in front of it (even if it’s an unappetizing-looking bowl of hard, brown pellets) using exactly the same method that makes Cheetos irresistible or gets Doritos to taste like the most delicious thing you’ve ever put in your mouth. You know the secret ingredient as monosodium glutamate (MSG), but it’s really the manufactured free glutamate (MfG) in the MSG that triggers our taste buds and our animals’ taste buds, making them beg for more. MfG can be found in 40+ food ingredients.

Palatants, which are also called “digests,” are primarily made from either hydrolyzed animal or vegetable proteins, which invariably contain MfG. When a protein is hydrolyzed it will always create excitotoxic – brain damaging — amino acids. It doesn’t matter if that hydrolyzed protein is put in dog food or a can of tuna you eat for lunch, it will contain MfG, the brain-damaging ingredient found in MSG.

Now, if you plan is to carefully examine the labels of pet foods for this noxious ingredient, you won’t come away with much information. Palatants can be listed on the label as “natural flavoring,” “digest,” or simply incorporated into some other benign-sounding component of the food – both in bargain brands and pricy boutique ones.

There are, however, some pet foods that will tell you right on the package that they’re using MfG-containing hydrolyzed proteins.

The pea-protein gravy train

Currently, the biggest darling of the food industry is widespread, multi-purpose pea protein. It’s a cheap ingredient used to bump up protein content in scores of bars, drinks, powders for smoothies and fake foods. Read more about it here.

When used in pet food, it’s advertised as an easily digestible source of protein, and is typically found in allergy, grain-free and limited protein diets.

Purina is one of many major pet food manufacturers that uses pea protein in its dog food formulas. While consumers are starting to realize that pea protein in human foods contains excitotoxic, brain-damaging MfG, it appears that same level of concern doesn’t apply to what we feed our pets. That is, until we learn that something has gone terribly wrong.

The mysterious heart ailment associated with grain-free pet foods

In 2018 the FDA issued an alert about grain-free pet food being implicated in untold numbers of otherwise healthy dogs and cats developing dilated cardiomyopathy, a disease of the heart muscle that can come on slowly and ultimately be fatal.

In typical FDA slow-motion style, the agency first received reports of the potential connection back in 2014, yet waited four years to warn pet owners. Now we know that all breeds, ages and sizes of dogs have been involved in the 560 accounts the FDA received (which most certainly are only a fraction of the actual number of cases).

Interestingly, no heavy metal compounds were found in the foods tested, but over 90 percent of the food consisted of grain-free formulas containing pea and/or lentil protein, i.e., MfG.

Could the excitotoxic amino acids in those ingredients have triggered this deadly heart condition? It’s pretty much a given that we will never learn more from the FDA. To even consider these highly processed, toxic vegetable proteins as a potential cause of this tragedy is something that agency will never, ever do.

The U.S. pet food industry is predicted to reach $30 billion in the next two years, with more and more expensive, highly advertised and “gourmet” brands on the market. Despite all the glowing package claims and pictures of fish, meat and poultry, the contents generally consist of low-quality, toxic ingredients.

And sadly, our dogs and cats are becoming overweight, morbidly obese, diabetic and sick at an ever-increasing rate – just as are their human companions.

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.

FDA claim that MSG is GRAS puts it in violation of its own rules


BY FDA REGULATIONS found in the Federal Food, Drug, and Cosmetic Act and in the FDA Code of Federal Regulations, 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 short, to be designated FDA GRAS, an ingredient must be:

1) Tested for safety using scientific procedures, or

2) Known to be safe through experience based on common use in food prior to January 1958.

Monosodium glutamate (MSG) does not meet that standard and therefore does not meet the FDA requirements for GRAS status.

The MSG in use today has never been tested for safety. Although the glutamate industry has turned out badly flawed studies on the “safety” of MSG (using toxic material in placebos, for example), no one outside of the glutamate industry would ever claim that any of those studies qualified as “scientific” procedures.

The MSG in use today, made with glutamate created by genetically modified bacteria that excrete glutamate through their cell walls, was only invented in 1957, allowing no time to demonstrate safe use through experience (based on common use in food) prior to 1958. The MSG in use today could not have been grandfathered GRAS in 1958 because it didn’t exist prior to 1957.

In 1969, it was first observed that manufactured free glutamic acid, the essential ingredient in MSG, is an excitotoxic amino acid. When glutamate is ingested in controlled quantities, it is essential to normal function. But when ingested in excess, it causes brain damage, leading to a variety of abnormalities.

Prior to 1957, when glutamate was produced by extracting it from protein, there was not enough manufactured free glutamate added in food to cause glutamate to become excitotoxic. That changed in 1957 after glutamate came to be produced in virtually unlimited quantities.

Resources

Sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act
FDA’s implementing regulations in the Code of Federal Regulations, 21 CFR 170.3, 21 CFR 170.30, and 21 CFR 170.30(b


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.

Leaked Nestlé in-house document admits most of its products aren’t healthy

Did you see last Thursday’s post, Ultra-processed foods: Little nourishment, lots of toxic amino acids? We reported on the unfortunate fact that although U.S. supermarkets contain a wide variety of packaged foods, they mostly all come from 10 giant conglomerates.

One of those mega-companies is Nestlé, considered to be the world’s largest fast moving consumer goods company. Fast-moving consumer goods are products that sell quickly and at a relatively low cost.

This week Nestlé’s news came from a leaked document initially sent to its top executives, stating that over 60 percent of its “mainstream” food and drink products do not meet a “recognized definition of health” under Australia’s health star rating system.

(Health Star rates the nutritional profile of processed foods by assigning a number of stars, up to five. Only 37 percent of Nestlé products managed to rate above 3.5 stars.)

But low nutrition ratings aren’t the only concerns consumers should have, because Nestle products are loaded with manufactured free glutamate (MfG), an excitotoxic – brain damaging – ingredient. Their top brands include Hot Pockets (with a book-length list of ingredients including excitotoxic yeast extract, natural flavor, citric acid, disodium inosinate, disodium guanylate and dough conditioner), Lean Cuisine (soy protein isolate, yeast extract), Stouffer’s (textured soy protein concentrate, autolyzed yeast extract) and Maggi products, including the Liquid Seasoning (monosodium glutamate, disodium inosinate, flavour, protease).

According to the Indian digital news station CNCBTV18, the Food Safety and Standards Authority of India (FSSAI) banned Nestle’s Maggi “two minute” noodles in 2015 after test showed that it contained excessive lead and the labelling of its packets deceptively mentioned ‘No added MSG.’

Of course, what Nestlé tells it executives about its products, as revealed in that leaked in-house document, is far different than what it tells consumers, saying on its website that: “we unlock the power of food to enhance quality of life for everyone, today and for generations to come.”


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.

Ultra-processed foods: Little nourishment, lots of toxic amino acids

Although the typical U.S. supermarket contains a wide variety of packaged foods, that assortment emanates from 10 giant conglomerates.

These multinationals, such as Unilever, Coca-Cola and Mondelez, have their imprints on practically everything you eat. And more and more of these products are “ultra-processed.”

It used to be that food technologists designed processed foods.  Those would be whole foods that were canned, freeze-dried, or fermented, for example.  But in the 1980s ultra-processed food — products manufactured with substances extracted from foods or synthesized in laboratories — started to line supermarket shelves.

Ultra-processed foods are fractionated-recombined foods consisting of an extensive number of additives and ingredients, but little actual whole food.  They can be identified by the remarkably long list of ingredients – including many unpronounceable ones — found on their labels. According to a recent study, Canadians are taking in practically half of their daily calories from ultra-processed foods.

Not mentioned in any study of ultra-processed foods, however, are the toxic ingredients added for color, flavor, shelf life (preservatives), and protein, along with low-calorie sweeteners. Manufactured free glutamate (MfG), the toxic component of monosodium glutamate, and all of the ingredients in the following list are found in both flavor enhancers and protein enhancers. And some say because they mask the taste of old or rancid food, MfGs are used as preservatives as well. 

Names of ingredients that always contain MfG:

  • Glutamic acid (E 620)
  • Glutamate (E 620)
  • Monosodium glutamate (E 621)
  • Monopotassium glutamate (E 622)
  • Calcium glutamate (E 623)
  • Monoammonium glutamate (E 624)
  • Magnesium glutamate (E 625)
  • Natrium glutamate
  • Anything “hydrolyzed”
  • Any “hydrolyzed protein”
  • Calcium caseinate, Sodium caseinate
  • Yeast extract, Torula yeast
  • Yeast food, Yeast nutrient
  • Autolyzed yeast
  • Gelatin
  • Textured protein
  • Whey protein
  • Whey protein concentrate
  • Whey protein isolate
  • Soy protein
  • Soy protein concentrate
  • Soy protein isolate
  • Anything “protein”
  • Anything “protein fortified”
  • Soy sauce
  • Soy sauce extract
  • Protease
  • Anything “enzyme modified”
  • Anything containing “enzymes”
  • Anything “fermented”
  • Vetsin
  • Ajinomoto
  • Umami
  • Zinc proteninate

Names of ingredients that often contain or produce MfG during processing:

  • Carrageenan (E 407)
  • Bouillon and broth
  • Stock
  • Any “flavors” or “flavoring”
  • Natural flavor
  • Maltodextrin
  • Oligodextrin
  • Citric acid, Citrate (E 330)
  • Anything “ultra-pasteurized”
  • Barley malt
  • Malted barley
  • Brewer’s yeast
  • Pectin (E 440)
  • Malt extract
  • Seasonings

The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MfG-reaction triggers in HIGHLY SENSITIVE people:

  • Corn starch
  • Corn syrup
  • Modified food starch
  • Lipolyzed butter fat
  • Dextrose
  • Rice syrup
  • Brown rice syrup
  • Milk powder
  • Reduced fat milk (skim; 1%; 2%)
  • most things “low fat” or “no fat”
  • anything “enriched”
  • anything “vitamin enriched”
  • anything “pasteurized”
  • Annatto
  • Vinegar
  • Balsamic vinegar
  • certain amino acid chelates (Citrate, aspartate, and glutamate are used as chelating agents with mineral supplements.)

Convenient, relatively inexpensive and heavily advertised, the future of ultra-processed foods seems to be assured (1).  And why not?  The FDA lets the people who manufacture ultra-processed foods declare that they are GRAS (generally recognized as safe), and the general public seems unaware that the fox is guarding the hen house.

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.

Reference

1. Open PR Worldwide Public Relations.  Press release7/3/2019. “What’s driving the Flavor Enhancers Market Growth?  Cargill, Synergy Flavors, Tate & Lyle, Associated British Foods pic, Corbion …”  https://www.openpr.com/news/1794737/what-s-driving-the-flavor-enhancers-market-growth-cargill.  Accessed 7/31/2019.

Are you feeding your infant brain-damaging additives?

In 1969 the moms and dads of America were promised by the top three baby-food manufacturers that monosodium glutamate would be taken out of their products.

Sure, the baby food executives whined and complained and told how the public had been “unnecessarily alarmed and confused,” but they had hit a brick wall. Dr. John Olney, a top researcher at the Washington University School of Medicine in St. Louis, had recently published data showing that when newborn mice were exposed to the additive, they suffered extensive brain damage and endocrine disorders, and he coined the term “excitotoxin” to describe monosodium glutamate. As the late Dr. Jean Mayer, a highly respected nutritionist who taught at Harvard for 25 years (and went on to be named president of Tufts University), said at the time: “I would take the damn stuff out of baby food.”

But half a century later, that “damn stuff” is still being fed to babies – only now added to infant formula.

A formula for disaster

Asked to report on the use of toxic manufactured free glutamate (MfG) in infant formula, we were appalled by the many articles available online that talked of the pros and cons of using various brands, but never once mentioned the presence of excitotoxins.

While monosodium glutamate may have been removed from those little jars of baby food, the same excitotoxic glutamic acid found in monosodium glutamate, now in ingredients such as whey protein concentrate and soy protein isolate, began appearing in infant formula. One product made by Enfamil shockingly lists among its ingredients monosodium glutamate, advising caregivers that it can be continued on as a “milk substitute in the diet of children.”

There are a variety of ways MfG harms the body. When Olney testified in 1972 before the Senate Select Committee on Nutrition and Human Needs, he was attesting to the brain damage and subsequent endocrine disorders caused by the MfG in monosodium glutamate when fed to the very young.

Now, people realize that monosodium glutamate also causes adverse reactions such as asthma, migraine headache, irritable bowel, skin rash, seizures, and heart irregularities.

But along the way to this enlightenment, the link between MfG and brain damage seems to have been forgotten. Perhaps that’s because you can’t see brain damage with the naked eye. There’s no pain, no upset stomach, no itching or wheezing.

And stealthily, the glutamate industry has invested millions of dollars in propaganda intended to reassure the public that monosodium glutamate is merely a harmless food additive.

It’s not that health authorities don’t seem to care what’s in infant formulas. The public has been alerted to various toxic ingredients that have been found in these products over the years, including melamine (a compound used to make plastics) and perchlorate (a chemical found in rocket fuel). In fact, the plastic additive BPA has been banned from baby bottles.

But there’s no warning about excitotoxins.

That’s why if you’re thinking of using – or currently use — infant formula, it’s essential that you read the ingredients. Think carefully about the chemicals that are commonly used in these products and beware of hidden excitotoxins.

In March, 2019, we found the following 10 brands of infant formula listed at Amazon.com and searched out their ingredients. These included:

  • Enfamil,
  • Similac,
  • Earth’s Best,
  • Kirkland Signature
  • Good Start
  • Happy Baby
  • Good Sense
  • Member’s Mark
  • Plum Organics
  • Parent’s Choice

In the following ingredient lists, excitotoxic ingredients are highlighted. Only ones that make up more than 1 or 2 percent of the product are included.

Note: The excitotoxin content of milk depends on whether or not whole milk is used in the milk product. If whole milk is used, the excitotoxin content of the milk depends on the pasteurization process (higher heat for longer time frees more glutamic acid and aspartic acid from the original milk protein). If low fat or non-fat milks are used, there will be excitotoxin in the low fat and non-fat milk because those milks are made from milk powder which contains free glutamic acid and free aspartic acid as unavoidable consequences of manufacture.

Enfamil PREMIUM Infant Formula, Powder

NONFAT MILK, LACTOSE, VEGETABLE OIL (PALM OLEIN, COCONUT, SOY, AND HIGH OLEIC SUNFLOWER OILS), WHEY PROTEIN CONCENTRATE

Similac Advance

Nonfat Milk, Lactose, Whey Protein Concentrate, High Oleic Safflower Oil, Soy Oil, Coconut Oil, Galactooligosaccharides…

Earth’s Best Organic Dairy Infant Formula with Iron

Organic Lactose, Organic Nonfat Milk, Organic Oils (Organic Palm or Palm Olein, Organic Soy, Organic Coconut, Organic High Oleic Safflower or Sunflower Oil), Organic Whey Protein Concentrate

Kirkland Signature Infant Formula

Nonfat milk, lactose, whey protein concentrate, high oleic safflower oil, soy oil, coconut oil, galacto-oligosaccharides…

Gerber Good Start non-GMO powder Infant Formula

WHEY PROTEIN CONCENTRATE (FROM COW\’S MILK, ENZYMATICALLY HYDROLYZED, REDUCED IN MINERALS), vegetable oils (, PALM OLEIN, SOY, COCONUT, AND , HIGH-OLEIC SAFFLOWER, OR , HIGH-OLEIC SUNFLOWER) , LACTOSE, CORN MALTODEXTRIN

Happy Baby Organic Stage 1 Infant Formula Milk Based Powder with Iron

Organic non-fat milk, organic whey protein concentrate

Good Sense

Corn syrup, non-fat milk, whey protein hydrolysate

Member’s Mark

NONFAT MILK, LACTOSE, VEGETABLE OILS (PALM OLEIN, COCONUT, SOY, HIGH OLEIC [SAFFLOWER OR SUNFLOWER] OIL), WHEY PROTEIN CONCENTRATE, GALACTOOLIGOSACCHARIDES‡…

Plum Organics

Organic Nonfat Milk….Organic Whey Protein Concentrate

Parent’s Choice Non-GMO Premium Infant Formula with Iron

Nonfat Milk, Lactose, Vegetable Oils (Palm Olein, Coconut, Soy, High Oleic (Safflower Or Sunflower] Oil), Whey Protein Concentrate, Galactooligosaccharides…

However, infant formula isn’t the only way a baby can be exposed to MfG.

The bizarre connection between Big Food and breast milk

Research done in the 1980s and 1990s confirmed that monosodium glutamate and other ingredients that contain MfG are passed by pregnant women to their fetuses, and by lactating mothers to their newborns. Studies found that MfG can cross the placenta during pregnancy, can cross the blood brain barrier (BBB) in an unregulated manner during development, and can pass through the five circumventricular organs that lie outside the BBB.

In the 1960s and 1970s Olney described the brain damage done by monosodium glutamate, which was found to destroy brain cells when fed in large quantity to animals whose brains were not protected by blood brain barriers. Olney observed that the BBBs of fetuses and newborns seen in the laboratory left certain areas of their developing brains unprotected, and he cautioned that human fetuses and newborns were similarly at risk. The unprotected areas included the arcuate nucleus of the hypothalamus, the area of the brain that, when undamaged, regulates reproduction and weight (telling us when to stop eating).

Every woman who breast feeds her baby will want to make sure that her diet does not contain excitotoxins – or contains as few as possible. That list includes aspartic acid (found in aspartame, e.g., Nutrasweet, Equal, Amino Sweet, and other aspartame-based sugar substitutes); L-cysteine, found in dough conditioners, and the many ingredients that contain MfG.

Certainly, every parent wants a healthy baby, but there are industry giants out there who only care about their bottom lines. Consumer beware.


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.

This must have slipped by when Google wasn’t looking!

About as rare as finding a flock of flamingos in Central Park is doing a search on Google for monosodium glutamate (a.k.a. MSG) where the top results don’t all sing the praises of MSG.

This article, found fairly high up on a Google search is headlined: “Chinese celebrity chef Ken Hom says ‘MSG is used only by lazy cooks.’

Ordinarily, a Google search for MSG will deliver pages and pages of articles that proclaim the safety and benefits of feasting on foods enhanced with MSG, sometimes authored by celebrity chefs who speak out on the glories of use of MSG. The claim that renown chefs use MSG in their cooking has long been a staple of glutamate-industry marketing. Often involved are well-known restauranteurs or celebrity chefs such as Andrew Zimmern, Grant Achatz, David Chang, Eddie Huang, Heston Blumenthal and Chris Koetke who celebrate the “wonders” of cooking with MSG.

Foodies will recognize the name of the legendary Julia Child, whose cookbook, Mastering the Art of French Cooking, is still a best-seller after 60 years. It’s well known that she would never use MSG in a recipe. Yet somehow the glutamate people got to her, and late in life she was heard on radio extolling the virtues of MSG.

More recently, Andrew Zimmern, celebrity chef & TV personality, served as Master of Ceremonies at the World Umami Forum, put on by the U.S. manufacturer of MSG. Zimmern is quoted from time to time talking about the virtues of MSG, but unless he has just started using MSG in new recipes, he doesn’t appear to cook with it.

Part of what sells MSG to consumers is the people making the presentations (a.k.a. sales pitches). The glutamate industry has capitalized on that fact, and certain celebrity chefs have seen value in testifying to the fact that MSG enhances the flavor of food while ignoring the fact MSG produced since 1957 is a toxic food additive.

Or, as chef Hom says, MSG is for “lazy cooks.”


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 Truth about Gelatin

The Truth about Gelatin originally appeared in Earth Clinic a top-rated alternative health website that features in-depth information and videos about holistic treatments (for both people and pets), home remedies and effective health-boosting uses for numerous everyday products ranging from coconut oil to hydrogen peroxide.

You’re likely to run into gelatin in some surprising places. While it’s commonly found in foods such as gelatin desserts (think Jell-O), aspic, marshmallows, gummy candies, vitamins, and other supplements (including pill capsules), it can also turn up used as a binder in yogurt, ice cream, cream cheese and anywhere a food manufacturer wants to create a good “mouthfeel” for their product.

But like sausages, nobody wants to see how gelatin is made.

Most of the gelatin found in food and supplements comes from heat-degraded collagen derived from pigs and cows. It’s an ugly process that completes the cruel loop of factory farming by taking bone, stripped skin, and connective tissue from slaughterhouses and processing them (through acid, heat, and grinding) into an innocuous-looking, tasteless powder.

There’s nothing in that bouncy gelatin dessert or a smiling gummy bear that will give a hint of the cruelty involved in its creation. But ethical concerns aside, there’s much more not to like about gelatin.

The Gelatin – MSG Connection

Although it might seem that a marshmallow Peep has nothing in common with a shaker of the MSG flavor-enhancer Accent, they are actually related as both contain manufactured free glutamate.

Just as drugs have side effects, manufactured free glutamate has side effects such as irritable bowel, headache, heart irregularities, and skin rash. In addition, manufactured free glutamate is an excitotoxin: a neurologically active compound that in high concentrations has detrimental excitatory effects on the central nervous system and may cause injury to nerve cells.

Manufactured free glutamate is created in food ingredients when protein is broken down into its constituent amino acids. One of those amino acids will always be free glutamate. It is also mass-produced using genetically modified bacteria that excrete glutamate through their cell walls.

In the case of gelatin, the Encyclopedia of Food Science and Technology states that glutamic acid (a.k.a. glutamate) which makes up around 10 percent of gelatin, isn’t the only neurotoxic component released during the manufacturing process. Aspartic acid, another brain-damaging amino acid is also present at a level of around 6 percent. Both sources will cause the same adverse reactions in people, and according to experts like Dr. John Olney, both glutamic and aspartic acid will combine to produce a toxic double-whammy.

Might you have a noticeable reaction to a gelatin product? That would depend on your individual sensitivity as well as the amount of manufactured free glutamate you consume in foods along with the gelatin. And your sensitivity is something that can change with age, illness, if you suffer a head injury, or consume a large amount of manufactured free glutamate.

Don’t Ask, Don’t Tell

Look at any gelatin-containing product in the store and you won’t see any mention whatsoever of glutamic acid, aspartic acid (or pigskin and tendons being bathed in acid for that matter). But beyond packaging, which fails to disclose important information about the possible toxic effects of gelatin, are the lies circulated by Big Food to convince you to buy their products.

You’ll hear that manufactured free glutamate is “naturally occurring,” has been extensively studied and found to be “safe,” and the biggest whopper of all — that the glutamate in the human body is exactly the same as what you’ll find in foods such as gelatin. The real story is that all manufactured free glutamate contains impurities that are unavoidable by-products of the manufacturing process.

But what about “kosher” or even “vegetarian” gelatin, are those better choices?

A Fishy Proposition

Kosher gelatin can be derived from either fish or cows certified as kosher and killed in a specific manner. Since kosher rules prohibit the combining of meat and dairy, if you notice kosher gelatin in a dairy product, it’s probably fish-derived.

Fish byproducts such as skin, scales and bones contain high amounts of collagen, and the processing will release neurotoxic free glutamate just as with gelatin from cows or pigs. Published research out of Indonesia has found free glutamic acid amounts in fishbone gelatin ranging from a low of over seven percent to a high of over 10 percent, with aspartic acid going from a low of close to five percent to a high of 6.5 percent, depending on the type of fish.

Vegetable Gelatin

As far as veggie gelatin goes, it too has issues.

Produced from processed algae and seaweed (a marine algae), vegetarian gelatins are derived from rich sources of certain amino acids that will also contain significant amounts of free glutamate and aspartic acid after processing.

If gelatin is something you’ve decided to avoid, it pays to read the ingredient labels of all processed foods and supplements thoroughly, as well as pharmaceuticals (including OTC drugs). And while you won’t be able to determine if the gelatin came from pigs, cows, or fish, the name gelatin is required to be listed on the packaging.

Resources:

The Free Dictionary: https://medical-dictionary.thefreedictionary.com/excitotoxin (accessed 5/4/21)

Amino acid and proximate composition of fish bone gelatin from different warm-water species: A comparative study.
https://iopscience.iop.org/article/10.1088/1755-1315/58/1/012008 (accessed 5/4/21)

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.

MSG: a double whammy to your liver

When Dr. Russell Blaylock came out with his eye-opening book in 1994, “Excitotoxins: the Taste that Kills,” he forecast an ongoing obesity epidemic based on the sheer amount of MSG and other excitotoxins dumped into processed foods and beverages.

Now, almost three decades later he says, “Unfortunately, my prediction has come true. Obesity is now a national epidemic – not just among adults, but also among children, even the very young.”

But the damage caused by our national obesity epidemic didn’t stop with extreme weight gain. It has helped to foster another widespread condition (even called a “pandemic” by some doctors and researchers), known as non-alcoholic fatty liver disease, or NAFLD. This chronic liver condition was a rare occurrence only a few decades ago. Now it’s not only rampant among adults but being diagnosed more and more in kids, some just toddlers.

As the name implies, NAFLD is a buildup of fat in the liver, something that can progress to a life-threatening condition called non-alcoholic steatohepatitis (NASH), which can lead to liver failure and liver cancer.

MSG has the distinction of contributing to NAFLD and NASH is two ways. As Blaylock revealed in Excitotoxins, it had been decisively shown in research that baby mice fed MSG became “grossly obese,” and that their “obesity was very difficult to reverse.” (Today, researchers turn to MSG as a tool to fatten up their lab animals for obesity studies.)

The other way MSG is helping to create this pandemic of liver disease was found in a study showing how low doses of MSG (extremely easy to consume if you eat any kind of processed food), combined with the ever-popular sweetener high fructose corn syrup, “greatly increased the risk” of both liver conditions, Blaylock recently reported.

HFCS, a cheap genetically modified sugar substitute, is extremely toxic to the liver. Study after study has found a significant connection between ingesting all forms of processed fructose and liver damage.

As for MSG and the manufactured free glutamate (MfG) it contains, it not only is a major cause of obesity that leads to NAFLD, but has been linked to numerous other conditions including many incapacitating neurological disorders.

Ironically, many processed foods labeled as “low-cal,” which are pitched to those hoping to lose weight, contain the worst additives when it comes to weight loss, as well as liver health. For example, HFCS-90, with a whopping 90 percent fructose, is often added to diet dishes, as only a small amount is needed for sweetening. And since lower-calorie processed foods are typically made from cheap, tasteless ingredients, MSG and other forms of MfG are added liberally.

While Dr. Blaylock has made a significant contribution to our understanding of the toxic nature of MSG and other excitotoxins — warning for decades about the dangers of consuming them – unfortunately, you still don’t have to look very hard to find them in our food supply.

But perhaps as even more children sadly fall victim to suffering the consequences of the widespread use of such additives, more people will join those already demanding change in how processed foods are made and regulated.


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.

If it wasn’t Alzheimer’s, what was it?

On November 15, 2011, Truth in Labeling Campaign co-founder Jack Samuels suffered a massive heart attack. He died on January 15, 2012 from heart damage exacerbated by complications caused by MSG and the manufactured free glutamate (MfG) in it – MfG used in the electrode tabs applied to his skin; in the dextrose solution used to deliver the drugs that would crystallize in the non-MSG Ringer’s solution and in the starch, cornstarch, and carrageenan components of the medications given to him when the IVs were withdrawn.

Had the FDA not lied about the toxic potential of MSG and MfG, had the medical community not believed them, had the MfG in IV solutions and meds been identified on product inserts, Jack might be alive today. Had Jack not spent half of the last quarter of his life fibrillating following ingestion of MfG hidden in food, he might not have had the heart attack in the first place.

Read Jack’s story, “It Wasn’t Alzheimer’s, It Was MSG” here or purchase a Kindle edition at Amazon.

And be sure to comment on Adrienne Samuels’ petition to strip MSG and MfG of their FDA GRAS (generally recognized as safe) status at
https://www.regulations.gov/document?D=FDA-2021-P-0035-0001

especially if you agree that the FDA should not be advertising MSG and MfG as GRAS.


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.