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.

Researchers believe this popular food ingredient can trigger autoimmune diseases

If you read the label of a fake egg product called JUST Egg, you’ll find an odd ingredient name – transglutaminase.

One brand of transglutaminase purchased online.

This enzyme, also called “meat glue,” works by bonding proteins together. In the past it was manufactured using the clotting agent extracted from the blood of pigs or cows, but now it’s mostly secreted from microbes. And imitation eggs aren’t the only use to which transglutaminase is put to by the food-processing industry. Others include gluing scraps of meat together to produce an expensive-looking steak, allowing fake fish to look like sushi, improving the texture of dairy products and even increasing a product’s shelf life. No wonder Big Food loves it.

But some researchers are warning that what makes transglutaminase do its job so well with food products may also allow it to promote or encourage celiac disease and other autoimmune conditions, as well as contribute to millions of cases of food poisoning in the U.S. each year.

A double health threat

Transglutaminase can be used by restaurants and manufacturers to get away with a nearly undetectable form of food fraud. By sprinkling the enzyme on various scrap pieces of meat, chicken or seafood, and then binding them in plastic wrap for several hours, they can turn out a picture-perfect “filet mignon” or filet of fish that even an expert wouldn’t know isn’t the real McCoy.

But fakery aside, meat glue could very well be the source of some of those “unaccountable” food-poisoning outbreaks we so often read about. That’s because pathogens such as E. coli, Listeria and Salmonella mostly appear on the surface of meat and are effectively killed by conventional cooking. When multiple pieces are combined, some of those pathogens are moved to the center of the product, lurking in the middle where high temperatures don’t reach them.

But there’s more. A 2018 published study by researchers from the Kipp Institute in Germany and the B. Rappaport School of Medicine in Israel calls transglutaminase a “primary candidate as a partner for CD (celiac disease) development.”

The authors point to several ways in which transglutaminase can trigger an immune reaction leading to celiac disease, one being that the transglutaminase enzyme can alter the structure of gluten peptides making it “likely to resist further breakdown and to be recognized as ‘foreign’” by immune receptors in the gut. Also problematic is the fact that transglutaminase is “structurally different (from) but functionally imitates” tissue transglutaminase (tTG), which is found naturally in the human body. (Those who suffer from celiac disease often produce antibodies that attack tTG).

In 2015 the same authors published a study identifying transglutaminase as one of the common food additives likely behind the “rising incidence of autoimmune disease,” conditions that include not just celiac disease but diabetes, multiple sclerosis and lupus.

More than meat

Novozymes, a UK company, advertises its transglutaminase product for low-fat yogurt to get that creamy texture and taste. Another manufacturer of the enzyme, a company called Siveele, lists dairy and even bakery products among those to which it is added, claiming that its “natural,” cost effective and can be used in products that sport a “clean label.”

Typically, a clean label means that undesirable additives are not mentioned on a product’s ingredient panel. For example, since MSG is undesirable, “clean label” flavor-enhancers such as hydrolyzed pea protein, autolyzed yeast, and soy protein isolate are used instead of MSG. The list of “clean label” ingredients can be found at: https://www.truthinlabeling.org/assets/ingredient_names.pdf.

On “formed” meat products sold in supermarkets in the U.S. the enzyme must be called out on the ingredient statement (as it is for JUST Egg). It appears that for any other use transglutaminase can go unidentified.

The 2018 study mentioned above states that transglutaminase is “unlabeled and hidden from the public knowledge,” and our attempts to find out exactly where it may be hidden in processed foods sold in the U.S. were largely unsuccessful. Ajinomoto, which is a major producer of transglutaminase as well as MSG, states that in the EU “specific labeling is unnecessary.”

Despite all the uncertainties involved with the labeling of transglutaminase there are things you can do to steer clear of it:

  • When dining out, beware of typically expensive menu items that are priced so low they seem too good to be true. Restaurants have no responsibility whatsoever to inform you if they are using transglutaminase.
  • If you’re going to eat sushi, do so at a reliable restaurant that specializes in it. Sushi is an expensive and very skilled dish to prepare.
  • Low and no fat dairy products have taste and texture problems that might be “solved” by using transglutaminase and are best avoided. Manufacturers try to make up for that issue using things such as flavorings, milk powder and possibly transglutaminase. And as always, keep in mind that the more processed a food item is, the more chance there is that it will contain or be manufactured using a variety of chemicals, additives and enzymes — like transglutaminase.


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.

It’s not just MSG that’s toxic — watch out for the free glutamate found in over 40 other ingredients

Hydrolyzed proteins, you’ll find them in processed foods, pet food, “nutrition” shake mixes and even baby food.

But if you had any question about the excitotoxic (brain damaging) glutamate and aspartate content in hydrolyzed proteins, a recent research report Characterization of umami compounds in bone meal hydrolysate should set the record straight.

According to the report, “The free amino acids and peptides in the bone meal hydrolysate were analyzed. The results showed that the glutamic acid and the aspartic acid in the bone meal increased by 13.1 times and 14.2 times, respectively, after the Flavourzyme hydrolysis….The findings of this study demonstrated that the MSG‐like taste of the bone meal hydrolysate should be attributed to the generation of MSG‐like amino acids and peptides from the Flavourzyme hydrolysis.”

(Flavourzyme is a brand name for an enzymatic hydrolysis product that is used for protein extraction. This includes feather protein hydrolysis used for pet food, which the company says will allow processors to “turn feathers into profit.”)

The take-away is that the process of hydrolysis will invariably produce toxic glutamate, be it in bone meal, milk, corn or any other item that contains protein – including feathers.

Reference
https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.15751


Resource
Names of ingredients that contain Manufactured free Glutamate, updated 5/21:
https://www.truthinlabeling.org/assets/ingredient_names.pdf


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.

Just when we thought we knew all the names… here’s an updated list

Just when we thought we knew the names of all the ingredients in which MfG 1 could be hidden, a new collection appeared on the market.

For many years we’ve known that flavor enhancers contain the free glutamate in hydrolysates, autolysates, yeast extracts and enzyme modified ingredients that enhanced taste by triggering glutamate receptors in the mouth and on the tongue. These are ingredients such as soy protein isolate, hydrolyzed pea protein and autolyzed yeast extract.

The so-called “plant based,” protein substitutes like “Just Egg,” “Impossible Meats,” “Beyond Beef” and “Lightlife plant-based burgers” contain glutamic acid and aspartic acid (both excitotoxic 2 – brain damaging — ingredients) which are part of the amino acid stews used for claiming that the products contain protein.

Now, with a rush for “clean labels,” 3 creative new names are being assigned to old ingredients.

Names of ingredients that always contain MfG

Note: Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured, released from protein during processing, or come from protein that has been fermented.

Everyone knows that some people react to the food ingredient monosodium glutamate (MSG). What many don’t know, is that more than 40 different ingredients contain the chemical in monosodium glutamate — Manufactured free Glutamate (MfG) — that causes these reactions. The following list of ingredients that always contain MfG was compiled over the last 30 years from consumer reports and information provided by manufacturers and food technologists.

Glutamic acid (E 620) 4
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, Nutritional yeast
Autolyzed yeast, Brewer’s 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”
anything “Protein concentrate”
anything “Protein isolate”
Zinc proteninate
anything “Proteninate”
Soy sauce
Soy sauce extract
Protease
anything “Enzyme modified”
anything containing “Enzymes”
anything “Fermented”
Vetsin
Ajinomoto

A list of the additional ingredients that contain lesser amounts of MfG will be found at: https://www.truthinlabeling.org/assets/ingredient_names.pdf

Footnotes

  1. Manufactured free Glutamate
  2. Brain damaging.
  3. Labels of foods that contain undesirable components but give no clue to their presence.
  4. Numbers used in Europe in place of food additive names.


    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.