standardofidentity

How do you know if a food you’re intending to eat contains risky food additives?

Here’s an easy tip: if it comes in a box, bottle, or can, it likely has MSG in it. And if not MSG, then one of the 40 or so other flavor enhancers or fake proteins that contain the excitotoxic glutamic acid found in MSG.

To get an idea of how much MSG and MfG (manufactured free glutamate) is being promoted for use in processed foods, take a look at what the FDA calls a “Standard of Identity” (SOI), which are rules established to define what makes up a particular processed food.

There are over 280 of these regulations covering everything from canned mushrooms to tomato sauce to beef stew. They are said to be in the “interest of the consumer” to provide them with a “reasonable definition” and a “reasonable standard of quality.”

Here’s an example: in the SOI for canned green beans, corn, peas, asparagus, artichokes, lima beans, beets, cabbage, kale, mushrooms and many more, monosodium glutamate, hydrolyzed vegetable protein and autolyzed yeast extract (the last two being prime sources of MfG) are prominently listed as “safe and suitable” optional ingredients.

Along with those “safe” additives, Disodium inosinate and Disodium guanylate are also permitted ingredients in all those veggies. Those two additives work synergistically with MSG and are always a tip-off to the presence of MSG in a food.

The more you know the more you’ll begin to notice that the FDA seems to bend over backwards to promote the use of 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.

Just Egg is the creation of food technologists who make their livings by replacing nutritious whole foods with laboratory-created compounds topped off with chemical flavor enhancers like monosodium glutamate (MSG).

This plant-based yellow liquid contains no real food, and positively not a trace of real eggs.

What it does contain, it’s second ingredient, is mung bean protein isolate, which, along with the natural flavors can pack enough excitotoxic amino acids to give migraine headaches to many, and possibly send some MSG-sensitive people to the ER.

But brain-damaging ingredients aside, you may wonder how this product can get away with being called not just “egg” but JUST EGG?

The FDA maintains what’s called a “standard of identity,” a legally binding description of what a particular food name represents and what it may consist of or even look like. Want to manufacture peanut butter? It better be made by the grinding of shelled and roasted peanuts. If you make noodles, they need to be “ribbon-shaped” with vermicelli mandated to be “cord-shaped.”

But as far as eggs go, not only have regulators refused to define them, but have prohibited such a definition from being made. It’s bizarre even by FDA standards.

What this means to the egg-expecting public is that if you don’t see it cracked from a shell, an “egg” can be made from just about anything, even the chemical concoction listed below.

Just Egg ingredients:

Ingredients: Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative). (Contains soy.)

Reference:
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=160.100

Tag: standardofidentity

MSG in your canned veggies? The FDA says it’s a good idea!

Do your ‘eggs’ come from a chicken or a laboratory? The FDA could care less.