Want to avoid MSG/MfG? Listen to your body. Industry lies, but your body doesn’t.

Trying to avoid excitotoxic manufactured free glutamate (MfG) — the same toxic ingredient in monosodium glutamate (MSG) that kills brain cells, is an endocrine disruptor, causes asthma, migraines, fibromyalgia, a-fib, seizures and more?

Today you can’t avoid it by reading food labels, even if you’ve memorized the names of all the ingredients that contain MfG.

Eating only whole foods that are organic will help, but it’s not fool-proof. MfG found in organic processed foods is just as toxic as the MfG in conventional foods.

In some countries, “E numbers” are used instead of food additive names, and there’s an expectation that toxic flavor-enhancers will all carry E numbers. For example, MSG is E621, glutamic acid is E620 and citric acid is E330. (In Australia, just the numbers are used.) But in many parts of the world yeast extract, which invariably contains MfG, is recognized as a food ingredient not a food additive, so it won’t have an E number.

Another mine field is the expanse of plant-based processed foods marketed to vegetarians and those trying to cut down on meat consumption. True, they might contain no meat, but they don’t contain actual food, either. They’re typically made of a boatload of chemicals and flavor enhancers such as MSG, autolyzed yeast, and hydrolyzed pea protein added to make these tasteless chemicals palatable. And if they’re advertised as “protein,” they contain the three excitotoxic amino acids: glutamic acid, aspartic acid, and L-cysteine — and no real food.

Many of these chemical stews will be found in ultra-processed foods – the quick fixes busy people grab from grocery shelves without glancing at the labels. Ultra-processed foods are concocted out of chemicals and scraps of cheap food laced with toxic MfG-containing flavor-enhancers designed to make then appetizing.

The consumer’s greatest challenge, however, is navigating what industry calls “clean labels.” Those are labels for foods that contain toxic ingredients, but don’t contain ingredients such as MSG that manufacturers think will keep customers from buying their product. Yeast extract was used as a clean label ingredient until consumers began to catch on to the fact that yeast extract contains MfG just as MSG does.

And then there are the compounds added to food which don’t legally have to be identified on food labels because they are used in such small amounts.

A fool-proof way to check a product is something called muscle strength testing or applied kinesiology. Muscle strength testing has been used for years by chiropractors for diagnosis and treatment, by NAET practitioners, and MSG/MfG-sensitive people. It is a simple arm test to demonstrate which factors in the environment – specific foods, drugs, even music – strengthen or weaken an individual. To test your muscle strength, stand with your arm outstretched, palm down, while your partner pushes down quickly and firmly on your wrist, attempting to force your arm to your side. In most cases you will be able to resist the push. To test a food for sensitivity, hold a small amount of the food in your right hand while your partner repeats the arm test on your left arm. If your arm remains as strong as before, this food “agrees” with your body, but if your arm is weaker, you may be sensitive to this food.

Applied kinesiology is something that anyone can learn. It’s relatively easy, fast, and your body doesn’t lie. If you need help, find a video on YouTube, look up a local chiropractor, or simply talk to someone who is obviously muscle-testing food in a health food store. And ignore those people who say it doesn’t work because they don’t know how to use it.

Places you might never dream of looking for MfG:

PACKAGING: On occasion you may run into packaging that breaks down the protein in the product being packaged, thus producing MfG. Cryovac is one such form of packaging.

PESTICIDE PRODUCTS: AuxiGro, Hydrolyzed Chicken Feathers, and Hydrolyzed Fish Protein are fertilizers that contain MfG. (The last two have been approved for use on organic produce.)

FRUIT WAX: Waxes used on non-organic produce often contain MfG.

POLISHING AGENTS: White rice may cause an MfG-reaction in a highly sensitive person while brown rice doesn’t. Some of the agents used to polish rice contain MfG.

BINDING AGENTS: The agent that causes salt to stick to the nuts, popcorn, or whatever, may contain MfG.

FLOWING AGENTS: Whatever it is that keeps salt loose in its box or bottle may contain MfG.

LABELS THAT SAY NO MSG ADDED: Products that claim “No MSG added” or “No added MSG” on labels or in advertising may be hiding places for MfG. Read the small print that may say “except for” and check the lists of ingredients.

ORGANIC PRODUCTS: A number of MfG-containing ingredients have been approved for use in products labeled “organic.” MfG that is produced using “organic” ingredients is just as toxic as MfG produced from non-organic sources. The fact that a plant or animal meets or does not meet the standards of the National Organic Standards Board has no relevance to its capacity for producing MfG.

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.

Ingredient Names Used to Hide Manufactured free Glutamate (MfG)

MSG has been used as an acronym for “monosodium glutamate” for years, with people who reacted to it referring to their “MSG reactions.” So, it isn’t surprising that over time, consumers started using the acronym “MSG” to stand for the ingredients that trigger what they identified as “MSG reactions.” Largely because those in the glutamate industry have built on the confusion caused by using “MSG” incorrectly, we thought it time that there be a proper acronym for consumers to use when talking about what’s contained in monosodium glutamate that causes their pain and suffering – distinguishing between the product called “monosodium glutamate” and the toxic ingredient contained in it.

We propose to use MSG just as the Glutes do, to stand for the flavor enhancer, “monosodium glutamate,” but will now refer to the amino acid in monosodium glutamate that causes brain damage, endocrine disorders and adverse reactions, by its more factual name – Manufactured free Glutamate or MfG.

Names of ingredients that contain Manufactured free Glutamate (MfG) *1

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 has been compiled over the last 20 years from consumer reports and information provided by manufacturers and food technologists.

Names of ingredients that always contain MfG:

  • Glutamic acid (E 620) *2
  • 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.)
*1 Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed /manufactured or come from protein that has been fermented.
*2 E numbers are use in Europe in place of food additive names.

The following work synergistically with the ingredient monosodium glutamate (MSG) to enhance flavor. If they are present for flavoring, so is MSG:

Disodium 5’-guanylate (E 627) / Disodium 5’-inosinate (E-631) / Disodium 5′-ribonucleotides (E 635)

Reminders

Low fat and no fat milk products often contain milk solids that contain MfG and many dairy products contain carrageenan, guar gum, and/or locust bean gum. Low fat and no fat ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not exceptions.

Protein powders contain glutamic acid, which, invariably, will be Manufactured free Glutamate (MfG). Individual amino acids are not always listed on labels of protein powders. If you see the word “protein” in an ingredient label, the product contains MfG.

At present there may be an FDA requirement to include the protein source when listing hydrolyzed protein products on labels of processed foods. Examples are hydrolyzed soy protein, hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein, hydrolyzed, corn protein. If a tomato, for example, were whole, it would be identified as a tomato. Calling an ingredient tomato protein indicates that the tomato has been hydrolyzed, at least in part, and that Manufactured free Glutamate (MfG) is present.

Disodium guanylate and disodium inosinate are relatively expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present.

Reactions have been reported from soaps, shampoos, hair conditioners, and cosmetics, where MfG is hidden in ingredients with names that include the words “hydrolyzed,” “amino acids,” and/or “protein.” Most sun block creams and insect repellents also contain MfG.

Drinks, candy, and chewing gum are potential sources of hidden MfG and/or aspartame, neotame. and AminoSweet (a relatively new name for aspartame). Aspartic acid, found in neotame, aspartame (NutraSweet), and AminoSweet, ordinarily causes reactions in MfG sensitive people. (It would appear that calling aspartame “AminoSweet” is industry’s method of choice for hiding aspartame.) We have not seen Neotame used widely in the United States.

Aspartame will be found in some medications, including children’s medications. For questions about the ingredients in pharmaceuticals, check with your pharmacist and/or read the product inserts for the names of “other” or “inert” ingredients.

Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MfG.

According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains (or contained) L-monosodium glutamate and hydrolyzed gelatin, both of which contain Manufactured free Glutamate (MfG) which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE disorders later in life. It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains MfG.

According to the CDC, as listed in its Vaccine Excipient & Media Summary (Appendix B of the “Pink Book”), there are 37 vaccines presently in use that obviously contain ingredients that contain MfG. Reactions to MfG are dose related, i.e., some people react to even very small amounts. MfG-induced reactions may occur immediately after ingestion or after as much as 48 hours. The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of MfG that exceeds his or her individual tolerance level.

Remember: By food industry definition, all MfG is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature like arsenic and hydrochloric acid.