Truth in Labeling Campaign
Monosodium glutamate was invented – invented and patented – in 1909, after Kikunae Ikeda observed that glutamic acid in sea weed gave seaweed its flavor-enhancing characteristics. Monosodium glutamate is composed of processed/manufactured free glutamic acid (glutamate), the unwanted by-products of manufacture that accompany its production (impurities), sodium, and possibly moisture. Some years earlier, Ikeda had studied with German chemists Rittenhausen and Wolff – pure scientists trying to identify the chemical properties of the various protein substances. According to George Schwartz*, glutamic acid had been synthesized in 1890, and Ikeda learned the chemical techniques of identification and synthesis during an apprenticeship of several years. The products of the German chemists are the hydrolyzed proteins.
Basic to understanding MSG
Industry uses of the acronym “MSG” to stand for the flavor enhancer, “monosodium glutamate.”
Consumers adopted the acronym “MSG” to stand for toxic processed free glutamic acid – whether that processed free glutamic acid stands by itself (L-glutamic acid), or is a component of an ingredient such as soy protein isolate, maltodextrin, natural flavoring, or monosodium glutamate.
What is monosodium glutamate?
Distinguishing “Glutamate,” from “Monosodium Glutamate,” and “MSG”
What is MSG?
The toxic potential of MSG
How much MSG does it take to cause brain damage or an adverse reaction
What are excitotoxins?
How is MSG produced?
Understanding production of MSG
More on the subject of manufactured vs. Natural glutamic acid
In what kinds of foods is MSG hidden?
Ingredient names used to hide MSG
MSG in Agriculture
MSG in Cosmetics, supplements and Drugs
Recognizing MSG-induced adverse reactions
*George Schwartz. In Bad Taste: the MSG Syndrome, Santa Fe, Health Press, 1988.