Fact from Wikipedia and various sources were used for this article: Monosodium Glutamate (MSG)

What is Monosodium Glutamate (MSG)?

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent.

Although traditional Asian cuisine uses flavour-enhancing ingredients which contain high concentrations of MSG, it was not isolated until 1907. MSG was subsequently patented by the Japanese Ajinomoto Corporation in 1909. In its pure form, it appears as a white crystalline powder; when dissolved in water (or saliva) it rapidly dissociates into sodium cations and glutamate anions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).

Production and chemical properties

MSG is prepared by fermentation of carbohydrate sources. Species of the genus Brevibacterium and Corynebacterium are useful. Yields of 100 g/liter can be prepared in this way. From 1909 to the mid 1960s, MSG was prepared by hydrolysis of wheat gluten, which contains about 25% of glutamic acid. Glutamic acid is one of the least soluble amino acids, thus facilitating its purification.

Like the sodium salts of other amino acids, MSG is a stable colourless solid that is degraded by strong oxidizing agents. It exists as enantiomers, but only the naturally occurring L-glutamate form is used as a flavour enhancer.

Health controversy

Monosodium glutamate as a food ingredient is the subject of a health concern controversy.

Facts about Monosodium Glutamate (MSG)?

The following interview with Vincent Bollonzi M.D., D.C., C.C.N can give you some insight about some facts concerning the use of MSG and its effects on our bodies and nervous system.

Related articles:

• Aspartame – Overview
• Hidden Dangers in Our Food

Official site: Complete Wellness Center

The evidence is compelling and conclusive that at least two specific food additives are poisons. Russell Blaylock, MD, a neurosurgeon, has dedicated his life to educating the public on the dangers of food additives.  His book “Excitotoxins: The Taste that Kills” is electrifying and well-researched – a must read to understand fully the impact of poisonous food additives on ourselves and our children.  The two food additives I am speaking about are monosodium glutamate (MSG) and Aspartame – NutraSweet/Equal. Glutamate and aspartame are naturally occurring amino acids used in building proteins and also function as excitatory neurotransmitters.  When they are present in excessive amounts, they stimulate neurons until they die which is why they are called excitotoxins.

- MSG is a flavor enhancer causing cravings that contribute directly to obesity and diabetes.  Worse yet it can damage your child’s brain by effecting the development of the nervous system so that years later they may have learning and emotional difficulties (ADD/ADHD/Autism), and/or hormonal problems.

- Aspartame is an artificial sweetener that may cause brain tumors and causes sugar cravings.  It breaks down to form aspartame, an excitotoxin that can cause the same brain damage as MSG.

Furthermore excitotoxins can aggravate and possibly precipitate many neurodegenerative diseases such as Alzheimer’s, Parkinson’s, ALS, and Huntington’s.  These excitotoxins are a risk if you have ever had a stroke, brain injury, brain tumor, seizure, or have suffered from hypertension, diabetes, meningitis, or viral encephalitis.

What can we do to protect ourselves and our children?  There are Natural Solutions:

1. Read food labels.  MSG is often present in foods that are not labeled as containing MSG, but do. Examples are hydrolyzed protein, gelatin (yes, commonly served in hospitals as a healthy dessert), yeast extract, textured protein, and more.  For more information, go to www.truthinlabeling.org.  If a food is labeled low fat, it almost certainly contains MSG in some form for flavor.  Low carbohydrate processed foods most likely contain Aspartame.
2. Minimize consumption of processed foods – canned, boxed, bagged, and frozen.
3. Minimize restaurant foods, not just Chinese.  They often contain MSG even though the waiter/waitress is not aware of it because MSG is often present in items listed that do not appear to contain MSG. When eating out tips: choose broiled, grilled, or steamed foods with butter, herbs, lemon, etc; oil and vinegar or lemon juice for salad dressing; and fresh fruits or sorbets for dessert.
4. Use stevia as a natural low calorie sweetener rather than Aspartame. Stevia can be purchased at health food stores as liquid or powder.
5. Increase your body’s defense against excitotoxins.

Ways to defend against excitotoxins include:

1. Increasing cellular energy, ATP, improves the ability of specialized cells to take up excess glutamate and aspartate preventing these excitatory neurotransmitters from causing nerve cell death.  ATP production is facilitated by supplementing with both carnitine and acetyl-l-carnitine.
2. Vitamin B6 lowers brain and blood glutamate.  Glutamate receptors are blocked by Vitamin B12, pyruvate, and malate.  The latter two also increase cellular energy.
3. Essential omega 3 fatty acids improve the health of mitochondria, the energy producing subcellular organelle, and cell membranes.
4. Antioxidants fight against this increase in free radicals formed by excess excitotoxins.  There are three classes of antioxidants that form a network, all of which are essential in defending against free radicals:
   • The Vitamin, Mineral, Flavonoid Network which includes Carotenoids; Vitamins C, D, E, and K; manganese, magnesium, selenium, zinc, and plant flavonoids.
   • The Enzyme Network which includes superoxide dismutase, glutathione reductase, glutathione peroxidase, and catalase.
   • The Thiol (sulfur containing) Antioxidants which include albumin, alpha-lipoic-acid, and glutathione.
5. As Linus Pauling said: You can trace every illness, every disease, and every ailment to a mineral deficiency. Having an appropriate blend of absorbable minerals including essential trace minerals is protective.
6. The ill effects of MSG and aspartame can be blocked by specific energetic frequencies.

Chronic conditions or symptoms may be MSG and/or Aspartame related.  If the above suggestions do not improve your health, a visit to your natural health care provider is apt to help you optimize your health.

Continuing to allow MSG and Aspartame to be added to our foods with all the research that documents their ill effects is disturbing.   It is clear that we must be conscientious in our food choices for ourselves and for our families.

Author: Linda Hegstrand MD

Complete Wellness Ctr
2426 Burton Street SE
Suite 3
Grand Rapids,MI 49546
616.464.0470 mailto:DrLindaCWC@gmail.com

Blue Heron Academy
Medical Director

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Aspartame is a low-calorie sweetener which is approximately 200 times sweeter than sucrose. The rapid rise in aspartame’s popularity can be attributed to the many benefits aspartame provides to calorie-conscious consumers, including:

Aspartame Tastes Like Sugar

Studies conducted with taste-test panels show that many believe aspartame’s taste is very similar to the taste of sugar.

Aspartame Enhances and Extends Flavors

Aspartame has the ability to intensify and extend fruit flavors, such as cherry and orange, in foods and beverages. For example, aspartame makes chewing gum taste sweet up to four times longer than sugar-sweetened gum.

Aspartame Does Not Promote Tooth Decay

The American Dental Association has noted it “welcomes the development and FDA approval of new artificial sweeteners that are shown to be safe and non-contributory to tooth decay. . . . Aspartame is an FDA-approved, safe sweetening agent and flavor enhancer that can be substituted for sugar in the diet.”

Aspartame is Helpful for Individuals with Diabetes

Aspartame offers people with diabetes greater variety and flexibility in budgeting their total carbohydrate intake and allows them to satisfy their taste for sweets without affecting blood sugar, which helps them to comply with a healthful meal plan. In addition, consuming products with aspartame can result in fewer calories, which helps people with diabetes manage their weight.

Scientific Studies Show Aspartame is Beneficial in Weight Control

With nearly two out of three Americans classified as overweight or obese, taking steps to assure appropriate calorie intake is important for many people. Because products with aspartame are lower in calories than their sugar-sweetened counterparts, using products with aspartame together with regular physical activity can help with weight management. Read Studies…

Aspartame Can Be Part of a Healthful Diet

Aspartame can reduce or replace the sugar and calories in foods and beverages while maintaining great taste. Thus, aspartame offers one simple step to help people move closer to achieving a more healthful diet.

More About the Benefits of Aspartame and Low-Calorie Sweeteners

Low-calorie sweeteners provide consumers with many benefits, both psychological and physiological. Health professionals and consumers believe low-calorie sweeteners are effective for the following purposes: weight maintenance, weight reduction, management of diabetes, reduction of dental caries, and reduction in the risks associated with obesity.

Related articles:

• Aspartame – Overview
• Aspartame – Myths and Legends
  

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The overwhelming body of scientific evidence clearly demonstrates that aspartame, even in amounts many times what people typically consume, is safe and not associated with adverse health effects. However, over the years, some consumers have reported symptoms, which they believed were associated with aspartame. The FDA has investigated these allegations and concluded that there is no “reasonable evidence of possible public health harm” and “no consistent or unique patterns of symptoms reported with respect to aspartame that can be causally linked to its use.” In 1984, the Centers for Disease Control (CDC) reviewed 517 of these anecdotal reports and stated, “the majority of frequently reported symptoms were mild and are symptoms that are common in the general populace” and that “focused” clinical studies would be the best way to evaluate these complaints.

As a result, numerous scientific studies “focused” on the allegations were conducted by expert researchers at major academic institutions. The results of these studies overwhelmingly demonstrated that aspartame is not associated with adverse health effects, including headaches, seizures, changes in mood, cognition, or behavior, or allergic reactions.

Despite the overwhelming documentation of aspartame’s safety, unfounded allegations that aspartame is associated with a myriad of ailments, including multiple sclerosis, Parkinson’s disease, Alzheimer’s disease, and lupus, have continued to be spread via the Internet and the media by a few individuals who have no documented scientific or medical expertise. Recently, several governments and expert scientific committees (including the Scientific Committee on Food of the European Commission, the United Kingdom’s Food Standards Agency, the French Food Safety Agency and Health Canada) carefully evaluated the Internet allegations and found them to be false, reconfirming the safety of aspartame. In addition, leading health authorities, such as the Multiple Sclerosis Foundation, The National Multiple Sclerosis Society, The National Parkinson Foundation, Inc., the Alzheimer’s Association, and the Lupus Foundation of America, have reviewed the claims on the Internet and also concluded that they are false.

Check out these sites for more information about aspartame email/Internet hoaxes:

“Aspartame (NutraSweet): No Danger” (from the Multiple Sclerosis Foundation)
American Council on Science and Health (ACSH) Debunks Aspartame Myths

Other Reliable Health Sites:

www.healthfinder.gov (U.S. Department of Health and Human Services)
www.eatright.org (American Dietetic Association)
www.diabetes.org (American Diabetes Association)
www.ama-assn.org (American Medical Association)
www.mayohealth.org (Mayo Clinic)

Related articles:

• Aspartame – Overview
• Aspartame – Benefits

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Aspartame, used by more than 100 million people around the world, is found in more than 6,000 products. This low-calorie sweetener has been extensively researched and more than 200 studies have been conducted. Aspartame is approved for use in more than 100 countries.

Description: Aspartame is a nutritive sweetener made by joining two amino acids (protein components) — L-phenylalanine and L-aspartic acid, with a third component called a methyl ester group. Very little is needed for a sweet taste, making aspartame virtually non-caloric.

Relative Sweetness: 180 to 200 times sweeter than sucrose.

Metabolism: It is digested as a protein. The components are metabolized normally.

Assets: Aspartame has a sugar-like taste. It enhances some flavors and is appropriate for many applications. When aspartame is combined with other low-calorie sweeteners, they enhance each other so that the combinations are sweeter than the sum of the individual sweeteners.

Limitations: Aspartame is not suitable in applications that require prolonged exposure to high temperatures as it loses sweetness. However, it can successfully be added to recipes, and an encapsulated form is now available for commercial baking. It also is used successfully in beverages, but does lose its sweetness in liquids over an extended period of time. (The rate of change is gradual and is determined by temperature and acidity.) Persons with PKU (phenylketonuria) must restrict their intake of phenylalanine. As such, all U.S. products containing aspartame are labeled: “This product contains phenylalanine.”

Applications: It is approved for use in any category of food or beverage, including tabletop sweeteners, carbonated soft drinks, refrigerated and nonrefrigerated ready-to-drink beverages, frozen desserts and novelties, puddings and fillings, yogurt-type products, baked goods and candies.

Safety: Aspartame has been extensively studied in animals and humans for more than two decades. In 1981, when the Food and Drug Administration (FDA) first approved aspartame, it noted: “Few compounds have withstood such detailed testing and repeated, close scrutiny, and the process through which aspartame has gone should provide the public with additional confidence of its safety.” FDA has affirmed the safety of aspartame 26 times over a period of 23 years.

Status: Aspartame is classified as a “general purpose sweetener” by FDA and is approved for use in all foods and beverages. Aspartame is approved for use in more than 100 countries and is the sweetening ingredient in 6,000 food and beverage products.

Related articles:

• Aspartame – Benefits
• Aspartame – Myths and Legends