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Hidden in Your “Health Food” Disguised by New Names – How to Identify MSG on the Ingredients Label

We’ve all heard about the possible ill-effects of Monosodium glutamate (MSG), and considering it seems almost impossible to avoid, just how much damage are we doing to ourselves when we ingest this flavor enhancer?

MSG is linked to an ever increasing number of health problems; obesity, high blood sugar and insulin, fatty liver, metabolic syndrome, fibromyalgia, neurological and brain damage to name just a few.

MSG is widely known for giving Chinese food it’s unique flavors, but little did you know its actually in thousands of the foods you eat on a daily basis. It’s added to meats, salad dressings, canned soup; even baby food and infant formula, and it is widely regarded as one of the worst food additives on the market.

MSG works by literally enhancing the flavors of foods, it eradicates metallic tastes in canned foods, it makes salad dressings taste exciting, it’s no wondering food corporations utilize this magic like additive, but what is it doing to your health?

The way MSG works is by changing the neurology in your brain. Umami is the hidden ‘fifth taste’, it recognizes the savory taste of glutamate found in bacon, it literally tricks your brain into thinking you are tasting something as salty and protein packed as bacon.

MSG was little-known before WWII, produced largely in Japan by the manufacturer Ajinomoto, who are also coincidentally a drug manufacturer, it was discovered by the U.S. military after they discovered their Japanese counterparts had much tastier rations.

The term “Chinese Restaurant Syndrome” was recognized as little as 10 years after its introduction into the American food supply, referring to the after effects of eating Chinese food such as heartpalpitations and numbness. MSG was “Generally Recognized as Safe” by the U.S. FDA in 1959, and has remained as GRAS as many other countries have banned it due to health risks.

The term “MSG Symptom Complex” has replaced Chinese Restaurant Syndrome as a more fitting name, and while it retains its’ status as GRAS, the FDA recognizes this as a “short-term reaction” to MSG.

Owing to its’ brain altering qualities, it is said that MSG causes brain damage to varying degrees, triggering and even worsening learning disabilities, Parkinson’s disease, Lou Gehrig’s disease and Alzheimers disease, as explained by Dr. RussellBlaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills”

MSG is approximately 78% free glutamic acid. The problem with this is that Free glutamic acid is the same neurotransmitter used by your brain, nervous system, eyes, pancreas and more, to initiate processes in your body. 

Even the FDA admits:

Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”

Dr. Blaylock notes that numerous glutamate receptors have been found both within your heart’s electrical conduction system and the heart muscle itself. This could be a possible explanation into the sudden deaths seen among young athletes and should serve as a grave warning to anyone who consumes MSG.

Dr Baylock states:

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.

Numerous side-effects accredited to MSG by the FDA themselves include


-Burning sensation


-Facial pressure or tightness

-Chest pain or difficulty breathing



-Rapid heartbeat



Catching on to the fact that MSG is widely being seen as a no-go by the general public, food manufacturers have tried to get around this by labeling not as MSG, but a name you wont recognize or associate with MSG. 

The FDA requires that food manufacturers list the ingredient“monosodium glutamate” on food labels, but they don’t have to label ingredients that contain free glutamic acid, even though it’s the main component of MSG.

There are 40 plus labeled ingredients that contain hidden glutamic acid, be on the look out for

  • 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
  • Yeast Extract
  • Anything hydrolyzed 
  • Any hydrolyzed protein 
  • Calcium Caseinate
  • Sodium Caseinate
  • Yeast Food
  • Yeast Nutrient
  • Autolyzed Yeast
  • Gelatin
  • Textured Protein
  • Soy Protein Isolate
  • Whey Protein Isolate
  • Anything :protein 
  • Vetsin
  • Ajinomoto

Names of ingredients that often contain or produce processed free glutamic acid

  • Carrageenan (E 407)
  • Bouillon and broth
  • Stock
  • Any flavors  or flavoring 
  • Maltodextrin
  • Citric acid, Citrate (E 330)
  • Anything ultra-pasteurized 
  • Barley malt
  • Pectin (E 440)
  • Protease
  • Anything enzyme modified 
  • Anything containing enzymes 
  • Malt extract
  • Soy sauce
  • Soy sauce extract
  • Anything protein fortified 
  • Seasonings

The best way to minimize your intake of MSG is to buy everything from local farmers markets, grow your own fruit and vegetables and instead of relying on pre-packaged foods spend the time to prepare wholesome, honest food at home.

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Hidden in Your “Health Food” Disguised by New Names – How to Identify MSG on the Ingredients Label Hidden in Your "Health Food" Disguised by New Names - How to Identify MSG on the Ingredients Label Reviewed by Admin on 16:06:00 Rating: 5