Food Additives

The Difficulty in Keeping MSG Free

Individuals who suffer adverse reactions from processed free glutamic acid (MSG) vary in their tolerance for the substance. Many MSG-sensitive individuals have found that once sensitized to MSG, their tolerance for MSG decreases over the years, and that it may be lowered by extreme exercise and/or ingestion of any alcohol just prior to or just following MSG ingestion.

This is the big picture happening in the United States. As the food and chemical industries have developed new food additives that contain MSG, and as the FDA has approved such additives, it has become increasingly difficult for MSG-sensitive individuals to stay healthy, particularly those with little tolerance for the substance. This fact is complicated by the fact that in 1998, the United States Environmental Protection Agency (EPA) issued a regulation allowing residues of glutamic acid on all agricultural commodities, providing that the glutamic acid is used as a growth enhancer and that good farming practices are employed (40 Code of Federal Regulations, Section 180.1187).

This EPA action allowed the approval of AuxiGro, a pesticide/fertilizer/fungicide that contains 29.2 percent processed free glutamic acid, and legalized the use of at least two fertilizers that contain processed free glutamic acid that occurs as a result of the hydrolysis of proteins. The two fertilizers made with hydrolyzed protein, “Omega Protein Refined/Hydrolyzed Fish Protein” and “Steam Hydrolyzed Feather Meal,” are used on some organic crops.

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1 comment - What do you think?  Posted by Adhi - March 7, 2010 at 3:38 am

Categories: Food Additives   Tags: , , , , , , ,

MSG is Harmful for You and Your Children

Monosodium Glutamate (MSG) is a flavor enhancer usually used forĀ  soup, salad dressing, chips, frozen entrees, restaurant foods and many other foods. This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in chicken soup. In the 1960s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in the brain. After that research was publicized, public pressure forced baby-food companies to stop adding MSG to their products (it was used to make the foods taste better to parents).

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4 comments - What do you think?  Posted by Adhi - October 3, 2009 at 11:58 am

Categories: Food Additives, TOXIN   Tags: , , , , , , ,