Sabtu, 10 Mac 2012



6th Oct 2007

Monosodium Glutamate, a food ingredient, was invented in 1908 in Japan, by Kikunae Ikeda. A year later, with a partner, he formed a company, to produce the product. The food additive did not appear in the United States to any degree until the late 1940s, following the Second World War. During the war, it had been noted that Japanese soldiers' rations tasted better than the rations used by our soldiers. The difference was believed to be "monosodium glutamate." Today, "monosodium glutamate" or its reactive component, "processed free glutamic acid," is found in almost all of the processed foods that are manufactured in the United States.

In 1957, Lucas and Newhouse found that normal neonatal mice suffered acute degenerative lesions in the inner retina when "monosodium glutamate" was administered by feeding tube.1 In 1968, during a replication of this study at Washington University Medical School, St., Louis, Missouri, Dr. John W. Olney2 noted that, some of the mice had become grotesquely obese. He decided to sacrifice some of the mice to confirm his belief that lesions would be found in the hypothalamus region of the brain. Not only was his suspicion confirmed, but further testing indicated that there were also other neuroendocrine effects from the "monosodium glutamate." His findings were published in 1969.2 Dr. Olney, a National Academy of Science scientist who is credited for the voluntary removal of MSG from baby food in the 1970s, continues to publish research3-5 on the toxicity of glutamic acid, often using "monosodium glutamate."

In 1968, the New England Journal of Medicine published a Letter to the Editor in which Ho Man Kwok, MD, asked for help in determining why he and his friends
suffered reactions shortly after eating in some Chinese restaurants, though he never experienced such reactions when he lived in China. The journal titled the letter "Chinese Restaurant Syndrome,"6 and researchers from around the country wrote the journal to suggest that Dr. Kwok and his friends' problem was intolerance to MSG. One letter indicated that 30% of the population reacted to MSG.

In 1969, concerned with the bad reports regarding "monosodium glutamate," the glutamate industry formed a nonprofit organization to defend the safety of MSG, the International Glutamate Technical Committee. Later, in 1977, they increased their efforts with the development of a nonprofit subsidiary, The Glutamate Association, primarily operating as a public relations arm of the glutamate industry. In about 1990, the glutamate industry turned to the International Food Information Council (IFIC), another
nonprofit industry-funded organization, to be their spokesman and to promote the safety of MSG along with the other products that they represent.

The literature is clear in demonstrating that MSG is toxic to humans and that over 25% of the population suffer adverse reactions from MSG7-36. In the opinion of this writer, the subject is only controversial because of the input of the three organizations mentioned above and because of research they have funded to discredit findings of others and to tell the story that the glutamate industry wants told, research that is flawed to the point of being worthless.

"Monosodium glutamate" is approximately 78% processed free glutamic acid and 22% sodium (salt) and moisture, with about 1% contaminants. It is the processed free glutamic acid that causes people to suffer adverse reactions, and, unfortunately, there are over 40 food ingredients other than "monosodium glutamate" that contain processed free glutamic acid in varying amounts.37 Consequently, consumers refer to all processed free glutamic acid as MSG, regardless of the name of the ingredient.

People differ in their tolerances to MSG, but typically always suffer similar reactions each time they ingest amounts of MSG that exceed their tolerances for the substance. Reactions experienced vary dramatically, as if MSG finds the weak link in the body.38 Typically, people will suffer reactions at approximately the same time each time they ingest amounts of MSG that exceed their tolerance levels. However, that time lapse can vary among people from immediately following ingestion of MSG up to 48 hours following ingestion. Use of alcohol or exercise prior to, during or following an MSG-containing meal will exacerbate an MSG reaction in many people. MSG-sensitive people will typically suffer similar reactions to aspartame.

Neuroscientists believe that the young and the elderly are most at risk from MSG. In the young, the blood-brain barrier is not fully developed, exposing the brain to increased levels of MSG that has entered the bloodstream. The elderly are at increased risk because the blood-brain barrier can be damaged by aging, by disease processes, or by injury, including hypertension, diabetes, hypoglycemia, and stroke. Throughout life, the blood-brain barrier is "leaky" at best.

MSG has now been implicated in a number of the neurodegenerative diseases, including ALS (Lou Gehrig's disease), Parkinson's disease, Alzheimer's disease, multiple sclerosis and Huntington's disease39.

In general, the natural glutamic acid found in food does not cause problems, but the
synthetic free glutamic acid formed during industrial processing is a toxin. In addition, when MSG is formed using hydrochloric acid the final product includes carcinogens.

A Canadian Study41 conducted, leaves no room for doubt that ingredients that contain processed free glutamic acid (MSG) and free aspartic acid — known neurotoxins— are used in baby formula. The fact that neurotoxins are present in baby formula is of particular concern since the blood brain barrier is not fully developed in infants, allowing neurotoxins to be more accessible to the brain than is the case in healthy adults.

In studies using experimental animals, neuroscientists have found that glutamic acid and aspartic acid load on the same receptors in the brain, cause identical brain lesions and neuroendocrine disorders, and act in an additive fashion.

You will note that the level of neurotoxins found in the hypoallergenic formula was far greater than the level of neurotoxins found in the other formulas. In reviewing the literature on hypoallergenic formulas, we have found short-term studies that concluded that hypoallergenic formulas are safe because babies tolerated them and gained weight. However, we have not seen any long-term studies on the safety of hypoallergenic formulas. We believe that well designed long term studies would demonstrate that infants raised on hypoallergenic formulas, as compared to infants who are breastfed or fed on non-hypoallergenic formulas, will exhibit more learning disabilities at school age, and/or more endocrine disorders, such as obesity and reproductive disorders, later in life. Long-term studies on the effects of hypoallergenic formulas need to be done42.

To put these figures in perspective, consider that in an FDA-sponsored study dated July, 1992 entitled "Safety of Amino Acids Used in Dietary Supplements," the Federation of American Societies for Experimental Biology concluded, in part, that " is prudent to avoid the use of dietary supplements of L-glutamic acid by pregnant women, infants, and children. . . and. . . by women of childbearing age and individuals with affective disorders." (MSG is called glutamic acid or L-glutamic acid when used in supplements.)43

During the 1960s, the food ingredient "monosodium glutamate" was routinely added to baby foods. The industry "voluntarily" ceased the practice after Congressional hearings in which concerned researchers warned of serious adverse effects. However, for some years following the elimination of "monosodium glutamate," hydrolyzed proteins were used in place of "monosodium glutamate." Hydrolyzed proteins always contain MSG.

Many consumers now know to avoid baby foods with hydrolyzed proteins. Yet how many parents realize that MSG lurks in every bottle of formula given to their infants? Babies on hypoallergenic formulas receive about 1 gram of total neurotoxins per day, a level at which many MSG-sensitive individuals experience adverse reactions.

Our advice to you is to do your best to eliminate MSG from your diet. You will feel better. That means avoiding all processed foods. Our advice to investigators of school violence is to investigate the effects of excitotoxins in children's diets. There are high levels of MSG in soy products and seasoning mixes used in school lunch programs, fast foods and snack foods.

Written by Dr. George J Georgiou and Barbara Karafokas
DaVinci Natural Health Centre, Larnaca, Cyprus
1. Lucas, D.R., and Newhouse, J.P. (1957) The toxic effect of sodium L-glutamate on the inner layers of the retina. AMA Arch Ophthal 58: 193-201.
2. Olney, J.W. (1969). Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate. Science 164: 719-721.
3. Olney, J.W. (1993, April). Prepared statement for the public meeting (April 1993) pertaining to adverse reactions to monosodium glutamate (MSG). Presented at a public meeting conducted by the Federation of American Societies for Experimental Biology (FASEB), Bethesda, MD.
4. Olney, J.W. and Price M.T. (1978). Excitotoxic amino acids as neuroendocrine probes. In E.G. McGeer, J.W. Olney, and P.L. McGeer (Eds.), Kainic Acid as a Tool in Neurobiology. New York: Raven.
5. Olney, J.W. and Price, M.T. (1980). Neuroendocrine interactions of excitatory and inhibitory amino acids. Brain Research Bulletin 5: Suppl 2, 361-368.
6. Chinese restaurant syndrome. (1990, January). Mayo Clinic Nutrition Letter.
7. Altman, D.R., Fitzgerald, T. & Chiaramonte, L.T. (1994). Double-blind placebo-controlled challenge (DBPCC) of persons reporting adverse reactions to monosodium glutamate (MSG). J. Allergy and Clinical Immunology Abstracts 93:303 (Abstract 844).
8. Garattini, S. (1979). Evaluation of the neurotoxic effects of glutamic acid. In R.J. Wurtman, & J.J. Wurtman (Eds.), Nutrition and the brain. New York: Raven Press.
9. Geha, R., Beiser, A., Ren, C., Patterson, R., Greenberger, P., Grammer, L.C., Ditto, A.M., Harris, K.E., Shaughnessy, M.A., Yarnold, P., Corren, J., Saxon, A. (1998). Multicenter multiphase double blind placebo controlled study to evaluate alleged reactions to monosodium glutamate (MSG). J. Allergy Clin Immunol Abstracts 101:S243 (Abstract 106).
10. Germano, P., Cohen, S.G., Hahn, B., and Metcalfe, D.D. (1991). An evaluation of clinical reactions to monosodium glutamate (MSG) in asthmatics using a blinded, placebo-controlled challenge. J Allergy Clin Immunol Abstracts 87:177 (Abstract 155).
11. Giacometti, T. (1979). Free and bound glutamate in natural products. In L.J. Filer, Jr., S. Garattini, M.R. Kare, W.A. Reynolds, and R.J. Wurtman, (Eds), Glutamic acid: advances in biochemistry and physiology. New York: Raven.
12. Anantharaman, K. (1979). In utero and dietary administration of monosodium L-glutamate to mice: reproductive performance and development in a multigeneration study. In L.J. Filer, Jr., S. Garattini, M.R. Kare, W.A. Reynolds, and R.J. Wurtman, (Eds), Glutamic acid: advances in biochemistry and physiology. New York: Raven.
13. Auer, R.N. (1991). Excitotoxic mechanisms, and age-related susceptibility to brain damage in ischemia, hypoglycemia and toxic mussel poisoning. NeuroToxicology 12:541-546.
14. Bunyan, J., Murrell, E.A., and Shah, P.P. (1976). The induction of obesity in rodents by means of monosodium glutamate. Br J Nutr 35: 25-29.
15. Ebert, A.G. (1970). Chronic toxicity and teratology studies of monosodium L-glutamate and related compounds. Toxicol Appl Pharmacol 17: 274.
16. Federation of American Societies for Experimental Biology (FASEB) (1995). Analysis of adverse reactions to monosodium glutamate (MSG). Bethesda, MD: Life Sciences Research Office, FASEB.
17 Fernstrom, J.D., Cameron, J.L., Fernstrom, M.H., McConaha, C., Weltzin, T.E., and Kaye, W.H. (1996). Short-term neuroendocrine effects of a large, oral dose of monosodium glutamate in fasting male subjects. J Clin Endocrinol Metab 81: 184-191.
18. Filer, L. J. (1993). Public Forum: analysis of adverse reactions to monosodium glutamate. Paper presented at open meeting of the Federation of American Societies for Experimental Biology, April 1993.
19. Kenney, R.A. (1979). Placebo-controlled studies of human reaction to oral monosodium L-glutamate. In L.J. Filer, Jr., S. Garattini, M.R. Kare, W.A. Reynolds, and R.J. Wurtman, (Eds), Glutamic acid: advances in biochemistry and physiology. New York: Raven.
20. Kenney, R.A., and Tidball, C.S. (1972). Human susceptibility to oral monosodium L-glutamate. A J Clin Nutr 25:140-146.
21. Nemeroff, C.B. (1981). Monosodium glutamate-induced neurotoxicity: review of the literature and call for further research. In S.A. Miller (Ed.), Nutrition & behavior. Philadelphia: Franklin Institute Press.
22. Newman, A.J., Heywood, R., Palmer, A.K., Barry, D.H., Edwards, F.P., and Worden, A.N. (1973). The administration of monosodium L-glutamate to neonatal and pregnant rhesus monkeys. Toxicology 1: 197-204.
23. Owen, G., Cherry, C.P., Prentice, D.E., and Worden, A.N. (1978). The feeding of diets containing up to 4% monosodium glutamate to rats for 2 years. Toxicol Lett 1: 221-226.
24. Pulce, C., Vial, T., Verdier, F., et al. (1992). The Chinese restaurant syndrome: a reappraisal of monosodium glutamate's causative role. Adverse Drug Reaction Toxicology Review pp.19-39.
25. Reif-Lehrer, L. (1977). A questionnaire study of the prevalence of Chinese restaurant syndrome. Fed Proc 36:1617-1623.
26. Reynolds, W.A., Butler, V., Lemkey-Johnston, N. (1976). Hypothalamic morphology following ingestion of aspartame or MSG in the neonatal rodent and primate: a preliminary report. J Toxicol environmental Health 2: 471-480.
27. Reynolds, W.A., Filer, L. J., and Stegink, L.D. (1991). Letter to Dr. Kenneth G. Fisher, LSRO, FASEB. May 31, 1991.
28. Reynolds, W.A., Lemkey-Johnston, N., Filer, L.J. Jr., and Pitkin, R.M. (1971). Monosodium glutamate: absence of hypothalamic lesions after ingestion by newborn primates. Science 172: 1342-1344.
29. Samuels, A. (1995). Monosodium L-glutamate: a double-blind study and review. Letter to the editor. Food and Chemical Toxicology. 33: 69-78.
30. Schaumburg, H.H., Byck, R., Gerstl, R. and Mashman, J.H. (1969) Monosodium L-glutamate: its pharmacology and role in the Chinese restaurant syndrome. Science 163: 826-828.
31. Scopp, A.L.(1991). MSG and hydrolyzed vegetable protein induced headache: review and case studies. Headache 31:107-110.
32. Takasaki, Y., Matsuzawa, Y., Iwata, S., O'Hara, Y., Yonetani, S., and Ichimura, M. (1979a). Toxicological studies of monosodium L-glutamate in rodents: relationship between routes of administration and neurotoxicity. In L.J. Filer, Jr., S. Garattini, M.R. Kare, W.A. Reynolds, and R.J. Wurtman, (Eds), Glutamic acid: advances in biochemistry and physiology. New York: Raven.
33 Takasaki, Y., Sekine, S., Matsuzawa, Y., Iwata, S., and Sasaoka, M. (1979b). Effects of parenteral and oral administration of monosodium L-glutamate (MSG) on somatic growth in rats. Toxicol Lett 4: 327-343.
34. Taliferro, P.J. (1995). Monosodium glutamate and the Chinese restaurant syndrome: a review of food additive safety. J. Environmental Health 57: 8-12.
35. Tarasoff, L and Kelly, M.F. (1993). Monosodium L-glutamate: a double-blind study and review. Food Chem Toxic 31:1019-1035.
36. Yang, W.H., Drouin, M.A., Herbert, M., and Mao, Y. (1997). The monosodium glutamate symptom complex: Assessment in a double-blind, placebo-controlled, randomized study. J Allergy Clin Immunol 99: 757-762.
37. Daniels, D.H., Joe, F.L. and Diachenko, G.W. (1995). Determination of free glutamic acid in a variety of foods by high-performance liquid chromatography. Food Additives and Contaminants 12:21-29.
38. Blaylock, R.L. (1994). Excitotoxins: the taste that kills. Santa Fe: Health Press.
39. Taylor, S.L. (1993, April). Possible adverse reactions to hydrolyzed vegetable protein. Paper submitted to the Federation of American Societies for Experimental Biology review panel.
40. Goldschmiedt, M., Redfern, J.S., and Feldman, M. (1990). Food coloring and monosodium glutamate: effects on the cephalic phase of gastric acid secretion and gastrin release in humans. Am J Clin Nutr 51: 794-797.
41. Appreciation to Baby Love Products Inc. of Camrose, Alberta, Canada (
42. Taken from Jack Samuels and his wife, Adrienne Samuels, PhD, who are founders of Truth in Labeling, a nonprofit organization dedicated to accurate labeling of MSG and the removal of MSG from use in agriculture. For further information, see their website at
43. Leibovitz, B. Safety of amino acids used as dietary supplements. Am. J. Clinical Nutrition, Vol. 57, Issue 6, b -946, June 1, 1993

Why is free glutamic acid added in vast amounts to processed foods? Our large profit-driven food companies have found that manufactured free glutamic acid, in the form of monosodium glutamate (MSG), hydrolyzed vegetable proteins, etc., etc., when added to our processed foods, masks off flavors and makes the blandest and cheapest foods taste wonderful. The story is fascinating. For thousands of years kombu and other seaweeds have been added to foods in Japan to enhance flavor. In 1908 a Japanese scientist discovered that the active ingredient in kombu is glutamic acid and then the use of its sodium salt, monosodium glutamate, began in Japan. During the Second World War American quartermasters realized that Japanese army rations tasted great. Following the war, they introduced monosodium glutamate, the flavor enhancing ingredient in the Japanese rations, to the food industry; and the world-wide use of processed free glutamic acid began to explode.
Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems. An excellent NOHA lecture on the dangers and hidden sources of processed free glutamic acid was given at Evanston’s Whole Foods Market on February 14, 2000, by NOHA Board Member Jack Samuels. He is president of the Truth in Labeling Campaign.
Glutamic acid is a neurotransmitter that excites our neurons (not just in our tongues). This electrical charging of neurons is what makes foods with added free glutamic acid taste so good. Unfortunately, the free glutamic acid can cause problems in many people. Actually, our brains have many receptors for glutamic acid and some areas, such as the hypothalamus,1 do not have an impermeable blood-brain barrier, so free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons. At least 25 per cent of the U.S. population react to free glutamic acid from food sources. Today, we recognize that those reactions range from mild and transitory to debilitating and life threatening. Please see Table 1.
. . . free glutamic acid from food sources can get into the brain, injuring and sometimes killing neurons
Glutamic acid is widely distributed in proteins. When we eat it bound as part of whole, unprocessed proteins, it helps nourish us as it has for millennia. Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names. Please see Table 2.
Monosodium glutamate and other forms of free glutamic acid can be manufactured cheaply and sometimes it is even just a byproduct of other food processes. For example, the brewer’s yeast from the brewing industry contains free glutamic acid. Since free glutamic acid is cheap and since its neurotoxic nerve stimulation enhances so wonderfully the flavor of basically bland and tasteless foods, such as many low-fat and vegetarian foods, manufacturers are eager to go on using it and do not want the public to realize any of the problems. In 1999 in an article in a peer-reviewed journal, NOHA Board Member Adrienne Samuels, PhD, wrote a history of the many deceptions used by those manufacturers, "The Toxicity/Safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information."2 She points out "how easily truth can be hidden and how seemingly isolated incidents actually can be badly flawed research, direct suppression of information, and dissemination of biased information orchestrated by one group or industry."
According to Dr. Samuels, the evidence of toxicity is overwhelming. Exposed laboratory animals suffer brain lesions and neuroendocrine disorders. Scientists studying retinal degeneration in mice treated with free glutamic acid have noted that these mice also became grotesquely obese following administration of free glutamic acid. The vulnerable hypothalamus in our brains regulates weight control, as well as other endocrine functions. When the brain is deluged with more free glutamic acid than it can handle, scientists know that problems and diseases can develop. For example, they know that a diverse number of disease conditions such as ALS (amyotrophic lateral sclerosis, a progressive degeneration of neurons and motor cells of the brain), Alzheimer’s disease, seizures, and stroke are associated with the glutamate cascade.
Glutamic acid bound as part of whole, unprocessed protein does not cause problems in people who react to the free glutamic acid in manufactured food, where it is hidden in ingredients with about 40 different names
Faced with growing evidence of toxicity from processed free glutamic acid, its manufacturers and users formed The Glutamate Association. Dr. Samuels states:
Membership in The Glutamate Association is secret. However, a source from within the glutamate industry, who has asked to remain anonymous, told me that besides Ajinomoto, among its member are Archer Daniels Midland, Campbell, Corn Products Corporation, McCormick & Company, Pet Foods, Pfizer laboratories, and Takeda.
The parent organization of The Glutamate Association funded scientists to do research and to make public statements about the "safety" of MSG. (Dalam Wikipedia, MSG diberitakan  oleh FDA sebagai tidak berbahaya serta digunakan di Amerika, Australia, New Zealand dsbnya; Jika anda rajin bertanya pengusaha kedai makan 99% akan menggunakan MSG atau stok ayam dalam masakan mereka masing!) Dr. Samuels describes their research and many of their actions in fascinating detail. A few of their ploys are as follows:

  • Although it had been established that brain lesions could not be identified if examination was not done within 24 hours after insult, glutamate-industry researchers routinely examined the brains of test animals after 24 hours had elapsed.
  • Monkeys are much less sensitive to glutamate than humans. Mice and rats have reactions closer to ours. According to Dr. John Olney, "The same oral dose of glutamate that causes a dramatic increase in blood glutamate concentrations in humans, causes no increase at all in monkeys. Therefore, it is difficult to understand why so much money and effort was expended on oral glutamate monkey studies, unless the goal was to amass an unchangeable mountain of negative evidence that could serve as basis for fostering the misleading impression, and fueling the spurious argument that if monkeys are resistant to glutamate-induced brain damage, other primates, including humans, must be similarly resistant."
  • In studies with people, glutamate industry researchers have sometimes used aspartame (Nutrasweet®) as the "placebo" for their "control" groups. Aspartame contains aspartic acid, which is a structural analog of glutamic acid and causes the same toxic effects. Thus, they could be confident that they would get the same effects in the experimental and in the "control" groups.
  • In statistics we need to be acutely alert to the manner in which the population for study is chosen. For instance, scientists can say they are doing a random study, but, we must ask, "From what group are the people drawn?" One approach used by glutamate industry researchers was to pretest the group with placebos containing, for example, aspartame, carageenan, or enzymes to which MSG-sensitive people would react. In this way, by choosing for their population people, who do not react to the so-called "placebos," the scientists could be pretty sure that their subjects would not react to MSG.
  • Another way to reduce reactions is to put the MSG in capsules. Then, it will be slowly released and reactions of MSG-sensitive people will be blunted—compared to their reactions to the same amount of MSG sprinkled on food.
  • Give MSG with sucrose. This will also blunt reactions. Dr. Blaylock has explained that a tremendous amount of energy is required for the brain to manage glutamic acid and, of course, glucose is what our brains use for energy.
  • To defend themselves against epidemiological studies indicating that 25-30 per cent of the population reacted to monosodium glutamate and against individual reports of human adverse reactions that included migraine headache, seizures, asthma, and depression, the glutamate industry built the fiction that a few people might react to monosodium glutamate with the "Chinese restaurant syndrome": "burning," "tightness," and "numbness," all occurring at the same time, within two hours following ingestion. They sent out a questionnaire and got 3,222 respondents, of whom 1.8 per cent reported having the exactly defined "Chinese restaurant syndrome." The fact that an additional 41.2 per cent of the subjects reported experiencing conditions that are associated with MSG-induced adverse reactions such as headache, diarrhea, chest pain, dizziness, palpitation, weakness, nausea/vomiting, abdominal cramps, chills, heartburn, unusual thirst, unusual perspiration, flushing sensation in face or chest, and tingling was ignored. Migraine headache, seizures, tachycardia, hives, skin rash, and depression, which were not offered as options, were not considered. Soon the FDA (U.S. Food and Drug Administration) began to disseminate the misinformation that approximately 2 per cent of the population might be sensitive to MSG, reacting with the mild and transitory reactions of "Chinese restaurant syndrome."

Dr. Samuels spells out much evidence of cooperation between governmental departments, especially the FDA, and the glutamate industry. Scientists at many prestigious universities have done glutamate-industry funded research and peer-reviewed journals have published flawed research on the "safety" of MSG. Glutamate industry representatives and friends sit on boards of "independent" organizations. Glutamate industry researcher and spokesman Ronald Simon, MD, has been a member of the Scientific Advisory Board of the Center for Science in the Public Interest (CSPI). Monsanto’s Robert Shapiro sits on the board of the Tufts University School of Nutrition.
On January 14, 1998 AuxiGro®, which contains processed free glutamic acid, was registered as a growth enhancer with the EPA (U.S. Environmental Protection Agency) and permission was granted to spray it on all agricultural products. AuxiGro® gives plants sprayed with it the false signal that they are under "stress." The plants respond by pulling additional nutrients from the soil and thus grow much larger, increasing yields. The recent huge potatoes and yams in the supermarket would appear to be a direct result of AuxiGro®.
Dr. Samuels has presented us with many facts. She concludes: "The key to having the system work for those who use it to deceive others is the fact that few, if any, will take the time to review the facts with detachment and without prejudice and that whistle blowers are punished."
. . . mice also became grotesquely obese following administration of free glutamic acid. The vulnerable hypothalamus in our brains regulates weight control . . .
Some people are sensitive to minute amounts of free glutamic acid. For others, a larger dose or more than one dose is required to elicit reactions, which can be either immediate or delayed. In all cases, babies and small children are most vulnerable. Reacting to pressure stemming from the research on neurotoxicity and on injury to the developing infant’s endocrine system, baby food manufacturers voluntarily removed monosodium glutamate from their products in the early 1970s but they often left actual free glutamic acid in their products, as "autolyzed yeast and hydrolyzed vegetable protein."
Today, free glutamic acid is ubiquitous in processed food. What should we do?

  • For ourselves individually, we need to consume truly natural, unfermented, unadulterated, unprocessed protein.
  • For everyone everywhere, we need to communicate to our friends and relatives, our local newspapers, over the Internet, and to our congresspersons and senators—the facts about the deceptive research and the misleading food labeling.

When the word spreads and the public demands food without neurotoxic free glutamic acid, then our lives can be dramatically improved and we can be free from this often hidden source of suffering.
For more information, contact Jack and Adrienne Samuels at the Truth in Labeling Campaign, P. O. Box 2532, Darien, IL 60561;; or

Table 1
Extreme rise or drop in blood pressure
Rapid heartbeat (tachycardia)
Swelling Muscular
Flu-like achiness
Joint pain
Dizziness, Light-headedness, Loss of balance
Disorientation, Mental confusion
Anxiety, Panic attacks
Hyperactivity, Behavioral problems in children
Lethargy, Sleepiness, Insomnia
Migraine headache
Numbness or paralysis
Slurred speech
Stomach cramps
Irritable bowel
Asthma, Shortness of breath
Chest pain, Tightness
Runny nose, Sneezing
Hives or rash
Mouth lesions
Temporary tightness or partial paralysis (numbness or tingling) of the skin Flushing Extreme dryness of the mouth
Swelling of prostate Nocturia
Visual Blurred vision Difficulty focusing
Table 2
Using the term "MSG" to stand for processed free glutamic acid, which causes the reactions in sensitive people, Mr. Jack Samuels gave us at his NOHA lecture the following listing for hidden sources:
These ALWAYS contain MSG:
Glutamate, Monosodium glutamate, Monopotassium glutamate, Glutamic acid, Calcium caseinate, Gelatin, Textured protein, Hydrolyzed protein (any protein that is hydrolyzed), Yeast extract, Yeast food, Autolyzed yeast, Yeast nutrient
These OFTEN contain MSG or create MSG during processing:
Flavor(s) & Flavoring(s), Natural flavor(s) & flavoring(s), Natural pork flavoring, Bouillon, Natural beef flavoring, Stock, Natural chicken flavoring, Broth, Malt flavoring, Barley malt, Malt extract, Seasonings (the word "seasonings"), Carrageenan, Soy sauce, Soy sauce extract, Soy protein, Soy protein concentrate, Soy protein isolate, Pectin, Maltodextrin, Whey protein, Whey protein isolate, Whey protein concentrate, anything Protein fortified, Protease, Protease enzymes, anything Enzyme modified, Enzymes, anything Ultra-pasteurized, anything Fermented
Jack Samuels also warned us about low fat milk products with milk solids that contain MSG and about soaps, shampoos, and cosmetics. We also need to watch the binders and fillers in medications, nutrients, and supplements. "Reactions to MSG are dose related, i.e., some people react to even very small amounts." MSG-induced reactions can be delayed as much as 48 hours or can occur immediately after ingestion or exposure.

MSG – Slowly Poisoning America

Author Unknown

I wondered if there could be an actual chemical causing the massive obesity epidemic, so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo, and spent years working for the government.
He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America. In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies.
No strain of rat or mice is naturally obese, so the scientists have to create them. They make these morbidly obese creatures by injecting them with a chemical when they are first born. The MSG triples the amount of insulin the pancreas creates, causing rats (and humans?) to become obese They even have a title for the race of fat rodents they create: "MSG-Treated Rats".
I was shocked too. I went to my kitchen, checking the cupboards and the fridge.
MSG was in everything! The Campbell's soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, Kraft salad dressings, especially the 'healthy low fat' ones. The items that didn't have MSG had something called Hydrolyzed Vegetable Protein, which is just another name for Monosodium Glutamate. It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. They hide MSG under many different names in order to fool those who catch on.
But it didn't stop there. When our family went out to eat, we started asking at the restaurants what menu items had MSG. Many employees, even the managers, swore they didn't use MSG. But when we ask for the ingredient list, which they grudgingly provided, sure enough MSG and Hydrolyzed Vegetable Protein were everywhere. Burger King, McDonalds, Wendy's, Taco Bell, every restaurant, even the sit down ones like TGIF, Chilis', Applebees and Denny's use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender: MSG was in every chicken dish, salad dressing and gravy. No wonder I loved to eat that coating on the skin, their secret spice was MSG!
So why is MSG in so may of the foods we eat? Is it a preservative or a vitamin?
Not according to my friend John. In the book he wrote, an expose of the food additive industry called The Slow Poisoning of America, ( He said that MSG is added to food for the addictive effect it has on the human body.
Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG at (see MSG propaganda) explains that the reason they add it to food is to make people eat more. A study of elderly people showed that people eat more of the foods that it is added to. The Glutamate Association lobby group says eating more benefits the elderly, but what does it do to the rest of us? Ingatlah bahawa lagi banyak korang makan lagi tinggi kadar gula dalam darah dan korang lagi senag dapat Kencing Manis!!!
'Betcha can't eat just one', takes on a whole new meaning where MSG is concerned!
And we wonder why the nation is overweight? The MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn't added.
Not only is MSG scientifically proven to cause obesity, it is an addictive substance: NICOTINE for FOOD!
Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the prepackaged meals, soups, snacks and fast foods we are tempted to eat everyday.
The FDA has set no limits on how much of it can be added to food. They claim it's safe to eat in any amount.
How can they claim it is safe when there are hundreds of scientific studies with titles like these?
The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity. Gobatto CA, Mello MA, Souza CT, Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002
Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats. Guimaraes RB, Telles MM, Coelho VB, Mori RC, Nascimento CM, Ribeiro Brain Res Bull. 2002 Aug
Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: an animal model of multiple risk factors. Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari Fujishima
Hypertens Res. 1998 Mar
Hypothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity. Tanaka K, Shimada M, Nakao K, Kusunoki Exp Neurol. 1978 Oct
Yes, that last study was not a typo, it WAS written in 1978. Both the medical research community and food "manufaturers" have known MSG's side effects for decades!
Many more studies mentioned in John Erb's book link MSG to Diabetes,
Migraines and headaches, Autism, ADHD and even Alzheimer's.
But what can we do to stop the food manufactures from dumping fattening and addictive MSG into our food supply and causing the obesity epidemic we now see?
Even as you read this, George W. Bush and his corporate supporters are pushing a Bill through Congress. Called the "Personal Responsibility in Food Consumption Act" also known as the "Cheeseburger Bill", this sweeping law bans anyone from suing food manufacturers, sellers and distributors. Even if it comes out that they purposely added an addictive chemical to their foods. Read about it for yourself at:

The Bill has already been rushed through the House of Representatives, and is due for the same rubber stamp at Senate level. It is important that Bush and his corporate supporters get it through before the media lets everyone know about MSG, the intentional Nicotine for food.
Several months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada. While sitting in the Government office, the official told him "Sure I know how bad MSG is, I wouldn't touch the stuff!" But this top level government official refused to tell the public what he knew.
The big media doesn't want to tell the public either, fearing legal issues with their advertisers. It seems that the fallout on the fast food industry may hurt their profit margin.
So what do we do?
The food producers and restaurants have been addicting us to their products for years, and now we are paying the price for it. Our children should not be cursed with obesity caused by an addictive food additive.
But what can I do about it? I'm just one voice, what can I do to stop the poisoning of our children, while guys like Bush are insuring financial protection for the industry that is poisoning us.
I for one am doing something about it.
I am sending this email out to everyone I know in an attempt to show you the truth that the corporate owned politicians and media won't tell you.
The best way you can help save yourself and your children from this drug-induced epidemic, is to forward this email to everyone. With any luck, it will circle the globe before Bush can pass the Bill protecting those who poisoned us.
The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on Nicotine?
Blow the whistle on MSG.
If you are one of the few who can still believe that MSG is good for us, and you don't believe what John Erb has to say, see for yourself. Go to the National Library of Medicine, at
Type in the words "MSG Obese", and read a few of the 115 medical studies that appear.
We do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic, addicted sheep, waiting for the slaughter.
With your help we can put an end to this, and stop the Slow Poisoning of America. Let's save our children. Ref: Yahoo Groups - Slow Poisoning

Hidden Sources Of MSG In Foods

From the book -

Excitotoxins - The Taste That Kills

By Dr. Russell Blaylock, MD

What if someone were to tell you that a chemical (MSG) added to food could cause brain damage in your children, and that this chemical could effect how your children's nervous systems formed during development so that in later years they may have learning or emotional difficulties?
What if there was scientific evidence that these chemicals could permanently damage a critical part of the brain known to control hormones so that later in life your child might have endocrine problems? How would you feel?
Suppose evidence was presented to you strongly suggesting that the artificial sweetener in your diet soft drink may cause brain tumors to develop, and that the number of brain tumors reported since the introduction of this widespread introduction of this artificial sweetener has risen dramatically? Would that affect your decision to drink these products and especially to allow your children to drink them? What if you could be shown overwhelming evidence that one of the main ingredients in this sweetener (aspartate) could cause the same brain lesions as MSG? Would that affect your buying decisions?
And finally, what if it could be demonstrated that all of these types of chemicals, called excitotoxins, could possibly aggravate or even precipitate many of today's epidemic neurodegenerative brain diseases such as Parkinson's disease, Huntington's disease, ALS, and Alzheimer's disease? Would you be concerned if you knew that these excitotoxin food additives are a particular risk if you have diabetes, or have ever had a stroke, brain injury, brain tumor, seizure, or have suffered from hypertension, meningitis, or viral encephalitis?
Would you also be upset to learn that many of the brain lesions caused by these products in your children are irreversible and can result from a SINGLE exposure of these products in sufficient concentration?
How would you feel when you learn the food industry hides and disguises these excitotoxin additives (MSG and Aspartate) so they can't be recognized? Incredulous? Enraged? The fact is many foods are labeled as having "No MSG" but in fact not only contain MSG but also are laced with other excitotoxins of equal potency and danger.
All of the above are true. And all of these well known brain toxins are poured into our food and drink by the thousands of tons to boost sales. These additives have NO OTHER purpose other than to enhance to TASTE of food and the SWEETNESS of various diet products.
Hidden Sources Of MSG
As discussed previously, the glutamate (MSG) manufacturers and the processed food industries are always on a quest to disguise the MSG added to food. Below is a partial list of the most common names for disguised MSG. Remember also that the powerful excitotoxins, aspartate and L-cystine, are frequently added to foods and according to FDA rules require NO LABELING AT ALL.
* Food Additives that ALWAYS contain MSG *
Monosodium Glutamate
Hydrolyzed Vegetable Protein
Hydrolyzed Protein
Hydrolyzed Plant Protein
Plant Protein Extract
Sodium Caseinate
Calcium Caseinate
Yeast Extract
Textured Protein (Including TVP)
Autolyzed Yeast
Hydrolyzed Oat Flour
Corn Oil

* Food Additives That FREQUENTLY Contain MSG *
Malt Extract
Malt Flavoring
Natural Flavors/Flavoring
Natural Beef Or Chicken Flavoring

* Food Additives That MAY Contain MSG Or Excitotoxins*
Soy Protein Concentrate
Soy Protein Isolate
Whey Protein Concentrate

Also: Protease Enzymes of various sources can release excitotoxin amino acids from food proteins.
Aspartame - An Intense Source Of Excitotoxins.
Aspartame is a sweetener made from two amino acids, phenylalanine and the excitotoxin aspartate. It should be avoided at all costs. Aspartame complaints accounts for approximately 70% of ALL complaints to the FDA. It is implicated in everything from blindness to headaches to convulsions. Sold under dozens of brand names such as NutraSweet and Equal, aspartame breaks down within 20 minutes at room temperature into several primary toxic and dangerous ingredients:
1. DKP (diketopiperazine) (When ingested, converts to a near duplicate of a powerful brain tumor causing agent)
2. Formic Acid (ant venom)
3. Formaldehyde (embalming fluid)
4. Methanol (causes blindness...extremely dangerous substance)

Common Examples:
Diet soft drinks, sugar free gums, sugar free Kool Aid, Crystal Light, childrens' medications, and thousands of other products claiming to be 'low calorie', 'diet', or 'sugar free'.

A Final Note...
Dr. Blaylock recounted a meeting with a senior executive in the food additive industry who told him point blank that these excitotoxins are going to be in our food no matter how many name changes are necessary...

For more information:

If you wish to E-mail this warning to someone, here is the web address:

Monosodium Glutamate (MSG)

MSG is a fine white crystal substance that looks like salt. It is used as a flavor enhancer in many foods, especially in pre-made soups, broth, bouillon, natural chicken flavoring, sauces, dressings, and processed foods. Restaurants in Asia are notorious for using it, out of habit and lack of knowlege about it. The processed food industry, however, is notorious for using it with full knowledge of its making and effects.

The problem with MSG is that some people experience adverse reactions within 1 hour after they taste it.Reactions include numbness in the tongue and face, burning sensation in the neck, facial pressure or tightness, headache, fatigue, drowsiness, asthmatic symptons, chest pain, and nausea.MSG is made by either a bacterial fermenting process, protein hydrolysis (a breaking of protein into its constituent amino acids), or by synthesis. When a product is 99% pure MSG, the product is called "monosodium glutamate" by the FDA and must be labeled as such. However, when a hydrolyzed protein contains less than 99% MSG, the FDA does not require that the MSG be identified.Many food products manufacturers advertise "No MSG" on their food packages, but this is misleading. MSG is simply disguised as "hydrolyzed vegetable protein," "glutamic acid," "enzyme modified," "natural flavor," "yeast extract," "contain maltodextrin," and "autolyzed yeast."For more in depth information about MSG, its toxic effects, and where MSG is hidden in food, cosmetics, and drug, please contact the Truth in Labeling Campaign, PO Box 2532, Darien, IL 60561 or visit:

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