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الجزء الأول من الموضوع:
What is MSG? How is it manufactured?
How do we know it causes brain damage and neuroendocrine disorders? How do we know it causes unwanted observable reactions?




What is MSG?

There are a number of straightforward bold faced lies used by the glutamate industry in defending its contention that exposure to free glutamic acid found in processed food does not cause adverse reactions including hives, asthma, seizures, and migraine headache; could not possibly cause brain damage, learning disorders, or endocrine disturbances; and could not possibly be relevant to diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease.

Central to their argument is the lie that the processed free glutamic acid used in processed food and in pesticide and fertilizer products is identical to the glutamic acid found in unprocessed, unadulterated food and in the human body. Central to the success of their argument is the fact that this glutamate industry lie has never been challenged by a legislator, agency of the US government, or the Courts. When sued by those who have legitimate claims for damages caused by MSG, perpetrators of the lie settle out of court and leave no public record. Legislators and the Courts defer to the The Food and Drug Administration (FDA), Environmental Protection Agency (EPA), and U.S. Department of Agriculture (USDA), and the FDA, EPA, and USDA refuse to respond or simply lie.

Most of the glutamic acid with which consumers come in contact is found in protein where it is connected to (or bound to) other amino acids in long chains. There are two forms of glutamic acid found in nature. The glutamic acid found in protein is L-glutamic acid, only. When glutamic acid is found in protein it is referred to as bound glutamic acid. Eating protein (which will contain bound glutamic acid) does not cause either brain damage or adverse reactions.

Although they may turn out to be artifacts of measurement, at the present time, it would appear that there may be small amounts of free glutamic acid found with some unprocessed, unadulterated, and/or unfermented protein. That free glutamic acid will also be L-glutamic acid, only.

Glutamic acid outside of protein, however, is a different matter. Glutamic acid outside of protein is referred to as free glutamic acid. The glutamic acid found naturally in higher organisms (plants and animals) is always in the same form as the glutamic acid found in protein, i.e., it is L-glutamic acid, only. The other form of glutamic acid, i.e., D-glutamic acid, is not found naturally in higher organisms. It is found naturally only in the cell walls of certain bacteria.

In the late 1800s and early 1900s, industrialists began to manufacture free glutamic acid. Manufactured/processed free glutamic acid always contains D-glutamic acid, pyroglutamic acid, and various other contaminants in addition to L-glutamic acid. Manufactured/processed free glutamic acid causes brain lesions and neuroendocrine disorders in laboratory animals. Manufactured/processed free glutamic acid also causes adverse reactions which include skin rash, tachycardia, migraine headache, depression, and seizures in humans.

MSG-sensitive consumers generally refer to all forms of processed free glutamic acid as MSG because the flavor enhancer "monosodium glutamate" has, in the past, often been referred to as "MSG," and consumers react to all processed free glutamic acid in the same way they react to "monosodium glutamate," provided, of course, that they ingest amounts of processed free glutamic acid (MSG) that exceed their tolerance levels for MSG.

MSG is made up of D-glutamic acid, pyroglutamic acid, and various other contaminants in addition to L-glutamic acid.

The following pages should be sufficient to demonstrate that processed free glutamic acid used in processed food and in pesticide and fertilizer products is not identical to the glutamic acid found in unprocessed, unadulterated food, and in the human body:

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