You may have already heard about MSG. You probably have heard that it’s in Chinese food and that it’s not healthy for you, but you may not be aware of actually how dangerous it is.
MSG is a flavor enhancer added to many different kinds of foods like soups, instant rice and noodles, frozen food, and most snacks you would call “munchies”. MSG is made of about 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.
How dangerous is MSG?
MSG is an excitotoxin which overexcites the cells to the point of damage or death. This damages the brain and potentially even triggers or worsens learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more. It also causes damage to your heart and other organs because the free glutamic acid overstimulates glutamate receptors in the body. Other dangers of MSG include obesity and disruption of the endocrine system.
Not everyone is sensitive to MSG right away. For many people, sensitivity to MSG builds up in their bodies over time until they reach a threshold of sensitivity.
Of course food manufacturers had to do something to counteract the awareness of consumers to the dangers of MSG. In order for food manufacturers to continue to use MSG undetected, the FDA allows a loophole for processed foods to be marked “no added MSG,” or “contains no MSG,” even though they still contain glutamate, the chemical in MSG. On top of that, the food companies started using other names to mask the fact that their products contain MSG like yeast extract, hydrolyzed protein, autolyzed yeast, etc.
MSG is just another one of the many dangers of eating processed food.