MSG
By Denice Finnegan
MSG, or monosodium glutamate, (also called flavour enhancer 621) is a synthetic chemical which is commonly added to processed foods. Not only is it devoid of any nutritional value, it is a known neurotoxin.
Even in small quantities, it acts as a poison to the nervous system and the brain. MSG is present in most fast foods, most snack foods such as chips, corn chips, savoury biscuits etc (typically those that are flavoured – cheese flavour, chicken flavour, barbeque flavour etc), instant soup and noodle packets, frozen meals, frozen chips, sliced turkey & chicken (deli-style), packet sauces and dressings, stock cubes, and much more. The “chicken salt” you are offered for your hot chips at the fish and chip shop is usually MSG. It’s used in most pre-prepared foods.
Studies on MSG toxicity describe a consistent picture – nearly one third of animals and humans tested reacted negatively in some fashion after ingesting MSG. Certain subjects developed intense and potentially dangerous symptoms. The researchers concluded that, in highly sensitive individuals, permanent disability may result from MSG reactions.
MSG is often disguised on food labels under other names such as autolyzed yeast, and modified food starch. Sometimes a label will claim only “natural” flavours are used, and MSG will be one of the ingredients. Reading the labels on all the food you buy is crucial.
MSG accumulates in your body’s tissues (such as the brain), resulting in a number of mental symptoms, such as headaches (including migraines), memory loss, depression, agitation, and anxiety, as well as sinusitis and flu like symptoms.
Children are particularly susceptible to the effects of MSG, and their behaviour will often be the worse for it. In large amounts it may also effect their neural (brain) development.
See Denice for a Naturopathic consultation if you would like to work on your MSG sensitivity.