Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer.
It was once made predominantly from wheat gluten, but is now made mostly from bacterial fermentation; it is acceptable for coeliacs following a gluten-free diet.In its pure form, it appears as a white crystalline powder that, as a salt, dissociates into sodium cations and glutamate anions while dissolving (glutamate is the anionic form of glutamic acid).
MSG has been used as a food additive for decades. Over the years, the FDA has received many anecdotal reports of adverse reactions to foods containing MSG. These reactions — known as MSG symptom complex — include:
*Facial pressure or tightness
*Numbness, tingling or burning in face, neck and other areas
*Rapid, fluttering heartbeats (heart palpitations)
Researchers have found no definitive evidence of a link between MSG and these symptoms. Researchers acknowledge, though, that a small percentage of people may have short-term reactions to MSG. Symptoms are usually mild and don't require treatment. The only way to prevent a reaction is to avoid foods containing MSG.
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Carol Hoernlein has reveiled the real story behind the food industry. She was a food process engineer and food scientist. She earned her degrees in Food Science and Bio-Resource (Agricultural) Engineering at Rutgers University in 1988 and went on to work in the Research and Development Departments at the largest global food companies as a food scientist and food process development engineer. For now she no any longer works for any food companies, which is why she can tell you the TRUTH about MSG, aspartame and much more!
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