The Danger Of MSG Is In It's "Other" Names

Many consumers realize that MSG, monosodium glutamate, represents a broad range of potentially harmful compounds in food. All the same time, the food industry and government want to consider MSG as solely the pure component which is labeled as such on foodstuffs. That's why some food products can say "No MSG" or "No MSG Added". However they actually have a form of MSG. So what they say may be technically true but your body will not know that and will react negatively.
Nevertheless free glutamate and aspartate are problems. They go quickly into the bloodstream which raises levels which can cause "excitotoxic" damage. Free glutamate and aspartate are flavor enhancers, having a drug-like effect on the tongue. Food manufacturers add a variety of processed additives high in free glutamate and aspartate. They have many different names. You need to know them in order to protect yourself and your family.

Sources And Other Names For MSG Include:

Aspartame has the aspartic acid form of MSG as well as toxic methanol/formaldehyde.

Broth, stock or bouillon

Carrageenan

Casein is a processed milk protein high in MSG - such as calcium caseinate

Enzyme-modified items

Fermented or cultured items

Gelatin is a processed proteins give gelatin its structure, hence it has MSG.

Glutamate: Monosodium glutamate or any ingredient including the word glutamate.

Glutamic acid

Hydrolyzed* protein including vegetable/ soy/plant/rice protein hydrolyzed corn, hydrolyzed wheat, hydrolyzed soy.

Kombu (seaweed extract)

Malt extract

Malted barley

Maltodextrin

Natural flavorings

Processed or hydrolyzed protein - such as textured protein and protein-fortified items

Sodium or calcium caseinate

Soy protein concentrate/isolate

Textured protein

Ultra-pasteurized items

Whey protein

Yeast extract and autolyzed yeast and yeast is especially problematic when it is yeast extract, autolyzed yeast, or yeast food, but NOT plain yeast.

These Secondary Sources of MSG Generally Contain Some MSG.
They can give doses as high or higher than the primary sources listed above. Most are ingredient names, a few are processing methods.

1. Barley malt

2. Bouillon

3. Broth

4. Carrageenan

5. Citric acid

6. Disodium inosinate, disodium guanylate (These are not MSG, but make it more potent.)

7. Enzymes: containing, or called enzyme modified

8. Fermented: This process can generate MSG

9. Flavoring and flavor

10. Malt extract, malt flavoring

11. Maltodextrin

12. Natural beef flavoring, natural chicken flavoring, natural pork flavoring, et cetera