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t of monosodium glutamate i e processed free glutamic acid msg we were looking for answers to the riddle of jack s sensitivity particularly his loss of consciousness what exactly caused his reactions why did some people react while others did not but we found it extraordinarily difficult to look for answers when we didn t know what the questions to others should be adrienne started with the phone book and the phone and looked up dietician and nutrition and fda she called colleges and universities and when those to whom she spoke couldn t answer her questions she asked them to tell her who could one call that paid off was to the university of illinois where she was referred to dr steve taylor at the university of nebraska the authority on msg the institute of food technologists referred her to dr steve taylor the american dietetic association the american medical association and the fda referred her to the glutamate association adrienne spoke to richard cristol at the glutamate association he assured her that jack could not possibly be sensitive to msg and he sent her a book that he said would prove that jack was not sensitive to msg richard cristol also suggested that adrienne speak to steve taylor who assured her that jack could not be sensitive to msg and suggested that she speak to richard cristol at the glutamate association adrienne had come full circle the book sent by richard cristol glutamic acid advances in biochemistry and physiology 1 contained the proceedings of a symposium held in may 1978 in milan italy for the thinly veiled purpose of appearing to prove that msg was safe it took only some carefully focused attention and a bent toward the truth to realize that the research reported was for the most part built on inappropriate methodology and or drew conclusions that did not follow from the results of the studies there were however a limited number of papers that appeared to contain more than propaganda one by john olney m d was particularly interesting and adrienne set out to read more adrienne read it all when she couldn t understand what an author was saying she went to the children s section of the library and took out elementary science books she read dictionaries encyclopedias books and journals she had no difficulty reading scientific articles and quickly discovered that there were two distinct sorts of studies those that set out to uncover the truth whatever that might be and those that set out to lend credibility to the notion that monosodium glutamate was safe some studies seemed to conclude that monosodium glutamate was a harmless substance while other studies concluded that monosodium glutamate was toxic that was very interesting to adrienne the researcher but told us nothing about the nature of the ingredients that caused jack s debilitating and life threatening reactions and why some but not all people suffered similar reactions and that after all was what we were desperate to know the answers to our questions did come eventually not from studies of the safety toxicity of monosodium glutamate but from individual consumers manufacturers food chemists food technologists food encyclopedias trade magazines people jack met on airplanes and intuition first we came to understand that all of the adverse reaction triggers named by dr schwartz contained free glutamic acid i e glutamic acid that existed separate and distinct from protein then as consumers began reporting that they reacted to products in addition to those with ingredients named by dr schwartz we began to realize that msg reactions were always associated with ingredients that contained manufactured free glutamic acid be it freed from protein through some manufacturing process or through fermentation or be it produced by genetically modified bacteria that were grown to excrete glutamic acid through their cell walls from trade journal articles and advertisements we learned that ingredients that contained processed free glutamic acid could be substituted for monosodium glutamate without sacrificing the perception of desirable taste in addition we learned that people in the food industry understood that there was profit to be made from monosodium glutamate substitutes that had clean labels i e no indication that there was any processed free glutamic acid msg in their product from a study done by rundlett and armstrong 2 we learned that processed food that contained free l glutamic acid invariably contained free d glutamic acid and with that knowledge we were able to search out information about the various other impurities found in monosodium glutamate and the other ingredients that contained manufactured processed free glutamic acid msg we even found an explanation of impurities present in monosodium glutamate tucked away in the files of the fda s dockets management office on the internet we found copies of patents associated with the production of monosodium glutamate it was from patents that we learned that in 1990 ajinomoto s monosodium glutamate was made by a process of bacterial fermentation wherein carefully selected genetically modified bacteria that were fed on various carbohydrate media secreted glutamic acid through their cell walls thus it became clear that the monosodium glutamate found in the marketplace prior to 1957 the time that ajinomoto s means of production changed and the monosodium glutamate for sale in the united states after 1957 were essentially different products at the time we found the contrast between the facts recorded in numerous us patents and the descriptions of the manufacture of monosodium glutamate mounted on the web pages of the glutamate association and other industry friendly groups to be most interesting over time we found that discrepancies between fact and glutamate industry propaganda created from glutamate industry fictions to be endemic before we were finished we realized that any glutamic acid that was ingested as a single amino acid would cause msg reactions in people who exceeded their tolerances for the substance we also came to understand that this processed free glutamic acid msg can be intentionally produced manufactured in food or chemical plants by acid hydrolysis autolysis enzymolysis or bacterial fermentation and msg will be produced possibly unintentionally when a protein source is left to ferment we found that msg can be produced through a complex cooking process wherein a product referred to as a reaction flavor is produced from a combination of specific amino acids reducing sugars animal or vegetable fats or oils and optional ingredients including hydrolyzed vegetable protein and last but not least we found that acid hydrolyzed proteins contain carcinogenic mono and dichloropropanols and reaction flavors contain carcinogenic heterocyclic amines as pieces of the puzzle came together we began to give serious consideration to the discrepancies in the published literature the so called scientific studies we knew that processed free glutamic acid msg caused adverse reactions how could it be then that industry was able to produce studies from which it could conclude that msg was safe the key to understanding how data could be manipulated to come up with the predetermined conclusion that monosodium glutamate could be considered a harmless flavor enhancer still eluded us then through careful rereading of each industry sponsored study we became aware that none of these studies met the assumptions of the statistical tests used and cited and on that basis alone the conclusions drawn from each and every study were invalid but there was something more in the double blind studies where subjects ingested monosodium glutamate on one occasion and a placebo on another researchers reported that there were as many responses to placebos as there were to monosodium glutamate test material and that we knew could not be true unless of course those placebos were not truly inert as placebos must be but that was unthinkable it was unthinkable that anyone anyone would lace placebos with material that might cause adverse reactions by the beginning of 1991 however we were thinking the unthinkable and on february 4 1991 at the federation of american societies for experimental biology faseb hearing on the safety of amino acids used in dietary supplements jack raised the question that should have rocked the glutamate industry s world and immediately removed monosodium glutamate from the gras generally regarded as safe list jack questioned the propriety of placebo material being used by the international glutamate technical committee igtc in their double blind studies of the safety of monosodium glutamate and in a march 22 1991 letter in response to questions posed by sue anne anderson r d ph d senior staff scientist with the life sciences research office at faseb igtc chairman ebert acknowledged that since 1978 all of the placebos in double blind igtc sponsored studies had been laced with aspartame an ingredient that contains an amino acid know as aspartic acid which causes brain lesions endocrine disorders migraine headache depression and all the other adverse reactions that can be caused by the free glutamic acid found in monosodium glutamate hydrolyzed protein products autolyzed yeast etc we had started our quest with two questions the first being what is the nature of the products that cause jack s reactions but before we found the answer to that first question we had raised two others first given the fact that monosodium glutamate and the other ingredients that contain processed free glutamic acid msg have toxic potential and there are no studies from which it could be legitimately concluded that monosodium glutamate was safe why does the fda allow the intentional addition of processed free glutamic acid msg to processed food and second why isn t the us population aware of msg s toxic potential when tlc was incorporated we were still deluding ourselves with the hope that given a face saving out the fda would admit to the toxicity of msg and label msg containing ingredients appropriately however repeated visits to legislators in washington a law suit brought against the fda over labeling the fda s september 1994 rejection of the independent study on the safety of msg done for the fda by the federation of american societies for experimental biology faseb the epa s refusal to evaluate the toxic effects of msg used in products they regulate and california s acquiescence to the forces of the glutamate industry finally convinced us that no amount of truth would be sufficient to counter the glutamate industry s control of the us government and our health care community the power of industry and the greed of people in all walks of life and with all degrees of power who are fed by industry have made it virtually impossible for the consumer to know the truth the whole truth and nothing but the truth about msg that s our opinion and providing consumers with the truth the whole truth and nothing but the truth about msg has become our challenge references 1 glutamic acid advance in biochemistry and physiology filer lj jr garattini s kare mr reynolds wa wurtman rj eds new york raven 1979 2 rundlett kl armstrong dw evaluation of free d glutamate in processed foods chirality 1994 6 277 282 to learn more about the truth in labeling campaign go to www truthinlabeling org posted by truth in labeling campaign at 1 51 pm 12 comments email this blogthis share to x share to facebook share to pinterest labels cancer chloro propanols endocrine disruptor excitotoxin glutamate association health heterocyclic amines monosodium glutamate msg wednesday april 20 2011 names and addresses of ingredients that contain processed free glutamic acid msg the first essential to coping with msg is understanding where msg is hidden just in case you would like to avoid it or would like to begin to understand how much msg you are able to tolerate without having an obvious adverse reaction everyone knows that some people have reactions after eating the food ingredient monosodium glutamate reactions that include migraine headaches upset stomach fuzzy thinking diarrhea heart irregularities asthma and or mood swings what many don t know is that more than 40 different ingredients contain the chemical in monosodium glutamate the processed manufactured free glutamic acid that causes these reactions these ingredients have names like maltodextrin gelatin citric acid and sodium caseinate that don t give the consumer a clue to the presence of msg important to understanding the cause or causes of msg reactions is the fact that glutamic acid found in whole unadulterated unfermented protein does not cause adverse reactions to cause adverse reactions the glutamic acid must have been processed manufactured or come from protein that has been fermented a whole ripe but not overripe unfermented tomato will not cause an msg reaction neither will fresh mushrooms the following lists of common ingredients that contain processed manufactured free glutamic acid are your starting point for coping with msg the lists have been compiled over the past 20 years from consumers reports of adverse reactions and information provided by physicians manufacturers and food technologists names of ingredients that always contain processed free glutamic acid e numbers are use in europe in place of food additive names glutamic acid e 620 glutamate e 620 monosodium glutamate e 621 monopotassium glutamate e 622 calcium glutamate e 623 monoammonium glutamate e 624 magnesium glutamate e 625 natrium glutamate ajinomoto autolyzed yeast calcium caseinate gelatin anything hydrolyzed any hydrolyzed protein anything protein sodium caseinate soy protein soy protein concentrate soy protein isolate textured protein vetsin whey protein whey protein concentrate whey protein isolate yeast extract yeast food yeast nutrient names of ingredients that often contain or produce processed free glutamic acid barley malt bouillon and broth carrageenan e 407 citrate e 330 citric acid e330 anything enzyme modified anything containing enzymes any flavors or flavoring anything fermented malt extract maltodextrin pectin e 440 protease anything protein fortified soy sauce soy sauce extract seasonings stock anything ultra pasteurized names of ingredients suspected of containing or creating sufficient amounts of processed free glutamic acid to serve as msg reaction triggers in highly sensitive people brown rice syrup corn starch corn syrup dextrose anything enriched lipolyzed butter fat most things low fat or no fat milk powder modified food starch reduced fat milk skim 1 2 rice syrup anything vitamin enriched names of ingredients that work synergistically with msg to enhance flavor if they are present for flavoring so is msg disodium 5 guanylate e 627 disodium 5 inosinate e 631 disodium 5 ribonucleotides e 635 to print this information a neat printable table listing the common ingredients known to trigger msg reactions ...