MSG: Its history, effects and what you can do to avoid it.

Editor's comment: It is a fact that MSG is toxic to neurons. However, like anything else, the toxicity of MSG largely depends on its dose. Consumers may not have to worry about tiny amounts of MSG in their food except for those who are highly sensitive to the ingredient. Those who want to completely eliminate MSG from their diet need to know two things: 1) Glutamic acid which together with sodium can form MSG is present in dietary proteins of all types and 2) your neurons keep dying on a daily basis naturally. 

MSG, monosodium glutamate, is a widely used and controversial food additive that has gained widespread use in America shortly since its approval by the FDA in 1959. MSG is a chemical made up of glutamic acid and sodium. It is known to stimulate the "umami" flavor receptor, creating a savory taste for those who consume it.

Kikunae Ikeda first discovered MSG in 1908. Ikeda created it after seeking to identify the flavor enhancing chemicals in seaweed. The glutamic acid in MSG is the ingredient responsible for stimulating the umami flavor receptors on the tongue. Umami is a word borrowed from Japanese that translates roughly to savory.

MSG became popularized in the United States shortly after World War II when US military personnel noticed that Japanese rations had a better flavor than the rations given to Americans. After MSG was approved as "Generally Recognized as Safe" in 1959, it gained popularity in the US. Shortly after it gained popularity, controversy began over what is known as "MSG Symptom Complex." MSG Symptom Complex is identified as a short-term reaction by the FDA that causes headaches, nausea and a variety of other symptoms.

While the FDA has never officially recognized the adverse, long-term effects associated with MSG, the substance remains controversial. Studies concerning MSG have been wide-ranging and largely inconclusive. While some claim that MSG can be damaging to the heart and cause obesity, eye damage, headaches, fatigue, depression and disorientation, others claim that MSG only affects those allergic to it and that "MSG Symptom Complex" or "Chinese Restaurant Syndrome" is the byproduct of other factors not linked to MSG.

Whether or not MSG is conclusively recognized as harmful, it is not considered healthy by any means. Those looking to avoid MSG are advised to avoid mass-produced, commercial foods; food manufacturers often use dubious means including the controversial product on their labels. MSG is often added to canned goods to reduce the taste of tin.

In order to avoid MSG completely, consumers are advised to stick to fresh and natural foods, and other additive-free alternatives. When purchasing commercial goods, consumers are advised to avoid the following MSG associated ingredients: Autolyzed Yeast, Calcium Caseinate, Gelatin, Glutamate, Glutamic Acid, Hydrolyzed Protein, Monopotassium Glutamate, Sodium Caseinate, Textured Protein, Yeast Extract, Yeast Food, and Yeast Nutrient. MSG is often associated with the following terms, as well: natural flavors, natural pork flavoring, natural beef flavoring, natural chicken flavoring, soy protein, malt extract, malt flavoring, barley malt, whey protein, carrageenan, maltodextrin and others

(editor's note: This statement is not 100% correct).

(By Will Levine, and edited by Heather Kelley)