What You Need to Know About MSG (Monosodium Glutamate)

Earthclinic ^ | May 5, 2021 | KT

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Long-time readers of Earth Clinic have probably read a post or two from KT, a strong believer in being proactive about health.

KT has written extensively on Earth Clinic about the link between Monosodium Glutamate (MSG) and the brain because of the devastating impact MSG has had on her own body from consuming small amounts of MSG found in supplement capsules made of gelatin.

This article explains exactly what MSG is, the surprisingly common foods that contain it (like mayonnaise), MSG sensitivity and side effects, and just how easy it is for you to consume it without ever knowing it. What is MSG?

MSG, the abbreviation for monosodium glutamate, is a flavor enhancer used to make something taste better.

Monosodium glutamate is a product manufactured in factories. The glutamate in MSG functions as a neurotransmitter, sending signals between cells.

You can’t avoid glutamate. It’s one of the most abundant amino acids in our bodies but is also considered a non-essential amino acid because our bodies produce all we need. Glutamates – Bound vs. Free

Glutamates can be either bound to other amino acids as a protein or exist independently.

Free glutamate is what makes foods taste better. It can be freed from protein in a number of ways. Curing or fermenting greatly increases the amount of free glutamate in a food: 337 mg. of free glutamate in 100 grams of cured ham vs. only 10 mg. of free glutamate in fresh pork. Huge difference.

Free glutamate is also what causes adverse reactions when MSG is eaten in sufficient quantity to cause reactions. Pure MSG – Umami, the Fifth Flavor

It is the glutamate in MSG that can deliver quite a flavor boost to your meal and deliver a negative impact on your body.

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Should really break habit of eating while reading FR.

Thank you. Meal tastes so much better now.