MSG – GLUTAMATES FLAVOUR ENHANCERS

Glutamic Acid is one of the most abundant naturally occurring non-essential amino acids found naturally in many fruit and vegetables.

MSG – Monosodium Glutamate is the chemically produced sodium salt of naturally occurring Glutamic Acid. It has the food additive code 621 and is extensively used in processed food & beverages as a flavour enhancer.

Symptoms can occur together such as, headaches, nausea, fatigue, dizziness, itching, hives, sweating, asthma, chest pains and more. Reactions can be immediate or delayed up to 12 hours depending on the person, their tolerance levels and how much has been consumed.

Below is a list of foods that contain Natural Glutamates:

• Tomatoes – fresh, tinned, bottled, paste, sauce etc
• Cheese
• Grapes – Raisins, Sultanas
• Wines, Port, Sherry, Liquor, Claret
• Mushrooms
• Peas
• Broccoli
• Onions
• Spinach
• Corn
• Whey Proteins
• Dried Yeast
• Vegetable Yeast and Meat Extracts (Marmite, Vegemite, Bovril, Fish & Meat Stock Cubes and Stock)
• Soy Sauce, Tamari, Miso, Tempeh

There are many artificial Glutamates that appear under different names and guises.

The additive code for ‘glutamates’ appear as numbers 620-625.

The following list of names ALWAYS contain MSG

Glutamates	Glutamic Acid	Gelatin
Monosodium Glutamate	Calcium Caseinate	Textured Protein
Monopotassium Glutamate	Sodium Caseinate	Yeast Nutrient
Yeast Extract	Yeast Food	Autolyzed Yeast
Hydrolyzed Protein Any protein that has been ‘hydrolyzed’	Hydrolyzed Corn Gluten	Natrium Glutamate (Natrium is Latin for Sodium)

MSG is often ‘hidden’ / not listed in the ingredients – often just listed as ‘Flavouring’.

Legally, if it is under a certain percentage, it doesn’t have to be listed.

• Processed Meats – pies, sausages, salami, frankfurts, saveloys, bacon
• Tinned meats – stew, meat & vegetables
• Tinned or Packet soups
• Gravy powder & stock cubes – Bisto, Gravox
• Savoury foods – crisps, crackers, rice crackers/cakes, biscuits
• Asian sauces – soy, oyster, fish

FURTHER INFORMATION FOR PARTICULARLY SENSITIVE MSG SUFFERERS

MSG sensitive people react to the free glutamic acid that occurs as a consequence of fermentation and/or manufacture.

The following OFTEN contain MSG or create MSG during processing that can cause reactions to HIGHLY SENSITIVE people.

Natural Flavouring	Wheat Protein	Citric Acid (Citrate)
Anything Flavouring	Whey Protein	Pectin
Seasonings	Soy Protein	Corn Syrup or corn starch
Stock	Soy Sauce or soy sauce extract	Modified food starch
Malt Extract /Maltodextrin	Pea Protein	Protease or Protease Enzymes
Barley Malt	Anything protein fortified	Enzymes anything
Dextrose	Reduced Fat Milk – skim milk	Anything fermented
Rice Syrup, brown rice syrup	Most things low or no fat	Anything Enriched or Vitamin Enriched
Aspartame sweetener -(Aspartic acid /Aspartate)	Anything Ultra-Pasteurized

SLOW COOKER / CROCK POT cooking also gives those who are highly sensitive an MSG-like reaction. The extended cooking time tends to break down protein into individual amino acids.

TRISODIUM PHOSPHATE is a common food additive (and alkaline detergent) found in highly processed foods – https://www.healthline.com/nutrition/trisodium-phosphate#why-is-it-added? . It is also used in low concentrations as a bacterial sterilizer /dip on fresh meat, poultry and fish. It’s also often added to meat and seafood products like bacon, sausage, lunch meat and canned tuna to help retain moisture, increase shelf life and prevent spoilage.

ASPARTAME works on the body in the same manner as processed free glutamic acid (MSG). The sweetener NEOTAME is a reformulated aspartame and should also be avoided.