I know that most of us know that MSG is bad for us. But did you know that forms of it are still prevalent in many foods that are marketed as health foods today? We know that studies have linked MSG to cancer and other disorders, but do we understand the true extent of the damage it causes and why? Did you know that there are different forms of glutamate that do the same damage to the human body, but are not regulated in the same way? Lets talk about it!
To understand the intentional confusion and misconceptions around MSG that have led to the food industry's ability to continue using it, we need to dive a bit into the science. MSG is Monosodium Glutamate, glutamate as a white solid, containing one sodium ion. Glutamate is an amino acid, a building block for proteins. Glutamate exists on its own as free glutamate, or as a chemical bond to other amino acids in proteins.
Glutamate has some different names depending on if it is in water or in solid form, or depending on the PH level...
- Glutamate- at body PH
- Glutamic acid- at acidic PH
- Monosodium Glutamate- Solid form, attached sodium ion
Monosodium glutamate is a simple form for manufacturers to use, since it is in powder form, and dissolves easily in water. When we consume it, the sodium ion releases and it becomes glutamate.
What is important here is that MSG, glutamate and glutamic acid are exactly the same in the way they function in the body. Food manufacturers want us to believe that although MSG is harmful, glutamic acid or glutamate are not...and that is a lie.
It is also important to realize that there are many different ways that it is being added to our food, under many different names and that it is also something that forms in the processing of different food products.
I can literally just stop here if you promise to eat an organic whole food diet, as it protects you from the harmful compounded exposure to glutamate and other excitatory toxins like aspartate (aspartame) and cysteine. This is just one of the many issues with processed foods in our food supply. I should also tell you that when they do obesity studies with rats in laboratories, they use MSG to plump them up. This should be enough to want to avoid it!
So what are excitatory toxins or excitotoxins? They are neurotransmitters that stimulate neuron receptors that are located in our mouth, brain and digestive system. This is why the food companies want to use glutamate, it enhances flavors and revs up our tastebuds and brain cells, creating addiction. And they argue that glutamate is needed, and that it is a natural part of human bodily functions. However, the excitatory nature of glutamate can excite cells to the point of death, especially when there is too much in the body, causing neurological disease and digestive issues amongst other disorders.
We have glutamate receptors throughout our body which means we see the effects of glutamate overload in...
- Adrenal glands (affecting the release and control of levels of epinephrin, norepinephrine and cortisol which affects sleep)
- Peripheral nerves (chronic pain signaling)
- Bones (affecting bone growth and mineralization, osteoporosis)
- Bone marrow cells (leukemia, lymphoma)
- Lungs (triggering asthma)
- Pancreas (Affecting insulin levels and diabetes)
- Gastro-Intestinal tract (overstimulation of the entire system, affecting inflammation)
- Esophageal (triggering reflux)
- Liver Cells (Affecting the body's ability to cleanse itself)
- Heart (Affecting every portion of the heart, triggering arrythmia a major cause of heart attack)
- Skin, reproductive system, immune system...the list goes on.
Essentially, it is an overflowing of the bucket situation. Eating a Standard American Diet (SAD for short, which is quite fitting, as a diet of processed foods is linked to depression), a person is exposed to a compounded amount of glutamate and other toxins. Food companies are able to add in several different types of glutamate in any one product, because there are many different ingredients that contain glutamate in all of its forms. There is very little regulation from the FDA when it comes to controlling the overuse of glutamate (Surprise!) and there are many corporate interests making sure this remains the case.
Here are some of the names you will find on labels that mean there can be glutamate present...
- MSG, Glutamate, Glutamic Acid
- Hydrolyzed protein
- Protein isolate extract
- Soy Protein
- Magnesium Glutamate
- Calcium Glutamate
- Natrium glutamate
- Sodium glutamate
- Whey protein isolate
- Monosodium hydrolyzed
- Whey protein
- Yeast Extract
- Monoammonium glutamate
- Calcium Caseinate
- Yeast nutrient
- Natural Flavors
- Autolyzed yeast extract
- Hydrolyzed plant protein
- Canned soups
- Frozen processed foods
- Bouillon cubes
- Doritos/ Pringles
- Fast foods
That being said...always read the labels! I have found these ingredients in many a "healthy" organic option as well!
There are also factors that can make us more sensitive to glutamate such as magnesium deficiency. Carbonated drinks can deplete magnesium as well as calcium supplements.
Katherine Reid, a mother and biochemist, is the author of, "Fat, Stressed and Sick - MSG, Processed Food, and America's Health Crisis". She healed her daughter's autism by changing her diet, and this book is an amazing resource for this topic. In fact, there is a really extensive list of foods and ingredients that contain glutamate for those that are extremely sensitive to it. She defines Glutamate dysregulation as, "any metabolic and/or neurological imbalance that ensues when glutamate- a neurotransmitter and metabolite essential for keeping our bodies working properly- is not adequately controlled".
Diseases directly linked to glutamate dysregulation are...
- Addictions including alcohol, food and other drugs
- Post traumatic Stress Disorder (reactive fight/ flight responses neurologically resemble substance addiction)
- Alzheimer's disease
- Anxiety
- ADD or ADHD
- Autism
- Cancer
- Depression
- Obesity (remember the poor lab rats?)
- Diabetes
- Metabolic syndrome
- Multiple Sclerosis
- Parkinson's Disease
- Schizophrenia
- Seizures
- Epilepsy
- AIDS dementia complex
- Lou Gehrig's Disease
- Arthritis
- Combined systems disease (B12 deficiency)
- Fibromyalgia
- Glaucoma
- Immune deficiency
- Skin inflammation like eczema
- Ischemia
- Lead encephalopathy
- Migraines
- Mitochondrial abnormalities
- Neuropathic pain syndromes
- Essential tremor
- Restless leg syndrome
- Rett's syndrome
- Wernicke's encephalopathy
Katherine's book outlines the system that she used to heal her daughter's autism. I highly recommend this book to anyone suffering with the above conditions. The REID protocol is a good way to eat overall, but of course your diet and lifestyle is something that is very personal and your "protocol" always depends on your own personal makeup and what works for you.
Dr Blaylock is also an expert in this field, and there is an amazing interview on the "Food Integrity Now" website that explains some key understandings.