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  MSG Avoidance  
 
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MSG in its pure form must be labeled. When it is added as an ingredient of another substance it need not be listed on the label. Example: When "broth" is sold as "broth," its ingredients must be listed on its label. However, when "broth" (or any other product) is used as an ingredient in something else, its ingredients do not have to be disclosed.

The higher these substances appear on a list of ingredients, the more likely they are to contain MSG.

Definite sources of MSG include hydrolyzed protein, sodium caseinate or calcium caseinate, autolyzed yeast, yeast extract, or gelatin.

Probable sources of MSG include textured protein (TVP), carrageenan or vegetable gum, seasonings or spices, flavorings or natural flavorings, chicken, beef, pork, smoke flavorings, bouillon, broth or stock, barley malt, malt extract, malt flavoring, whey protein, whey protein isolate or concentrate soy protein, soy sauce or extract.
 

 
 

MSG Avoidance can help with the following:
 
 
Metabolic  MSG Intolerance
  Headaches, Migraine/Tension
 Those prone to migraines should avoid MSG and everyone should avoid it in large doses. There is no question that very high doses of MSG can overwhelm brain defenses and cause neural damage. It is interesting that it is young children with immature nervous systems who are most susceptible to MSG damage, and not the elderly.
 
 


KEY
May do some good
Highly recommended







GLOSSARY

Calcium:  The body's most abundant mineral. Its primary function is to help build and maintain bones and teeth. Calcium is also important to heart health, nerves, muscles and skin. Calcium helps control blood acid-alkaline balance, plays a role in cell division, muscle growth and iron utilization, activates certain enzymes, and helps transport nutrients through cell membranes. Calcium also forms a cellular cement called ground substance that helps hold cells and tissues together.

Monosodium Glutamate:  (MSG) Used as a flavor enhancer and preservative in many foods, especially Asian (Chinese). Once banned, it is now permitted in small amounts because no health risks have been found in older children and adults.

Protein:  Compounds composed of hydrogen, oxygen, and nitrogen present in the body and in foods that form complex combinations of amino acids. Protein is essential for life and is used for growth and repair. Foods that supply the body with protein include animal products, grains, legumes, and vegetables. Proteins from animal sources contain the essential amino acids. Proteins are changed to amino acids in the body.

Sodium:  An essential mineral that our bodies regulate and conserve. Excess sodium retention increases the fluid volume (edema) and low sodium leads to less fluid and relative dehydration. The adult body averages a total content of over 100 grams of sodium, of which a surprising one-third is in bone. A small amount of sodium does get into cell interiors, but this represents only about ten percent of the body content. The remaining 57 percent or so of the body sodium content is in the fluid immediately surrounding the cells, where it is the major cation (positive ion). The role of sodium in the extracellular fluid is maintaining osmotic equilibrium (the proper difference in ions dissolved in the fluids inside and outside the cell) and extracellular fluid volume. Sodium is also involved in nerve impulse transmission, muscle tone and nutrient transport. All of these functions are interrelated with potassium.

Yeast:  A single-cell organism that may cause infection in the mouth, vagina, gastrointestinal tract, and any or all bodily parts. Common yeast infections include candidiasis and thrush.