Monosodium Glutamate (Msg)

Term	Definition
Monosodium Glutamate (Msg)	MSG, the sodium salt of glutamic acid (an amino acid), is a form of glutamate, which is naturally present in protein containing foods like cheese, milk, meat, peas, and mushrooms as well as in your body. A fermenting process using starch, sugar beets, sugar cane, or molasses, creates the MSG that is now used to enhance flavors in meat, soup, salad dressing, chips, frozen entrees, and restaurant foods. The additive may be harmful to nerve cells, contribute to ADHD, and trigger migraines. Other reactions to MSG include nausea, weakness, difficulty breathing, and burning sensations in the back of the neck and forearms. MSG can appear under different names like autolyzed yeast, yeast extract, hydrolyzed plant protein, and hydrolyzed protein.

Term

Definition

MSG, the sodium salt of glutamic acid (an amino acid), is a form of glutamate, which is naturally present in protein containing foods like cheese, milk, meat, peas, and mushrooms as well as in your body. A fermenting process using starch, sugar beets, sugar cane, or molasses, creates the MSG that is now used to enhance flavors in meat, soup, salad dressing, chips, frozen entrees, and restaurant foods.

The additive may be harmful to nerve cells, contribute to ADHD, and trigger migraines. Other reactions to MSG include nausea, weakness, difficulty breathing, and burning sensations in the back of the neck and forearms. MSG can appear under different names like autolyzed yeast, yeast extract, hydrolyzed plant protein, and hydrolyzed protein.