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Poison In the Pantry
by Dr. George R. Schwartz
After salt and pepper is a third spice, the most widely used flavor enhancer in the world,
and truly the spice of our times. In America it is called monosodium glutamate, in Japan
Ajinomoto, and it is known by other names in other countries.
The substance was first developed in 1908 in the laboratory of Kikunae Ikeda as an isolate
of a flavor-enhancing seaweed known as kombu or "sea tangle." Dr. Ikeda hardly
could have suspected then that his work to identify the active substance in a seaweed
which Japanese chefs had used for thousands of years would lead to a multi-billion-dollar
industry in the twentieth century. Shortly after he isolated MSG, Dr. Ikeda became a
partner in what would become the Ajinomoto Company. In fact, throughout the Orient MSG is
known as Aji-no-moto (the "essence of taste"), much as "Xerox" is used
as a generic term for copying machines and as "Kleenex" is used for all paper
tissues in the United States. In recognition of the importance of his work, Dr. Ikeda's
original isolated substance is encased in a monument at Tokyo University.
Today MSG is used in processed foods, in fast-foods and in Chinese food. Found in most
commercial soups and soy sauce and hidden on labels under such aliases as hydrolyzed
vegetable protein (Hydrolyzing vegetable protein is one of the chemical methods of
producing MSG. This mixture, containing up to 40% MSG, is listed among the ingredients of
many commonly used processed foods.) MSG has become a staple of the modern food industry.
Why should we be concerned about a substance that may make foods taste better? Plain and
simple--MSG is a drug added to our foods that causes widespread toxicity. Reactions range
from mild to very severe. Indeed, the symptoms that Dr. Ho Man Kwok reported in the first
published study in the New England Journal of Medicine in 1968, for example headache and
flushing of the skin, were relatively mild. However, later studies have documented more
serious and sustained physical problems, such as asthma, acute headaches, and
life-threatening heart irregularities. Even deaths have been reported. Other symptoms that
might seem to be psychological in origin also have been traced to MSG consumption: extreme
mood swings, irritability, depression, rage reactions, and even paranoia. In addition,
suicide increases are likely related to this neurotropic drug.
Many cases of severe problems induced by MSG have been documented by physicians, and more
have been reported in the medical literature where they may be studied by professionals.
Still, the vast majority of MSG-sensitive people are not aware of the problems this
substance may be creating in their lives; the continue with the fruitless visits to
physicians who cannot explain their complaints. Asthma is a particular concern, with a
rising death rate which tracks increases in MSG use in the United States, particularly in
children and young adults. In addition, current research studies have shown correlation
with increased glutamate in the brain and neurodegenerative diseases, such as Alzheimer's
and Parkinson's Disease. These neurodegenerative diseases are taking on epidemic
proportions. A questionnaire study done by Dr. Liane Reif-Lehrer (L. Reif-Lehrer, A
questionnaire study of the prevalence of Chinese restaurant syndrome, FedProc, 36:1617-23,
1977.) using a large sampling of subjects showed that 30% of adults and between 10% and
20% of children have some reaction to foods containing MSG. This means that many tens of
millions of lives are adversely affected by this substance a virtual epidemic.
MSG is found in most of the food prepared by major fast-food chains. With the popularity
of these foods among children and teenagers, it may well be the "Agent Blue"
factor to which in 1988 the National Institute of Mental Health researchers attributed the
rise in child and teen depressive syndromes and suicide. Behavioral and physical problems
of children, such as incontinence and seizures, as well as attention deficit disorder
(ADD), have been diagnosed and successfully treated as MSG reactions. MSG was removed from
baby foods in the late 1960s without much comment. Dr. Jean Mayer, the noted Harvard food
scientist, remarked at a women's meeting of the National Press Club that "with even
the slightest presumption of guilt I would take the damn stuff out of baby food."
Gerber, Heinz, and Beechnut almost immediately announced that they would stop using MSG in
baby foods. However, infants still get MSG from ordinary table foods and may be ingesting
it in various broths added to infant and baby foods. In addition, MSG already present in
other ingredients has crept back into some prepared baby foods. The body of scientific
facts now has reached a level where the findings and case reports must be brought to
widespread public attention. At least fifty million people in the United States and more
than five hundred million people worldwide react to MSG. This means that many people are
being damaged physically and emotionally by the unknowing use of this flavor enhancer that
for them has potent drug effects.
This 1999 edition of "In Bad Taste: The MSG Symptom Complex" is the story of the
adverse effects of monosodium glutamate on the health and well-being of some consumers. It
details the studies of dedicated scientists who have warned against MSG use. It explores
an economy partly dependent on MSG production and use and examines how psychologists,
physicians, clinics, schools, and lawyers have become involved in the problem due to its
widespread effects. Laboratory and field studies describe a consistent picture: 30% of the
population experience some symptoms from MSG in amounts commonly added to foods. Clinical
data show that some of these individuals develop symptoms that are not mild or transient
but that are intense and dangerous, possibly, although less commonly, developing chronic
long-term and disabling problems. More and more individuals will be affected as the use of
MSG continues to increase. MSG intolerance is not an allergic reaction but is a true drug
effect. A high-enough dose can affect anyone; many more people are reaching that
symptom-causing dose in MSG consumption. We now know that the MSG symptom complex is not
simply a bizarre reaction to some ethnic food, such as Chinese food, as many people still
believe.
People who react to MSG must first identify their reactions and then learn to eat food
without this additive. This book will serve to guide the consumer through the supermarket
aisles on preventive shopping trips and to provide tasty recipes that eliminate MSG from
the diet. A discussion of restaurants and dining offers tips on avoiding MSG, which may be
found even in the finest kitchens. There is also a review of fast-food chain favorites
containing MSG. People who react severely to MSG experience almost continual distressing
and health-endangering physical and psychological symptoms. Knowing how to avoid this
flavor enhancer can dramatically change lives.
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Dr. George R. Schwartz is a world-renowned toxicologist,
the editor of the premier textbook on Emergency Medicine, and the author of "In Bad
Taste: The MSG Symptom Complex" http://www.healthpress.com/in-bad-taste.html or to
order, call 800-634-2665.
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This page was last updated Monday, November 20, 2006 01:49:32 PM |
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