Feb 28th, 2003, 06:22 PM
MSG sensitivity is a sensitivity to free glutamic acid that occurs
in food as a consequence of manufacture. All protein contains
glutamic acid bound in it, but only when glutamic acid has been
freed from protein prior to ingestion do people express MSG-
sensitivity reactions. Some unadulterated protein may also have
minute amounts of free glutamic acid associated with it, but MSG-
sensitive people report no adverse reactions following ingestion of
unadulterated protein. Any free glutamic acid freed from protein
by a manufacturing process before it is eaten can cause the MSG
reaction. The source of the hydrolyzed protein (soy, corn, wheat,
etc.,) appears to be irrelevant.
MSG is manufactured through a process of protein hydrolysis. When a product is 99% pure MSG, the product is called "monosodium glutamate" by the FDA and must be labeled as such. However, when a hydrolyzed protein contains less than 99% MSG, the FDA does not require that the MSG be identified. "Autolyzed yeast," "hydrolyzed soy protein," and "sodium caseinate," are examples of names given to hydrolyzed proteins on food labels.
Under FDA regulation, hydrolyzed protein products may be used as ingredients in other products without mention of the original
hydrolyzed protein product. For example, "hydrolyzed soy protein,"
when used in "flavoring(s)," "natural flavoring(s)," "natural
flavor(s)," and products called broth, bouillon, or natural chicken
flavoring, etc., does not have to be mentioned on product labels
when the food processor claims that the hydrolyzed protein is being
used for purposes other than flavoring. "Hidden Sources of MSG"
lists some of the ingredients presently used to hide MSG.
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