Food tastes better with a dash of MSG, and this is true. It is a flavour enhancer that most households use to better the taste of their dishes, but do we really need to put this in our food? Know more about Monosodium Glutamate or MSG and decide for yourself.

In 1908, Kikunae Ikeda, a Japanese Scientist, discovered Glutamic Acid and its ability to make foods taste a certain way. It was sold as a flavor enhancer under the name of Ajinomoto.

Look at some of these basic facts regarding Monosodium Glutamate:

1. MSG is commonly known as Monosodium Glutamate and is a salt of glutamic acid.

2. Most protein rich foods and plants have an amino acid called glutamic acid. This amino acid is also found in the human body.

3. Glutamic acid presents no problems in its unprocessed or natural state.

4. When it becomes processed free glutamic acid, which has been freed through a manufacturing process or fermentation process, this is what creates problems for sensitive people.

5. MSG is Processed Free Glutamic Acid and All Fermented Foods have it.

MSG crosses your blood-brain barrier and will then excite your nerve cells to the point of nerve cell death.

Blood-brain barriers that have not fully developed are at a greater risk for damage. This would mean that young children are at a greater disadvantage than older children. If you’re pregnant, this neurotoxin may even affect you’re unborn baby. Also, at great risk is the elderly. They usually have a weakened blood-brain barrier and are less able to keep excessive amounts of MSG from reaching their brains.

These are some of the health problems associated with MSG:

* Abnormal Heartbeat
* Extreme Rise/Drop in Blood Pressure
* Loose Stools
* Throwing Up
* Painful Joints
* Moody Feelings
* Rage Reactions
* Migraine Headaches
* Feeling Light Headed
* Blurry Vision
* Anxiety Attacks
* Feeling Cold
* Breathing Problems
* Urination Increase
* Hives

MSG is now found in almost everything we buy from grocery stores including health food stores. All fermented foods have this as an ingredient, worse, as a main ingredient. Some examples of fermented products that contain high amounts are the following:

1. Shoyu
2. Fish sauce
3. Parmesan cheese

All things taken in moderate amounts may be acceptable; however, there are certain things that we must not just limit in our diet — some are to be eradicated for better health.