We thought we would add some things we have learned over the past 10 years of trying to find all the ways the food industry hides MSG and other components that have MSG in them. We have included a list of the ways that the food industry uses to mask their use of MSG by using other vague names. We have also included a page of some of the problems that are related to use of MSG. It is up to each one of us to monitor what we eat.
We cannot trust our food industry to do it for us.Remember, anyone that is suffering from any of these problems, may just only have to adjust their diet. We believe the medical industry is not responding to the MSG threat for the same reason they haven't responded to the increase in fat in the American diet. They treat symptoms, they don't necessarily cure them. The pharmaceutical industry will develop a new pain pill or chemo-psycho pill or a new cholesterol pill rather than lobby for healthier food standards. It is up to each one of us to monitor what we eat. We cannot trust our food industry to do it for us.
Also, a lot of people have the misconception that it is a preservative. It is not. It is a flavor enhancer. A case in point, the product called Accent®, a flavor spice, has only one ingredient...MSG. It will make dirt taste good. It is used in the food industry to increase shelf life by eliminating packaging tastes. It allows them to use second rate products.
I would also like to add that it is important to learn to read labels. It initially seems so irritating, but eventually it will become interesting. Don't worry, you won't be the only one. You will start to notice other people doing the same thing in the grocery store aisle.
We will be using MSG as a general term referring to any of the many ingredients that cause a reaction.
In Marquette, MI, once, we bought a head of lettuce that was in a plastic bag and made our own salad while camping. We didn't wash it properly and my wife had a reaction. Also, she has learned not to have the lettuce on a sub from Subway, but recently had them put on the baby spinach leaves on her sandwich and she reacted. They are treating these greens with the same chemical they use for lettuce.
Foods my wife has found safe to eat in restaurants.
We would like to add, this seemslike a lot of work. It can be, but the more you do it, the better you get at it and the healthier you will feel. About 10 years ago, my wife said to me, right after a bout of MSG poisoning, she didn't want to get sick anymore. That is when we started accumulating this information and she simply doesn't get sick anymore. It was/is well worth the effort. By the way, if she does start to feel a reaction coming on, she takes a Benedryl® and this seems to reduce her reaction to MSG. Living a life without headaches and sick/flu type reactions is a worthy goal. Good luck with your journey.
Mick and Sassafras Zellar
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