Ever wonder what that ingredient listed at the bottom of a long ingredient list is? Yeah, me too. Fortunately, I have some of the skills (and resources) to find out what they are. And potentially what they can do to you. I’d like to share some of them with you.
Anyway today I want to talk about an older “fad ingredient”:
In other words Monosodium Glutimate a common food additive used to add a savoury or umami taste to many foods. It is most frequently associated with Asian cuisine. It is made from the salt of the natural amino acid, glutamic acid.
For the most part MSG is considered a safe ingredient by the government, as long as it’s used in accordance with the Good Manufacturing Practices and it is regulated here in the great North by the Canadian Food and Drugs Regulations Act. Some people are MSG sensitive and can have an allergy type reaction (burning sensations, headache, chest pain) to this ingredient. Often these people are sensitive to all glutamates.
While MSG should be labeled on foods, it also falls under several other names on the ingredient lists, and they are below:
All Chinese Seasonings*
Hydrolyzed Plant Protein
Hydrolyzed Soy Protein
Hydrolyzed Vegetable Protein
Natural Flavouring (Note: Not flavours)
Flavouring (again Not flavours)
MSG isn’t normally in foods in large amounts, so it will be near the bottom of the ingredient list.
So let me ask you, what ingredients do you frequently see on foods and wonder about?
Joneja, J. (1995) Managing Food Allergy & Intolerance: A Practical Guide. http://www.allergynutrition.com/index.php