Monosodium Glutamate (MSG) is a salt of glutamic acid, an amino acid and a building block of protein that occurs naturally in many foods such as seaweed and soybeans.
Once MSG was discovered, a Japanese company manufactured a pure MSG made from wheat gluten proteins to be sold as a seasoning. Since then, industrial food manufacturers around the world have been using manufactured MSG to flavor foods.
MSG and substances that contain MSG are found in most processed foods, many fast foods, countless canned or frozen foods and some Asian foods. Reading a food label is not an easy way to determine MSG content, since the substance is often hidden under different names. Any ingredient with the word "hydrolyzed" is often code for MSG content. In addition, ingredients such as hydrolyzed protein (vegetable, plant, soy, wheat), sodium caseinate, calcium caseinate, yeast extract, textured protein, autolyzed yeast and hydrolyzed oat flour contain MSG.
For those who react negatively to MSG, deciphering the ingredient list is not the only precaution that can be taken to avoid consumption of this substance. Other helpful safeguards are:
- Katie Southworth, MS, dietetic intern, and Debra A. Boutin, MS, RD, chair and dietetic internship director, Department of Nutrition and Exercise Science at Bastyr University
Jamey Wallace, chief medical officer at Bastyr University, offered some ideas of what we can do to reduce our risk of contracting the bacteria when using neti pots.
At Bastyr we believe that a healthy planet and a healthy you are interdependent.
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