Understanding MSG Content in Food Ingredients

Monosodium glutamate (MSG), a widely used food additive, is often found in a variety of food products. However, its presence can be camouflaged under different names. This article aims to clarify the MSG content in specific ingredients such as hydrolyzed soy protein, hydrolyzed whey protein, and yeast extract, with a focus on its implications for food processing, particularly in pizza dough.

Common Sources of MSG

MSG is commonly found in processed foods, such as snacks, canned soups, and frozen meals. It is also present in fermented products like soy sauce and miso, and in some seasoning blends and bouillon cubes. Food manufacturers often use other forms of MSG, like hydrolyzed proteins and yeast extract, which can be less recognizable to consumers. Understanding the presence and amount of MSG in these ingredients is crucial for making informed dietary choices.

Specific Ingredients and Their MSG Content

The question at hand is: How much MSG is present in ingredients like hydrolyzed soy protein, hydrolyzed whey protein, and yeast extract? These ingredients are often listed under different names in food products. For example, Pizza Hut uses MSG in their dough, and it’s possible that some of these ingredients might be included to enhance flavor.

To determine the exact amount of MSG in each 1kg of flour, we need to look at the individual components:

Dr. Russell Blaylock, a renowned author and professional in neurology, states that MSG processing may leave between 20 to 60 percent of the original MSG content. This information is derived from his book, 'Excitotoxins The Taste That Kills,' where he discusses the potential hidden sources of MSG in food.

Hydrolized Proteins and MSG

Hydrolyzed proteins, such as hydrolyzed soy protein and hydrolyzed whey protein, are a form of MSG. The extraction process involves breaking down proteins into shorter chains of amino acids, a process known as hydrolysis. This process often introduces MSG into the final product.

Dr. Blaylock’s book highlights the potential mixture of MSG with other substances, such as natural flavoring. This substance may contain anywhere from 20 to 60 percent MSG. Additionally, he describes the process of hydrolyzed vegetable protein, commonly known as vegetable protein or plant protein, which is another form of MSG. This protein is derived from “junk” vegetables unfit for sale, and the extraction process involves boiling these vegetables in an acid solution followed by neutralization with caustic soda. The resulting product is a brown powder containing three excitotoxins: glutamate, aspartate, and cysteic acid.

Privacy and Transparency in Food Labeling

Food manufacturers often hide the presence of MSG under various labels, such as natural flavoring, making it difficult for consumers to identify. It is important for consumers to question the sources and compositions of food ingredients. While some quick guides may not mention the presence of MSG in certain ingredients, detailed research and reference to authoritative sources are essential.

Consumers should be aware of the potential hidden sources of MSG and take proactive steps to identify and limit their intake. Understanding the origin and processing of ingredients, as well as consulting reliable sources, can help in making informed decisions about food consumption.