Monosodium Glutamate, or Monosodioglutamate (MSG), is the sodium salt of L-Glutamic Acid (GA) and is often used in Asian foods, especially Chinese, and in packaged ones, to enhance the taste. People tend to avoid excessive use, due to problems they have had after ingesting it, or because they have heard that this type of ingredient can cause diarrhea, heartburn, headaches, palpitations, mood swings, difficulty concentrating, and asthma. If you want to avoid MSG, ask for information when eating at restaurants, and generally check food labels.
Steps
Step 1. When eating at an Asian restaurant, tell the waiter that you don't want foods containing glutamate
Usually, the dishes served in these restaurants contain flavor enhancers, but it is possible to avoid using MSG.
Step 2. At the supermarket, check product labels to see if they contain this substance
Monosodium glutamate is found in many foods, including packaged meat, salad dressings, canned soups, crakers, frozen foods, dairy products, and agricultural products.
Step 3. Learn to recognize the different ways in which MSG is indicated by different manufacturers
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free form glutamic acid - that is the chemical substance that can be harmful - is a component of some amino acids such as: calcium diglutamate, monopotassium glutamate, magnesium diglutamate, monoammonium glutamate, natrium glutamate, yeast, and products containing dissolved proteins. Glutamic acid is also present in sodium caseinate, calcium caseinate, nutrients and yeast-based foods, gelatin, soy protein and concentrates, protein isolate or protein complexes, whey - concentrated and not, and all that is referred to as "protein", or bearing the brand name 'anjinmoto'.
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The Italian and European Union laws on nutrition require the use of explanatory labels, where it is possible to check the ingredients of each individual product. If this contains, for example, unprocessed tomato or wheat, you will only find "tomato" or "wheat" on the label. If, on the other hand, "tomato protein" or "hydrolyzed wheat protein" is indicated, this means that glutamate is present in the food.
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Glutamic acid, in free form, is often contained in ingredients such as: vegetable and meat broth, flavorings, sulphate polysaccharides, citric acid, maltodextrin, barley malt, malt extract, pasteurized foods, pectin, proteases, foods containing enzymes, or ingredients modified with enzymes, soy sauce, soy extract, seasonings, fermented ingredients, or with added proteins.
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Step 4. In case of glutamate intolerance, also avoid other foods that may contain it, even in minimal doses:
low-fat foods, particularly nutritious foods, foods rich in vitamins, corn starch, modified starches, corn syrup, hydrolyzed butterfat, dextrose, brown rice syrup, rice syrup, milk powder with 1 or 2 percent of fat.
Step 5. 'Non-food' products can also contain glutamate:
for example, cosmetics, soaps, shampoos, and hair products. If among the components you find the words: "hydrolyzed," "proteins," "amino acids", or their English counterparts (many times Italian products can refer to a list of ingredients written in English).
Monosodium glutamate is also present in the leaflets of some medicines, vitamin complexes, and dietary supplements. Ask your pharmacist to be sure
Advice
Generally, monosodium glutamate is present in all foods that undergo intensive processing, or those that contain many ingredients
Warnings
- Farmers sometimes use sprays containing glutamic acid to increase production: it follows that vegetables, rice, wheat, and fruit may contain monosodium glutamate, and, unfortunately, there is no way to verify, except by making accurate tests. Wash fruit and vegetables well before eating them.
- Read the labels of baby food carefully, as packaged products for babies often contain glutamate.
