Msg2

-Sodium salt of glutamic acid

-Flavor enhancer

-Invented by a Japanese chemist named Kikunae Ikeda in 1908

-Naturally occurring amino acid

-Found in cheese, milk, meat

-Cell death -Neural damage

-Sodium salt of glutamic acid

-Physical state = white crystal-Melting point = 232 ˚C-Solubility = 100mg/100ml

-headaches-sweating-depression-nausea-vomiting-chest pain

-Studies by Dr. John Olney (1986) showed a correlation between obesity and MSG.

-Obesity-Diabetes-Hypothyroidism -Stroke-Brain trauma-Migraines

MSG GelatinCalcium Caseinate

Monosodium glutamate

Hydrolyzed Vegetable Protein (HVP)

Textured Protein

Monopotassium glutamate

Hydrolyzed Plant Protein (HPP)

Yeast Extract

Glutamate Autolyzed Plant ProteinYeast food or nutrient

Glutamic Acid Sodium CaseinateAutolyzed Yeast

Vegetable Protein Extract

Senomyx (wheat extract labeled as artificial flavor)

-Although MSG can enhance flavors of foods, it is not healthy to consume in excessive amounts.