Monosodium glutamate

Monosodium glutamate (MSG) is the sodium salt form of l-glutamic acid, a naturally occurring amino acid. Its main use is as a flavor enhancer for processed foods, and it is commonly used for industrial food production in settings such as hospitals, hotels, restaurants and schools. It is also used as an additive to improve the taste of bitter tasting drugs and as a medication for treating the buildup of excess ammonia in conditions such as hepatic encephalopathy (brain dysfunction due to liver dysfunction). Additionally, MSG is oftentimes used as an additive in pig feed.

MSG can imbalance the body's brain messenger chemicals (neurotransmitters) and alter its rate of hormone production.Persons who are at greatest risk for MSG exposure include those who eat foods that are packaged, processed or prepared in institutional settings. One notable source of MSG exposure, food prepared in Chinese restaurants, has led to the coining of a term used to describe the constellation of symptoms provoked by MSG exposure Chinese Restaurant Syndrome.

Symptoms of Chinese Restaurant Syndrome include flushing, headache, weakness, stiffness and heartburn. The underlying cause of these symptoms seems to be related to MSGs ability to adversely affect the neuroendocrine (the nervous/hormone) system. MSG has been shown to cause lesions in the hypothalamus and pituitary glands of experimental animals, altering the synthesis rate of certain hormones, including growth hormone. Consequently, MSG has also been found to disrupt the balance of brain chemicals, including tyrosine, dopamine and norepinephrine, through its ability to alter brain chemical enzyme activity as well as neuron (brain cell) function. In addition to its neurotoxic effects, MSG has also been found to be able to damage the retina (the light-sensitive membrane that lines the inner eyeball) in experimental animals.

Vitamin B6 is a cofactor in the enzyme that detoxifies MSG, which is called glutamic oxaloacetic transaminase. So, not having adequate supplies of vitamin B6 has been found to increase a persons sensitivity to the effects of MSG consumption.

Persons who are at greatest risk for MSG exposure include those who eat foods that are packaged, processed or prepared in institutional settings. Functional deficiency of vitamin B6 has been found to be a predisposing factor in increasing a persons sensitivity to the effects of MSG consumption. This is because vitamin B6 is a cofactor in the MSG detoxifying enzyme glutamic oxaloacetic transaminase.

The main use of MSG is as a flavor enhancer for processed foods and it is commonly used for industrial food production in settings such as hospitals, hotels, restaurants and schools. One notable source of MSG exposure, food prepared in Chinese restaurants, has led to the coining of a term used to describe the constellation of symptoms provoked by MSG exposure Chinese Restaurant Syndrome. It is also used as an additive to improve the palatability of bitter tasting drugs and as a medication for treating hyperammonemia in conditions such as hepatic encephalopathy. Additionally, MSG is oftentimes used as a swine feed additive.

Symptoms of MSG's Chinese Restaurant Syndrome include flushing, headache, weakness, stiffness and heartburn. The underlying cause of these symptoms seems to be related to MSGs ability to adversely affect the neuroendocrine system. MSG has been shown to cause lesions in the hypothalamus and pituitary glands of experimental animals, altering the synthesis rate of certain hormones, including growth hormone. Consequently, MSG has also been found to disrupt the balance of neurochemicals, including tyrosine, dopamine and norepinephrine, through its ability to alter neurochemical enzyme activity as well as neuron function. In addition to its neurotoxic effects, MSG has also been found to be able to damage the retina of experimental animals.