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Battling the MSG Myth » Sharing Media Reports and Letters Related to the Issue » MSG News « Previous Next »

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MEMorrisNJ
Posted on Thursday, December 30, 2004 - 9:41 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

http://www.google.com/alerts/create?hl=en
I just learned about this web site. Sign up at it to get your own “alerts” on any topic (e.g., monosodium glutamate, glutamic acid)

http://www.canoe.ca/NewsStand/LondonFreePress/News/2004/12/24/795776-sun.html
Refers to class-action settlement involving price-fixing between 1990 and 1999 by makers of monosodium glutamate

http://www.mysan.de/international/article16699.html
Has anyone heard of “savory flavor enhancers” as alternative to MSG? --- not that you would want to use this! They are marketing this product as such at http://www.wholeflavors.com where you can get a free sample --- and not that you would ever want to try the samples!

http://allergies.about.com/cs/soy/a/aa061499.htm
“Monosodium glutamate (MSG) may contain hydroylzed protein which is often made from soy.” ... “Those allergic to soy beans may also cross react to certain foods, such as peanuts, green peas, chick peas, lima beans, string beans, wheat flour, rye flour, and barley flour.”

http://www.amestrib.com/site/news.cfm?BRD=2035&dept_id=238098&newsid=13647736&PAG=461&rfi=9
“Advanced corn production facilities such as the Cargill complex in Eddyville - which produces, in addition to ethanol, high-fructose corn syrup, monosodium glutamate and some pharmaceuticals, among other things - pull corn from as far away as 100 miles.”

http://www.ediets.com/news/article.cfm/cmi_7641/cid_29
MSG is referred to as a “carbohydrate act-alike” in article written by Dr. Nancy Tice.

The new colors and format looks great! Thanks Deb!!!
Deb A.
Posted on Friday, December 31, 2004 - 8:03 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Your posts/links are excellent. Thank you for all your research that you share here. You are terrific!
Happy New Year!
Anonymous
Posted on Monday, March 06, 2006 - 9:51 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

poker casino poker 356
Anonymous
Posted on Friday, July 07, 2006 - 2:32 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ich can mich an dich uberhaupt nicht errinern.xvq
MEMorrisNJ
Unregistered guest
Posted on Wednesday, October 25, 2006 - 5:24 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

"Oct. 24, 2006 (China Knowledge) – Shandong Fufeng Fermentation Holdings plans to launch its IPO by end of this year to raise as much as HK$900 million, market sources told the South China Morning Post Monday. The largest producer of food additive glutamic acid plans to use the IPO proceeds to boost production of biochemical products. The targeted size is more than twice the original target of HK$400 million that was set a year ago......." Source: http://www.chinaknowledge.com/news/news-detail.aspx?id=4722
Dianne
Unregistered guest
Posted on Wednesday, October 25, 2006 - 10:50 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Oh great! Let's cross our fingers that the stock value declines.
Deb A.
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Posted on Thursday, October 26, 2006 - 9:10 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

It's such a crime against humanity...not only is MSG destroying our health, it's making a lot of people very rich.
MEMorrisNJ
Unregistered guest
Posted on Friday, February 29, 2008 - 4:09 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

From Forbes magazine, the "MSG Cure". http://www.forbes.com/global/2008/0310/031.html
In a Sushi restaurant near his lab outside Tokyo, Kunio Torii picks up a steaming bowl of arajiru, Japanese fish-head soup, and gestures at the swirling seaweed. “Delicious,” he says. What gives the soup its richness is the strong presence of umami, the savory taste also inherent in meat, Parmesan cheese, soy sauce and mushrooms. “Plenty of glutamate,” he says, before drinking it.

To the American diner, “glutamate” is a bad word, conjuring up an evening of hot flashes after a close encounter with Kung Pao chicken in a Chinese restaurant. But to the rest of the world monosodium glutamate (the salty, ionized variation of the glutamic amino acid) is a beloved tabletop companion, especially in Asia, where it’s sprinkled liberally to enhance flavors.

Torii, a 61-year-old veterinarian with two Ph.D.s in animal nutrition, is one of the world’s leading experts on monosodium glutamate and is the highestranking scientist at Tokyo food company Ajinomoto. Ajinomoto discovered MSG a century ago and last year sold $980 million worth of the flavor-enhancing white crystals, 9% of its total revenue.

Torii doesn’t feel the need to defend MSG; repeated studies have failed to find a link between it and “Chinese restaurant syndrome.” Torii is too busy trying to establish MSG’s ability to improve nutrition for hospital patients, the elderly, babies and the world’s hungry.

Last year the Torii lab in Kawasaki proved that the stomach has its own umami receptors, suggesting that even if the tongue can’t taste it, the brain can still sense its presence via the vagus nerve.

Thus, administering glutamate directly to the stomach, through a hospital patient’s feeding tube, say, might trick the body’s metabolic pathways into thinking that they are getting regular food. Early work toward this discovery led to an Ajinomoto product launched in 2006, an umami-packed liquid food for hospitals that is selling well in Japan.

In an Ajinomoto-funded study presented in the fall, researchers found that elderly hospital patients, who have decreased sensitivity to umami, ate more of their rice porridge when MSG was added, improving their nutrition levels. “I’m very concerned with how to eat adequately and keep the balance of the nutrients at every meal,” Torii says.

Ajinomoto researcher Eiichiro Kimura just returned from Ghana’s Princess Mary’s Hospital, where the Torii lab is overseeing a study of 40 malnourished children. Kimura hopes to show that adding glutamate to soup made of peanuts, the only protein widely available in the impoverished country, will improve nutrient absorption.

Torii is also trying to find out if umami trips the same neural pathways that protein does. If that’s true, adding MSG to food might fool the brain into a sensation of fullness, a potential weapon against obesity. Maybe inserting glutamate into a head of broccoli would make kids think they were eating a cheeseburger. One can only hope.

Comment: As a cancer survivor who was treated with heavy radiation and who reacts terribly to MSG and glutamate supplements which have been suggested to me by so called nutritional doctors, this article scares the pants off of me. Again, this is big business for Ajinomoto --- an incredible market with all the malnourished and elderly in the world. Plus adding it to our vegetables and other foods. Oh boy.
Dianne
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Posted on Saturday, March 01, 2008 - 3:01 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

MEMorrisNJ, Holy cow, that is really scary! When I first began reading your post I was so hopeful it would be good news. It's stuff like this that revs me up again to work harder to get the word out.
Deb A.
Unregistered guest
Posted on Monday, March 03, 2008 - 11:36 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Ditto! So aggravating, but it gives us a shove to keep doing what we do. You can see why this man works for that company.
MEMorrisNJ
Unregistered guest
Posted on Wednesday, March 05, 2008 - 4:00 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Yes, MSG, the Secret Behind the Savor
Article in today's NY Times.
Read the whole article at http://www.nytimes.com/2008/03/05/dining/05glute.html?th&emc=th but here are some excerpts:
Even now, after “Chinese restaurant syndrome” has been thoroughly debunked (virtually all studies since then confirm that monosodium glutamate in normal concentrations has no effect on the overwhelming majority of people), the ingredient has a stigma that will not go away. But then, neither will MSG.

Cooks around the world have remained dedicated to MSG, even though they may not know it by that name. As hydrolyzed soy protein or autolyzed yeast, it adds flavor to the canned chicken broth and to the packs of onion soup mix used by American home cooks, and to the cheese Goldfish crackers and the low-fat yogurts in many lunchboxes......“It’s all the same thing: glutamate,” said Dr. Nuripa Chaudhari of the University of Miami, who was part of the first research team to identify human glutamate receptors. ....In September Dr. Chaudhari will take part in the University of Tokyo’s centenary celebrations honoring Prof. Kikunae Ikeda’s 1908 discovery of glutamate flavor. The Japanese company Ajinomoto turned that discovery into crystalline powder form, MSG, and patented it in 1909......Even after “No MSG” signs began appearing across the United States, “most Chinese restaurants, honestly, kept right on using it,” Ms. Hsu said. “And at home most Chinese cooks will sprinkle in a little bit at the end, especially if the ingredients they had to cook with were not that great.”......MSG is blamed by some groups for a range of serious neurological and physiological disorders. Some studies have identified both MSG and aspartame (another Ajinomoto product) as excitotoxins, substances that overstimulate the neurotransmitters to the point of cell damage. But no large-scale clinical research has been done since the F.D.A.’s 1995 review. ....Since the 1970s, MSG has sidled back onto American supermarket shelves, under assumed names: hydrolyzed proteins, yeast extracts, protein concentrates and other additives that are not labeled as MSG but, according to nutritionists and the United States Department of Agriculture, are essentially the same thing: synthetically produced glutamates. The whey protein concentrate and liquid aminos that many Americans buy at health food stores are also, essentially, pure glutamate, Dr. Chaudhari said.
According to U.S.D.A. guidelines, “labeling is required when MSG is added as a direct ingredient.” But other glutamates — the hydrolyzed proteins, the autolyzed yeasts and the protein concentrates, which the U.S.D.A. acknowledges are related to MSG — must be identified under their own names. Alternatively, they may also be included under certain terms, like vegetable broth or chicken broth. Thus, these ingredients are now routinely found in products like canned tuna (vegetable broth is listed as an ingredient; it contains hydrolyzed soy protein), canned soup, low-fat yogurts and ice creams, chips and virtually everything ranch-flavored or cheese-flavored.
Thus, the richest source of umami remains your local convenience store. Grab a tube of Pringles or a bologna sandwich, and glutamic acid is most likely lurking there somewhere. Nacho-cheese-flavor Doritos, which contain five separate forms of glutamate, may be even richer in umami than the finest kombu dashi (kelp stock) in Japan.
LaurenC
Unregistered guest
Posted on Wednesday, March 05, 2008 - 8:27 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I love how this article states that MSG was driven underground by "a new movement toward natural, whole foods." It makes it sound as if natural, whole foods are bad for you and how dare people like us demand such a thing. I also like how it flat out admits that it's hidden in most of our food, but words it in such a way that the unsuspecting consumer would think, well, it's chicken broth, so it must be okay. One of my favorite parts is how the author says she has no MSG in her kitchen and only uses Umami, yet in another statment, a doctor agrees it's all the same thing.
Deb A.
Unregistered guest
Posted on Wednesday, March 05, 2008 - 9:47 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

This is a media blitz bought and paid for by the glutamate and food industry. This is what happens whenever they get nervous. They are getting nervous about their ties with the FDA, the public's growing disillusion with processed and fast food and their growing demand for change. People are getting educated about MSG and its cousins...and they know it. It's all about what doctors or scientists these PR people can buy...and editors for that matter. And they have billions to do it. I just read the article about the FDA in the latest Readers Digest. READ IT if you get the chance. Very revealing. Avoid drugs (so many are not really tested at all) and processed foods!
CarolH
Unregistered guest
Posted on Thursday, March 06, 2008 - 9:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Absolutely agree with you, Deb. They ARE nervous. Good! In an odd coincidence, the makers of Nutrasweet have been advertising on Air America in NYC this week. The Beautiful Truth will hit theatres VERY soon. The Tribeca Film Festival in NYC is in only a few weeks - April 24 to May 4. So they only have a few weeks to make their case before some really bad PR for them hits New York. That is why - The New York Times, and The Wall Street Journal and the Liberal talk radio shows in NYC all at once.
I'm glad they are doing our work for us by telling everyone where MSG has been hidden by them for all these years. Especially the comment about dry milk powder which is something folks don't realize. That stuff is EVERYWHERE. NOW, we just have to tell folks that it is also in VACCINES and that all the latest drugs out there are GLUTAMATE blockers. It will almost be fun watching them try to weasel out of the corner they have just painted for themselves.
Deb A.
Unregistered guest
Posted on Thursday, March 06, 2008 - 11:57 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Amen!
Deb A.
Unregistered guest
Posted on Thursday, March 06, 2008 - 12:02 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I'm so excited to see how the movie is received! Keep us posted here, Carol. PLEASE!
Will your book be ready soon?
Rich C.
Unregistered guest
Posted on Friday, March 07, 2008 - 12:57 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hello everyone,
I haven't been here much lately but I just read the NY Times article. Is anyone planning to write a letter to the Times in response?? Just wondering...
Rich C
Deb A.
Unregistered guest
Posted on Saturday, March 08, 2008 - 2:04 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Everyone here is capable of doing that...let's encourage it....the more the better.
Carol H
Unregistered guest
Posted on Sunday, March 09, 2008 - 1:17 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Dear Editor,
What a PR puff piece about MSG. How much did the Glutamate Association pay you? The writer of your article did not explain that most of the newest drugs on the market are glutamate blockers. The writer also did not share that vaccines which have glutamate added as a preservative, have just been proven to cause autistic spectrum disorder in a girl according to the US Vaccine Court. The writer also failed to share that in February of 2007, the largest study of autism ever conducted showed that the genes for autism are for the ones for glutamate synapse formation in the nervous system.

What really needs explaining is why the food industry has hidden MSG for so long in so many foods when consumers were actively trying to avoid it. Misleading the consumer is apparently OK to the NYTimes. That is exactly what you are doing by printing propaganda without any independent scientific studies. Try getting BOTH sides of the story on occasion instead of the Glutamate Association’s story and Glutamate Association’s version of the “research” as if it counts as the other side of the story. The bias started with the word “lighthearted” describing a very real MSG reaction and just went downhill from there.

Try visiting MSGTruth.org if you want the real story. I have links to all the independent research right there. The MSG manufacturers are trying to counteract the bad press they will get when the Steve Kroschel documentary The Beautiful Truth hits the Tribeca Film Festival in NYC next month. I recommend you have your “reporters” go see the film. They obviously could use a different perspective on the issue.

Disappointed,

Carol Hoernlein
Founder MSGtruth.org
Carol H
Unregistered guest
Posted on Sunday, March 09, 2008 - 1:18 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Here is what I sent to the Times:

Dear Editor,
What a PR puff piece about MSG. How much did the Glutamate Association pay you? The writer of your article did not explain that most of the newest drugs on the market are glutamate blockers. The writer also did not share that vaccines which have glutamate added as a preservative, have just been proven to cause autistic spectrum disorder in a girl according to the US Vaccine Court. The writer also failed to share that in February of 2007, the largest study of autism ever conducted showed that the genes for autism are for the ones for glutamate synapse formation in the nervous system.

What really needs explaining is why the food industry has hidden MSG for so long in so many foods when consumers were actively trying to avoid it. Misleading the consumer is apparently OK to the NYTimes. That is exactly what you are doing by printing propaganda without any independent scientific studies. Try getting BOTH sides of the story on occasion instead of the Glutamate Association’s story and Glutamate Association’s version of the “research” as if it counts as the other side of the story. The bias started with the word “lighthearted” describing a very real MSG reaction and just went downhill from there.

Try visiting MSGTruth.org if you want the real story. I have links to all the independent research right there. The MSG manufacturers are trying to counteract the bad press they will get when the Steve Kroschel documentary The Beautiful Truth hits the Tribeca Film Festival in NYC next month. I recommend you have your “reporters” go see the film. They obviously could use a different perspective on the issue.

Disappointed,

Carol Hoernlein
Founder MSGtruth.org
Dianne
Unregistered guest
Posted on Sunday, March 09, 2008 - 2:29 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

excellent!!!!!!!!

can't wait til they all see "the beautiful truth"!
Lisa Marie
Unregistered guest
Posted on Sunday, March 09, 2008 - 3:09 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Carol,
That is a really good, concise and informative reply to the NY Times, which everyone is capable of understanding. Thank you so much for working so hard (and Deb, and the rest of you) to keep us informed and protect us.
Lisa Marie--MSG kills
Tom Fernstrom
Unregistered guest
Posted on Sunday, March 09, 2008 - 7:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Carol H,

Any chance pertinent parts (maybe a trailer) of "The Beautiful Truth" could be posted on "You Tube"? Would be great exposure.
Deb A.
Unregistered guest
Posted on Monday, March 10, 2008 - 1:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wonderful, Carol. You go, girl!
Carol H
Unregistered guest
Posted on Thursday, March 13, 2008 - 9:54 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Tom, I'm not sure. Cinema Libre will be advertising it, I'm sure.
Deb A.
Unregistered guest
Posted on Thursday, March 13, 2008 - 10:36 am:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I can hardly wait...I'm just afraid I will miss it...we live in a smaller community. We are 4 hours from Seattle and 3 from Portland.
Dianne
Unregistered guest
Posted on Wednesday, March 26, 2008 - 8:20 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Carol, I keep checking the Tribeca Film Festival's website for a listing of The Beautiful Truth, but can't find it listed on their schedule. It is going to be there right?
Tom Fernstrom
Unregistered guest
Posted on Tuesday, October 22, 2013 - 7:37 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Dear NoMsgers,

Here's a scary article about fake meat of the future.

http://www.wired.com/wiredscience/2013/09/fakemeat/

Actually the whole September issue of Wired Magazine concentrated on cooking with Umami.

http://www.wired.com/wiredscience/food-issue/

Kind of distressing. :-(

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