The Hidden Dangers of MSG: A Chemical Fueling Obesity and Threatening Your Health
The Hidden Dangers of MSG: A Chemical Fueling Obesity and Threatening Your Health
By Dr. C.M. Curtis
06/25/2025
Your food is a battleground. Monosodium glutamate (MSG), a chemical flavor enhancer, lurks in countless processed foods, driving the obesity epidemic and threatening your physical and mental health. Despite a push by industry and some chefs to rebrand MSG as safe, the evidence paints a troubling picture. To protect yourself, reject this deceptive additive and embrace natural, organic foods.
What Is MSG, and Where Is It Hiding?
MSG, a synthetic sodium salt of glutamic acid, amplifies “umami” flavors, making processed foods addictive. It’s everywhere in:
Processed Meats: Sausages, hot dogs, deli meats
Convenience Foods: Canned soups, frozen dinners, instant noodles
Snacks: Flavored chips (e.g., Doritos, Pringles)
Condiments: Soy sauce, salad dressings, bouillon cubes
Fast Food: Burgers, fries, and restaurant meals
MSG hides under a maze of aliases on labels, including:
Monosodium glutamate, monosodium L-glutamate, MSG monohydrate
Monosodium glutamate monohydrate, sodium glutamate, sodium 2-aminopentanedioate
Glutamic acid, monosodium salt (with or without monohydrate)
L-Glutamic acid, monosodium salt, monohydrate
Flavor enhancer E621, Vetsin, Ajinomoto, Accent, Tasting Powder
Sazón, hydrolyzed protein (e.g., hydrolyzed vegetable or soy protein)
Autolyzed yeast, autolyzed yeast extract, yeast extract, yeast food
Protein isolate (e.g., soy protein isolate), sodium caseinate
Calcium glutamate, monopotassium glutamate, magnesium glutamate, monoammonium glutamate
Natural flavors, textured protein, glutamate, glutamic acid
Barley malt, broth, bouillon, reaction flavors, lipolyzed butter fat
Rice syrup, brown rice syrup, carrageenan, pectin
Note: Not all these ingredients contain free MSG, but they often include glutamates, which can act similarly in the body. Scrutinize labels carefully.
The Push to Rebrand MSG: Industry and Lazy Chefs at Work
A movement, driven by MSG manufacturers like Ajinomoto and some chefs, seeks to convince you that MSG is harmless. These companies profit by flooding foods with this cheap additive, while certain chefs use it to mask low-quality ingredients. As a European-trained chef once told me, “Chefs who rely on MSG are either lazy or don’t know their trade.” Skilled chefs craft rich, healthy flavors using natural seasonings and sauces—such as fresh herbs, spices, or slow-simmered stocks—without resorting to chemical shortcuts. MSG tricks the brain into tasting flavor, compromising quality and health.
The Harm MSG Can Cause: From Headaches to Depression
The FDA’s “generally recognized as safe” (GRAS) label for MSG glosses over real risks, especially for sensitive individuals or those with chronic exposure.
Short-Term Effects
MSG Symptom Complex: Headaches, flushing, sweating, nausea, dizziness, tingling, muscle tightness, chest pain, palpitations, or, rarely, breathing difficulties, often after high doses (3+ grams without food).
Asthma and Allergic-Like Reactions: MSG can trigger bronchospasm, nasal congestion, hives, sneezing, or itching, especially in asthmatics.
Long-Term Risks
Obesity and Metabolic Disorders: Animal studies show MSG disrupts leptin, the hormone signaling fullness (unlike ghrelin, which signals hunger), causing leptin resistance, uncontrolled appetite, obesity, insulin resistance, and metabolic syndrome.
Depression and Mood Disorders: Animal research links chronic MSG exposure to