Individuals who suffer adverse reactions from processed free glutamic acid (MSG) vary in their tolerance for the substance. Many MSG-sensitive individuals have found that once sensitized to MSG, their tolerance for MSG decreases over the years, and that it may be lowered by extreme exercise and/or ingestion of any alcohol just prior to or just following MSG ingestion.

As the food and chemical industries have developed new food additives that contain MSG, and as the FDA has approved such additives, it has become increasingly difficult for MSG-sensitive individuals to stay healthy, particularly those with little tolerance for the substance. This fact is complicated by the fact that in 1998, the United States Environmental Protection Agency (EPA) issued a regulation allowing residues of glutamic acid on all agricultural commodities, providing that the glutamic acid is used as a growth enhancer and that good farming practices are employed (40 Code of Federal Regulations, Section 180.1187). This EPA action allowed the approval of AuxiGro, a pesticide/fertilizer/fungicide that contains 29.2 percent processed free glutamic acid, and legalized the use of at least two fertilizers that contain processed free glutamic acid that occurs as a result of the hydrolysis of proteins. The two fertilizers made with hydrolyzed protein, "Omega Protein Refined/Hydrolyzed Fish Protein" and "Steam Hydrolyzed Feather Meal," are used on some organic crops.

The food ingredient "citric acid" provides us with a good example of why MSG-sensitive people with little tolerance are having difficulty staying well. Many people believe that "citric acid" comes from citrus fruits, and since most people can tolerate citrus fruits, "citric acid" should not be a problem. However, most of the "citric acid" used today is made from corn rather than from citrus fruits. The Archer Daniels Midland Company (ADM) is a major producer of "citric acid."

"Citric acid" is produced by fermentation of crude sugars. When "citric acid" is produced from corn, manufacturers do not take the time or undertake the expense to remove all corn protein. During processing, the remaining protein is hydrolyzed, resulting in some processed free glutamic acid (MSG). "Citric acid" may also interacts with any protein in the food to which it is added, freeing up more glutamic acid.

A visit to the grocery store to read labels will quickly demonstrate that "citric acid" is being widely used in processed foods. Its use appears to be increasing and, as this occurs, it appears that, based on interactions with MSG-sensitive individuals, more and more MSG-sensitive people are reacting to "citric acid." Its uses in food include flavoring, balancing of acid-alkalinity levels, as a preservative, as a firming agent and as an antibacterial agent. Consumers will find no reference to the presence of free glutamic acid on the labels of foods that contain "citric acid."

Making it even more difficult for the MSG-sensitive individual, in February of this year, the FDA approved Sanova, an antimicrobial rinse, for use on red meats. The product, composed of "sodium chloride" and "citric acid," is claimed by its manufacturer, the Alcide Corporation, to kill 99 percent of pathogens on carcasses. Sanova is also approved for use on poultry carcasses, fruits and vegetables. Efforts are underway by the manufacturer to approve the rinse for use on processed foods. Foods treated with Sanova are not required to disclose the fact that "sodium chloride" and "citric acid" were used on them.

If something is not done soon to redirect the FDA and EPA and begin to control the use of toxic additives in and on our food, health care costs will continue to rise.

This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2000.

About the Author

Jack Samuels is a graduate of Northwestern University, Evanston, Illinois, where he received both a Bachelor of Arts degree with a major in biology and a Master of Science in Hospital Administration degree. Mr. Samuels is co-founder and president of the Truth-in-Labeling Campaign (TLC) (www.truthinlabeling.org), a former vice president of Nutrition for Optimal Health Association (NOHA), a former member of the advisory board of the former National Organization Mobilized to Stop Glutamates (NOMSG), and a member of the honorary board of The Weston A. Price Foundation.

Following about 15 years as a hospital administrator, Mr. Samuels became an investment banker, providing investment banking services to the health care industry. He has been retired since 1995 because he found it impossible to avoid becoming ill from MSG when traveling to serve his clients. Mr. Samuels has lost consciousness over 30 times from MSG. Since 1989, Mr. Samuels has worked with his wife, Adrienne Samuels, Ph.D., to advise consumers, physicians, researchers, and government officials about the dangers of MSG, and to counsel MSG-sensitive people. They have testified at meetings held by, and/or funded by, the Food and Drug Administration (FDA) relating to MSG, and have had articles and letters published in health magazines and scientific journals. They have also appeared on radio and television regarding the MSG issue. In 1994, the Samuels participated as plaintiffs in a federal suit against the FDA regarding the full disclosure of MSG in processed foods. At that time, the Samuels decided to start a nonprofit corporation, TLC, to serve the needs of MSG-sensitive people, and to represent their interests in the court effort. TLC was incorporated in Illinois as a not-for-profit corporation in 1994, and is recognized as a nonprofit agency by the Internal Revenue Service.

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