HOW MSG IS PRODUCED?

Glutamic acid (glutamate) as it exists in its unadulterated form in nature, is an acidic amino acid that will be found in abundance in both plant and animal protein where it is tied to other amino acids in long chains.
 

Processed free glutamic acid (MSG) is different.  MSG used in food, dietary supplements, cosmetics, pharmaceuticals, and vaccines is produced commercially in manufacturing and/or chemical plants, and/or by fermentation.
 

There are six basic methods for producing MSG.  Glutamate can be freed from protein through autolysis, acid hydrolysis, enzymolysis (hydrolysis using enzymes), and/or fermentation of protein (2-4).  Glutamate can also be produced by combining specific amino acids, reducing sugars, animal or vegetable fats or oils, and optional ingredients including hydrolyzed vegetable protein(5,13).  Its products are often referred to as "processed flavors" or "reaction flavors."
 

These first five methods for producing MSG all produce processed free glutamic acid (MSG) in combination with other amino acids. Processed free glutamic acid (MSG) can also be produced as a single amino acid using bacterial fermentation, a process whereby carefully selected genetically modified bacteria secrete free glutamic acid through their cell walls(6). Today, this method of bacterial fermentation is used to produce much, if not all, of the free glutamic acid used by the pharmaceutical industry, and is also used to produce the food ingredient monosodium glutamate.

All processed free glutamic acid (MSG) is neurotoxic (kills brain cells) and is endocrine disrupting (damages the endocrine system).  In addition, all processed free glutamic acid (MSG) will cause adverse reactions ranging from feelings of mild discomfort or simple skin rash to such things as irritable bowel, asthma, migraine headache, mood swings, heart irregularities, asthma, seizures, and depression when the amount of MSG ingested exceeds a person's MSG-tolerance level.

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