Hidden Sources of MSG

From Excitotoxins, the Taste that Kills:

“As discussed previously, the glutamate manufacturers and the processed food industries are always on a quest to disguise MSG added to food. Below is a partial list of the most common names for disguised MSG. Remember also that the powerful excitotoxins aspartate and L-cysteine are frequently added to foods and according to FDA rules require no labeling at all.

Additives that always contain MSG: (from reference 492 in Excitotoxins, the Taste that Kills)

Monosodium Glutamate

Hydrolyzed Vegetable Protein

Hydrolyzed Protein

Hydrolyzed Plant Protein

Plant Protein Extract

Sodium Caseinate

Calcium Caseinate

Yeast Extract

Textured Protein

Autolyzed Yeast

Hydrolyzed Oat Flour

Additives that frequently contain MSG:

Malt extract

Malt Flavoring





Natural Flavoring

Natural Beef or Chicken Flavoring



Additives that may contain MSG or excitotoxins:



Soy Protein Concentrate

Soy Protein Isolate

Whey Protein Concentrate

Protease enzymes of various sources can release excitotoxin amino acids from food proteins. (Reference 493 in Excitotoxins)”

Reading through that list frustrates me. How can we ever really know what’s in that processed food. As for me, I choose to avoid all processed food, especially if it has any of those ingredients in the label. I have often wondered why an ingredient list specifically delineates certain spices (like garlic, oregano, etc.) and then generically lists “spices”. Now we know that may be a way to hide MSG in the food.

I thought you might like to know how hydrolyzed vegetable protein is made.

From Excitotoxins: Hydrolyzed vegetable protein – made from vegetables high in glutamate. “Extraction (Hydrolysis) involves boiling them in a vat of acid, neutralizing with caustic soda and then collecting the brown sludge which is dried. This processes produces a brown powder high in three know excitotoxins – glutamate, aspartate and cysteic acid which the body converts to cysteine. Additional MSG may be added to this brown powder. Also adding particular amino acids will give it a beefy taste useful in barbeque sauces and fast foods. Other amino acids give it a creamy taste that enhances the flavor of soups, salad dressings and sauces. Besides containing excitotoxins this hydrolyzed vegetable protein contains several known carcinogens (cancer causing substances), unregulated by the FDA.” Doesn’t that make you want a big glop of it in your food?

For more in depth information about Excitotoxins, read Dr. Blaylock’s book, Excitotoxins, the Taste that Kills, copyright 1997 with an update at the end. Although fairly technical writing in parts of the book, the information on the normal functioning and development of the nervous system is fascinating. And the research and information about excitotoxins is eye opening.

About Dr. Jo

Dr. JoDr. Jo delights in sharing the message of health. She believes disease is optional if you know how to take care of yourself. And she’s a great coach to help you reverse or prevent disease.

So she writes this blog to keep you up to date with information that may undermine your health if you are not aware of it. She also provides tips on healthy living, how to reverse degenerative diseases, delicious recipes, and ways to enjoyably change your habits to healthy ones.

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