History of MSG – By Jeffrey Murrah

For thousands of years, people in Japan used seaweed to enhance the flavours of their foods. Scientists began wondering what was it in seaweed that enhanced the food. Eventually, Kikunae Ikeda discovered what it was. His discovery was soon manufactured on a large scale. In 1908 the industrial giant Ajinomoto began manufacturing the chemical compound known as free glutamic acid, otherwise known as “MSG”. The substance was patented in 1909 by a company in Japan. During the second world war, American soldiers noticed that Japanese army rations were tasty. Army quartermasters discovered that the reason for this was MSG.

Subsequent to this discovery, use of the substance spread to the United States. Use of MSG in food became widespread in the United States in the 1950’s through restaurants and home use. The main product used in spreading this influence was labeled as Accent. The product was pure MSG. When the standards for food additives took effect in 1958, the additive MSG was ‘grandfathered” in without any testing since its use was so widespread. Technically it is classified by the FDA (Food and Drug Administration) as “generally regarded as safe” without any testing of the substance.

The manufacturing process used to produce the compound requires sophisticated refining. Strong acids and high temperatures are used hydrolyzing, or breaking down various proteins. The refining or ‘hydrolizing’ leaves the manufacturere with a mixture of D-glutamic acid, pyroglutamic acid, along with large amounts of the sodium salt of L-glutamic acid, and various other amino acids. Although the body contains some of these proteins in the brain, these artificially produced substances are dangerous. Since they are produced under artificial methods, their effects differ from naturally produced proteins. The refining of a substance increases its potency. This is true of cocaine, sugar and other highly refined substances.

The companies involved in the manufacture of MSG have formed a coalition known as the Glutamate Association in 1977. Although membership in the organization is secretive, some observers believe that membership includes Ajinomoto, Archer Daniels Midland, Campbell, Corn Products Corporation, McCormick & Company, Pet Foods, Pfizer laboratories, and Takeda. The Glutamate Association conducts research and makes public statements regarding the use and ’safety’ of MSG and associated products.

The spread of MSG use remains wide with heavy use by fast food restaurants. For example at KFC (Kentucky Fried Chicken) all non-desert items on its menu contain this substance.

Read the rest of this entry »