Here is the MSG in labels project. I started with a base of 52, and expected to reach 100. I don't have many things with labels in my kitchen, so apart from help from people who read this, the names come from my researching food and ingredient manufacturing processes (not food) in the USA.
Part of the problem is that individual ingredients listed on packaging are often many ingredients combined, or changed from what you might reasonably assume they are. A good example is powdered milk that having been ultra-Pasteurized, no longer resembles milk at all.
Glutamic acid is the active part of MSG and is hidden in almost everything that is; "enzyme modified", "ultra pasteurized", "protein fortified", "fermented", "hydrolyzed", "protein", "enriched", "vitamin enriched" "low fat-no fat or skim milk" and even found in manufactured syrups and sugars.To be the cause of adverse reactions, the glutamic acid must have been processed, manufactured or come from fermented proteins. Glutamic acid found in unadulterated protein doesn't normally effect people, except in rare cases of hypersensitivity.
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