There is Processed free Glutamic Acid in Dairy Products

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There is Processed free Glutamic Acid in Dairy Products

JoAnn Guest

Sep 07, 2005 19:44 PDT

 

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Marilyn:

The dietitian who claimed that MSG was not in milk needs to be

better informed. Clearly, she is using the glutamate and food

industry improper approach wherein they consider the term " MSG " to

only refer to the food ingredient " monosodium glutamate. "

 

Many MSG-sensitive individuals consider the term " MSG " to include

any and all glutamic acid that has been freed from protein through a

manufacturing process because they experience the same adverse

reactions from such glutamic acid as they do from the processed free

glutamic acid found in the food ingredient " monosodium glutamate, "

providing that they

ingest amounts that exceed their tolerances for such substances.

(There are currently over 40 ingredients that include such free

glutamic acid.)

 

This fact is acknowledged by the FDA in their " FDA Backgrounder, "

dated August 31, 1995, a document that is still in use and available

on Internet.

 

You will note on our Web site (http://www.truthinlabeling.org/)

that, when referring to the term " MSG, " we define it as " processed

free glutamic acid. "

 

You will also note that published peer reviewed studies

clearly show that the glutamic acid found in unprocessed,

unadulterated products is different from processed free glutamic

acid (MSG). See

www.truthinlabeling.org/manufac.html

 

There is processed free glutamic acid (MSG) in many dairy products.

We strongly suspect that the presence of MSG in many dairy products

has resulted in adverse reactions in many people, leading many of

them to erroneously believe that they are lactose intolerant.

 

It is our strong belief that if the dairy industry would eliminate

the use of processed

free glutamic acid (MSG) from dairy products, reports of lactose

intolerance would drop dramatically, and dairy sales would increase.

 

Now, a discussion of where MSG is found in dairy products.

 

Powdered milk includes some processed free glutamic acid (MSG) as an

inevitable result of the way in which the powder is manufactured.

Many, but not all reduced fat milks are made from powdered milk.

 

Also, if a milk does not meet state requirements, a dairy will

fortify its milk with a powdered milk to bring the milk within state

requirements. This

is most common in California, a state with very high milk standards,

particularly during heat spells when cows tend to drink more water.

 

The dairy industry appears to be rapidly turning to a pasteurization

process identified on product labels as " ultra pasteurized. "

 

The higher heat used in this process appears to break down more of

the milk protein than occurs in normal pasteurization, resulting in

a level of processed

free glutamic acid (MSG) that is causing adverse reactions in a

number of MSG-sensitive individuals.

 

 

Any fermented product will contain some processed free glutamic acid

because fermentation will break down protein.

 

If citric acid is used in

the yoghourt and the citric acid is made from corn (the most common

source of citric acid), there will be some MSG introduced into the

product because in manufacturing citric acid, a remnant of protein

remains and that remnant is broken down during production.

 

If the

yoghourt includes aspartame (about 40% aspartic acid), the product

is contraindicated for MSG-sensitive people since aspartic acid,

based on

animal studies, works in the body in the same way as does glutamic

acid.

 

 

 

Many MSG-sensitive people find that they suffer adverse reactions

from domestic cheeses that use pasteurized milk in place of raw

milk, and enzymes instead of rennet.

Apparently, the new, more powerful enzymes

break down more of the milk protein than was the case in earlier

years.

 

 

The most common problem for MSG-sensitive people in dairy products

appears to be the use of a food ingredient identified on food labels

as " carrageenan. " Carrageenan may interact with the milk protein in

dairy

products or may act independently, resulting in some processed free

glutamic acid (MSG). Carrageenan is found in most whipping cream,

chocolate milk, buttermilk, cream cheese, cottage cheese, sour

cream, and ice cream.

 

You are welcome to use this E-mail in any manner that you wish.

 

http://www.truthinlabeling.org/Milk%20and%20MSG.html

 

Jack Samuels

President

Truth in Labeling Campaign

http://www.truthinlabeling.org/

_________________

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets