Avoiding MSG? Take a look!

Names of ingredients that always contain processed free glutamic acid:



Glutamic acid (E 620)2

Glutamate (E 620)

Monosodium glutamate (E 621)

Monopotassium glutamate (E 622)

Calcium glutamate (E 623)

Monoammonium glutamate (E 624)

Magnesium glutamate (E 625)

Natrium glutamate

Anything "hydrolyzed"

Any "hydrolyzed protein"

Calcium caseinate, Sodium caseinate

Yeast extract, Torula yeast

Yeast food, Yeast nutrient

Autolyzed yeast

Gelatin

Textured protein

Whey protein

Whey protein concentrate

Whey protein isolate

Soy protein

Soy protein concentrate

Soy protein isolate

Anything "protein"

Anything "protein fortified"

Soy sauce

Soy sauce extract

Protease

Anything "enzyme modified"

Anything containing "enzymes"

Anything "fermented"

Vetsin

Ajinomoto

Umami



Names of ingredients that often contain or produce processed free glutamic acid during processing:



Carrageenan (E 407)

Bouillon and broth

Stock

Any "flavors" or "flavoring"

Maltodextrin

Citric acid, Citrate (E 330)

Anything "ultra-pasteurized"

Barley malt

Pectin (E 440)

Malt extract

Seasonings



The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:



Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose

Rice syrup

Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things "low fat" or "no fat"
anything "enriched"

anything "vitamin enriched"

anything "pasteurized"

Annatto

Vinegar

Balsamic vinegar

certain amino acid chelates (Citrate, aspartate, and glutamate are used as chelating agents with mineral supplements.)

http://www.truthinlabeling.org/hiddensources.html