MSG may actually make allergies worse!

There are two kinds of MSG, natural (found in everyday foods) and synthetic. Natural MSG is known as L-glutamic acid, which is non-essential amino acid (building block for proteins) that is found in nature. It is slowly broken down in our digestive system and delivered to receptors in the body and brain. In fact it is one of the main components of protein foods such as meat, fish and some vegetables. Surprisingly, Glutamate is also produced in the body (thus a non-essential amino acid) and is essential in human metabolism as well as being an active neurotransmitter in the brain. The synthetic or ‘free’ version is extracted in a lab using various processes (hydrolyzed, modified, autolyzed, texturized, and fermented) and is refined to a white crystal. Processing reveals the free version found in foods known as monosodium glutamate. MSG may actually increase the activity of a protein in the nervous system that makes allergy sufferers more sensitive to irritants (i.e. make allergies worse!) If you suffer from food allergies or other seasonal or environmental irritants, you may benefit from an MSG free diet. As doctors recomends that proteins consumption should be stopped or decrease during allergy attacks. Taken from supermarketguru.com