Hold the MSG: Why All-Natural Asian Noodles are Better

Monosodium Glutamate, or sodium glutamate, is the chemical compound more commonly known as MSG. A typical food additive, it appears as a white powder in its purest form. MSGs most common use is as a flavor enhancer intended to create a more "savory" taste.

It was in Japan in 1907 that MSG was "invented" by chemist Kikunae Ikeda, who discovered that Asian noodles often used seaweed for flavoring. The chemical compound was initially created from wheat gluten, though today it is more commonly made from bacterial fermentation.

While MSG does allegedly enhance the flavor of whatever it has been applied to, it ironically has no flavor of its own. Most famously known as an artificial ingredient to instant cup of noodles products, MSG is feared by many consumers aware of its abundance of health risks.

While research on MSG has had mixed conclusions on the exact dangers, there is little denying that the chemical compound contains many health concerns. All artificial foods do little to nothing to assist in the building of healthy bodies, however MSG goes beyond that, actually causing damage.

Some researchers have concluded that MSG creates a burning feeling in the mouth, head and neck as soon as fifteen minutes after consuming. The same researchers claim the chemical can cause weakness of the arms and legs, as well as headaches and an upset stomach.

In fact, a "double-blind study" revealed that those who ingest MSG experienced muscle fatigue and tightness, as well as numbness and headaches.

However, other studies have revealed more serious health concerns, such as reproductive disorders, endocrine system imbalances, appetite control problems, and nervous system disorders. The most commonly reported problem is in appetite control, as MSG can convince an eater they?re still hungry despite being physically full. This can cause stomach indigestion, on top of excessive weight gain.

Recently, all-natural Asian noodle bowls and cup of noodle products have been produced in an effort to provide instant Asian noodle meals without the health concerns present when digesting the chemical compound of Monosodium Glutamate.

It was in 1994 that American consumers presented a petition to the FDA demanding a label requirement for foods that used MSG in their products. The FDA has been known to go after companies that label their food products with "No MSG" or "No Added MSG," claiming them to be misleading if the item contains free glutamate.

The INTERMAP Cooperative Research Group in Asian randomly sampled 752 healthy Chinese women, concluding that MSG could be connected to increased body mass.

Australia and New Zealand no longer allow MSG to be added to a product without it being properly labeled, including the food additive class name and its International Numbering system code.

Respected neurosurgeon Russell Blaylock, M.D., even wrote a book on the chemical compound, entitled Excitotoxins: The Taste That Kills.