If I eat food with any significant amount of added MSG, I have, how to say this delicately?....um, a "colon-cleansing event" within a half hour.
I wonder if this is a simple allergy, like my friend who has the same reaction if she eats mango (no one would say that is evidence of mango being "bad," just that some individuals have an allergy), or is it truly that MSG is bad for people? I would like to know more about it and also about the difference between naturally-occurring MSG in fresh foods like tomatoes and naturally fermented foods like cheese and soy sauce, versus chemically-produced MSG that is added to so many processed foods that would otherwise lack flavor. Are they truly the same, or does the molecule take another form when it is artificially produced, and is this other form bad for the health while the natural form is not? Or is it a difference in amount of MSG in fresh natural foods vs. processed foods that may be behind the problems some people experience? I get the feeling there is something fishy going on when manufacturers of processed foods claim that MSG is just fine for you because it is in tomatoes and parmesan cheese, after all! Also, if MSG is just fine, I wonder why it is hidden in foods under so many assumed names? I would like to know more about it but I have not come up with much solid information.