I always managed to develop breathing difficulties whenever I ate at many specialty restaurants, in particular those which served oriental style foods. Several years back I began to realize that there was a very good likelihood that I was experiencing some sort of a reaction to the MSG which the chef must have used in the food I was served. Although being the stubborn person that I am I refused to go to the doctor for the problem so it boils down to merely being my personal opinion as to the cause.

I did however manage to delve into some research concerning MSG itself. The actual name of MSG is Monosodium glutamate which is a chemical compound which is universally employed as an additive for flavoring foods. In its natural state MSG is actually a white crystalline powder. When I decided to conduct my personal research on this theory of mine, I quickly discovered that unlike the traditional oriental foods which used seaweed extractions the modern versions make use of MSG. MSG is therefore the chemical equivalent to the food extraction that was previously obtained from the seaweed often used by the Asian restaurants.

To afford a modest amount of enlightenment on MSG history I should rightfully start with the Japanese company know as Ajinomoto who initially began manufacturing MSG in Japan. In Japanese the name of the company translates literally to "essence of taste". In 1947 the product was introduced in America under the trade name of Accent flavor enhancer.

Although MSG was initially associated with Oriental foods it has since become common place to use the compound in just about any sort of cuisine made. The fast food industry is a major purchaser of MSG as well as in a vast selection of supermarket processed foods.

A few of the more popular food products are:

Bouillon cubes
Barbecue sauce and salad dressing condiments
Various canned, dried or frozen prepared foods
Many snack foods in particular the flavored potato chips
Seasoning mixes

MSG may even be an active component of one of your favorite morning coffee brands which you normally purchased for your home or while you are out visiting a coffee shop. Foods which contain MSG have been the subject of continual health concerns. In 1995 a report was released for the FDA which essentially stated that MSG was completely safe for people when "eaten at customary levels." The problem here is the words "Customary levels". A follow-up report further avowed that some people may conceivably have an intolerance for MSG which could trigger an asthmatic type symptom.

Details were recently brought to my attention that in the 1990s there was a class action suit instigated against the FDA. This suit was filed in an endeavor to secure honest labeling of MSG products. Unfortunately the FDA won the suit and labeling was conducted as usual. There are still many diverse names which are used for MSG even though it may not actually say "MSG". Several labels reviewed which did not list MSG by those initials stated on the label only 'Hydrolyzed Vegetable Protein,'. This is merely another name used for Monosodium Glutamate.

It is ultimately left up to the consumer to be very couscous of phrasing which appears on the labels of foods which they are purchasing such as "natural flavoring". Don't misunderstand me as there is actually a few natural flavoring on the market today however MSG has been referred to as "Natural Flavoring" on just about most packages found on the shelves. The rule which tend to govern this dilemma is as long as the specific seasoning which has been added to the food contains less than 10 percent MSG it can therefore be referenced as a natural flavoring. Of particular note on this should be that if someone is extremely sensitive to MSG then this addition even as small as 10 percent can in fact kill them.

A evaluation of countless product labels which are generally found in a supermarket would tend to shock any parent who prides themselves on providing nourishing and healthy foods for their growing children. So many of our foods contain hidden MSG under different names that it is extremely hard to avoid its use. I firmly believe that this is done to deceive the consumer into a false sense of security thinking the foods that they are acquiring represent wholesome and good products for their family.

I encourage everyone who reads this article to help put an end to this unhealthy additive in our foods. You too can do your part towards removing this poison from the supermarket shelves by sending this article in its entirety to all your friends and family members. Getting the word out about MSG is our responsibility and we should take it seriously.