Industry seeking OK to use Flavor Enhancer 623 after reducing salt in food

Everywhere you look today you read that ‘salt is evil’ and must be reduced. Not that there is much in the way of scientific proof to show that by reducing salt consumption you will live long and prosper! (QUITE THE OPPOSITE IN FACT)

If your diet does not consist of high amounts of processed foods, you have no need to reduce your salt intake.

Because the Government has stated this reduction must take place, the food industry must comply, and is doing its part to find ways to reduce the salt in the processed food supply, but without reducing the flavour of the food. After all, take out the salt and you would be left with virtually no taste in processed foods.

Today I read that Calcium di-glutimate may possibly be the next new fangled additive – once salt is reduced, that will be added to the processed gunk to make it taste palatable.

Why worry you may ask – after all processed foods need to taste good so that people will purchase them. Processed foods already contain many additives – who would care about another one? Well you may care about this…. especially if you are concerned about your overall well being.

Most of us would know about the Chinese Food Syndrome, caused through ingesting MSG. (More commonly known as American Food Syndrome)

MSG affects nearly everyone in some way because free glutamic acid – the business end of MSG and the amino acid that increases in blood concentration when MSG is eaten, is used throughout the body as a chemical messenger and neurotransmitter.  However, some people are more sensitive to excess amounts of free glutamic acid in the body than the average person, who may not even notice symptoms of excess free glutamic acid until after many years of MSG ingestion.  We think of these persons as “canaries in the coal mine”.  They are more at risk of damage from eating MSG than the rest of us – but it is simply a matter of degree.

The Food Industry considered MSG “can be considered as a safe food enhancer and also tells us “The taste quality of MSG is described as umami and is considered as the fifth flavour after salt, sweet, bitter and sour. Food palatability increases with appropriate concentrations of MSG, but MSG is also able to enhance the presence of other taste-active compounds. This amplification of flavour and taste with MSG can improve food palatability and acceptance among elderly and sick people, thus contributing to a healthy diet.”

(note) using a flavour enhancer makes you want to eat more, more and much more of a product – exactly how is that supposed to help the universal obesity problem? 

In my humble opinion human beings were meant to eat fresh foods, of plant and animal origin (I am omnivore), not chemically modified processed foods, high in non natural ingredients and low in nutrition.

I feel we should be asking our respective government food departments why on earth, they would be sanctioning changing a natural substance SALT for a chemical with known adverse effects (MSG / Calcium glutamate (E 623))

If you have any doubts about what I am writing here I suggest you follow the various links provided, but especially look here.

 The ONLY way to ensure you do not consume these chemical additives is to cook everything at home from fresh ingredients. If you choose to buy pre-packaged and processed foods you are leaving yourself wide open to illness.

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

Yeast extract

Anything “hydrolyzed”

Any “hydrolyzed protein”

Calcium caseinate,  Sodium caseinate

Yeast food, Yeast nutrient

Autolyzed yeast


Textured protein

Soy protein, soy protein concentrate

Soy protein isolate

Whey protein, whey protein concentrate

Whey protein isolate

Anything “…protein”



Follow up with a GOOGLE search on the work of Dr. Russell Blaylock who in the book ‘Breakthrough’, explains that MSG is an excitotoxin which basically ‘excites’ neurons to death.  Excitotoxins cause neurons to fire their impulses rapidly until they die of exhaustion, which is how neuroscientists came to name these substances. (source)


(in other words MSG excites the neurons in your brian = brain damage)

About JustMEinT Musings

I like writing, reading and expressing my opinions. I prefer natural health and healing to pharmaceutical drugs. Jesus Christ is my Lord and Saviour.
This entry was posted in Industry Shenanigans, MSG, Processed Foods, Salt, SOY, Unhealthy Food and tagged . Bookmark the permalink.

1 Response to Industry seeking OK to use Flavor Enhancer 623 after reducing salt in food

  1. Pingback: Just ME in T's Health Stuff

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