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June 09, 2025

MSG: The Hidden Additive Impacting Your Brain, Gut, and Hormones

MSG is a flavor enhancer linked to brain fog, gut issues, and inflammation. Discover the history, hidden sources, and how to reverse its effects naturally.

MSG: The Hidden Additive Impacting Your Brain, Gut, and Hormones

MSG: The Hidden Additive Impacting Your Brain, Gut, and Hormones

Monosodium glutamate, or MSG, is one of the most widely used flavor enhancers in processed foods. Found in soups, snacks, seasonings, restaurant meals, and even supplements, MSG intensifies umami—the “fifth taste” that makes food irresistible. But while food scientists love MSG for its flavor-boosting properties, its biological impact on the nervous system, endocrine function, and immune signaling has been the subject of increasing concern.

This article explores the history of MSG, why it's used, the harm it can cause, and how to avoid and treat the effects of MSG consumption using a functional medicine approach.

What Is MSG?

MSG stands for monosodium glutamate, a salt form of glutamic acid—an amino acid found naturally in many proteins. In its free form, glutamate acts as an excitatory neurotransmitter, helping neurons fire rapidly. This is useful in small, naturally regulated amounts.

However, when concentrated and added to foods, MSG overstimulates glutamate receptors, contributing to a range of symptoms in sensitive individuals, including:

While the FDA categorizes MSG as "generally recognized as safe (GRAS)," its widespread use and subtle, cumulative effects raise red flags—especially for those with neuroinflammatory, immune, or gut-related conditions.

The History of MSG

MSG was first isolated and patented in 1908 by Japanese scientist Kikunae Ikeda, who discovered the glutamate in kombu seaweed gave soup a uniquely savory quality. He labeled this taste “umami” and began producing MSG under the brand Ajinomoto, which translates to "essence of taste."

By the mid-20th century, MSG had spread to global food manufacturers and fast-food chains, eager to boost flavor without additional fat or salt.

Timeline of MSG Adoption

  • 1908 – MSG patented in Japan

  • 1940s–60s – Used heavily in canned soups, frozen dinners, and Chinese restaurants

  • 1969 – First animal studies link MSG to brain lesions and endocrine disruption

  • 1980s–2000s – Consumer backlash leads to “No MSG” labels, but hidden forms continue to be used

  • Today – MSG and its derivatives are in thousands of foods, often under alternative names

Why Is MSG Used in Food?

MSG is prized for its ability to enhance umami—a savory flavor that amplifies taste and increases palatability. It makes food more satisfying, which may lead to overeating and food addiction.

Common Reasons Manufacturers Use MSG:

  • Intensify flavor in low-quality ingredients

  • Replace natural seasoning (e.g., herbs and spices)

  • Create a “meaty” flavor without using meat

  • Boost flavor in low-fat or low-salt foods

  • Increase shelf stability in processed items

Foods That Commonly Contain MSG

MSG is found in both obvious and hidden forms across multiple food categories:

Processed and Packaged Foods:

  • Chips and snack foods

  • Frozen meals

  • Ramen noodles

  • Canned soups and broths

  • Instant seasoning packets

  • Soy sauce and flavor enhancers

  • Flavored nuts and snack mixes

Restaurant Foods:

  • Fast food (especially fried chicken chains)

  • Asian takeout (unless specifically MSG-free)

  • Chain restaurant sauces and gravies

  • Flavor-enhanced meats (especially in franchises)

Supplements and Medications:

  • Protein powders (containing hydrolyzed proteins)

  • Multivitamins and BCAA powders with “natural flavors”

  • Certain prescription tablets and over-the-counter pain relievers

Hidden Names for MSG on Food Labels

MSG often hides behind ambiguous or misleading ingredient names. Here are common aliases:

Hidden Name Comment
Hydrolyzed protein Often contains free glutamate
Autolyzed yeast extract Flavor enhancer with MSG
Natural flavor Legally allowed to include MSG
Sodium caseinate Milk protein derivative
Glutamic acid MSG by another name
Textured protein May contain processed glutamate
Disodium inosinate/guanylate Potentiators that work with MSG
Soy protein isolate Common in plant-based meats and shakes

Manufacturers aren’t required to list "MSG" unless it’s added directly, allowing many MSG-containing foods to escape detection.

What Harm Can MSG Cause?

While not everyone reacts to MSG, a large body of evidence suggests significant adverse effects in susceptible individuals.

1. Neurotoxicity and Excitotoxicity

MSG activates NMDA and AMPA receptors in the brain, which can lead to excitotoxicity—a phenomenon where neurons are overstimulated and damaged. Animal studies have linked high MSG intake to:

  • Hypothalamic damage

  • Disrupted dopamine and serotonin signaling

  • Neuroinflammation

  • Increased risk of neurodegenerative disorders (e.g., Alzheimer’s, Parkinson’s)

2. Hypothalamic and Hormonal Disruption

MSG crosses the blood-brain barrier and affects the hypothalamus, the brain region that regulates:

  • Hunger and satiety

  • Thyroid function

  • Reproductive hormones

  • Stress and cortisol balance

Rodent studies have shown that MSG exposure in early life causes obesity, infertility, and disrupted HPA axis signaling later in life.

3. Glutamate Sensitivity and Inflammation

Individuals with autoimmunity, mold illness, MCAS, or neuroinflammatory disorders often have heightened glutamate sensitivity. MSG can exacerbate:

  • Brain fog

  • Migraines

  • Tinnitus

  • Insomnia

  • Anxiety and panic

  • Seizure thresholds

4. Gut-Brain Axis Dysfunction

MSG can damage the vagal nerve, alter gut microbiota, and increase intestinal permeability, contributing to:

Symptoms of MSG Sensitivity

  • Headaches or migraines

  • Numbness or tingling

  • Facial pressure or chest tightness

  • Heart palpitations

  • Sweating or flushing

  • Brain fog or cognitive slowness

  • Mood swings or irritability

  • Sleep disturbances

  • Joint stiffness or muscle pain

Symptoms may appear within 30 minutes or up to 24 hours after exposure—often leading to missed connections.

Who Is Most Vulnerable to MSG?

  • Individuals with leaky gut or gut inflammation

  • People with mold toxicity or chronic inflammatory response syndrome (CIRS)

  • Those with neurological conditions (MS, Parkinson’s, autism spectrum)

  • Anyone with histamine intolerance or mast cell activation

  • Children with ADHD or sensory processing issues

  • People recovering from brain injury or trauma

  • Women with hormonal imbalances, PMS, or PCOS

How to Avoid MSG

Avoiding MSG entirely requires label literacy and diligence. Here's how to protect yourself:

1. Read Every Label

Scan ingredient lists for:

  • “Natural flavors”

  • “Yeast extract”

  • “Hydrolyzed protein”

  • “Caseinate”

  • “Soy protein isolate”

  • “Autolyzed yeast”

2. Cook from Scratch

Make your own:

  • Soups, broths, and dressings

  • Spice blends (without “flavor enhancers”)

  • Sauces and marinades

Use sea salt, herbs, garlic, onion, and acid (vinegar or lemon) for real flavor without excitotoxins.

3. Choose Clean Supplements

Many low-quality supplements use:

  • Maltodextrin

  • Flavorings

  • Protein isolates

  • Fillers with glutamate derivatives

Choose physician-grade, MSG-free products such as:

  • ActiveMulti – clean multivitamin without hidden glutamate

  • Omega 1300 – free of soy-based emulsifiers

  • Immuno-30 – dairy-free and flavor-free immune support

How to Treat MSG Sensitivity and Overload

If you've been exposed to MSG—or are dealing with the aftermath—functional medicine offers multiple paths to healing:

1. Support Glutamate-GABA Balance

Excess glutamate can lead to anxiety, insomnia, and neuroinflammation. Support GABA production with:

  • L-theanine – modulates glutamate and boosts GABA

  • Magnesium glycinate – calms the NMDA receptor

  • Taurine – protects neurons and enhances inhibitory signaling

  • GABA or PharmaGABA – direct support for neurotransmitter balance

  • Mag Citrate – promotes calm and detox

2. Reduce Neuroinflammation

  • Curcumin Complex – downregulates NF-κB and cytokine production

  • Omega 1300 – anti-inflammatory support for brain and gut

  • Resveratrol – activates SIRT1 and calms glial activation

  • B12 & Folate – supports methylation and neurodetox pathways

3. Heal the Gut and Protect the Barrier

4. Use Glutamate-Modulating Peptides

  • KPV peptide – reduces gut and brain inflammation

  • TB-500 – enhances neuroregeneration

  • Selank – supports GABA balance and reduces anxiety

  • LL-37 – modulates immune response if chronic pathogens are involved

5. Detox and Antioxidant Support

  • Glutathione (liposomal or IV) – primary antioxidant for glutamate balance

  • NAC (N-acetyl cysteine) – supports glutathione production

  • Vitamin C – reduces oxidative stress

  • Sauna therapy – increases excretion of toxins and improves neuroplasticity

Final Thoughts

MSG may seem harmless, but its neurological, metabolic, and immunological effects are very real—especially in people with underlying sensitivity. What begins as a craving-inducing flavor enhancer can contribute to a cascade of inflammation, gut dysfunction, hormonal imbalance, and chronic symptoms.

With awareness, label-reading skills, and the right functional medicine interventions, you can avoid MSG, reverse its damage, and restore clarity, calm, and gut-brain harmony.

Ready to Detox from MSG?

At Revolution Health & Wellness, we help patients uncover hidden food triggers like MSG, heal gut and brain inflammation, and reclaim their energy, clarity, and health.

📞 Contact us today for personalized guidance on MSG testing, avoidance, and recovery.

References

  1. Olney, J. W. (1969). Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate. Science.

  2. He, K., et al. (2008). Consumption of monosodium glutamate in relation to incidence of overweight in Chinese adults. British Journal of Nutrition.

  3. Holton, K. F., et al. (2012). The low glutamate diet improves symptoms in veterans with Gulf War Illness. Clinical Nutrition.

  4. Blaylock, R. L. (1997). Excitotoxins: The taste that kills. Health Press.

  5. Fernstrom, J. D. (2000). Glutamate and neurodegenerative disease. Nutrition.

  6. Garcia-Roves, P. M., et al. (2008). Chronic MSG intake impairs energy metabolism in the hypothalamus. Journal of Neurochemistry.