We received a question on our voicemail from a listener, Serena. She wants to know more about MSG and Migraines. In this episode, we will delve into a practical explanation of what is MSG is, what it does in our bodies, how it affects our migraines and headaches, and more. As always we’ll provide a step-by-step action plan for you.

MSG is a flavor enhancer. In 1908 a Japanese scientist, Ikeda, discovered it after extracting glutamic acid from seaweed. Monosodium glutamate or MSG is the salt of an amino acid, glutamatic acid (which is glutamate). Remember the word glutamate, as this is the primary component and core of the issue.

MSG is glutamate. In this segment, we explain in what glutamate is, what an excitatory neurotransmitter is, and more by providing a simple visual of an email message. We further explain what the excitatory portion of that big word is with more visual imagery we can all wrap our minds around.

We then discuss what glutamate does in the brain, what happens when there is too much and imbalance occurs, and introduce excitotoxins.

We discuss the various studies that refute MSG as causing problems, as well as the article from truthinlabeling.org that identifies the placebos contained other excitotoxins, including aspartame.

We discuss the FDA and European Union classifications of MSG.

One of my favorite articles on the whole MSG controversary is from Alex Renton.

We then talk about MSG and glutamate as an excitotoxin, explaining what that means, as well as referencing the video that is provided below.

Remember as migraineurs, our neurons are already over-stimulated. When we have an imbalance of neurotransmitters, we are ready for an attack to occur.

1. 
   
2. Fact 1:  MSG and/or glutamate is in most fast foods and a significant amount of processed foods, including baby food and formula.
   
3. Fact 2: MSG goes by many, many names including “natural flavorsâ€
   
4. Fact 3: Glutamate that is released during processing does not even have to put on the label
   
5. Fact 4: Even when it says “No MSGâ€, that does not mean there is no glutamate in that product.
   
6. Fact 5: According another article that Ellen wrote, called “Migraine Triggers: MSG- Untangling this Hidden Migraine Triggerâ€, MSG is also sprayed on our food in the field as a growth enhancer and fertilizer. And of course, that doesn’t have to be listed on the label either.
   
7. Fact 6: Did you know that glutamate actually makes you crave food?
   

It’s time for your step-by-step action plan. Here we’ll walk you through each step you can implement in your life.

There is a long list of other names for MSG. All of these contain glutamate. See this article on migraine.com for a complete list¹.

1. 
   
2. Anything with the word “hydrolyzed’
   
3. Anything with the phrase {something} protein
   
4. Anything with the word glutamate in it.
   
5. Anything with the phrase ‘enzyme modified’
   
6. Anything with the word “flavoring” in it
   
7. Anything fermented
   
8. Anything with the phrase ‘ultra pasteurized’
   
9. Gelatin
   
10. Natural flavors
    
11. Autolyzed Yeast
    
12. Yeast extract
    
13. Yeast food
    
14. Yeast nutrient
    
15. and so many more.
    

Many natural foods also contain glutamate including:

1. 
   
2. Sea Salt
   
3. Parmesan Cheese
   
4. Walnuts
   
5. Tomatoes
   
6. Peas
   
7. Mushrooms
   
8. Barley malt
   
9. Guar Gum
   
10. Xanthan Gum
    
11. Corn starch
    

Typically anything that is in a can or frozen also contains it. Also anything that is no-fat, low-fat, low-sodium or diet food is also suspect, as the glutamate enhances the flavor lost from removing sodium and/or fat.

It is also in many packaged spices, gravies, and sauces.

To determine if you are reacting to glutamate, you’ll need to eliminate all sources of it from your diet, wait a period of time, and add one item back into your diet each week. For me, I waited 2 months, as it took that long for my body to purge and heal. Most experts say wait a week or two.

The following is an interesting lecture from Dr. Russell Blaylock, a retired board-certified neurosurgeon, discussing his book