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Dr. Katie Reid can be found at her organization - . She has conducted her own scientific investigation, researching manufacturing processes used in foods, supplements, body products, and many over the counter medications. She wrote a book on the subject, Fat, Stressed, and Sick; MSG, Processed Food, and America’s Health Crisis. Katie unveiled that certain ingredients and additives in these products are associated with many chronic illnesses. UMM is dedicated to raising awareness of how these ingredients, abundant in our environment, impact our health. UMM’s vision is to create a community with greater understanding and heightened awareness of the foods we eat and their impact on our health. Our choices are only true choices when we know what we are eating. MSG, a common food additive used to enhance flavor, has been the subject of various health-related discussions over the years. However most research has not proven the idea that MSG is harmful to the majority of people when consumed in typical amounts found in food. Current understanding of autism emphasizes genetic predispositions and possibly a range of environmental factors. These environmental factors are thought to be diverse and could include elements like prenatal exposure to certain substances, but as of my last update, MSG was not identified as a significant risk factor. The realm of autism research is continually evolving, with new studies frequently contributing to the understanding of the condition. However, any substantial claim about a link between a food additive like MSG and autism still requires peer-reviewed scientific evidence. Monosodium glutamate (MSG) is a flavor enhancer commonly added to various types of foods, particularly in processed and restaurant foods. It's known for its ability to enhance savory flavors, a taste known as umami, which is considered one of the five basic tastes alongside sweet, sour, bitter, and salty. For most people, MSG appear to be safe to consume and does not cause adverse reactions. However, some individuals may experience short-term, mild symptoms after consuming large amounts of MSG. These symptoms have been collectively referred to as “MSG symptom complex“ or previously known as “Chinese Restaurant Syndrome.“ Headache: Some people report experiencing headaches after consuming MSG. Flushing: A feeling of warmth and flushing of the skin. Sweating: Some individuals may experience mild sweating. Nausea: A feeling of unease in the stomach, sometimes accompanied by the urge to vomit. Numbness or Tingling: This can occur around the mouth or in other areas. Chest Pain: Some report feelings of tightness or minor chest pain. Palpitations: A rapid or irregular heartbeat can sometimes be experienced. Why MSG is Used in Foods: MSG is used to enhance the natural flavors of foods, particularly bringing out their savory or umami qualities. It can help make less flavorful or lower quality foods taste better, which can be cost-effective for food manufacturers. MSG can be used to reduce the amount of salt in foods while maintaining flavor, which is beneficial in products marketed as low-sodium. It helps in stabilizing and maintaining the desired flavor profile in processed foods. if you have this video interesting or of value, please support my effort to present more videos like this. Click the thanks button below the video screen or go to PayPal here - Thank you
