To clear up more confusion:

Any capsule made of gelatin contains glutamate, BUT manufacturers will of course say no, because they haven't ADDED the glutamate so are in the right to say so.

Unfortunately, many like us who suffer with neuroproblems caused by mercury or other toxic substances have an oversensitive nervous system and can react strongly to even the smallest amount of glutamate and yes, also the glutamate found within protein. This is why we find gelatin on the MSG lists of foods to avoid.

My concern is even stronger when it is normal for mercury sufferers as ourselves, to take high doses of several supplements each day. This could potentially mean A LOT OF GELATIN capsules every week.

A little info:


Sources of Excitotoxins

Definite Sources of MSG

Hydrolyzed ProteinSodium Caseinate Calcium Caseinate
Autolyzed Yeast or Yeast Extract
Gelatin
Hydrolyzed Oat Flour
Glutamic acid
Monosodium glutamate

Possible sources of MSG

Textured ProteinCarrageenan or Vegetable Gum Seasonings or Spices
Flavorings or Natural Flavorings
Chicken, Beef, Pork, Smoke Flavorings
Bouillon, Broth or Stock
Barley Malt, Malt Extract, Malt Flavoring
Whey Protein, Whey Protein Isolate or Concentrate
Soy Protein, Soy Protein Isolate or Concentrate
Soy Sauce or Extract

Other sources of MSG

MSG is found in most of the food prepared by major fast-food chains.
Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, and some fluids administered intravenously in hospitals, may contain MSG.
According to the manufacturer, Varivax-Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin both of which contain processed free glutamic acid (MSG).
MSG is used as a plant "growth enhancer" (AuxiGro) that is sprayed on growing crops. AuxiGro Plant Metabolic Primer contains 29.2% by weight, pharmaceutical grade, L-glutamic acid.
The most common source of MSG is molasses or sugar beet or cane.
MSG and Aspartame(nutrasweet) are found in everything from soups, sauces, and juice to frozen entrees, candy, cigarettes, and anything with seasonings (e.g., potato chips, meat, ice cream).








Uses of MSG

The use of MSG in the food industry is growing. It enhances the natural flavors of meats, poultry, seafood, and many vegetables. It can be found in most soups, stews, meat-based sauces, salad dressings, processed meats, frozen entrees, ice cream, frozen yogurt, and snack foods.
It is also used in low fat foods to make up for flavor lost when fat is reduced or eliminated.

MSG Labeling

Don't be fooled by product labels that claim No MSG, No MSG added, or no added MSG because they may contain MSG. Due to current labeling laws, it may not be listed on the label.
The FDA requires most products to label MSG containing ingredients with their common names. The term monosodium glutamate is reserved for the ingredient that is a 99 percent pure combination of glutamic acid and sodium.
Terms for products on labels that always contain MSG include any protein that is hydrolyzed, autolyzed yeast, calcium caseinate, glutamate, glutamic acid, gelatin, hydrolyzed soy protein, monosodium glutamate, monopotassium glutamate, sodium caseinate, textured protein, yeast nutrient, yeast extract, and yeast food.
If hydrolyzed soy protein is used in flavorings, it does not need to be mentioned on the label if the manufacturer claims it is not being used for flavoring.
When broth, bouillon, and stock are used as ingredients in other products, manufacturers do not have to disclose their MSG-containing components.

How Is MSG Made?

MSG was first extracted from seaweed and other plant sources but is now made from starch, corn sugar, or molasses from sugar cane or sugar beets.
MSG is the sodium salt of glutamate and is simply glutamate, water, and sodium. A process of protein hydrolysisis is used to produce MSG. In this process, glutamic acid is freed from protein through fermentation or use of chemicals or enzymes.
1995 FASEB Report
A 1995 report from the Federation of American Societies for Experimental Biology (FASEB), an independent body of scientists, found an unknown percentage of the population may react to MSG and develop MSG symptom complex. This condition is characterized by one or more of the following symptoms:

burning sensation in the back of the neck, forearms and chest
numbness in the back of the neck, radiating to the arms and back
tingling, warmth and weakness in the face, temples, upper back, neck and arms
facial pressure or tightness
chest pain
headache
nausea
rapid heartbeat
bronchospasm (difficulty breathing) in MSG-intolerant people with asthma
drowsiness
weakness



Too Good to Be True?

As MSG became more widely used in the United States, reports began to surface about people's negative reactions to it. In 1968, the New England Journal of Medicine printed a letter from a doctor who experienced numbness at the back of his neck, general weakness and heart palpitations after eating foods containing MSG. Others complained about headaches, nausea, dizziness, disorientation and depression.
The first reports of MSG sensitivity were not taken seriously. Some thought they were psychological. Others concluded that it must be something other than MSG that was making people sick.

Despite piles of evidence, MSG sensitivity remains unacknowledged by many in the food industry and government. To make matters worse, some labels are being altered to hide the fact that the products contain MSG. A few companies have gone so far as to advertise "No MSG" when their products actually contain the substance. The Food and Drug Administration (FDA) has even listed MSG as one of the safest food additives, along with vinegar and salt.
I know from personal experience that the chemical is not as harmless as vinegar or salt. When I ingest a fair amount of MSG, I immediately have nausea, stomach cramps, "spaciness," heart palpitations and a "pins-and-needles" headache, followed the next day by lethargy and overall weakness.
Unfortunately, I'm not alone. Experts estimate that tens of millions of Americans - or as much as 50 percent of the population - may be sensitive to MSG. Relatively few suspect that MSG may be causing their headaches and other symptoms. Fewer still know just how prevalent MSG is.

What is MSG?

More than just a seasoning, MSG is a flavor enhancer. This means it intensifies the existing taste of something rather than altering it. When we taste something, our taste buds transmit electrical signals to the brain. When we taste something with MSG, these electrical signals become more intense.

Ann <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />