The Dangers of HVP

03.12.10 | Sherri Watters | Comments[1]

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Hydrolyzed Protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this, two of the most common are prolonged boiling in a strong acid (acid-HVP) or strong base or using an enzyme such as the pancreatic protease enzyme to stimulate the naturally-occurring hydrolytic process.

According to the U.S. Food and Drug Administration, hydrolyzed protein is used to enhance flavor. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form monosodium glutamate (MSG). When added this way, American law does not require the labels to list MSG as an ingredient.

If you want to find out if there is processed free glutamic acid (MSG) in a product, you must ask the manufacturer for information about "free glutamic acid." Don't ask about "MSG." Manufacturers find it convenient, when speaking to consumers, to tell them that there is no "MSG" in their product, meaning that there is no ingredient called "monosodium glutamate." Even if a manufacturer tells you there is no MSG in a product, there may be autolyzed yeast, hydrolyzed pea protein, carrageenan, sodium caseinate, enzymes, and a whole slew of other ingredients that contain or create processed free glutamic acid (MSG) during manufacturing.

MSG and other similar products can cause headaches, a feeling of fuzziness, and extreme thirst due to the fact that they fray the neurotransmitters in the brain which in turn causes early onset of dementia and memory loss. Label reading is crucial when purchasing processed foods.

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on 03.12.10 Question commented

Can you provide links to peer-reviewed studies that indicate MSG or free glutamic acid cause health problems? Thanks.

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