Dangers of Hidden MSG in the Health Food Aisle John
When proteins are ingested in their natural state, the stomach breaks these proteins down into L glutamic acid. When proteins are processed, heated, hydrolyzed, or fermented, as in MSG or proteins powders, veggie proteins, etc., they break down into both D and L glutamic acid. 7. This suggests it is the D glutamic acid that is the culprit causing MSG reactions.