Dear Dr. SerVaas: This letter is pertaining to a bad additive, monosodium glutamate (MSG). I'm sure you are familiar with it. I should have written about it several years ago. I am highly allergic to MSG no matter what food it is in.If I eat anything that has it, I break out with a rash much like a heat rash, and it is very uncomfortable.
One of the various problems some people have with it is severe headaches. Several years ago, some friends lost a grown son (32 years old). His throat swelled and he choked to death.
I have enjoyed The Saturday Evening Post most all my life. I am 83 years old and can't recall when I started reading it, probably as soon as I started to read. You have maintained a fine publication in all these years. God bless you and keep up the good work.
Ruby G. Foster
Dear Reader: The best way to avoid monosodium glutamate (MSG) is to eat food made from fresh ingredients. Otherwise, carefully check food labels for potential sources of MSG such as hydrolyzed protein, yeast extract, natural flavorings, broth, soy protein concentrate, gelatin, and sodium or calcium caseinate.
MSG is usually produced by fermentation of molasses made from sugar beet or sugarcane. Since the FDA considers MSG to be a natural ingredient, the additive may be present in foods labeled "all natural" and "no artificial ingredients." Processed meats, soups, bouillons, salty snacks, croutons, gravies and ready-to-eat meals are especially high in monosodium glutamate.
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