I got my first migraine in graduate school. After the structural cause of the migraines was addressed with Prolotherapy, I would still occasionally experience migraines after having eaten a food. The culprit: MSG.
MSG, a flavor enhancer most known in Chinese food, is widely used, often hidden on the ingredient list, typically found in highly processed foods. MSG or glutamic acid act as nerve stimulants and will change how taste buds perceive food, so even a bad tasting food will taste good! MSG is also linked to high insulin, cholesterol, and blood pressure, liver issues, as well as neurological, brain, and gut issues. Glutamate in excess can cause nerves to fire excessively becoming neurotoxic.
The FDA does not require labeling as MSG unless food contains 99% pure MSG. Unfortunately, MSG is produced as a result of protein hydrolysis or as a byproduct of protein processing in the form of free glutamic acid. While this may happen when consuming protein foods like meats, dairy, and even vegetables, the glutamic acid is released with other amino acids rather than just in high concentrations on its own. Thus, non-processed whole foods do not cause a toxic MSG reaction.
Bottom line: MSG or its by-products are found in nearly every highly processed food. Even vegetable proteins are hydrolyzed to make veggie burgers, as well as other so-called “healthy” or “vegan” frozen foods.
Look for these common ingredients with MSG: hydrolyzed vegetable protein (or hydrolyzed anything), textured vegetable protein, yeast extract, glutamic acid, glutamate, monopotassium glutamate, calcium glutamate, gelatin, soy protein isolate to name a few.
Avoid carrageenan, bouillon, broth, stock, flavorings, maltodextrin, citric acid, anything pasteurized, enzymes or protein fortified, seasonings, soy sauce, pectin, to name a few.
What to eat? Fresh. Fish, meat, vegetables, dairy, fruits, and grains. Dump the junk!