jenny cares 

Hidden Sources of MSG (Monosodium Glutamate) on Food Ingredient Labels  

This extremely important listhas been provided in Care2's "Healthy Cooking" by group host, the very thoughtful Diana.
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The following is a list of ingredient names that you may find on your food labels that contain enough MSG to serve as common MSG-Reaction triggers, not to mention the free glutamate (L-Glutamate) in MSG stimulates brain cells to death.
This list should be printed out and brought along with you to the grocery store. This is the same list (with a few additions) that’s included in Dr. Russell Blaylock’s book Excitotoxins: The Taste that Kills. Please study and pass on to your friends and family.

These ALWAYS contain MSG:
Glutamate
Glutamic Acid
Monosodium Glutamate
Monopotassium Glutamate
Yeast Extract
Yeast Food
Yeast Nutrient
Autolyzed Yeast
Autolyzed Yeast Extract
Torula Yeast
Autolyzed Soy Protein (any protein that is autolyzed)
Hydrolyzed Protein (any protein that is hydrolyzed)
Hydrolyzed Whey Protein
Hydrolyzed Pea Protein
Hydrolyzed Corn Protein
Hydrolyzed Corn Gluten
Calcium Caseinate
Sodium Caseinate
Textured Protein
Textured Vegetable Protein (TVP)
Natrium Glutamate (natrium is Latin/German for sodium)
Gelatin
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These OFTEN contain MSG or create MSG during processing:
Carageenan
Malt Extract
Malt Flavoring
Barley Malt
Maltodextrin
Citric Acid1
Soy Protein Isolate
Soy Sauce
Soy Sauce Extract
Soy Protein
Soy Protein Concentrate
Bouillon
Broth
Stock
Spices* (may contain between 30% to 60% MSG)
Natural Beef Flavoring
Natural Chicken Flavoring
Natural Pork Flavoring
Ultra-Pasteurized
Whey Protein
Whey Protein Isolate
Whey Protein Concentrate
Protein Fortified Anything
Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
Natural Flavor(s) & Flavoring(s)* (may contain between 30% to 60% MSG)
Pectin
Protease
Protease Enzymes
Enzymes Anything
Anything Enzyme Modified
Anything Protein Fortified
Anything Fermented
Seasonings (the word “seasonings” ) 
Fish Sauce2
Fish Sauce Extract
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1.)  Most of the “citric acid” used today is made from corn rather than from citrus fruits. “Citric acid” is produced by fermentation of crude sugars. When “citric acid” is produced from corn, manufacturers do not take the time or undertake the expense to remove all corn protein. During processing, the remaining protein is hydrolyzed, resulting in some processed free glutamic acid (MSG). “Citric acid” also interacts with any protein in the food to which it is added, freeing up more glutamic acid.
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2.)  Some fish sauce manufacturers use cheaper techniques to cut the fermentation times very short and these techniques typically utilize MSG. Fish sauce typically takes 1 year to ferment properly and create a good quality sauce. This time is cut extremely short by some manufacturers that choose not to ferment the fish this long and instead add MSG to make up for poorer quality fish sauce.
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Note: Soybean milk naturally contains a high content of glutamate. Kombu, miso, and soy sauce all contain MSG.
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Hidden Sources Of MSG In Foods From the book 'Excitotoxins - The Taste That Kills' By Dr. Russell Blaylock,

 
Picture: Tiger, Care2 Founder and CEO Randy Paynter’s Amerecauna, with one of her eggs, along with a brown egg from another hen.
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The following article has been adapted from 'Are Blue Eggs Lower in Cholesterol?'
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  BLUE EGGS: What's the truth?
  CLAIM: Higher protein, lower cholesterol.
  TRUTH: The opposite!
Results from 2 yrs' of testing show that Araucana eggs are significantly lower in protein and are consistently higher in cholesterol levels than other eggs.
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IMPORTANT FACTS ABOUT EGGS IN GENERAL
- EGG PROTEIN is said to be the highest quality food protein known, second only to mother’s milk
- Eggs provide CHOLINE, essential for brain and memory functions
- EGG YOLKS contain Vitamin D, fat, cholesterol, and a lot of important nutrients, including carotene, calcium, iron, phosphorus, zinc, thiamin, B6, folate, B12 and pantothenic acid
- EGG WHITES contain most of the protein.
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A NOTE ON CHOLESTEROL
An increasing body of scientific research is showing that the real offender in raising blood cholesterol levels is actually saturated fat in food, not cholesterol in food. In fact, the American Heart Association has changed its guidelines on eggs to say that there is no longer a specific recommendation on the number of egg yolks a person may consume in a week.
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HISTORY OF ARAUCANA -The name Araucana is derived from the Arauca province of northern Chile, a part of South America that was never conquered by the Spaniards.
AUSTRALIAN ARAUCANA -In Australia the majority of the Araucanas are not rumpless... known as the "Easter Egg Chicken" due to the fact that they have lost a lot of the features of the original breed except the egg colouring and ear tufts.
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LINKS:
The Ameraucana Club of America http://www.araucana.net/ 
Crested Breeds Club of Australia http://www.crestedbreeds.com/