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Any substance that crosses the blood-brain barrier, like MSG does, can potentially effect the brain and subsequently behavior. It overstimulates the nerves and at the same time overloads the chemicals that would naturally neutralize the stimulation effect. In layman's terms, it overloads the nervous system.
In the short run, the body can recover, but repeated overstimulation can lead to permanent alteration of the system. One particular part of the brain affected is the hypothalmus, which regulates mood and emotion. Overstimulation of that part of the brain can produce marked changes in a persons behaviors. These marked changes can occur sudenly.The reaction time to MSG ranges from suddenly to up to 48 hours. With MSG sensitive populations, such changes may show up as sudden rages or difficulty with sudden impulse control.



This substance often called a "flavor enhancer" is actually exciting brain cells into making them over-react to substances. In the over-reactive state, the person taking in MSG believes the food tastes better. The overexciting can result in headaches, heart palpitations, facial swelling, numbness, violent diarrhea, migraines, and other immediate reactions in some populations. Although some may pass off the reactions as of an allergic nature, the response of the body is of that to a toxin.


Some of the toxic reactions are delayed. The delayed reactions include increased obesity, brain lesions, stunted growth, reproductive disorders, learning disabilities, behavior disorders, and/or retinal degeneration. Such symptoms are serious and worthy of concern. These were some of the effects seen in the initial research on laboratory animals. Although some critics claim that the amount of MSG given to animals is not near the amount given to humans, when one considers the many avenues of MSG consumption, humans do ingest large quantities of MSG. Not everyone who uses MSG experiences these problems, although the estimate is ¼ of the population.


"MSG is a food additive that enhances flavors in food. It virtually has no flavor of its own, but neurologically causes people to experience a more intense flavor from the foods that they eat containing the substance. To millions of consumers, it means experiencing an adverse effect from the additive and possible adverse health effects in the future. To the food industry, it means increased profits, a simple way to balance taste in a product line and mask unwanted tastes, and to