MSG is found in many foods and ethnic cuisines. Chinese restaurants often add large amounts of MSG to stir-fried dishes. It is also used as a flavor enhancer in Japanese cooking, and is extremely common in all kinds of American manufactured foods such as soups and sauces. The exact flavor of MSG is difficult to describe, and many say it just increases the "taste intensity" of food. One thing is certain: It makes people thirsty, encouraging them to eat and drink more. Americans consume about 28,000 tons of MSG, annually, says one estimate reported published in the June 1995 Journal of Environmental Health. 

Chemically, MSG is a type of glutamate, a family of substances derived from glutamic acid, which in turn is one of the building blocks of proteins. "Free glutamate" such as MSG is released by breaking down protein molecules. Some foods, including fresh tomatoes, tomato paste, and Parmesan cheese, naturally contain free glutamates. Monosodium glutamate was discovered in 1908 by Japanese researcher Kikunae Ikeda. Scientists later learned to synthesize MSG as a pure crystalline substance.

• Nausea 
• Vomiting 
• Stomach Cramps and Gas 
• Irritable bowel, colitis, and/or constipation 
• Swelling of/or painful rectum 
• Spastic Colon 
• Extreme thirst 
• Water retention and bloating 
• Abdominal discomfort 
• Asthma symptoms 
• Shortness of breath 
• Chest pains 
• Tightness of chest 
• Runny nose or sneezing 
• Postnatal drip 
• Bronchitis-like symptoms 
• Hoarseness, soar throat 
• Chronic cough 
• Gagging reflex 
• Skin rash-hives, itching 
• Mouth lesions 
• Tingling numbness around face 
• Flushing, tingling sensation in face and chest 
• Extreme dryness of mouth 
• Dark circles or bags under eyes 
• Urological problems, nocturia, uncontrollable 
• Bladder or swelling prostate 
• Difficulty focusing mentally 
• Pressure behind eyes 
• Seeing shiny light 
• Strained, tired eyes 
• Burning sinuses, broken sinus capillaries 

Some doctors still dispute the existence of MSG symptom complex, while others believe it is an inherited allergic reaction. Therefore, people allergic to MSG should avoid its intake.

The causes of MSG sensitivity are various chemicals that trigger the reaction.

Diagnosis of MSG sensitivity is extremely difficult. None of the symptoms of MSG-toxicity are caused by MSG exclusively. Most, if not all, may be caused by various physical conditions as well as by other food additives. Some people eat MSG and react immediately. Some react as late as 48 hours after ingesting MSG. 

Of help in diagnosis is the fact that for any one person, the time between eating MSG and reacting to it is generally the same. Reactions are dose related. Some people cannot tolerate even the smallest amount of MSG. Others tolerate single small amounts, but react to MSG when they ingest a gram or more in any one meal. Others can ingest five grams or more, without showing any reaction. If a person reacts after eating something known to contain MSG, we might suspect that MSG is the culprit. Until all sources of MSG are easily identifiable, evaluation of possible MSG reactions will be difficult. Difficulty in diagnosing MSG-sensitivity is compounded by the industry practice of illegally advertising "No MSG," "No MSG Added," on labels, despite the presence of MSG.

These include avoiding foods with chemicals. Sticking to water and juices is a good way of clearing the system.

It is important to keep the mind/body aspect with all diseases because only a relaxed mind can help the body to relax completely.