Fat, Stressed, and Sick: MSG, Processed Foods, and America’s Health Crisis

“Reducing the amount of glutamate in your diet can increase your resiliency to disease and help you better manage chronic health issues,” according to biochemist Reid’s hit-or-miss debut. She contends that high levels of monosodium glutamate (MSG), an amino acid often used as a “flavor enhancer” in processed foods, suppresses feelings of fullness and triggers a stress response in the intestines, causing chronic inflammation. Reid recommends reducing MSG intake and outlines her “Reduced Excitatory Inflammatory Diet Food Lifestyle,” which involves eating lots of “high-fiber, nutrient-rich vegetables” (kale, broccoli) while avoiding refined sugars and ultraprocessed foods. Maintaining a pragmatic focus on eating better, Reid offers extensive lists detailing ingredients to avoid (magnesium glutamate and maltodextrin indicate unhealthy processing), as well as foods rich in vital nutrients, such as salmon (vitamin B1) and asparagus (iron). However, Reid’s claim to have “reversed my daughter’s autism diagnosis” by eliminating MSG from her diet will raise eyebrows, especially as Reid acknowledges the lack of research supporting such a connection. This bites off a bit more than it can chew. (Sept.)