Is MSG really harmful to your health. What does scientific evidence say about MSG sensitivity. How did the MSG controversy begin. Why do some people still claim to have MSG allergies. What are the actual effects of MSG on the body. How can we distinguish between MSG reactions and other food sensitivities.

The Origins of the MSG Controversy

Monosodium Glutamate, commonly known as MSG, has been a subject of controversy for decades. Despite its widespread use in various cuisines and food products, some individuals claim to experience adverse reactions after consuming foods containing MSG. However, scientific evidence suggests that these claims may be largely unfounded.

The MSG controversy began in the late 1960s when concerns about its safety first entered public consciousness. Since then, numerous scientists have attempted to prove any real danger associated with this food additive, but their efforts have consistently failed to produce conclusive evidence of harm.

What is MSG?

MSG stands for Monosodium Glutamate, a compound primarily composed of glutamate. Glutamates occur naturally in various foods, including seaweed and fish, and are often credited with providing the “umami” flavor – a savory taste distinct from the four basic tastes (sweet, sour, salty, and bitter).

The term “umami” was coined by Japanese scientist Kikunae Ikeda, who isolated glutamate and stabilized it by adding a sodium ion, creating monosodium glutamate. This discovery led to the patenting and commercialization of MSG through the Ajinomoto Corporation.

Debunking the MSG Sensitivity Myth

Despite persistent claims of MSG sensitivity, scientific evidence consistently fails to support these assertions. Double-blind studies examining MSG’s effects on the body have not revealed any of the symptoms commonly reported by individuals who claim to be sensitive to the additive.

A study published in the February 1971 issue of the Journal of Toxicology and Applied Pharmacology found no significant adverse effects associated with MSG consumption. This research, along with numerous subsequent studies, has contributed to the growing body of evidence suggesting that MSG sensitivity may be more psychological than physiological.

The Placebo Effect and MSG

Many reported cases of MSG sensitivity appear to be influenced by the placebo effect. Some individuals only experience symptoms when they are aware that they are consuming MSG, suggesting that their reactions may be psychosomatic rather than a genuine physiological response.

An informal experiment conducted by Alan Levinovitz, as described in a New Scientist article, further supports this notion. Levinovitz misled his traveling companions in China who claimed to have MSG sensitivities about the MSG content of their meals. Despite consuming dishes containing MSG, his friends reported no adverse reactions, highlighting the potential role of perception in alleged MSG sensitivity.

Common Misconceptions About MSG Reactions

Many individuals attribute a wide range of symptoms to MSG consumption, including headaches, flushing, sweating, and even more severe reactions. However, these reported symptoms are often mild, do not require emergency medical attention, and typically do not have lasting effects.

It’s important to note that some people may experience symptoms only when they know they are eating MSG, further suggesting a possible placebo effect. This phenomenon underscores the need for more rigorous, controlled studies to accurately assess the true prevalence and nature of MSG sensitivity.

Distinguishing MSG Reactions from Other Food Sensitivities

In many cases, what people perceive as an MSG reaction may actually be an allergic response to another ingredient. Dr. Merlin Thomas, from the Baker IDI Heart and Diabetes Institute in Melbourne, Australia, suggests that individuals often encounter MSG when trying unfamiliar or exotic foods. As a result, they may mistakenly attribute an allergic reaction to another unusual ingredient to MSG.

True allergic reactions occur when the body treats a normally harmless substance as a threat. However, the symptoms commonly associated with MSG sensitivity do not typically align with those of a genuine allergic reaction.

The Science Behind MSG and Its Effects on the Body

To understand why MSG is unlikely to cause the reported adverse reactions, it’s essential to examine its chemical composition and how it interacts with the human body. MSG is a sodium salt of glutamic acid, an amino acid that occurs naturally in many foods and is also produced by the human body.

When consumed, MSG is broken down in the digestive system into its component parts: sodium and glutamate. The body then processes these elements in the same way it would if they were derived from natural food sources. This similarity in processing explains why MSG is generally considered safe for consumption by regulatory bodies worldwide.

MSG and Umami Flavor

One of the primary reasons for MSG’s popularity in cooking is its ability to enhance the umami flavor in foods. Umami, often described as a savory or meaty taste, is now recognized as the fifth basic taste alongside sweet, sour, salty, and bitter.

The glutamate in MSG activates specific taste receptors on the tongue, contributing to the perception of umami. This flavor-enhancing property has made MSG a popular ingredient in various cuisines and processed foods, despite the controversy surrounding its use.

Regulatory Stance on MSG Safety

Despite persistent claims of MSG sensitivity, regulatory bodies around the world have consistently deemed MSG safe for consumption. The U.S. Food and Drug Administration (FDA) has classified MSG as “generally recognized as safe” (GRAS), a designation reserved for substances that have been proven safe through extensive scientific research or long-term use in food.

Similarly, the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have concluded that MSG does not pose a significant health risk to the general population. These organizations have established acceptable daily intake levels for MSG, further supporting its safety when consumed in typical amounts found in food.

Labeling Requirements for MSG

Despite its safety classification, many countries require food manufacturers to disclose the presence of MSG on product labels. This requirement is primarily due to consumer concerns and preferences rather than scientific evidence of harm. In the United States, for example, when MSG is added to a food product, it must be listed on the ingredient label as “monosodium glutamate.”

It’s worth noting that while added MSG must be labeled, naturally occurring glutamates in foods do not require specific labeling. This distinction can sometimes lead to confusion among consumers who may be trying to avoid MSG in their diets.

The Role of Media and Public Perception in the MSG Controversy

The persistent belief in MSG sensitivity, despite the lack of scientific evidence, can be attributed in part to media coverage and public perception. The initial concerns about MSG safety in the 1960s received significant media attention, which helped to solidify the idea of “Chinese Restaurant Syndrome” in the public consciousness.

Over the years, sensationalized reports and anecdotal accounts of MSG reactions have continued to fuel the controversy. This ongoing media coverage, combined with the human tendency to seek explanations for unexplained symptoms, has contributed to the enduring myth of MSG sensitivity.

The Impact of Confirmation Bias

Confirmation bias plays a significant role in perpetuating the MSG myth. When individuals believe they are sensitive to MSG, they may be more likely to attribute any discomfort or symptoms experienced after eating to MSG consumption, even if other factors could be responsible.

This cognitive bias can lead people to selectively remember instances that confirm their beliefs about MSG sensitivity while disregarding contradictory evidence. As a result, personal anecdotes and experiences continue to reinforce the myth, despite the lack of scientific support.

Alternative Explanations for Reported MSG Reactions

While scientific evidence does not support the existence of widespread MSG sensitivity, it’s important to acknowledge that some individuals may experience genuine discomfort after consuming foods that contain MSG. However, these reactions may have alternative explanations that are worth exploring.

Other Food Sensitivities and Allergies

As mentioned earlier, many reported MSG reactions may actually be due to sensitivities or allergies to other ingredients commonly found in foods that contain MSG. For example, individuals may be reacting to:

• Shellfish or other seafood often used in Asian cuisine
• Soy products, which are common in many dishes that also contain MSG
• Spices or herbs that may cause individual reactions
• Histamine-rich foods, which can cause symptoms similar to those attributed to MSG sensitivity

Sodium Content and Blood Pressure

Some individuals may experience symptoms such as headaches or flushing after consuming foods high in MSG due to the sodium content rather than the glutamate itself. MSG contains sodium, and consuming large amounts of sodium can lead to temporary increases in blood pressure, which may cause discomfort in some people.

It’s important to note that the sodium content in MSG is generally lower than that of table salt, and studies have shown that MSG can be used to reduce overall sodium intake in foods while maintaining flavor.

Psychological Factors and Nocebo Effect

The nocebo effect, which is the opposite of the placebo effect, may play a role in some reported MSG reactions. When individuals strongly believe that MSG will cause them harm, they may experience genuine physical symptoms due to this belief, even in the absence of MSG.

This psychological phenomenon highlights the powerful connection between the mind and body and underscores the importance of addressing misconceptions about food additives like MSG.

The Benefits of MSG in Cooking and Food Production

Despite the controversy surrounding MSG, it’s important to recognize the potential benefits of this food additive in cooking and food production. Understanding these advantages can provide a more balanced perspective on the use of MSG in the food industry.

Flavor Enhancement

The primary benefit of MSG is its ability to enhance the savory or umami flavor in foods. This property allows chefs and food manufacturers to:

• Improve the taste of dishes without adding excessive salt
• Enhance the flavor of low-sodium products, making them more palatable
• Boost the savory notes in vegetarian and plant-based dishes
• Create more satisfying meals, potentially leading to reduced overall food intake

Sodium Reduction

Contrary to popular belief, using MSG can actually help reduce overall sodium intake in the diet. Because MSG contains less sodium by weight than table salt (about 12% compared to 39%), it can be used to maintain flavor while decreasing the total sodium content of a dish or product.

This property makes MSG a valuable tool in the development of lower-sodium food options, which can be beneficial for individuals managing hypertension or other health conditions that require sodium restriction.

Food Preservation

While not its primary function, MSG can contribute to food preservation by inhibiting the growth of certain bacteria. This property, combined with its flavor-enhancing effects, makes MSG a useful ingredient in processed foods, helping to extend shelf life while maintaining taste.

Navigating MSG Concerns: Tips for Consumers

For individuals who remain concerned about MSG or believe they may have a sensitivity to the additive, there are several strategies to navigate these concerns while maintaining a balanced and enjoyable diet.

Reading Food Labels

Consumers who wish to avoid MSG can look for it on ingredient labels, where it must be listed as “monosodium glutamate” if added to the product. However, it’s important to note that glutamates can occur naturally in many foods or be listed under other names, such as:

• Hydrolyzed vegetable protein
• Autolyzed yeast
• Yeast extract
• Soy protein isolate
• Whey protein concentrate

While these ingredients are not MSG, they do contain naturally occurring glutamates that may concern some individuals.

Conducting Personal Elimination Tests

For those who suspect they may have a sensitivity to MSG, conducting a personal elimination test can be helpful. This involves:

1. Eliminating all sources of MSG from the diet for a period of time (e.g., 2-4 weeks)
2. Gradually reintroducing MSG-containing foods one at a time
3. Keeping a detailed food and symptom diary to track any reactions
4. Consulting with a healthcare professional or registered dietitian to interpret the results

This approach can help individuals determine whether their symptoms are truly related to MSG consumption or if other factors may be involved.

Focusing on Whole Foods

For those who prefer to avoid added MSG, focusing on whole, unprocessed foods is an effective strategy. Preparing meals at home using fresh ingredients allows for complete control over the additives and flavorings used in cooking.

Additionally, experimenting with natural sources of umami flavor, such as mushrooms, tomatoes, aged cheeses, and seaweed, can help enhance the savory taste of dishes without relying on added MSG.

The Future of MSG Research and Public Perception

As scientific understanding of MSG and its effects on the human body continues to evolve, it’s likely that public perception of this food additive will also change. Ongoing research may help to further clarify the safety profile of MSG and address lingering concerns about its potential effects on health.

Emerging Research Areas

Future studies on MSG may focus on:

• Long-term effects of MSG consumption on various populations
• Potential interactions between MSG and other food additives or medications
• The role of MSG in appetite regulation and weight management
• Individual variations in glutamate metabolism and sensitivity

These research areas may provide additional insights into the safety and potential benefits of MSG, potentially influencing regulatory guidelines and public opinion.

Addressing Cultural and Racial Biases

The MSG controversy has historically been associated with Asian cuisine, particularly Chinese food, leading to concerns about racial and cultural biases in the perception of MSG sensitivity. Future discussions and research on MSG should aim to address these biases and promote a more balanced and culturally sensitive understanding of food additives and their effects.

Education and Awareness

As scientific evidence continues to support the safety of MSG, there is a growing need for public education and awareness campaigns to dispel myths and misconceptions about this food additive. These efforts may include:

• Clear communication of scientific findings to the general public
• Incorporation of accurate information about MSG in nutrition education programs
• Collaboration between food industry professionals, scientists, and health educators to provide balanced information about MSG and other food additives

By promoting a more nuanced understanding of MSG and its role in food and nutrition, it may be possible to alleviate unnecessary concerns and allow consumers to make informed decisions about their dietary choices.

MSG Allergy Doesn’t Exist

Despite what some of its opponents have long claimed, Monosodium Glutamate (MSG) may have nothing to do with those headaches you get after eating Chinese food, and may not be bad for you at all.

A post by Alan Levinovitz in New Scientist brought to our attention the data showing that MSG sensitivity is, for most people, only in their heads.

Despite the persistent absence of any scientific evidence, some people claim to suffer from a sensitivity to the food additive, which is used in everything from Asian cuisines, to American fast food and packaged snacks.

Sufferers describe symptoms such as headaches, feeling flushed, and sweating after eating food containing the additive according to Mayo Clinic nutritionist Katherine Zeratsky.

Any symptoms they claim to experience are mild, don’t require an ambulance, and don’t seem to have lasting effects. Others seem to only show symptoms when they know they are eating MSG — suggesting it’s a placebo effect.

What is MSG?

MSG stands for Monosodium Glutamate, the key compound of which is the latter, glutamate. Glutamates occur naturally in various types of seaweed and fish, and are often credited with being responsible for their “umami” flavor.

The word “umami” was coined by Japanese scientist Kikunae Ikeda in the paper where he discussed glutamates as the chemical source of the meaty, savory flavor previously unknown to scientists.

After isolating the glutamate, he stabilized it by making it a salt by adding a sodium ion (hence the “monosodium” prefix), patented the whole thing and made a fortune through the company he founded, Ajinomoto Corporation.

Levinovitz admits in his New Scientist piece to conducting a mischievous, not totally scientific experiment. He lied to his traveling companions in China who claimed to have MSG sensitivities, about the MSG content of their meals. He then waited to hear of their horrible reactions.

But there was no outcry, even when the food contained MSG. His friends happily ate “dish after poisoned dish,” and never complained of the headaches, “numbness at the back of the neck, gradually radiating to both arms and the back, general weakness and palpitation,” that people attribute to consumption of MSG.

The mounting evidence

Since concerns over MSG first entered popular consciousness in the late 1960s, tons of scientists have attempted and failed to prove any real danger to the additive.

Double-blind studies of MSG’s effects on the body have not turned up any of the symptoms people sometimes report, including one published in the February 1971 issue of the Journal of Toxicology and Applied Pharmacology.

Nevertheless, complaints of side effects abound, ranging from merely inconvenient headaches to what About.com’s Danilo Alfaro, after eating at a favorite Korean restaurant, described his reaction as “head pounding, ears ringing, heart racing so fast I could see it thumping through my shirt. Also, I had a murderous thirst and had sunk into what I can only describe as a deep malaise (which, considering these other symptoms, really isn’t much of a surprise).”

Wow. Sounds pretty intense.

Danilo did what a lot of people do: He researched his symptoms on the Internet. “This wasn’t my imagination and it wasn’t a coincidence. A quick Google search confirmed my suspicions: I was in the grips of a wicked case of MSG Sensitivity Syndrome.”

While there is a chance Alfaro’s self-diagnosis is correct, it’s more likely he was a bit too quick to blame his symptoms on MSG. That’s especially true since Danilo said it was his favorite restaurant — which would mean he’d eaten there before.

Most people who have an intense reaction like this to what they think is MSG are likely suffering an allergy to another ingredient, according to Merlin Thomas, a doctor with the Baker IDI Heart and

Diabetes
Institute in Melbourne, Australia. People sometimes encounter MSG when they are eating foods unfamiliar or exotic to their usual diet, and misconstrue an allergy to another unusual ingredient as an MSG attack.

Allergic reactions occur when the body treats normally harmless substance as an invader or toxic substance. The immune system fights the invader, producing the reaction, which can range from mild sickness or a skin rash to severe choking or shock.

Doctors can check for allergies by looking for specific antibodies against the allergen.

But, “no such antibodies or reactions are observed with MSG,” Thomas told Business Insider in an email. “So whatever people experience, it is not a food allergy, unless they are allergic to something else in the meal that they are not normally exposed to. Typically such allergic reactions will first will occur in a foreign country or restaurant when eating food they don’t normally eat at home.”

So what’s the problem?

What may matter more is not if a food contains MSG, but how we are eating it.

MSG mixed thoroughly into a dish is much different from MSG sprinkled on top. Hastily dusting it onto a dish will concentrate a full portion of the additive in a few places — sort of like spicing a dish with whole chili peppers instead of spreading it throughout the dish. Some mouthfuls are going to have much more MSG in them than others.

Sprinkled on top of a dish, even a normal “dose” of MSG could be taken in in just a few bites — and could overload your system, the same way eating a spoonful of salt or sugar would.

Our stomachs contain glutamate receptors that help eventually activate the vagal nerve. The vagal nerve reports to the brain on the health of the intestine and helps us determine things like how hungry we are and whether we have eaten enough to be full.

It also oversees nausea and vomiting. An unnaturally high concentration of MSG (or, many other things) could confuse these receptors into thinking we are either eating too much or ingesting something toxic, which might cause a reaction.

But the MSG itself, in recommended doses, is not dangerous at all, and health professionals like Thomas are concerned that scapegoating individual ingredients masks what are really larger problems of poor diet and food quality.

“There have been calls to ban MSG from food products or to be clearly labeled. But no one has thought to ban Parmesan cheese or Vegemite,” said Thomas. “Moreover, nutritional labeling is often misconstrued. Being MSG-free is not the same thing as being healthy, much the same way that products high in processed carbohydrates can be labeled as being low in fat or salt.”

Not just Chinese food

MSG is often thought to be found primarily in packaged snack foods and in some Chinese food. But the additive in its natural and manufactured forms is everywhere and can be found in many different cuisines, through sauces, Parmesan cheese, bouillon cubes, and other ingredients. Even some of the world’s most elite restaurants feature glutamates in their dishes.

Natural glutamates are found in all kinds of foods we eat, including asparagus, meat, tomatoes, and mushrooms, and are even abundant in breast milk. Japanese cooks have been soaking or boiling dried fish or a few leaves of kombu seaweed to make the broths used in classic dishes like ramen noodle soups, infusing the broth with glutamates and giving it its rich, savory flavor.

The ingredient made its way into the American diet largely through the packaged and canned foods that often lost a lot of their flavor during processing.

Chinese Restaurant Syndrome

The origin of the MSG scare was a “paper” published in the New England Journal of Medicine in 1968 by a scientist named Robert Ho Man Kwok, who said he felt certain symptoms after eating at Northern Chinese restaurants. “Chinese Restaurant Syndrome” was born.

A few more sensational studies were performed, that mostly involved feeding staggering amounts of the stuff to lab mice, but real research connecting normal, and even larger-than-normal, doses to adverse effects has yet to surface.

“The consensus among clinicians and scientists is that MSG is safe for human health,” Thomas said. “Very high doses or highly concentrated applications may affect some people for a short time. “

In the end Thomas is much more worried about other parts of our diets than the MSG: “.[T]here may be far more dangerous consequences that come from overeating, and banning MSG is not the simple solution. It is far better to encourage people to eat fresh, whole, and local food instead. Tastes great and it requires no MSG.”

Is MSG Sensitivity Real? Dr. Weil Thinks So.

How can MSG affect me? – Anonymous

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People react variably to monosodium glutamate, or MSG. Some people seem to be very sensitive to it, responding with a stuffy nose, itching, flushing, a headache, chest pain, and nausea. In its full-blown form, this reaction has been called “MSG symptom complex” by the medical establishment and “Chinese restaurant syndrome” by others. MSG is found in many foods and ethnic cuisines. Chinese restaurants often add large amounts of MSG to stir-fried dishes. It’s also used as a flavor enhancer in Japanese cooking, and it’s extremely common in all kinds of American manufactured foods such as soups and sauces. The exact flavor MSG confers is difficult to describe, and many just say it 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 per year, according to one estimate reported in the June 1995 Journal of Environmental Health.

Chemically, MSG is one 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, who was looking for the flavor Japanese cooks prize in sea tangles. Scientists later learned to synthesize MSG as a pure crystalline substance.

Some doctors still dispute the existence of MSG symptom complex, while others believe it is an inherited allergic reaction. People who crusade against MSG cite a series of animal studies using large amounts of MSG administered orally and injected into rats and mice, which found that the flavoring caused lesions in the hypothalamus. But these studies represent extreme circumstances – the lesions didn’t appear when the MSG was administered in the diet – and don’t really provide any information about human consumption of MSG.

Last year, a panel of experts convened for the Food and Drug Administration concluded that MSG doesn’t cause any long-term medical problems. The experts did say that some people may develop strong short-term reactions after about half an hour if they take in 3 grams or more in a meal – which is about six times the amount you’d get in a normal single serving – and they found that people with severe asthma may suffer bronchospasm six to twelve hours after ingesting MSG. Some individuals, the panel said, may react strongly even to very small amounts.

I personally have seen enough cases to think that MSG sensitivity is real. And when I go to Chinese restaurants (or others that might use MSG), I always ask them to prepare the food without MSG. Check the labels of the processed foods you eat for MSG; the manufacturer is required to list it on the label. Free glutamate is also present in various flavorings, hydrolyzed vegetable protein, calcium caseinate, sodium caseinate, soy sauce, and autolyzed yeast. Check the label for these as well. I don’t know of any antidote to MSG, but one study has suggested that people who react to MSG are actually deficient in vitamin B6; when given extra B6 as a regular part of their diet, the symptoms didn’t occur.

MSG symptom complex | UF Health, University of Florida Health

Definition

This problem is also called Chinese restaurant syndrome. It involves a set of symptoms that some people have after eating food with the additive monosodium glutamate (MSG). MSG is commonly used in food prepared in Chinese restaurants.

Alternative Names

Hot dog headache; Glutamate-induced asthma; MSG (monosodium glutamate) syndrome; Chinese restaurant syndrome; Kwok’s syndrome

Causes

Reports of more severe reactions to Chinese food first appeared in 1968. At that time, MSG was thought to be the cause of these symptoms. There have been many studies since then that have failed to show a linkage between MSG and the symptoms some people describe.

The typical form of MSG syndrome is not a true allergic reaction, though true allergies to MSG have also been reported.

For this reason, MSG continues to be used in some meals. However, it is possible that some people are very sensitive to food additives. MSG is chemically similar to one of the brain’s most important chemicals, glutamate.

Symptoms

Symptoms include:

• Chest pain
• Flushing
• Headache
• Muscle aches
• Numbness or burning in or around the mouth
• Heart palpitations
• Sense of facial pressure or swelling
• Sweating
• Weakness

Exams and Tests

Chinese restaurant syndrome is most often diagnosed based on these symptoms. The health care provider may ask the following questions as well:

• Have you eaten Chinese food within the past 2 hours?
• Have you eaten any other food that may contain monosodium glutamate within the past 2 hours?

The following signs may also be used to aid in diagnosis:

Treatment

Treatment depends on the symptoms. Most mild symptoms, such as headache or flushing, need no treatment.

Life-threatening symptoms require immediate medical attention. They may be similar to other severe allergic reactions and include:

• Chest pain
• Heart palpitations
• Shortness of breath
• Swelling of the throat

Outlook (Prognosis)

Most people recover from mild cases of Chinese restaurant syndrome without treatment and have no lasting problems.

People who have had life-threatening reactions need to be extra careful about what they eat. They should also always carry medicines prescribed by their provider for emergency treatment.

When to Contact a Medical Professional

Get emergency medical help right away if you have the following symptoms:

• Chest pain
• Heart palpitations
• Shortness of breath
• Swelling of the lips or throat

Images

References

Aronson JK. Monosodium glutamate. In: Aronson JK, ed. Meyler’s Side Effects of Drugs. 16th ed. Waltham, MA: Elsevier; 2016:1103-1104.

Bush RK, Baumert JL, Taylor SL. Reactions to food and drug additives. In: Burks AW, Holgate ST, O’Hehir RE, et al. eds. Middleton’s Allergy: Principles and Practice. 9th ed. Philadelphia, PA: Elsevier; 2020:chap 80.

What Are the Treatments for an Allergic Reaction to MSG?

MSG, or monosodium glutamate, is a flavor enhancer found in many common processed foods and restaurant meals to aid in overall flavor. Many people can be sensitive to the effects of MSG, and an allergic reaction to MSG can include developing a rash and skin irritation to slight depression or other mental ailments. The health effects of MSG consumption on the population are not widely known, prompting some researchers to suggest that people use simple detox methods to move MSG out of the body. The best treatment advice for an allergic reaction to MSG and other food chemicals is to avoid MSG all together.

Monosodium glutamate is a common flavor enhancer found in many foods, from canned soup to frozen meals, and is derived from certain glutamate chemicals. Since MSG is chemical-based, many people who are sensitive to the effects of these chemicals can develop allergic symptoms, whether MSG is consumed just once or on a regular basis. Symptoms of an allergic reaction to MSG include developing a skin rash or blisters, headaches, mood disorders and irritability.

Avoiding foods that contain MSG additives is the best treatment approach for an allergic reaction, according to doctors and nutritionists, as it helps a sensitive individual prevent further allergy occurrences. Using anti-inflammatory foods or medications may be helpful in some cases, to help reduce inflammation that occurs in the body or the skin. It can often be difficult to recognize an allergic response to MSG, as symptoms like rash and depression aren’t commonly thought of as symptoms of food additives. Some critics of MSG treatments are reluctant to say that MSG can cause an allergic reaction, yet other researchers point to the studied effects such as neurological dysfunction and headaches.

It is suggested by natural physicians and nutritionists that those who are extremely sensitive to the effects of MSG use safe detox programs to help rid the body of the food additive. Most doctors, however, tend to believe that simple avoidance of foods containing the additive is enough to prevent any further occurrences. Organic foods are forbidden to use MSG and artificial flavor enhancers, making them a popular choice for individuals sensitive to the ingredient. Many people who experience an allergic reaction to MSG tend to choose to eat organic foods, as most processed foods can contain aspects of MSG but still be labeled as MSG-free.

What is an MSG Allergy? (with pictures)

An MSG allergy is a severe allergic reaction to monosodium glutamate, a popular flavor enhancer used in many types of cuisine. Allergies of this type involve pronounced symptoms that include the onset of severe nausea, cramping and pain in the abdomen, and the development of a skin rash. In the worst cases, an allergy to MSG may cause difficulty breathing or even bring on anaphylactic shock.

While many people do experience some type of reaction to the ingestion of MSG, it is more common for the reaction to be considered an intolerance to the compound. Relatively mild nausea, a sour stomach, or loose stool would characterize an MSG intolerance. The main difference between an allergy and an intolerance has to do with the impact the substance has on the immune system and the severity of the reaction.

There is some debate in the medical community on whether an MSG allergy is a true medical phenomenon. One school of thought holds that while the symptoms may be severe, they are often more indicative of an intolerance and require simple treatment to correct. Others feel that if the symptoms produce a severe reaction that is life threatening rather than simply inconvenient and uncomfortable, the classification of the phenomenon as an allergy is more consistent.

Regardless of whether the condition is referred to as an MSG allergy or an intolerance, the fact remains that obtaining a diagnosis and seeking treatment is very important. As with any type of food allergy, a qualified physician can conduct tests to determine if consuming MSG is the root cause for the health issues. If that is the case, it is possible to obtain an intolerance or allergy diagnosis and engage on a course of intolerance or allergy treatment that is appropriate for the patient’s current situation.

After the task to diagnose allergy or intolerance tendencies, there are several courses of action possible. The first is to treat the symptoms brought on by the MSG allergy or intolerance. Most treatments involve the administration of oral medication or injections in order to bring relief to the patient. In rare situations, the patient may be kept overnight in a hospital for observation, if the symptoms are severe enough to merit this level of response.

Regardless of whether the condition is classified as an MSG allergy or an intolerant reaction, there is no doubt that the individual should avoid the consumption of food prepared using monosodium glutamate. This may involve avoiding certain restaurants known to use this flavor enhancer in their food preparation, as well as purchasing meats at supermarkets and butcher shops where MSG is not added.

Malcolm Tatum

After many years in the teleconferencing industry, Michael decided to embrace his passion for
trivia, research, and writing by becoming a full-time freelance writer. Since then, he has contributed articles to a
variety of print and online publications, including InfoBloom, and his work has also appeared in poetry collections,
devotional anthologies, and several newspapers. Malcolm’s other interests include collecting vinyl records, minor
league baseball, and cycling.

Malcolm Tatum

After many years in the teleconferencing industry, Michael decided to embrace his passion for
trivia, research, and writing by becoming a full-time freelance writer. Since then, he has contributed articles to a
variety of print and online publications, including InfoBloom, and his work has also appeared in poetry collections,
devotional anthologies, and several newspapers. Malcolm’s other interests include collecting vinyl records, minor
league baseball, and cycling.

Monosodium Glutamate (MSG) Allergy

MSG is used as a flavor enhancer and is a highly popular ingredient in Chinese cuisine. It is also found in processed food items such as canned meats, vegetables and soups. This food additive has a unique property of producing a fifth taste, called umami, which is best defined as savory, meaty or broth-like taste.

MSG has been a cause of concern because it has been associated with certain unwanted reactions after consumption. MSG allergy can be described as a condition where the body experiences a hypersensitivity reaction on consumption of MSG. These could range from a headache to anaphylaxis.

MSG allergy is often confused with another phenomenon called MSG sensitivity. The former is caused due to a malfunction of the immune system while the latter is caused by the overstimulation of nerve cells. MSG normally stimulates the nerve endings to generate a craving for food. MSG-sensitive patients experience symptoms because of overstimulation of nerves or stimulation of incorrect nerves.

There are no proven studies directly linking MSG with the cause of adverse reactions. Certain studies show that MSG coupled with other ingredients or under special circumstances produces an allergic response. For instance, sprinkling MSG on the food item results in consuming a more concentrated form of the substance than when it gets completely mixed in the dish. MSG allergy occurs when the body identifies MSG as a threat and responds by attacking with a hypersensitivity reaction. The symptoms experienced are caused by the antibodies that fight the additive. MSG intake was found to exert a negative effect on the pancreas. This condition is also called Chinese Restaurant Syndrome as MSG is mostly used as a flavor enhancer in Chinese dishes.

The prominent symptoms of MSG allergy include,

• Skin reactions such as dermatitis (skin inflammation), hives, rash and redness
• Flushing and sweating
• Swelling of face
• Heart palpitations
• Nausea and vomiting

• Diarrhea
• Shortness of breath
• Anaphylaxis

It is tough to diagnose MSG allergy using traditional allergy tests as it is a complicated condition. Therefore, the current method of diagnosis involves observation of the patient after feeding a small amount of MSG. If any reactions occur after observing for a 48-hour period, it confirms the presence of an MSG allergy or that the patient is an MSG intolerant.

The symptoms of MSG allergy usually disappear with time. But, in some severe cases like anaphylaxis, the patient may require immediate treatment. Anaphylaxis is a medical emergency requiring rapid interventions. The affected person may need support to assist breathing, to sustain blood pressure and other vitals. Adrenaline (epinephrine) is one of the life-saving drugs used in this situation. Classes of drugs called antihistamines and steroids are also used to treat anaphylaxis.

The best way to avoid Chinese Restaurant Syndrome is by consciously avoiding MSG consumption. This can be an arduous task as MSG is found in most processed foods. Even when food labels claim that they are MSG free products, it may be present in some other form.

People suffering from a true allergy to MSG should completely eliminate packaged and processed foods from their diet.

Another alternative would be to opt for raw and fresh foods such as fruits, vegetables, and organic meats.

While cooking Chinese foods at home, avoid adding MSG and instead work out other flavor enhancers to make dishes with that zing.

MSG is commonly found in high-protein foods such as meat, poultry, cheese and fish. Processed foods and meats contain high amount of MSG. Popular fast food joints also use MSG to enhance the flavor of their foods. Other items include soy sauce, parmesan cheese, fish sauce, yeast extract, mushrooms, walnuts, broccoli as well as in tomatoes.

All canned items also contain MSG. Explicit labeling of MSG is needed only if it is present as an ingredient, but there are several other ingredients that are made using small quantities of MSG.

Foods to Avoid

Foods that should strictly be avoided by MSG intolerant patients include dried meats, meat extracts, poultry stocks, hydrolyzed protein, which may be used as binders, emulsifiers, or flavor enhancers. Even canned items and Chinese foods must be strictly avoided.

Health Tips

If you are aware that you are sensitive to MSG, then choose dishes without MSG. Avoiding MSG containing foods will leave you with a better and healthier lifestyle.

What is MSG Allergy & How is MSG Reactions Treated?

MSG, or monosodium glutamate, is a common ingredient used in many packaged foods and food preparations in restaurants. MSG is used widely in restaurants because it is a flavor-boosting food additive. Over the years, though, MSG has garnered a bad reputation due to the adverse effects it has on your health and also because, in some people, MSG can actually cause allergy-like symptoms. While there is not much scientific evidence or clinical studies to prove that people can be allergic to MSG, there are many supporters of this theory. Read on to find out about what is MSG allergy and is an actual health condition.

Can You Be Allergic To MSG?

Many restaurants, especially those specializing in Asian cuisines, use monosodium glutamate (MSG) as a flavor enhancer. In recent years, monosodium glutamate has garnered a bit of a negative reputation because of the adverse effects it has on health and also because it causes certain allergy-like symptoms in some people.

Sweating chest pain, flushing, and a general feeling of weakness after having foods that contain monosodium glutamate are some of the potential symptoms that many people experience after having MSG, leading them to believe they are allergic to this ingredient. Some of the other symptoms also include facial pressure, drowsiness, headache, numbness, and tingling in the back, arms, and face.

However, while people tend to immediately assume that these symptoms indicate they are having an allergic reaction to MSG, the fact is that these symptoms are more due to a food sensitivity instead of a real allergy.⁽¹⁾

This is because there is a significant difference between the body experiencing an allergic reaction and being sensitive to certain food items.⁽²⁾ This difference is in the involvement of a protein known as immunoglobulin E (IgE), which is an antibody produced by the ‘allergy department’ of our immune system. ⁽³⁾

When a person is actually allergic to things like pollen, dust, pets, or other allergens, then all these allergies are IgE-mediated. However, being sensitive to MSG and having a reaction as a result of this has no relation to IgE in the body, which is why a response to MSG is not considered to be a true allergy. Without the involvement of IgE in the body, a reaction cannot be defined as a true allergy.

People who are sensitive to MSG may experience the following symptoms:

Some of the more severe symptoms of MSG sensitivity may include:

If your doctor suspects that you are having a reaction to MSG, then they will ask you about what all you have eaten in the last two hours, especially if you have consumed any foods that may have contained MSG.

What Does Science Say?

In spite of many years of concerns about the intake of MSG and allergic reactions, most research has failed to establish a clear association between MSG and severe allergic reactions. Though people continue to report reactions after having foods that contain MSG, research has only recently scientifically proven the reason behind this reaction.

For example, a research study in 2016 found that regardless of what amount of MSG you have, it is going to be genotoxic. Genotoxic means that it causes damage to the genetic material and cells.⁽⁴⁾ Consuming any amount of monosodium glutamate can also cause damage to our lymphocytes, which are a type of white blood cells responsible for fighting against diseases and germs.

The Mahidol University in Thailand published research in 2015, which showed that regular consumption of monosodium glutamate in animals leads to kidney damage.⁽⁵⁾
In 2014, another animal study found that intake of MSG can cause animals to behave in a depressive manner as MSG causes changes in serotonin, which is a neurotransmitter present in the brain that regulates mood and emotions in humans as well.⁽⁶⁾

Additionally, the Clinical Nutrition Research in 2014 presented an association between allergic reactions and MSG in a small group of people who experienced chronic hives. ⁽⁷⁾ The majority of these participants reported experiencing only mild to moderate symptoms, which include:

• A burning sensation in the chest
• Headache
• Tingling skin

While in larger doses, MSG has been found to cause such symptoms, it is also highly unlikely that such huge portions would be found in any restaurant food. Keeping this in mind, the US Food and Drug Administration (FDA) in 1995, clubbed MSG in the same category in which salt and pepper are put, that is ‘food additives that are generally recognized as safe.’⁽⁸⁾

While there are many studies that have found that consumption of MSG can be harmful in many ways, but it is quite clear that MSG consumption does not cause an allergic reaction.

How is MSG Reactions Treated?

Most sensitivity reactions to MSG are usually mild and go away on their own without needing any treatment. However, some of the more severe symptoms, such as anaphylaxis, require immediate medical treatment as you need to get a shot of epinephrine.

If you experience any of the following symptoms, then seek medical help at the earliest. Either call the doctor or go to your nearest emergency room.

• Chest pain
• Heart palpitations
• Swelling of the throat
• Swelling of the lips
• Shortness of breath

Of course, the best possible treatment for MSG sensitivity is to avoid eating foods that contain this additive. However, since MSG can be found in many foods today, it becomes difficult to tell which foods contain the ingredient and which ones are MSG-free.

If you are sensitive to MSG, then avoid buying packaged and processed foods, as these tend to commonly contain MSG. Opt for having raw foods like fruits, vegetables, and organic meats. Some of the other items that should be avoided include:

• Meat extracts
• Dried meats
• Poultry stocks
• Modified food starch
• Maltodextrin

Conclusion

It was previously believed that some people have an allergic reaction to MSG. However, scientific evidence has today clarified that instead of an allergy, people are sensitive or intolerant to MSG. MSG sensitivity is actually widespread. You can avoid having a reaction to MSG by avoiding the foods that commonly contain the ingredient.

Try removing the known trigger foods from your diet and maintain a food diary in which you can list down your reaction to different foods. This helps you determine which foods or substances are causing you to react.

Following a preservative-free diet can also help you avoid having a reaction to monosodium glutamate.

References:

1. Oregonclinic.com. (2020). What’s the Difference Between a Food Allergy, Sensitivity, and Intolerance? | The Oregon Clinic. [online] Available at: https://www.oregonclinic.com/about-us/blog/what%E2%80%99s-difference-between-food-allergy-sensitivity-and-intolerance [Accessed 6 Feb. 2020].
2. Garden of Life. (2020). The (Big) Difference Between Food Allergies vs. Sensitivities | Garden of Life. [online] Available at: https://www.gardenoflife.com/content/big-difference-food-allergies-vs-sensitivities/ [Accessed 6 Feb. 2020].
3. Marone, G., Spadaro, G., Palumbo, C. and Condorelli, G., 1999. The anti-IgE/anti-FcepsilonRIalpha autoantibody network in allergic and autoimmune diseases. Clinical and experimental allergy: journal of the British Society for Allergy and Clinical Immunology, 29(1), pp.17-27.
4. Ataseven, N., Yüzbaşıoğlu, D., Keskin, A.Ç. and Ünal, F., 2016. Genotoxicity of monosodium glutamate. Food and Chemical Toxicology, 91, pp.8-18.
5. Sharma, A., 2015. Monosodium glutamate-induced oxidative kidney damage and possible mechanisms: a mini-review. Journal of biomedical science, 22(1), p.93.
6. Quines, C.B., Rosa, S.G., Da Rocha, J.T., Gai, B.M., Bortolatto, C.F., Duarte, M.M.M. and Nogueira, C.W., 2014. Monosodium glutamate, a food additive, induces depressive-like and anxiogenic-like behaviors in young rats. Life sciences, 107(1-2), pp.27-31.
7. Kang, M. G., Song, W.J., Park, H.K., Lim, K.H., Kim, S.J., Lee, S.Y., Kim, S.H., Cho, S.H., Min, K.U. and Chang, Y.S., 2014. Basophil activation test with food additives in chronic urticaria patients. Clinical nutrition research, 3(1), pp.9-16.
8. U.S. Food and Drug Administration. (2020). Questions and Answers on Monosodium glutamate (MSG). [online] Available at: http://www.fda.gov/Food/IngredientsPackagingLabeling/FoodAdditivesIngredients/ucm328728.htm [Accessed 7 Feb. 2020].

Allergic rhinitis

Allergic rhinitis is an allergic reaction that affects the nose and often the eyes. It is also often called nasal allergies. Hay fever is often caused by substances in the environment that we breathe. Hay fever may only appear at certain times of the year, depending on what you are sensitive to. It can also appear throughout the year.The most common indoor allergens include dust mites, mold, cockroaches, and pet skin particles. Outdoors, the most common allergen is pollen from trees, grasses and other plants.

Symptoms include runny nose, nasal congestion, and itchy nose. You may also experience symptoms such as sneezing and red itchy eyes. You may feel tired more often. Severe allergies can also affect breathing and cause a condition called asthma.

Tests can be done to determine which allergens are affecting you. You may be referred to an allergist for tests and subsequent evaluation of their results.

Home care

Your doctor may prescribe medication to relieve allergy symptoms.

Consult your doctor about how to avoid contact with substances that cause allergies. Below are some guidelines for each type of allergen.

Pet skin particles:

• Do not keep pets that have hair or feathers at home.

• If you cannot avoid having a pet in your home, do not let it enter your bedroom or climb upholstered furniture.

Pollen:

• Keep your house and car windows closed during flowering periods. Use conditioner whenever possible.

• When mowing or doing other work in the yard, use a face mask.

Household dust mites:

• Wash bedding in warm water with detergent powder and dry at high temperature each time.

• Place anti-allergy covers on the mattress, in-spring mattress and pillows.

• If possible, sleep in a room without carpet, curtains or upholstered furniture.

Cockroaches:

• Store food in airtight containers.

• Take out the trash often.

• Repair water leaks.

Mold:

• Keep humidity low. Use a dehumidifier or air conditioner. Keep the dehumidifier and air conditioner clean and free of mold.

• Clean moldy areas with water and a disinfectant.

General recommendations:

• Vacuum the apartment once or twice a week.Whenever possible, use a vacuum cleaner with a high efficiency air filter.

• Do not smoke. Do not expose yourself to cigarette smoke. Cigarette smoke is irritating and can worsen symptoms.

Follow-up

Return for follow-up as directed by your doctor or our staff. If you are referred to an allergist, make an appointment with them without delay.

When to seek medical attention

If any of the following occurs, call your healthcare provider right away:

• Cough or wheezing

• Temperature 100.4 ° F (38 ° C) or higher

• Symptoms persist or worsen, or new symptoms appear

If any of the following symptoms occur, call 911 immediately:

• Breathing problems

• Rash (red bumps)

• Severe edema face or severe itching of the eyes or mouth

Food allergies and intolerances – a directory of diseases – HealthInfo

For some people, an allergic reaction to a particular food can be uncomfortable, but not excruciating. In others, the allergic reaction can be very severe and even life-threatening. The first symptoms of a food allergy usually develop a few minutes to two hours after eating food containing the allergens.

Wheezing, nasal congestion or trouble breathing

Abdominal pain, diarrhea, nausea, or vomiting

Dizziness, confusion, or fainting

Anaphylaxis
In some people, food allergies can trigger a severe allergic reaction called an anaphylaxis, called an allergic reaction.It is a life-threatening condition. Anaphylaxis symptoms:

• Airway constriction and narrowing
• Throat swelling or sensation of a lump in the throat making it difficult to breathe
• Shock with a sharp drop in blood pressure
• Rapid pulse
• Dizziness, lightheadedness or loss of consciousness

Anaphylaxis is a medical emergency. Without treatment, anaphylactic shock can lead to coma and death.

Exercise-induced food allergy
Some people develop food allergies after exercise. Eating certain foods can cause itching or confusion right after you start exercising. In severe cases, with a similar food allergy, hives or anaphylaxis may develop.

If you do not eat for several hours before training and avoid certain foods, you can prevent this problem.

Pollen Allergy Syndrome.

For many people with hay fever, fresh fruits, vegetables, certain nuts and spices can cause an allergic reaction, which is manifested by tingling in the mouth or itching. In some people, pollen allergy syndrome, sometimes also called oral allergy syndrome, can cause throat swelling or even anaphylaxis. This is an example of cross-reactivity. The proteins in fruits and vegetables trigger a reaction because they are similar to the proteins found in pollen.For example, if you are allergic to ragweed, you may also react to melon; if you are allergic to birch pollen, you may also react to apples.

Cooking fruits and vegetables will help avoid this reaction.

Most cooked fruits and vegetables generally do not cause cross-allergy symptoms.

General cross-reactions between pollen, vegetables, fruits.

If you are allergic to:

Birch pollen

Ambrosia pollen

grass 9013 000

grass 9013 000

You may also have a reaction to:

Apples Carrots Celery Hazelnuts Peaches Pears Raw potatoes

Bananas Melon and melon

Bananas Melon and melon Melons (cantaloupe, cantaloupe and watermelon) Orange Peanuts Tomatoes Potatoes

Apples Bell peppers Carrots Celery Garlic, cinnamon seeds, dill, spices 9015 seeds

8 Onions )

“The temperature did not rise.

“Doctors from Voronezh talked about their health after being vaccinated against coronavirus. Latest news from Voronezh and region

President Vladimir Putin ordered the start of a large-scale vaccination against coronavirus in Russia next week. The plans are to start vaccination with priority groups: teachers and medical workers.

Already in September, the Voronezh region received the first
a batch of Sputnik vaccine
V “for the prevention of new coronavirus infection. It was developed at the Research Center for Epidemiology
and Microbiology named after Gamaleya of the Ministry of Health of Russia.The vaccine passed the necessary
quality tests in Roszdravnadzor laboratories. September and October
42 people were vaccinated. Among them are emergency medical personnel working in the “red zone”
No. 1 and the Regional Center for the Prevention and Control of AIDS.

Doctors told
the correspondent of RIA “Voronezh”, how their body reacted to the vaccination, and
regional health experts explained what side effects can be and in what
cases, it is worth refraining from vaccination.

What did the vaccinated doctors say?

Photo – Anastasia Sarma

Doctor – anesthesiologist-resuscitator of the Voronezh Regional Clinical Center
prevention and control of AIDS Alexander Zatsepin:

– The first vaccine against coronavirus was given to me 5
October, revaccination was on October 26th.Before that, we were told that in Voronezh
a small batch of vaccine has appeared and those who wish can be vaccinated. Doctors do
vaccination against coronavirus voluntarily. Of course I was worried – all people
experiencing excitement in front of something new.

We were vaccinated at polyclinic # 7. As far as I know,
a total of eight people from our institution were vaccinated with the Sputnik V vaccine. to me
27 years. Colleagues who were vaccinated with me are from 26 to 50 years old. Senior
the age group was excluded because a complete
research – now it is undergoing its third stage.As for contraindications to
the introduction of the vaccine, then they are standard, as with any vaccination: acute
respiratory diseases, temperature. Vaccination with caution should be done
people susceptible to allergic diseases – they may have
anaphylactic reactions.

I can’t say that before vaccination we passed
special examination – everything was like before any vaccination: we were measured
temperature, then there was a conversation with a doctor who collected a standard anamnesis – he asked,
do I have chronic diseases, allergic reactions, how did I tolerate
other vaccines.We did not take any special tests – since we work in the “red
zone “, we regularly donate blood for antibodies and smears for coronavirus. Antibodies in
I was not found in the blood. After talking with the doctor, I signed a voluntary
consent to vaccination.

The vaccine was injected into the shoulder. After that, during
doctors watched us for half an hour – in case there were allergic reactions.
If our condition worsened in the first days after vaccination, we had to report
about this to the doctor-curator, whose number was indicated in the booklets. You can call
was around the clock. We were promised that they would immediately provide medical
help.

Warned about side effects from vaccination –
for example, fever in the first days after vaccination, weakness,
redness at the injection site. But there was nothing like this in my case. The only thing,
from what I experienced discomfort in the first two days – soreness at the injection site.
But there was no severe pain. The same sensations were after the second vaccination. I know,
that after vaccination, one of the colleagues had a slight temperature – 37.1–37.2.But
no significant side effects were found in any of our team.

It is impossible to contract coronavirus from a vaccine, in
there is no virus in the vaccine. The vaccine is vector, that is, when it is created using
adenovirus, a specific antigen was taken – in this case, the C-protein of the coronavirus. it
the protein by which the coronavirus attaches to the cell. Simply put,
adenovirus delivers information about this protein to the body. He starts
produced, the body gets to know him and reacts – produces antibodies.If
the body meets the coronavirus, antibodies quickly destroy it. This and
there is a work of immunity.

But at the same time, vaccination may coincide with
infection. Roughly speaking, you can get infected a couple of days before vaccination and in
the first few days after it. Immunity to COVID-19 may not appear immediately after
vaccinations, it takes time. It is believed that antibodies are produced after three
weeks after the second vaccination.

How long the immunity will last, we do not know.
Unambiguous data neither about this, nor about how long immunity lasts
after the illness, not yet.For the same reason, we do not know when the next one will be.
vaccination stage. It is possible that the frequency of vaccinations will be the same as
from the flu.

The most effective way to stop morbidity
coronavirus – the presence of immunity. Immunity to coronavirus can be obtained
either having been ill with it, or having been vaccinated. A lot of infections are controlled
only because there is a vaccination calendar and people are vaccinated. it
a necessity from which you can’t get away.

I would recommend getting vaccinated against coronavirus, but every
he decides for himself whether he needs it or not.

Photo – Anastasia Sarma

Head
the admission department of the emergency hospital №1 Alexander Fedoseev:

– When in October I was offered to be vaccinated, I
agreed without hesitation. We had no other choice, because to work
falls in the “red zone”. In addition to me, there were more vaccinations in my department.
two doctors – a man and a woman.

The first vaccine was administered to me on October 1, revaccination
was on the 21st. Vaccinations were taken very seriously.We were first measured
temperature, then – blood pressure. Then there was a conversation with the doctor about
state of health, chronic diseases, allergic reactions. Insofar as
the vaccine is frozen, 30 minutes before vaccination it was taken out of the refrigerator and
thawed. The doctors prepared it, knowing that we have a normal temperature.

It didn’t hurt at all. When they made us
vaccination, we were sent to the observation room, where we were for 30
minutes.

We were kind of volunteers.Some young
doctors from our department refused to be vaccinated – apparently, they were afraid. My
the family, having learned that they would give me a vaccine, supported me. My loved ones are waiting
opportunities to be grafted. Before that, I got a flu shot every year.
My children were also vaccinated. When the youngest child does not have time to be vaccinated, I
I’m worried.

When you get the flu shot, in the evening or at
the next day there is a feeling of weakness, some kind of discomfort, malaise
– as if you are starting to get sick.In the case of the coronavirus vaccine, nothing
there was no such thing. At first I had a thought – maybe I was vaccinated with a placebo? But
when after revaccination we were provided with special certificates, it became
it is clear that no.

My colleague said that on the website of “Gosuslugi”
vaccinations, a self-observation diary appeared after vaccination against COVID-19, which
had to be filled. I didn’t see him right away – it was too big
workload – and filled it three days later. The most interesting thing, there was
a question about revaccination, which is done on the 21st day.So my
the diary went to Moscow only after the second vaccine was administered to me.

We have been working in masks since April, we even sleep in them. Having learned
that I was grafted, many ask me: “Why do you need a mask?” But after vaccination, everything
it is also necessary to observe the mask regime, sanitary and epidemiological regime. To additionally
to protect ourselves, according to the experience of St. Petersburg colleagues, we spray alcohol on masks and inhale
his pairs.

Whether the body has produced antibodies, I did not check –
I think yes. My colleague who was vaccinated donated blood for antibodies, and the analysis
showed that they are. But how long we have enough immunity, no one knows.

Photo – Anastasia Sarma

General practitioner
admission department of emergency hospital №1 Andrey Filippov:

– You can’t just come and say: “Give me a vaccine.” Before vaccination, you undergo an examination. If before that there were
symptoms of viral infections or signs of chronic diseases, allergic
reactions, you will be given a reprieve. In any case, doctors decide everything here.

Before vaccination, we did an EKG, a blood test,
fluorogram.I had no contraindications, and I was offered
get vaccinated.

I made up my mind right away, I was not afraid. None of
friends and acquaintances did not discourage. Moreover, for me this is a necessity: I
I enter a risk group, I often come into contact with infected people.

I had no discomfort after vaccination
– except that for the first time the injection site ached a little. Temperature not
rose, there was no cough, the state of health did not change.

Is it possible during vaccination instead of vaccination against
coronavirus get a placebo? Probably you can.This is the responsibility of the people who
created a vaccine, and people who inject. All vials look
absolutely the same, stored in the same conditions – in the refrigerator. Quicker
in total, I was not among those vaccinated with placebo – as the tests showed, I have
there are antibodies to COVID-19.
In three or four months we will again take an antibody test – it will be seen
whether they remained or disappeared.

I was vaccinated, but in the “red zone”, like
before, I wear protective equipment, and in public places – a mask.My lifestyle
after vaccination has not changed. Why provoke your body?

If the epidemiological situation is such that
you will need to be vaccinated every year, then, in my opinion, you need to do the vaccination. Especially
I would recommend it to people who are at risk and by nature
activities are in contact with other people. If a person has chronic
illness or acute illness, then you should not be vaccinated.

What you need to know about vaccination?

In the regional health department
explained: thanks to the two-fold scheme of vaccine administration, a person is formed
long-term immunity.Soreness or pain may occur after vaccination.
redness at the injection site, a short-term increase in body temperature is possible
and weakness.

Chief
Department of Sanitary and Epidemiological Welfare of the Population, Chief Freelance
specialist-epidemiologist of the Department of Health of the Voronezh Region Olga
Dudnikova told in what cases it is impossible to vaccinate:

• with
  temperatures above 37 degrees;

• for acute
  infectious diseases and exacerbations of chronic somatic pathology;
• in case of allergic reactions to vaccine components;
• during pregnancy and breastfeeding;
• with a history of severe allergic reactions.

Not recommended yet
be vaccinated if:

1)
In the coming
three months you are planning to conceive a child.

2)
In your
the anamnesis is:

• neoplasms;

• Hepatitis B and
  WITH;

• carried over
  during the year, acute coronary syndrome or stroke.

When they come
second and third lots of vaccine?

According to the information of the regional department
health care, in December in the Voronezh region will deliver the second
a batch of Sputnik V vaccine, which will immunize 1,969 people.Vaccination will take place on a voluntary basis, taking into account medical
indications.

– Immunization of health workers involved in
providing medical care to patients with a new coronavirus infection. At
further supplies of vaccine the contingent to be immunized will be expanded.
But first of all, they will offer to vaccinate people whose professional
activities are associated with a high risk of infection: employees
health care, education, services and public transport, –
noted in the Department of Health of the Voronezh Region.

At the beginning of 2021, the region will receive
a larger batch of vaccine. It will be possible to vaccinate all the same at will. V
the register price of the vaccine will be registered in the near future and it will be
purchase private medical centers.

Found a mistake? Select it with the mouse and press Ctrl + Enter

How big are the risks?

Vaccine	Complication from infectious diseases		Development rate (per 1000 cases of the disease)	Vaccination complications	Frequency of development (per 1000 doses of vaccine administered)	Multiplicity of difference
BCG	Death from tuberculosis		375 1	Purulent lymphadenitis	0. 1-1 2	~ 750
				Generalized BCG-it	0.001-0.03 2.3	~ 25,000
				BCG-osteitis	0.01 3	37 500
DTP	Whooping cough	Death	10-40 among children under 4 years old 1
		Pneumonia	100 3	Collaptoid reaction (fainting)	0. 057-0.25 4
		Convulsions	20 3	Febrile convulsions (at t ≥38 ° C)	0.08 – 0.6 4	~ 70
				Afebrile convulsions (at t <38 ° C)	0.06 4	333
		Encephalopathy	4 3	Encephalopathy	0.0003-0.0053 4	~ 7000
				Shrill Scream (> 3h)	35 4
	Diphtheria	Death	100-200 3, 5	Anaphylactic shock	0-0. 001 2.4	~ 150,000
	Tetanus	Death	170-428 3, 5			~ 300,000
AS, ADS, ADS-M	Diphtheria	Death	100-200 3, 5	Brachial nerve neuritis	0.005-0.01 2	~ 20,000
				Anaphylactic shock	0.0004-0.01 2	~ 200,000
	Tetanus	Death	170-428 3, 5	Aseptic abscess	0. 006-0.01 5	~ 40,000
Against hepatitis B	Death		100 3	Anaphylactic shock	0.001-0.002 2, 3, 5	~ 60,000
	Chronic hepatitis B		5-10 3.5			~ 5000
			300-500 in children infected before 6 years 3			~ 270,000
	Cirrhosis / Liver cancer		150-250 5			~ 150,000
Against poliomyelitis	Death		0.5 – 1 1.3 50-300 for paralytic form 5	OPV *: Vaccine-associated poliomyelitis	0.0003-0.0004 3 ; 0.0013 3 (with the introduction of the 1st dose)	~ 2000; ~ 500 (with first dose)
	Flaccid paralysis		Up to 10 3			~ 28,500; ~ 7000
				IPV *	No
Against pneumococcal infection	Death from pneumonia		50-100 1	Anaphylactic reaction **	Not proven on today 6
	Death from sepsis		200 1	Collaptoid reaction (fainting) **	Not proven on today 6
	Death from meningitis		250-300 1
Against measles, mumps, rubella	Death	Measles	2-100 1
		Mumps	5-15 1
		Rubella	0.1-10 1
	Encephalomyelitis / encephalitis	Measles	0.5-1 3.7 4-6 8	Encephalomyelitis	0.001 3.7	~ 3000
		Mumps	0.2-3 1			~ 1 500
		Rubella	0.2 1			~ 200
	Encephalopathy		3.3 3	Encephalopathy	0.001 2	3,000
	Thrombocytopenia		3.3 3	Thrombocytopenia	0.025-0.03 2, 3, 4	~ 120
	Pneumonia		50-100 8	Anaphylactic shock	0.001-0.01 2, 5, 7	~ 35,000
	Deafness		0.05 1			~ 30
Against chickenpox	Death		0.01-0.02 1
	Meningoencephalitis		2 3	Meningoencephalitis	0.002 3	~ 1,000
	Herpes zoster older		100-200 1			~ 75,000
	Pneumonia, bronchitis		200 1			~ 100,000
	Streptoderma		450 1			~ 225,000
HPV vaccine ***	Cervical cancer		In 50-100 infected 5	Anaphylactic reaction	0.002 3 0.0017 -0.0026 5	~ 37 500

90,000 Dust.Permissible concentrations, hazard classes.

09.10.2019

Dust harm to the body

During normal breathing, dust particles larger than 10 microns are almost completely retained in the upper respiratory tract and do not reach the lung tissue. The finer dust is easily carried into the lungs and enters the alveoli (bubbles, 200 microns in diameter). In the alveoli, non-toxic dust grains with a size of 2.5 microns (maximum per 1 micron) are captured and rendered harmless by phagocyte cells, subsequently removed with sputum. Toxic dust particles damage lung tissue and spread throughout the body as a whole.

If you breathe dust every day, then diseases of the respiratory system are inevitable: chronic diseases of the nasal cavity, pharynx, bronchi, lungs, allergic reactions. And also often there are inflammatory processes, headaches, irritation of the mucous membranes of the eyes.
The constant presence of dust with a cumulative effect can cause allergies even in an absolutely healthy person.

Permissible dust concentrations

The amount of technogenic pollutants is extremely high. Some of them have been identified and systematized. According to the recommendation of the World Health Organization, the following permissible concentrations have been established:

• for particles with a size of 10 microns and less – 0.05 mg / m ³ ;
• for particles of 2.5 microns and less – 0.085-0.01 mg / m ³ .

Industrial dust can be characterized in two ways.From the standpoint of harm to the human body (sanitary and hygienic) and from the standpoint of preventing this harm (sanitary and production) for humans and the environment.
The sanitary and hygienic properties of dust were obtained as a result of studies of its harmful effect on the human body, both in experiments on animals and as a result of many years of medical and statistical observations. The properties of dust are characterized by maximum permissible concentrations (MPC) in the air of the working area, hazard classes for the human body and characteristics of the harmful effect on the human body.

4 hazard classes of industrial dust
There are 4 hazard classes of dust:

Table 1. Dust hazard classes

Substances of the first and second classes, in addition to the effect on the lungs, have a pronounced allergenic, general toxic and carcinogenic effect.
All hazardous and moderately hazardous dusts during prolonged work with excess of MPC from 6 to 10 times cause lung damage – fibrosis. Some of them: flour, wood, bast – have an allergenic effect.

Occupational diseases

Among occupational lung diseases, the most dangerous is silicosis caused by silicon and its compounds during mechanical crushing. Silicosis is complicated by tuberculosis, quickly leads to disability and early death of the victims. One hundred years ago, the annual mortality rate of workers in contact with silica dust ranged from 12 to 40 cases per 1000 people, while the mortality rate of workers in other dusty occupations was 1.2–2.1 per 1000 people.
Currently, respiratory tract diseases in the structure of occupational diseases of workers occupy the third place, among them in 22.4% of cases of chronic dust bronchitis, in 21.88% of pneumoconiosis and in 8.36% of chronic obstructive pulmonary disease. The detection of this pathology is uneven across the country and depends on the industries. The greatest pathology, like a hundred years ago, is in miners.

100 years ago in the Kemerovo region, on average, every year, about 9 cases of respiratory tract diseases were recorded per 1000 working miners.Among them, 46% were dusty bronchitis and 40% were pneumoconiosis. Now the number of victims is the same, which indicates a high risk of the profession, but they do not die: the sick are treated, taken out of the mines, and the mortality rate differs little from the rest of the population.

Effects of dust on the body

Among the materials, the dust of which is the most dangerous for humans, condensed and oxidized metal vapors occupy a special place. The spectrum of their harmful action is wide – this is the defeat of systemic organs (including reproductive), hematopoietic organs.There are practically no non-toxic metal aerosols.

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Most metal aerosols damage the dust clearance mechanism of the human respiratory tract, rendering it unprotected from dust.

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The table below provides data on the effect that metal dust has on the body when released into water and air.

Table 2. The effect of dust on the body when released into water and air

Some components of industrial dust are harmful not only to humans, but also to the food source – agriculture.A decrease in yields and an increase in the number of diseases of agricultural crops are companions of industrial production.

To be continued …

We also made this series of articles in video format on our YouTube channel.

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Sources:
This note is based on an article by the Honored Ecologist of the Russian Federation,
Yuri Stepanovich Koryukaev, written specifically for JSC SovPlym.

You can familiarize yourself with the full article at the link: download (.doc)

Eyelash extension in Ussuriysk | RiF

Eyelash extensions make life much easier for a huge number of girls: there is no need to waste time on cosmetic procedures in the mornings and evenings in order to get an expressive look.

Eyelash extension in Ussuriysk today is offered by both salons and private masters. Indeed, the procedure is fairly simple in theory, but laborious and energy-intensive in practice. The master uses special tweezers to attach false eyelashes to the base of your own eyelashes, after which you are the happy owner of bright expressive eyes.

Salon service implies absolute sterility, good material, professionalism of the master.If the specialist does everything correctly, then the false eyelashes will practically not be noticeable and in no way will interfere with you. Usually, such eyelashes are worn for up to three months, correction is necessary every three to four.

Contraindications for eyelash extension:

• allergic reaction to special glue and artificial eyelashes;

90,017 eye diseases such as conjunctivitis, etc.

• very weak eyelashes or very dry (very oily) skin on the eyelids, in these cases your eyelashes will not last very long.

In addition to eyelash extension in Ussuriysk, we offer traditional services that will emphasize the beauty of your eyes: eyebrow shaping , eyebrow and eyelash tinting .

The shape of the eyebrows determines how others perceive us. We have all heard expressions such as “frowning, open, sad eyes”, etc. Of course, by and large it is facial expressions and mood, but our eyebrows also make a big contribution.

Scheme for building a perfect eyebrow:

1. Beginning of the eyebrow – draw a tangent from the wing of the nose to the inner corner of the eye.
2. The highest part of the eyebrow is tangent from the wing of the nose through the center of the pupil.
3. The end of the eyebrow is a tangent from the wing of the nose to the outer edge of the eye. It is important to remember that the end of the eyebrow should not be lower than the beginning, because the look will be sad.

Eyebrows for every face shape (tips from our stylist):

Oval face. Eyebrows of any shape are suitable.

Round face. Eyebrows with a high rise and a short tip are recommended, a rounded eyebrow is contraindicated.

Rectangular face. Straighter brows are suitable, without high rises and curves.

Square face.Short, high-lift eyebrows are recommended; too dark eyebrows are excluded.

Triangular face. A rounded long eyebrow is recommended; short straight eyebrow is contraindicated.

Pear-shaped face. The eyebrows are slightly spaced and lengthened.

Diamond-shaped face. Eyebrows with a lift and a short tip are suitable.

It is recommended to dye eyebrows and eyelashes no more than once a month to avoid hair loss.It is necessary to choose the right paint color. For brunettes – eyebrows should be 1-2 tones lighter than hair, for blondes – 1-2 tones darker. Eyelashes should be darker than eyebrows. Before dyeing, make sure that there is no allergic reaction to the dye.

Look at the cost of procedures in the Beauty Center “RiF”

90,000 food allergen. All about broth allergy, its causes and symptoms, treatment.

Broth intolerance.What are glutamates?

Glutamate is the most common form of glutamic acid. It affects the transmission of information in the brain, regulating memory and learning. Glutamic acid can be produced by the body, and can be found in both plant and animal proteins [3], which we get from food.

Natural sources of glutamate include:

Bone decoction

Meat that has been cooked over low heat for extended periods of time

Cured meats: bacon, ham

Ripe cheeses: Parmesan, Roquefort

Fish sauce, soy sauce, soy protein

Mushrooms

Ripe tomatoes

Broccoli

Peas

Walnuts

Grape juice (wine)

Malted barley (used to make beer)

Wheat gluten

Milk casein (milk protein).

Most people who eat these foods in moderation should theoretically have no problems or side reactions. The main source of glutamate is believed to be chicken meat. It and other natural sources of glutamate tend to be readily and slowly absorbed. However, there are some foods that contain free glutamate (not associated with protein), which is rapidly absorbed into the bloodstream. We are talking about the so-called technogenic glutamate MSG, a food supplement better known as monosodium glutamate.It may also be listed on food labels as natural flavor, yeast extract, autolyzed yeast extract, disodium guanylate, disodium inosinate, caseinate, textured protein, or pea protein. If the diet contains a lot of MSG, then the person may have difficulty tolerating the natural forms of free glutamate.

Broth in baby food

Pediatricians recommend choosing vegetable broths for the initial introduction of broths into the baby’s diet. They and soups cooked on them can be introduced into complementary foods from 9-10 months.As a rule, by this age, the baby already manages to taste a number of vegetables: zucchini, cauliflower, carrots, potatoes, beans, pumpkin, broccoli. In the absence of an allergic or other reaction to them, it is from such components that the vegetable broth is prepared. The chilled broth can be poured into dense polyethylene bags and frozen. The main thing is not to re-freeze such packages.

But broth cooked in mushrooms should not be given to a child under three or even five years old – as many pediatricians recommend.After all, mushrooms, as a rule, accumulate salts of heavy metals that are in the environment, and during cooking these substances pass into broth. In addition, mushroom protein, as a rule, is difficult to digest and therefore poorly absorbed by children.

Not everything is so simple with meat broths. During the cooking process, meat and bones are transferred to the water, along with useful substances, as well as the remnants of ingredients included in feed, biologically and chemically active additives, fat, salts and antibiotics.For an immature baby’s body, this can be too much of a burden. From the intestines of the child, all these substances will enter the bloodstream, and with it – into the liver and kidneys. In addition, sometimes meat can cause allergic reactions. Pediatricians often advise feeding children with meat broths like chicken or rabbit, at least up to 1-1.5 years old, and broths made from pork, fatty beef and lamb should be set aside for at least 3 years.

Causes of broth allergy

The main allergens present in all meat are various serum albumin.At the same time, each type of meat has its own allergenicity and the likelihood of reactions to broth depends on what is put into it during cooking. For example, broths made from chicken, other poultry and veal are thought to have a moderate level of allergenicity. Rabbit broth has a low allergenicity, and pork broth has a high one.

Among allergic patients, according to various sources, from 1.5% to 20% of patients have sensitivity to pork. Having asthma, especially among children, increases the likelihood of developing a pork allergy.High temperatures reduce the level of allergenicity of the product, but do not completely eliminate it. Cross-reactions should also be kept in mind. For example, an existing allergy to the proteins of a chicken egg can be exacerbated by the consumption of chicken meat or broth from it. Chicken serum albumin [4] is responsible for this cross-sensitization between egg proteins and chicken meat.

Also, an allergy to cow’s milk can be aggravated by eating beef. Both products contain BSA and gamma globulin [5], which are known heat-stable fractions in cow’s milk.

A pork allergy [6] can “overlap” with an allergy to … cats. The reason is the similarity of cat and pig serum albumin. In addition, red meats such as pork, veal and lamb can be the cause of an Alfa gal allergy triggered by a tick bite.

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