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Monosodium glutamate (MSG), also known as sodium glutamate, is a sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese in this glutamic acid form. [ 2 ] [ 3 ] [ 4 ] MSG is used in cooking as a flavor enhancer with a savory taste that intensifies the umami flavor of food, as naturally occurring ...
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Under 2003 U.S. Food and Drug Administration regulations, when monosodium glutamate is added to a food, it must be identified as "monosodium glutamate" in the label's ingredient list. Because glutamate is commonly found in food, primarily from protein sources, the FDA does not require foods and ingredients that contain glutamate as an inherent ...
Wheat allergy symptoms should not be confused with celiac disease, gluten ataxia or non-celiac gluten sensitivity (NCGS). While wheat allergies are "true" allergies, celiac disease and gluten ataxia are an autoimmune diseases. [62] NCGS is more similar to food intolerances but as of 2021 its pathogenesis is still not well understood.
Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produces symptoms in one or more body organs and systems, but generally refers to reactions other than food allergy. Food hypersensitivity is used to refer broadly to both food intolerances and food allergies.
Treatment is administered during the acute stages of excitotoxic shock along with glutamate antagonists. Dehydration should be avoided as this also contributes to the concentrations of glutamate in the inter-synaptic cleft [ 7 ] and "status epilepticus can also be triggered by a build up of glutamate around inter-synaptic neurons."
Common allergic diseases include allergic rhinitis, allergic asthma and atopic dermatitis with varying symptoms, including runny nose, watery eyes, itchiness, coughing, and shortness of breath. More than one-third of the world's population is currently being affected by one or more allergic conditions.
Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), [2] or a combination of these. Elimination diets typically involve entirely removing a suspected food from the diet for a period of time from two weeks to two months, and waiting to determine whether symptoms resolve ...