Believe me, I have done so much reading on the whole MSG/free glutamic acid issue. I am still confused as to where to draw the line since I dont have a sensitivity, at the same time, I want to prevent my brain cells from getting damaged through excito toxins.

I know there are L'and D'glutamic acids. In the pure MSG manufacturing process there are both forms occuring in the product. The L'form is the only one occuring in nature. Is the D'form is the only one that is dangerous for normal people (with no sensitivity)?

Im still confused, where in those product which contain MSG/free glutamic acid you find still only the L'form, and where there is a mix of both D' and L'glutamic acid.

If I cook meat with bones gelatin will be part of the stew, is this bad? Gelatin is listed as always MSG containing. So is anything fermented, such as beer (malted barley) or yogurt or cheese. Sprouting also falls in the category of having free glutamic acid. Also the vegetable gums such as xanthan gum, even citric acid. Some are part of our supplements (citric acid, gelatin or vegetable gums). I love sprouted grain bread. I used to love soy sauce (from the health food store with no added MSG) and since its fermented soybeans that means free glutamic acid too. But which kind - D or L or is that bad either way.

I apologize if I am making this seemingly complicated. I wouild really appreciate your input V :)

Thanks much!!