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MSG is manufactured by fermentation of a carbohydrate feed stock. MSG is not found in whey, nor is it made from whey.

MSG, a cheap, synthetic route to the flavor of glutamate.

It has been positively identified as the flavor of glutamic acid, an amino acid naturally present in many savory foods, from seaweed to soppressata.

It is a synthetically produced “spice” made to taste like glutamic acid. glutamic acid itself is NOT MSG.

Veel MSG-st.

Most researchers have concluded that a little MSG, just as with a little sugar, doesn’t pose any health risk. Some zealots believe that even a molecule of it is dangerous, but I believe they’re way off base. It’s the glutamate in MSG that stimulates the the savory receptors, but the glutamate has to be stabilized with a plain old salt and water, giving us monosodium glutamate, which is about a third sodium, the rest glutamate. When we consume MSG, it is the G, or glutamate, that we taste. MSG breaks down into salt and glutamate when we ingest it. We eat many, many other things that breakdown into much more free glutamate than would be found in a whole lot of MSG. What things? Well, meat, cheese, fish and all things savory. And such vegetables as asparagus and tomatoes. If that’s not enough, the body makes its own glutamate when needed. So why worry about the tiny bit from a pinch of MSG?

http://www.proteinpower.com/drmike/uncateg…dium-glutamate/