Breastmilk vs. Formula Debate

If I am reading correctly, infant formula contains MSG because it forms during the process of hydrolyzing the cow proteins.

So the "extensively hydrolyzed formula", the ones for sensitive infants contain even more MSG. What's up with that?

http://www.truthinlabeling.org/formulacopy.html

Oh goodness. Everytime I read things like this it makes me feel more and more guilty.

Like, hey lets give really ill children who are on feeding tubes already this extensively chemically beaten milk protien and say that its better then nothing....cuz thats ALL its better then.

Ugh.

And the Peptamen Jr, Neocate, Resource just for kids...all these elemental formulas for kids who are chornicaly ill already contain 80 the amount of ddangerous cancer causing agents.

I thought that MSG was added to enhance the flavour? Unless there is another reason, I think it would be cheaper to just leave it out.

Especially for a baby who isn't as influenced by flavour as much as an adult. If that is the only thing they are drinking, they don't know any different.

"Monosodium glutamate, commonly known as MSG, was thought of as a "miracle food enhancer" when it was first introduced to the public over five decades ago.

More than just a seasoning like salt and pepper, MSG could actually enhance the flavors of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny. "
http://shop.sixwise.com/index.asp?PageAction=Custom&ID=175

MSG, the food additive, is often/sometimes made by processing wheat protein. When it is, it is a problem for those who need to be gluten-free.

In infant formula, the process of hydrolyzing the cow milk proteins creates MSG/glutamates. It is not an additive.

Since the special formulas are most extensively hydrolyzed, I wondered if they had more MSG/glutamates. It appears that yes, they do.

The link between gluten vs MSG and the link between MSG and infant formula is that MSG/glutamates are inherently formed in the hydrolyzation process.

There is no direct link between gluten and infant formula, so I don't think it has much, if any, role in our debate. I questioned this in the other thread, because I think bringing up the gluten/MSG connection is confusing. Now I know that it is irrelevant.

Could science find a different process to break down proteins without forming MSG/glutamates/glutamic acid? That's a good question. Of course, the question then becomes, what chemicals would be formed and are they worse than MSG?