Many people from all ages live with chronic pain, but there is no denying that the older we get, the more chronic pain we seem to have.

There are numerous causes for our pains. Some of them are due to various injuries, like mine. I have a herniated disc from when I rode bulls and saddle broncs many years ago. I also tore up my knees rodeoing and they have hurt non-stop since I was 17 (I’m 66 now). Then I sustained severe spinal damage in an auto accident in April 2005 that resulted in 2 herniated and 3 bulging discs in my neck and 5 compressed discs in the center of my back, right between the shoulder blades. Oh yeah, it also caused a wedge compression of a vertebra right in the center of my back. Since the accident, I live with severe pain.

Even though a recent study claimed there was no link between increased pains, especially joint pain and the weather, trust me, wet and humid weather really increases my pain and I throb from head to toe.

Then some pains are due to diseases or other health conditions, such as cancer, liver disease, kidney disease, multiple sclerosis and even recurring malaria, to name but a few.

But did you know that some of your pains could be due to your diet, or more specifically, a food additive that you are consuming?

“Preliminary research from a small pilot study carried out in Meru, in eastern Kenya, shows a link between chronic pain and consumption of glutamate, a common flavor enhancer found in Western and non-Western diets worldwide. Results demonstrated that when study participants cut monosodium glutamate from their diets, their symptoms improved.”

We’ve all heard that MSG (monosodium glutamate) is not healthy and that we should avoid eating foods with that in it, but how does this impact our pains?

“As researchers study glutamate, they’re gaining insights into how the chemical works in the human brain and body. In the brain, glutamate is a common neurotransmitter. It also can act as an excitotoxin, over-stimulating and damaging or killing nerve cells. Some research has found that increased consumption of glutamate may enhance chronic pain symptoms, so there is biological cause for scientists to examine the chemical in relation to pain.”

Is the only source of glutamate a food additive or can we consume it in other ways?

“Glutamate is also a naturally occurring chemical in some foods, like soy sauce and parmesan cheese, but is more commonly found as a food additive. In the U.S., glutamate is added to many food products and found under many names including ‘monosodium glutamate,’ ‘hydrolyzed protein,’ ‘protein isolate,’ ‘protein extract’ and ‘autolyzed yeast extract,’ just to name a few. In Kenya, people’s exposure to glutamate is only from a few foods which contain MSG, with the largest exposure being from a mixed seasoning spice called Mchuzi Mix, which is typically used in cooking daily.”

I love soy sauce on certain foods, mostly rice dishes, but have been cutting back on it because of its high salt content which isn’t good for my high blood pressure, but since I live with chronic pain, I may experiment to see if it actually does make a difference in my pain level.

Additionally, I’ll probably start reading food labels a little more carefully to try to cut out anything with MSG in it and see if that also makes a difference, especially since I have a genetic immunity to about 80% of pain killers on the market, any little thing that helps will be worth it.