&gt; also incredibly difficult to avoid glutamates because they occur naturally in very high concentrations in some of the foodstuffs people find most palatable<p>I assume you have some evidence for the &#x27;very high concentration&#x27; that indicates the relative levels of concentrations in &#x27;natural foods&#x27; compared to the levels that can be found in foods with added MSG?<p>You don&#x27;t seem to be disputing that people are sensitive to glutamates, so why can&#x27;t we have clear labeling of when it is added?