Neurotransmitters formed from amino acids. The most common monoamines are dopamine, adrenaline, noradrenaline, serotonin and histamine.

Monosaccharides (see Carbohydrates)

Monosodium glutamate

A food additive used as a flavour enhancer and widely used in Chinese cookery. Some individuals who appear to be sensitive to monosodium glutamate have reported symptoms of headache, nausea, sweating and weakness, described as 'Chinese restaurant syndrome'.

Monounsaturated fats (see Fats)

Mucopolysaccharides

Polysaccharides (complex carbohydrates) which occur in combination with protein in body secretions and tissues. They are responsible for the viscosity of mucus secretions. Mucopolysaccharides may be found in cartilage, cornea, skin, blood and heart valves, for instance. Some of the different varieties of mucopolysaccharide include chondroitin sulphate, heparin and dermatan sulphate.

Muesli

A cereal dish originating in Switzerland and generally consisting of raw oatmeal or porridge oats which have been soaked in milk or water overnight or for several hours. Muesli may be mixed with fresh or dried fruit, nuts and other whole grains, and served with milk or fruit juice. This dish has been commercialized and widely adopted by other countries, where the essential soaking process may be omitted in error. Due to its raw grain content, unsoaked muesli contains pancreatic enzyme inhibitors which make it relatively indigestible and potentially stressful to individuals with a weak digestion. Cooking or soaking the grains inactivates these natural chemicals.

Mycotoxins

Toxins produced by fungi found in food. Some mycotoxins are highly poisonous and may be carcinogenic, particularly the variety known as aflatoxins which may contaminate peanuts, nuts and grains grown in warm moist conditions.