They’re supposed to enhance flavor and excite your tastebuds, but could these common food additives also be overexciting your cells — and doing damage to your nervous system?
warning: If you are drinking a diet drink, munching on chicken-flavored crackers or enjoying a fast-food lunch while you’re reading this, odds are good that you’ll toss them out by the time you finish the article. Why? Because many low-calorie sodas, highly flavored snacks and processed foods of all kinds contain substances known as excitotoxins – substances that could very well be doing a serious number on your health.
I have known this for a while. I remember my mother always drinking diet soda, sweet & low substitute sugar etc. I took these things off my list a long time ago but what I didn’t know is that excitotoxins are hiding in many, many more things! What I learned is that it’s not just the MSG but especially the “glutamate” part of this. Glutamate is the toxins to worry about. Take a moment to watch “the truth about cancer” to learn more!
Excitotoxins are a class of chemicals (usually amino acids) that overstimulate neuron receptors. Neuron receptors allow brain cells to communicate with each other, but when they’re exposed to excitotoxins, they fire impulses at such a rapid rate that they become exhausted. Several hours later, these depleted neurons die. Scientists have noted this effect particularly in the hypothalamus and temporal lobes – the parts of the brain that control behavior, emotions, onset of puberty, sleep cycles and immunity.
But brain cells aren’t the only parts of our bodies that are being revved up. Excitotoxins also do a very good job of exciting our taste buds. And that makes them very attractive to the food industry. The chemicals in excitotoxins stimulate the taste cells in the tongue, causing the flavor of the foods we eat to be greatly enhanced. Soups, snacks, sauces, gravies, many low-fat and vegetarian processed foods – manufacturers often pack them with “flavor enhancers” in an effort to make them taste irresistible.
Something I learned from watching “the truth about cancer” is that I have been taking L-Glutamine every day to heal my gut lining when it could have been damaging my nervous system! I was shocked and through away the bottle of L-Glutamine supplements when I heard that it could cause cancer!
Glutamine is an amino acid that makes up the majority of our skeletal muscle. There is some controversy over whether oral glutamine supplementation is toxic or helpful to healthy people. Dr. Robert Crayhon expressed the view of many natural medicine experts, “After reviewing the literature, I am unconvinced that high-dose oral glutamine supplementation is toxic to neurons in healthy persons.”
The major use for high-dose glutamine would be to repair gastrointestinal injury. In such cases, I would recommend short-term use only. Those with a history of the following conditions should avoid glutamine, even for short-term use:
- Neurodegenerative disease
- Recent vaccinations
- Multiple sclerosis
- Other neurological disorders
Names of ingredients that ALWAYS contain processed free glutamic acid:
Glutamic acid (E 620)
Glutamate (E 620)
Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Any “hydrolyzed protein”
Calcium caseinate, Sodium caseinate
Yeast food, Yeast nutrient
Soy protein, soy protein concentrate
Soy protein isolate
Whey protein, whey protein concentrate
Whey protein isolate
*Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented.
Names of ingredients that often contain or produce processed free glutamic acid:
Carrageenan (E 407)
Bouillon and broth
Any “flavors” or “flavoring”
Citric acid, Citrate (E 330)
Pectin (E 440)
Anything “enzyme modified”
Anything containing “enzymes”
Soy sauce (a reader has informed us that Russell Blaylock, MD states in his book, Excitotoxins: The Taste That Kills, that soy sauce ALWAYS contains MSG)
Soy sauce extract
Anything “protein fortified”
The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:
Modified food starch
Lipolyzed butter fat
Brown rice syrup
Reduced fat milk (skim; 1%; 2%)
Most things low fat or no fat
Anything Vitamin enriched
* E numbers are use in Europe in place of food additive names.
The following work synergistically with MSG to enhance flavor. If they are present for flavoring, so is MSG.
Disodium 5’-guanylate (E 627)
Disodium 5’-inosinate (E-631)
Disodium 5′-ribonucleotides (E 635)
Low fat and no fat milk products often contain milk solids that contain MSG and many dairy products contain carrageenan, guar gum, and/or locust bean gum. Low fat and no fat versions of ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not exceptions.
Protein powders contain glutamic acid, which, invariably, will be processed free glutamic acid (MSG). Individual amino acids are not always listed on labels of protein powders.
At present there is an FDA requirement to include the protein source when listing hydrolyzed protein products on labels of processed foods. Examples are hydrolyzed soy protein, hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein, hydrolyzed corn protein. If a tomato, for example, were whole, it would be identified as a tomato. Calling an ingredient tomato protein indicates that the tomato has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.
Disodium guanylate and disodium inosinate are relatively expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present.
MSG reactions have been reported from soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients with names that include the words “hydrolyzed,” “amino acids,” and/or “protein.” Most sun block creams and insect repellents also contain MSG.
Drinks, candy, and chewing gum are potential sources of hidden MSG and/or aspartame, neotame, and AminoSweet (the new name for aspartame). Aspartic acid, found in neotame, aspartame (NutraSweet), and AminoSweet, ordinarily causes MSG type reactions in MSG sensitive people. (It would appear that calling aspartame “AminoSweet” is industry’s method of choice for hiding aspartame.) We have not seen Neotame used widely in the United States.
Aspartame will be found in some medications, including children’s medications. For questions about the ingredients in pharmaceuticals, check with your pharmacist and/or read the product inserts for the names of “other” or “inert” ingredients.
Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MSG.
According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L-monosodium glutamate and hydrolyzed gelatin, both of which contain processed free glutamic acid (MSG) which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE disorders later in life. It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains MSG.
Reactions to MSG are dose related, i.e., some people react to even very small amounts. MSG-induced reactions may occur immediately after ingestion or after as much as 48 hours. The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of MSG that exceeds his or her individual tolerance level.
While the industry was adding MSG to food in larger and larger amounts, in 1957 scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the mouse brain. Subsequent studies pointed in the same direction. MSG is a neurotoxic substance that causes a wide range of reactions in humans, from temporary headaches to permanent brain damage. It is also associated with violent behavior. We have had a huge increase in Alzheimer’s, brain cancer, seizures, multiple sclerosis and diseases of the nervous system, and one of the chief culprits is the flavorings in our food.
Ninety-five percent of processed foods contain MSG, and, in the late 1950s, it was even added to baby food. Manufacturers say they have voluntarily taken it out of the baby food, but they didn’t really remove it; they just called it “hydrolyzed protein” instead.
An excellent book, Excitotoxins, by Russell Blaylock, describes how nerve cells either disintegrate or shrivel up in the presence of free glutamic acid if it gets past the blood-brain barrier. The glutamates in MSG are absorbed directly from the mouth to the brain. Some investigators believe that the great increase in violence in this country starting in 1960 is due to the increased use of MSG beginning in the late 1950s, particularly as it was added to baby foods.”
Remember: By food industry definition, all MSG is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature, like arsenic and hydrochloric acid.
Please take a moment to watch the information packed episodes “the truth about cancer”. Here is the link