Article by Evelyn Vincent, TheVeryEssence.com
Here’s another video with Dr. Russell Blaylock. He demonstrates rather well “how” and “why” MSG and “hidden” sources of MSG affect our brains and ultimatelt our health within a very short period of time. This subject, Excitotoxins, aspartame, Splenda, and many ingredients in all of our processed foods (yup, even milk, so-called natural and organic foods, like soy and many others – you can safely assume it’s in ALL processed and restaurant foods). Read those labels closely.
Do you really know what’s in the foods you’re eating?
Guess what also can pass the blood-brain barrier?
Think you’re immune?
Think you’re not getting any MSG or Excitotoxins in your diet?
Do you really know what Excitotoxins can do to you?
Or, your unborn children?
Watch this video and you will see why I’ve even stopped shopping at health food stores and have eliminated everything I can that contains these “hidden” sources of MSG and other Excitotoxins. I would rather have a healthier and more limited diet than pretend these things aren’t happening right in front of our eyes.
I couldn’t help but notice that this video has only been viewed 13,925 times. I’d like to see the number of views of this important information be seen by 15,000 more viewers before October 15th – please, help me out by watching it and spread the word.
A Partial List of Hidden Sources of MSG
The MSG-reaction is a reaction to free glutamic acid that occurs in food as a consequence of manufacture. MSG-sensitive people do not react to protein (which contains bound glutamic acid) or any of the minute amounts of free glutamic acid that might be found in unadulterated, unfermented, food.
Even if you are not visibly sensitive to MSG you ARE being poisoned.
These ALWAYS contain MSG
Glutamate
Glutamic acid
Gelatin
Monosodium glutamate
Calcium caseinate
Textured protein
Monopotassium glutamate
Sodium caseinate
Yeast nutrient
Yeast extract
Yeast food
Autolyzed yeast
Hydrolyzed protein (any protein that is hydrolyzed)
Hydrolyzed corn gluten
Natrium glutamate (natrium is Latin/German for sodium)
These OFTEN contain MSG or create MSG during processing
Carrageenan
Maltodextrin
Malt extract
Natural pork flavoring
Citric acid
Malt flavoring
Bouillon and Broth
Natural chicken flavoring
Soy protein isolate
Natural beef flavoring
Ultra-pasteurized
Soy sauce
Stock
Barley malt
Soy sauce extract
Whey protein concentrate
Pectin
Soy protein
Whey protein
Protease
Soy protein concentrate
Whey protein isolate
Protease enzymes
Anything protein fortified
Flavors(s) & Flavoring(s)
Anything enzyme modified
Anything fermented
Natural flavor(s)
Enzymes anything
Seasonings (the word “seasonings”)
In ADDITION….
The new game is to label hydrolyzed proteins as “pea protein”, “whey protein”, “corn protein”, etc. If a pea, for example, were whole, it would be identified as a pea.
Calling an ingredient pea protein indicates that the pea has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.
Relatively new to the list are “wheat protein” and “soy protein”.
Disodium guanylate and disodium inosinate are 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 to soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients that include the words “hydrolyzed,” “amino acids,” and “protein.”
Low fat and no fat milk products often include milk solids that contain MSG.
Drinks, candy, and chewing gum are potential sources of hidden MSG and of aspartame and neotame. Aspartic acid, found in neotame and aspartame (NutraSweet), ordinarily causes MSG type reactions in MSG sensitive people. Aspartame is found in some medications, including children’s medications.
Neotame is relatively new and we have not yet seen it used widely. Check with your pharmacist.
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 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.
Note: There are additional ingredients that appear to cause MSG reactions in ACUTELY sensitive people. A list is available by request.
Remember – By FDA definition… all MSG is “naturally occurring.”
“Natural” does NOT mean “safe.”
“Natural” only means that the ingredient started out in nature!
Here are previous posts on Dr. Blaylock’s work:
The MSG Theory and Obesity – The Excitotoxin that Kills
Informative Media Available by Dr. Russell Blaylock, MD
And from Dr. Colleen Huber, MD:
Diet and Eating – Choose Your Foods Like Your Life Depends on Them
More on Improving the quality of our lives
A look at Vaccines Without a Conflict of Interest
The Fluoride Deception – excellent video on the history of fluoride by journalist Christopher Bryson
To your “educated” good health!
5 comments
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June 28, 2008 at 1:16 am
Betty Hilton
Please send additional sources of free glutamic acid. We have a grandchild who has seizures when exposed to this product and it is hard to identify all the sources. We have been surprised by shampoos and sunblock. She is eating almost all unprocessed food but on trips it is hard to always have this available and we particularly have let her have cheese sandwiches and have not been totally seizure free but it’s not immediate and we don’t know whether to blame it on disturbed schedule or the food. We also have been surprised by bread, particularly tortillas that were supposed to be healthier but after a seizure we discovered three excitotoxins we had never heard of before in them
Thank you,
Betty Hilton
June 28, 2008 at 12:41 pm
Evelyn Vincent
HISTORY OF GLUTAMIC ACID
This compound was discovered in 1908 by the professor Kikunae Ikeda who worked in the Imperial University of Tokyo. He loved seaweed ( Kombu alga, in Japan) which is used like spice in traditional Japanese food. He tried to find the root of this flavour. He discovered that the origin of this taste was the glutamic acid. He isolated crystals of glutamic acid using a Kombu soup (one hundred grams of Kombu has nearly one gram of glutamic acid).
Moreover, he discovered that glutamate gave unique flavour to other foods. He called it “umami” (meaning “yumminess” in Japanese). This distinctive flavor has brought glutamate the title of “the elusive fifth taste” to join the more traditional flavors, sweet, salty, sour, and bitter.
Glutamate is the most abundant swift excitatory neurotransmitter in the mammalian nervous system. At chemical synapses, glutamate is stored in vesicles. Nerve impulses trigger release of glutamate from the pre-synaptic cell. In the opposing post-synaptic cell, glutamate receptors, such as the NMDA receptor, bind glutamate and are activated. Because of its role in synaptic plasticity, it is believed that glutamic acid is involved in cognitive functions like learning and memory in the brain.
Glutamate transporters[3] are found in neuronal and glial membranes. They rapidly remove glutamate from the extracellular space. In brain injury or disease, they can work in reverse and excess glutamate can accumulate outside cells. This process causes calcium ions to enter cells via NMDA receptor channels, leading to neuronal damage and eventual cell death, and is called excitotoxicity.
Excitotoxicity due to glutamate occurs as part of the ischemic cascade and is associated with stroke and diseases like amyotrophic lateral sclerosis, lathyrism, autism, some forms of mental retardation and Alzheimer’s disease.
Glutamic acid has been implicated in epileptic seizures. Microinjection of glutamic acid into neurons produces spontaneous depolarisations around one second apart, and this firing pattern is similar to what is known as paroxysmal depolarizing shift in epileptic attacks. This change in the resting membrane potential at seizure foci could cause spontaneous opening of voltage-activated calcium channels, leading to glutamic acid release and further depolarization.
Free glutamic acid is present in a wide variety of foods, including soy sauce and is responsible for one of the five basic tastes of the human sense of taste (umami). Glutamic acid is often used as a food additive and flavour enhancer in the form of its sodium salt, monosodium glutamate (MSG).
Above excerpted from Wikipedia
Another one not on the list but you may want to be aware of…
KAINIC ACID
Kainic acid is a natural marine acid present in some algae. It is a specific agonist for the kainate receptor used as an ionotrophic glutamate receptor which mimicks the effect of glutamate. It is used in experiments to distinguish a receptor from the other ionotropic receptors for glutamate such as NMDA and AMPA, a.k.a. quisqualate.
In 1953, kainic acid was originally isolated from the red alga called “Kainin-sou”(海人草) or “Makuri” (Digenea simplex) in Japan. “Kainin-sou” is used as an anthelmintic in Japan.
Kainic acid is a potent central nervous system stimulant, and has been developed as the prototype neuroexcitatory amino acid for the induction of seizures in experimental animals, at a typical dose of 10-30 mg/kg in mice. Kainic acid is neuroexcitotoxic and epileptogenic, acting through specific kainate receptors. Because of the supply shortage in 2000, the price of kainic acid has risen significantly.
Excerpted from Wikipedia
Here is a link to the Weston A. Price Foundation where you can read article after article on MSG
We have a big problem with the food industry, “they” want to use MSG because it makes their bland nutrient deficient food taste good. There are dozens of ways food manufacturers can get MSG into their/our food and yet the label gives no indication at all there is MSG. They’re also very clever about naming these things that do contain MSG.
My opinion based on what I know is this… just assume that any processed food (canned, baked, in a jar, dehydrated in a box) WILL contain MSG, it’s almost guaranteed at this point. Just the word “flavorings” or “seasonings” is a crystal clear indication that there most certainly is MSG in that food.
What bothers me is that you see all these health food stores with their ever expanding assortment of foods.. hello, they HAVE MSG TOO!!! A few years back I discovered this and I stopped spending a fortune on so-called all-natural and even organic processed foods. Like I said, just assume all foods made today contain MSG, no matter where they come from.
Cheese is very well known for being a food that contains MSG – but you NEVER see it listed on the label do you??? That’s because it’s part of the processing and not actually an ingredient added to make the cheese. Unless you make the cheese yourself or buy it from someone who makes it assume that 100% of the time is contains MSG.
Here are two cheese making sites (I highly recommend making your own cheese, it’s amazingly good!)
Dairy Connection, Inc.
New England Cheese Making Supply Company
The only way around it is to make everything from scratch at home from only whole ingredients.
Investing in a nice cooler to take on long trips is something I’ve been doing for years. It’s impossible to get good food while traveling the highways of the US. Do what we do, make and bring our own.
I realize this all sounds like a lot of work and a lot to know… it is. Unfortunately that is what the food industry in the US has evolved in to “junk.”
An advantage to making our own everything is that we will be better nourished, healthier, enjoy time more with family and friends. Have bread baking gatherings once a month with family and friends and you all bake bread together. Do it with cheese, pizza making, pasta making, soups, use my veggie burger recipe(please don’t buy the veggie burgers in the store – they are not healthy foods), etc. You’ll have better quality food and deeper connections with friends and family.
Let’s hear what others are doing, post a comment!
September 30, 2008 at 2:48 am
L. Tam
Hello,
I would like the full list of additives for neurotoxins. Some companies seem to take care such as Muir Glen , Bionature , and French Meadow. Is cheese made from raw milk o.k.? Any ideas for helping resistant family and friends? How does one keep up with the food preparation and provision?
L. Tam
Sorry but I do not have a full list at this time. When I have one I will surely post it.
Most companies are selling out these days. It’s nearly a full time job keeping up with the horrible changes they’re making.
Regarding raw milk cheese, it depends – they can put in it whatever they want, so you’ll have to ask them. ~ Evelyn
June 15, 2009 at 3:49 pm
Donna
I WOULD LIKE TO KNOW WHAT FOODS I SHOULD STAY AWAY FROM. I HAVE MS AND HAVE BEEN ON THE BBD FOR A FEW YEARS NOW.
DONNA
Hi Donna,
If it were me… I would avoid all processed foods (eat organic and local, in season for starters) and I’d avoid all commercial/chemical household cleaning products and the toxic personal care products (even the ones that claim to be all-natural).
We’re exposed to so many toxic products daily that I believe an autoimmune disease, such as MS, is a result of all the poisonous stuff we’re exposed to daily – everything from our toothpaste, to hand lotions, to dish soap, and those super toxic and extremely nasty dryer sheets and scented candles.
As far as which foods specifically to avoid I’d check with my doctor and I’d also include eliminating all processed foods, even the organic processed foods as they are just as bad.
I’d also eat more of a Traditional diet. An excellent book is “Nourishing Traditions” by Sally Fallon. I recommend this book to anyone who is looking to empower themselves and take control of their nutrition, diet, health, eating/food habits. And there is no way you would ever get me to follow along with the conventional dietary and nutritional recommendations seen all over the place.
I’d avoid like the plague: any food that is processed, contains any type of sugar substitute, anything that is low-fat or no-fat, I’d eat “sprouted” breads (as opposed to traditional flours)… basically, I’d be doing what I have been doing… staying clear away from the center isles of super markets and health food stores (they’re just as bad as regular stores).
For decades now, I’ve believed all stores are the kiss of death, due to the toxic and health threatening products sold. I also read labels and don’t fall for marketing hype about a processed food or product. I’ve always been the type who says, “oh yeah, prove to me that you’re not just another company making horrible products and making lying claims that are making our people sick and then they’re put on horrible drugs!
I would also be using my essential oils to help my body to become strong again.
I hope this helps. ~ Evelyn
July 31, 2009 at 9:04 am
Linda Havemeier
Thank you for hosting Dr. Blaylock’s video re: MSG and excitotoxins.
I get horrid headaches from time to time, and try to watch what I eat so as not to trigger them. Although I thought I was avoiding MSG, I’m likely still getting it under one of its aliases. I was particularly surprised to find that it also exists in liquid aminos. I had switched to liquid aminos from using table salt and soy sauce, but find it is just as harmful.
As per your “Note: There are additional ingredients that appear to cause MSG reactions in ACUTELY sensitive people. A list is available by request.”
I would appreciate having that list.
Thank you.
Sincerely, Linda
Hi Linda,
Here is what I have on alias’ and ingredients that can appear to cause MSG reactions…
Hydrolyzed proteins as pea protein, whey protein, corn protein, etc. If a pea, for example, were whole, it would be identified as a pea. Calling an ingredient “pea protein” indicates that the pea has been hydrolyzed, at least in part, and that processed free glutamic acid (MSG) is present.
Relatively new to the list are wheat protein and soy protein. Disodium guanylate and disodium inosinate are 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 to soaps, shampoos, hair conditioners, and cosmetics, where MSG is hidden in ingredients that include the words “hydrolyzed,” “amino acids,” and “protein.”
Low fat and no fat milk products often include milk solids that contain MSG. 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 an exception.
Protein powders contain glutamic acid, which, invariably, would be precessed free glutamic acid (MSG). Glutamic acid is not always named on labels of protein powders.
Drinks, candy, and chewing gum are potential sources of hidden MSG and of aspartame and neotame. Aspartic acid, found in neotame and aspartame (NutraSweet), ordinarily causes MSG type reactions in MSG sensitive people. Aspartame is found in some medications, including children’s medications. Neotame is relatively new and we have not yet seen it used widely. Check with your pharmacist.
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 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.
Note: There are additional ingredients that appear to cause MSG reactions in ACUTELY sensitive people. A list is available by request.
Remember: By FDA definition, all MSG is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature.
Source: http://www.truthinlabeling.org/hiddensources.html
Hope this helps! ~ Evelyn