Battling the “MSG Myth”
Welcome to our Web Site
You have reached us because you or someone you care about is suffering from puzzling chronic conditions such as headaches, stomach disorders, fatigue, depression, and many other problems. Tests have come up negative and you want answers.
What you will find out at this time will most likely be the missing piece of the puzzle. What we discovered helped our family and thousands of others. Some skeptics will think, “It’s too simple an explanation”, but the truth is, most of us are suffering needlessly because of so-called “safe” food additives, namely excitatory neuro-transmitters (nicknamed excitotoxins). The main ones are monosodium glutamate (MSG), aspartame, and L-cysteine. You may think that you are actually avoiding MSG if you avoid Chinese restaurants, but this factory created flavor enhancer is in almost every bottled, bagged, frozen, or canned processed food on super market shelves. But since MSG is often a component of a formulation, it is not labeled as such. You’ve seen words like autolyzed yeast, hydrolyzed protein, and whey protein. Each of these substances contain a percentage of glutamate, the harmful component of MSG.
I didn’t correlate my headaches and diarrhea to the food I was eating for years. Most of us don’t because reactions to these excitatory substances can occur from ten minutes to 48 hours after ingestion. But when my 19 year old son began to develop debilitating headaches, my search for answers led me to the culprit: MSG. See if you suffer from any of these commonly reported symptoms and disorders.
Have you been tested for, suffer from, and found little relief from any of the following conditions?
1. Severe headache 12. Shortness of breath, chest pains, asthma 23. Slowed speech 2. Nausea, diarrhea, vomiting 13. Swelling, pain, or numbness of hands, feet, jaw 24. Chronic bronchitis-like symptoms, allergy reactions, dry cough, hoarseness or sore throat 3. Irregular heart beat or blood pressure, racing heart 14. Pain in joints or bones 25. Heavy, weak feeling in arms and legs 4. Depression or mood change, bipolar, SAD 15. Flushing or tingling in face, chest, pressure behind eyes 26. Irritable bowel or colitis 5. Abdominal pain, cramps, bloating, colitis, IBS 16. Gagging reflex or difficulty swallowing 27. Attention deficit disorder, anxiety attacks, rage, panic attacks 6. Balance problems, dizziness, or seizures, mini-strokes 17. Hyperactivity, behavioral problems 28. Neurological disorders such as Alzheimer’s, fibromyalgia, MS, Parkinson’s 7. Tenderness in localized areas, neck, back, etc. 18. Chronic post nasal drip 29. Pressure behind eyes or on head, neck, shoulders 8. Sleep disorders 19. Skin rash, itching, hives 30. ADD, ADHD, Rage Disorder 9. Blurred vision or difficulty breathing 20. Bloated face, dark circles under strained eyes 31. Asthma 10. Chronic fatigue or sleepiness 21. Extreme thirst or dry mouth 32. Weight problems, obesity, hypoglycemia 11. Excessive perspiring or shuddering and chills 22. Difficulty concentrating and poor memory
If any of these conditions plague you, you may be a victim of the myth that monosodium glutamate (MSG) is a safe food additive. The truth is that the average person eats much more glutamate than what is considered to be a safe and normal amount in the typical American diet. MSG is in everything from crackers and soda pop to vitamins and toothpaste.
Battling the MSG Myth
A Survival Guide and Cookbook
By Debby AngleseyAfter suffering for 21 years from several chronic conditions caused by MSG, and finally finding relief for both herself and her son, Debby spent one and a half years researching and writing a book to help other victims. This highly informative book is recommended for people who suspect or know their migraines, stomach disorders, or other chronic conditions are caused by Monosodium Glutamate (MSG) and Aspartame. It offers over 400 recipes and several chapters devoted to educate the wary consumer. Many doctors and clinics use and recommend this book for their sensitive patients. Since glutamate is hidden under many aliases in processed foods, avoiding it is tricky without the facts. This book will educate and guide you to a new world of health as you learn how to substitute your present MSG tainted foods for healthy ones.
Posts Tagged ‘MSG’
Expert View: Why white powder can be a great danger
Nov 4 2008 by Our Correspondent, Huddersfield Daily Examiner
THE problem of melamine contamination of milk in China is the most recent example of the deliberate adulteration of food for commercial gain.
And once again it is analytical chemists who are at the forefront in the fight against unscrupulous profiteers.
At first glance melamine might seem to be a strange additive for food. In most British homes products made from melamine are more often found in the furniture than the fridge.
For instance, kitchen work surfaces are commonly made from melamine resin, a polymer which combines melamine and formaldehyde.
Melamine itself is a white crystalline powder, chemical name 1,3,5-triazine-2,4,6-triamine, and is not even very soluble.
So why is it added to milk?
The uses of melamine arise from an unusual aspect of its chemical composition; it is two-thirds nitrogen by weight. Its uses depend on that high proportion of nitrogen.
It is used as a fire-retardant in polymers because, on decomposing in fire, it releases nitrogen gas, which smothers the fire.
It is added to fertilisers as a source of nitrogen and now it seems it is illegally added to milk as a source of nitrogen to fool the tests of the milk’s quality.
Milk is analysed for constituents including fat, protein and carbohydrates. Protein is a measure of the quality of the milk and indicative of whether it has been diluted with water. Proteins are made up of chains of amino acids and a feature of amino acids is that they contain nitrogen.
The standard analytical test for protein has been around for a long time. In the 1880s the Carlsberg Brewery in Copenhagen wanted to be able to test the protein content of the grain they used to ensure the quality of the brewing process.
Their chief chemist, Johan Kjeldahl, came up with the solution. He realised that he could work out the amount of protein by simply measuring the nitrogen content. The method bears his name and is still widely used today.
With such a large proportion of nitrogen, although the cost of melamine is 10 times the cost of milk, adding even tiny amounts boosts the test result for the protein content of the milk and hence the price that is paid for the milk.
Addition of small amounts can boost the value of the milk by 100 times the cost of the melamine and allows someone, somewhere, along the supply chain from cow to home to dilute the milk.
But the problem is more serious than just one of greed and dishonesty.
Melamine can cause permanent damage to the body when ingested over a period of months. It, or possibly an impurity in the melamine, leads to the formation of crystals in the kidneys, which give rise to kidney stones and ultimately kidney damage.
Tragically, it is babies, fed with milk formula contaminated with melamine, who were most affected in the recent incidents in China, where at least four deaths have been reported.
This is not the first major incidence of melamine adulteration, which has been reported to have been a problem in China for some time.
Last year thousands of cats and dogs died in the US from pet food imported from China and contaminated with melamine.
While Kjeldahl analysis is carried out regularly on milk it is only now that authorities around the world are looking specifically for melamine and related compounds.
Since October the Food Standards Agency in Britain has enforced the testing of all dairy products from China that are sold here.
Traces of melamine have shown up in Britain in a novelty chocolate product which has now been recalled. Elsewhere, most reported cases of melamine contamination have been in South East Asia.
Perhaps more worryingly melamine has been found in other Chinese farm products such as eggs suggesting that the problem of contamination in China is more widespread than just milk.
In Britain we have been protected since the second half of the 19th century, when the first legislation was enacted and the public analysts were established to ensure food safety.
Before this the use of additives in food was common and sometimes dangerous. Examples included the use of poisonous lead compounds such as red lead to colour cheese and yellow lead chromate in custard powders and the poison strychnine used as an alternative to hops for bitterness in beer.
Nowadays the FSA, using results from analytical chemists, acts quickly to ensure that hazardous products are removed from the shelves.
This was shown in 2003 when the prohibited red dye Sudan I was found to have been added to imported chilli powder, used in products nationally.
Hidden Dangers in Food – Buyer Beware
Linda Hegstrand, MD, PhD
The evidence is compelling and conclusive that at least two specific food additives are poisons. Russell Blaylock, MD, a neurosurgeon, has dedicated his life to educating the public on the dangers of food additives. His book Excitotoxins The Taste that Kills is electrifying and well-researched – a must read to understand fully the impact of poisonous food additives on ourselves and our children. The two food additives I am speaking about are monosodium glutamate (MSG) and Aspartame – NutraSweet/Equal. Glutamate and aspartate are naturally occurring amino acids used in building proteins and also function as excitatory neurotransmitters. When they are present in excessive amounts, they stimulate neurons until they die which is why they are called excitotoxins.
MSG is a flavor enhancer causing cravings that contribute directly to obesity and diabetes. Worse yet it can damage your child¹s brain by effecting the development of the nervous system so that years later they may have learning and emotional difficulties (ADD/ADHD/Autism), and/or hormonal problems.
Aspartame is an artificial sweetener that may cause brain tumors and causes sugar cravings. It breaks down to form aspartate, an excitotoxin that can cause the same brain damage as MSG.
Furthermore excitotoxins can aggravate and possibly precipitate many neurodegenerative diseases such as Alzheimer¹s, Parkinson¹s, ALS, and Huntington¹s. These excitotoxins are a risk if you have ever had a stroke, brain injury, brain tumor, seizure, or have suffered from hypertension, diabetes, meningitis, or viral encephalitis.
What can we do to protect ourselves and our children? There are Natural Solutions:
1. Read food labels. MSG is often present in foods that are not labeled as containing MSG, but do. Examples are hydrolyzed protein, gelatin (yes, commonly served in hospitals as a healthy dessert), yeast extract, textured protein, and more. For more information, go to http://www.truthinlabeling.org. If a food is labeled low fat, it almost certainly contains MSG in some form for flavor. Low carbohydrate processed foods most likely contain Aspartame.
2. Minimize consumption of processed foods – canned, boxed, bagged, and frozen.
3. Minimize restaurant foods, not just Chinese. They often contain MSG even though the waiter/waitress is not aware of it because MSG is often present in items listed that do not appear to contain MSG. When eating out tips: choose broiled, grilled, or steamed foods with butter, herbs, lemon, etc; oil and vinegar or lemon juice for salad dressing; and fresh fruits or sorbets for dessert.
4. Use stevia as a natural low calorie sweetener rather than Aspartame. Stevia can be purchased at health food stores as liquid or powder.
5. Increase your body¹s defense against excitotoxins.
Ways to defend against excitotoxins include:
1. Increasing cellular energy, ATP, improves the ability of specialized cells to take up excess glutamate and aspartate preventing these excitatory neurotransmitters from causing nerve cell death. ATP production is facilitated by supplementing with both carnitine and acetyl-l-carnitine.
2. Vitamin B6 lowers brain and blood glutamate. Glutamate receptors are blocked by Vitamin B12, pyruvate, and malate. The latter two also increase cellular energy.
3. Essential omega 3 fatty acids improve the health of mitochondria, the energy producing subcellular organelle, and cell membranes.
4. Antioxidants fight against this increase in free radicals formed by excess excitotoxins. There are three classes of antioxidants that form a network, all of which are essential in defending against free radicals: 1.) The Vitamin, Mineral, Flavonoid Network which includes Carotenoids; Vitamins C, D, E, and K; manganese, magnesium, selenium, zinc, and plant flavonoids. 2.) The Enzyme Network which includes superoxide dismutase, glutathione reductase, glutathione peroxidase, and catalase. 3.) The Thiol (sulfur containing) Antioxidants which include albumin, alpha-lipoic-acid, and glutathione.
5. As Linus Pauling said: ³You can trace every illness, every disease, and every ailment to a mineral deficiency.² Having an appropriate blend of absorbable minerals including essential trace minerals is protective.
6. The ill effects of MSG and aspartate can be blocked by specific energetic frequencies.
Chronic conditions or symptoms may be MSG and/or Aspartame related. If the above suggestions do not improve your health, a visit to your natural health care provider is apt to help you optimize your health.
Continuing to allow MSG and Aspartame to be added to our foods with all the research that documents their ill effects is disturbing. It is clear that we must be conscientious in our food choices for ourselves and for our families.
From: Complete Wellness Center
What Makes Me MSG Sensitive?
MSG affects nearly everyone in some way because free glutamic acid – the business end of MSG and the amino acid that increases in blood concentration when MSG is eaten, is used throughout the body as a chemical messenger and neurotransmitter. However, some people are more sensitive to excess amounts of free glutamic acid in the body than the average person, who may not even notice symptoms of excess free glutamic acid until after many years of MSG ingestion. We think of these persons as “canaries in the coal mine”. They are more at risk of damage from eating MSG than the rest of us – but it is simply a matter of degree. The following are possible reasons for this increased MSG sensitivity:
Autism – affects 1 in 94 children in NJ
Genetic errors “miswire” the nervous system for glutamate receptors and synapses
Genetic error of sulfur metabolism – which affects taurine production and cysteine metabolism.
Cysteine is used to make glutathione – which is the body’s way of removing toxic mercury. Glutathione is low in autistic children making them more sensitive to mercury toxicity from all other sources.
Inflammation present which lowers defense of the blood-brain barrier
Gilbert’s Syndrome – affects mainly boys – 2% of population
Inability of liver to detoxify the blood
NMDA glutamate receptors become sensitized
Alcohol use which may cause:
Increased sensitivity of NMDA receptors
Vitamin B6 deficiency
Compromised liver, (which handles transamination of amino acids) due to:
Caused by error of metabolism for sulfur containing amino acids
Caused by excess estradiol
Caused by vitamin B6 deficiency
Vitamin B6 deficiency
Transamination difficulty due to errors of metabolism
Physical Injury (car accident, etc.)
Vitamin A toxicity –
Note: Accutane (isotretinoin) drug to treat acne side effects are similar to Vitamin A Toxicity. Unfortunately, teen boys most likely to use Accutane are most likely to be eating too much MSG.
CoQ10 Deficiency – nerve cells in the brain and elsewhere may not have the ability to withstand the overstimulation caused by excess glutamate.
Caused by lack of other vitamins (like Vitamin B6) the body needs to manufacture CoQ10.
Caused by stress
Epilepsy – MSG can induce seizure
Caused by autism related genes (20% of autistic children have epilepsy)
Fibromyalgia – increased nervous system sensitivity
Caused by autism
Hypoglycemia which causes a defiency of fuel to protect the blood/brain barrier
Magnesium Deficiency – Magnesium is used by the nervous system to close calcium channels. MSG is a calcium channel opener.
Parkinson’s Disease –
Leads to Vitamin B6 deficiency as some medications require a patient to limit B6 intake.
Parkinson’s patients already have low dopamine levels. MSG lowers dopamine levels further – counteracting the medication.
Pre-existing allergies which cause:
Sensitization of the nervous system due to Nerve Growth Factor (see recent John’s Hopkin’s study on asthma and the nervous system)
Leaky blood vessels – edema associated with inflammation response.
Type I Diabetes –
Caused by antibodies against GAD glutamic acid decarboxylase (85% of those with Type I Diabetes were found to have antibodies against the enzyme that turns excess glutamate into GABA.)
Autism genes – Type I diabetes is associated with autism spectrum
Vitamin B 6 deficiency caused by poor nutrition, alcohol use, or limiting this vitamin due to food/drug interactions.
Vitamin B12 deficiency – Vitamin B12 protects against glutamate neurotoxicity.
From The Truth About MSG‘
It’s a sad scary truth and I want everyone to know about it so they can keep safe.
I’ll be posting several articles about MSG in the next few days. I feel that there needs to be a more in depth approach and lots of reading to be done for this for it causes so many problems.
This food additive explains
many ailments in many people.
Much legend and myth is being passed
around about MSG to make it seem innocent.
In fact, it can cause many different reactions,
in some people fatal.
At the left is Professor Kikunae Ikeda
who isolated MSG from sea weed in Japan in 1908
This research and editorial– By Steve Van Nattan
There are other nervous system stimulants that tend to disrupt healthy function of the endocrine system. These include sugar and MSG (monosodium glutamate). MSG is something you have to look for on food labels because it’s hidden in a lot of grocery store products. This is a highly toxic ingredient. It will not only cause sleep disorders, it will also tend to cause migraine headaches and can even lead to Alzheimer’s disease. MSG does not belong in the human body. It can even interfere with normal appetite regulatory functions and make it almost impossible for people to lose weight, especially if they are currently obese. http://www.newstarget.com/001975.html
We have met several people who have been troubled by MSG. Each person seems to have different symptoms, and the degree of reaction to MSG seems to vary, sometimes in the extreme. Some can tolerate some of it, while others will react violently to the smallest amount added to their food.
MSG is not added to food of virtually every sort. It enhances flavor, and, without exception, it is added because the food being prepared for sale to the public is of low quality due to cheap ingredients or due to too long shelf life. Some have claimed that it is a fifth taste group of its own, as in sour, bitter, sweet, etc. If this is true, it does not change how it affects people and is no logic for just letting food producers run rampant using it.
MSG is also concealed as a chemical compound in many cases so that the public will not realize they are getting a chemical fix, or so that they will not realize they are buying rubbish quality food. Also, there are natural sources of MSG which complicate things. These natural sources, like carageenan, are technically a food source in themselves, and many people who are sensitive to manufactured MSG can tolerate natural sources. We will list these later.
MSG has been around in its natural form, from sea weed, pectin, gelatin, and other such food sources, for centuries. Oriental people have known the flavor enhancing qualities of these sea weed foods and added them because their diet is very blah and dull in many Oriental nations. It works, and the food does indeed taste better. Cantonese food would taste like dish water if it were not for natural and manufactured MSG products.
Where cultures use a lot of pungent spices and chili pepper, you will not find them using MSG. It is pointless. Thus, MSG is of no interest in India, Southeast Asia, the Middle East, and Africa. South America and Mexico also have traditionally had little interest in natural forms of MSG. The problem is, food producers of the world have learned that packaged foods, and restaurant foods, will be more highly sought after if MSG, natural or manufactured, are added. The food controls agencies of the world’s government have no interest in MSG. The FDA of the USA claims that MSG does not cause adverse effects. This, in spite of the fact that millions of Americans have learned, by using themselves as their own laboratory, that they ARE having serious reactions to MSG. My son, friends in churches in Austin, Texas, and myself are included.
So, you will have to determine if you want to deal with this. MSG, like about 99% of all food additives, is nonessential to a happy and healthy life. You do not NEED MSG to enjoy food, that is, unless you want to eat old stale rubbish and taste it as fresh and wholesome. It must be admitted that there is some transient comfort in self-deception.
You need to consider the symptoms which are known to cause MSG reactions. There are many, and they differ in people so that you cannot just look for “headache”, yes or no, and decide about MSG for you. MSG, unlike many things we eat, can pass through the brain barrier and directly affect the function of the brain. Like marijuana and crack, MSG will cause the brain to change how it controls the rest of the body. Diarrhea may follow a dose of MSG in as little as twenty minutes. This is because the MSG is entering the blood in the stomach, rushing to the brain, and the brain is telling your plumbing department that it is under new management. The result is that you will have to rush to a restroom immediately or you will totally lose control. Other people do not have this, but severe headache results. Some people have heart related reactions, such as tachecardia or blood pressure spikes for no apparent reason.
A LIST OF SYMPTOMS now known to be the result of MSG in food:
Obesity– Here is an article discussion research claiming MSG directly exacerbates obesity problems Here is a Second article
Alzheimer’s disease– Here is de facto proof that MSG enhances this ailment
Petit mal seizures– How many people suffer needlessly from this ailment?
Migraine headaches– Worth looking into if you have this issue
Reproductive Disorders– This is a claim we have yet to confirm with any research, but it is serious if true.
Children’s disorders– What are you feeding your kid?
Insomnia– MSG plays a real role in this disorder.
Cancer– MSG does play a part in this disease.
Fibromyalgia– Web page on the topic and research report
A list of other disorders caused by MSG
ADHD and Autism– In children
MERK’S MEDICAL MANUAL ONLINE:
“What is popularly called the Chinese restaurant syndrome is not a type of chemical food poisoning. Rather, it is a sensitivity to monosodium glutamate (MSG), a flavor enhancer often used in Chinese cooking. In susceptible people, MSG can produce facial pressure, chest pain, and burning sensations throughout the body. Many people feel anxious as well. The amount of MSG that can cause these symptoms varies considerably from person to person.”
May cause itching, nausea, nervous system and reproductive disorders, high blood pressure
MSG is a highly reactive amino acid. It is used by scientists in studies to purposely cause death to areas of the brain and is fed to rodents to make a strain of obese and pre-diabetic test subjects. MSG is classified as a neurotoxin: too much of it introduced to the brain can cause rapid cell death. Source
Patients can help reduce the frequency of Ménière’s (with tinnitus symptoms) attacks by eating small meals throughout the day, avoiding the food additive MSG, and reducing salt in the diet. Source
Monosodium glutamate (MSG) is used to preserve vaccines to keep them from breaking down.
Additives and chemicals such as monosodium glutamate (MSG) elevate the need for ascorbate (Vit. C).
Many more symptoms are listed in the links at the end of this page.
LIST OF FOODS AND ADDITIVES WITH MSG ISSUES:
Here is a great web page to start with
Foods always contain MSG when these words are on the label:
MSG Gelatin Calcium Caseinate
Monosodium glutamate Hydrolyzed Vegetable Protein Textured Protein
Monopotassium glutamate Hydrolyzed Plant Protein Yeast Extract
Glutamate Autolyzed Plant Protein Yeast food or nutrient
Glutamic Acid Sodium Caseinate Autolyzed Yeast
Foods made with the following products often contain MSG.
Malted Barley (flavor) Flavors, Flavoring Modified food starch
Barley malt Reaction Flavors Rice syrup or brown rice syrup
Malt Extract or Flavoring Natural Chicken, Beef, or Pork, Flavoring “Seasonings” (Most assume this means salt, pepper, or spices and herbs, which sometimes it is.) Lipolyzed butter fat
Maltodextrin Soy Sauce or Extract “Low” or “No Fat” items
Caramel Flavoring (coloring) Soy Protein Corn syrup and corn syrup solids (some companies use another process to make their product, saying it is MSG free)
Stock Soy Protein Isolate or Concentrate Citric Acid (when processed from corn)
Broth Cornstarch Milk Powder
Bouillon Flowing Agents Dry Milk Solids
Carrageenan Wheat, rice, or oat protein Protein Fortified Milk
Whey Protein or Whey Anything enriched or vitamin enriched Annatto
Whey Protein Isolate or Concentrate Protein fortified “anything” Spice
Pectin Enzyme modified “anythng” Gums
Protease Ultra-pasteurized “anything” Dough Conditioners
Protease enzymes Fermented “anything” Yeast Nutrients
Food products from Australia and New Zealand may refer to MSG as “flavour enhancer 621”. The EU food additive code for MSG is E621. 29224220 is the HS code of monosodium glutamate. The free glutamic acid component of MSG may also be present in a wide variety of other additives, including Hydrolyzed Vegetable Proteins, Soy Extracts, and Natural Flavourings.
Some of the names MSG goes under
autolyzed yeast extract
E621 (E620-625 are all glutamates)
Ac’cent Gourmet Powder
The following may also contain MSG
natural flavours or seasonings
natural beef or chicken flavouring
hydrolyzed milk or plant protein
textured protein seasonings
Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
fresh tomato juice 260
grape juice 258
human milk 22
SOLUTIONS THAT ARE PURELY MY SPECULATIONS:
For legal reasons, the following is my personal opinion and may be pure rubbish. Aut Disce Aut Discede
Buy pork roast and have the butcher grind it and make your own sausage at home with spices.
Eat more vegetables that grow underground. These at least cannot be directly sprayed with aerosolized chemicals.
Buy milk from a local farmer which has only been pasteurized.
Suppress your appetite without resorting to rubbish foods that will drug you and make you into a blimp.
Do NOT use soy products for alternatives, in fact, soy products which are not fermented are deadly.
Observe people and learn
When you go into a grocery store, observe people: watch who buys what, how healthy or diseased they look and what economic status you think they have. You will begin to notice some interesting patterns.
One is that those who seem to be having the most financial trouble are buying the foods with the highest markup. They are unable to make good decisions about what foods offer nutritional value. They buy things like instant macaroni and cheese, dinner mixes, potato chips, and carbonated soft drink beverages. They buy foods that are nutritionally worthless, but cost a lot of money. You can go to any grocery store and observe this yourself.
At the same time, you’ll notice that people who tend to be healthy, who seem to be aware of what’s going on around them, who look intelligent, whose eyes light up, who have some energy evident in the way they hold their bodies and in the way they interact with others around them — these people are intelligent shoppers. In their carts, you’ll notice they have lots of fruits and vegetables, lots of raw food ingredients, and you’ll see that they tend to buy things in bulk. They’ll buy bulk ingredients like brown rice, beans, or legumes. They actually pay attention to what they’re buying by reading the ingredients labels, for example.
Contrast this to the everyday grocery shoppers: these are the everyday people who don’t really pay attention to nutrition. They don’t make good choices. They basically pull things off the shelves that they’ve seen on television. They choose foods based on what they’ve been told to buy through promotional advertisements, public relations, and other efforts, including food lobbying.
Lobbying is how the USDA came up with the new “Food Guide Pyramid,” by the way. It’s pretty much the “Drink More Milk” pyramid. It was heavily influenced by the dairy industry. Look at how much milk it says we should drink now. Apparently, all humans are supposed to eat from cows utters, which is rather interesting, given that there is no nutritional requirement for any human being to eat from any cow.
The everyday shoppers who buy all of this garbage that’s been advertised are chronically diseased. You can see it at a remarkably young age. Even when they’re teenagers, you can see the disease starting to progress. If these people happen to be in their 30s, 40s, or even their 50s and beyond, you can see the progression of this disease.
I don’t want to be judgmental in saying it, but it is sometimes painful to look at these people. Sometimes I just feel so much compassion for them, I want to help them. But in many ways, most of them aren’t ready to be helped. It’s also a bit frightening, if you think about what’s going on in their bodies. All of this degeneration, this lack of flow, and stagnation that’s happening in their bodies… the stress on the organs: the pancreas, the liver, the spleen, the kidneys, the heart. You look in their shopping cart and think, “How can these people buy this stuff?”
Many fillers, binders, coatings, and gelcaps contain sources of glutamate.
MSG and other EPA approved “contaminants” sprayed
on virtually all agricultural plants
California approval of deadly MSG and plant altering chemicals
Lies– Food manufacturers who lie and claim “No MSG”
San Diego Tribune carries letter from PhD Scientist
on MSG manufacturers public relations tricks
and MSG and obesity.
Here is now chemical companies bully
and maim the public with impunity.
MSG is definitely in milk products,
even though they may claim otherwise.
Natural and vegetarian foods which have MSG
Deceptive cheese product makers
Is your doctor a drug pusher on the take
from pharmaceutical companies?
This is rough language, but it is punk kid. If a fellow
like this can figure this our, why cannot Bible believers?
Hide and seek game of food makers as they seek
to deceive you on the ingredient label.
Soy products are NOT the answer.
Some food providers are taking this seriously.
The lie as proof of the truth of the lie
(Sorry, but that is how it works)
Beware of the non-biblical “Honest Food Guide”
Soy products are deadly, and red meat IS needed for good health.
Bible based diets are sound in principle,
but in Bible times deadly chemicals were not added.
MSG role in high cholesterol
Examples of false advertising
“The FDA has no limits on how much MSG can be added to
foods, even though as little as two tablespoons of it has been
shown to cause epileptic convulsions and death in animals
such as dogs.” MORE
MANY infant foods contain MSG
Reading labels on food– Some helpful information
A story the FDA would mock, but proof that each person
Many issues, including MSG–
They claim chickens are soaked in MSG
MSG used to trick vegetarians into tasting meat flavor
in vegetarian imitations.
Discussion group on glutin and other issues
“I know from personal experience that the chemical is not as harmless as
vinegar or salt. When I ingest a fair amount of MSG, I immediately have
nausea, stomach cramps, “spaciness,” heart palpitations and a
“pins-and-needles” headache, followed the next day by lethargy and
overall weakness.” MORE FROM THIS SITE
LEAVING A BAD TASTE
Short History of MSG and Discussion of troubles it causes
How will I know if there is monosodium glutamate (MSG) in a processed meat or poultry product? MSG is classified as a flavor enhancer by Federal regulation. When it is added to a product, it must be identified as “monosodium glutamate” on the label. Are MSG and hydrolyzed protein related? Yes. MSG is the sodium salt of glutamic acid. Glutamic acid is an amino acid, one of the building blocks of protein. It is found in virtually all food and, in abundance, in food that is high in protein, including meat, poultry, cheeses, and fish. Hydrolyzed proteins, used by the food industry to enhance flavor, are simply proteins that have been chemically broken apart into amino acids. The chemical breakdown of proteins may result in the formation of free glutamate that joins with free sodium to form MSG. In this case, the presence of MSG does not need to be disclosed on labeling. Labeling is required when MSG is added as a direct ingredient.
MORE ON USDA PAGE
MSG AND THE EYES
Eating too much monosodium glutamate (MSG), a flavour enhancer common in oriental and processed foods, could make you blind, scientists reported. Researchers at Hiroaki University in Japan found that rats fed on diets high in monosodium glutamate had thinner retinas and defective eyesight. According to the scientists, monosodium glutamate destroyed receptors on retina cells and reduced the ability to relay nerve signals. The research explains perhaps why there is a high rate of normal tension glaucoma in eastern Asia, although it could be due to genetics. Dr. Hiroshi Ohguro said his findings did not sound the death knell for Chinese food. The rats ate extraordinary large amounts of MSG – a fifth of their entire diet. “Lesser amounts should be OK,” he said, “but the precise borderline amount is still unknown.
This is from Vital Earth:
Many foods could be sabotaging your plan for healthy eating
Chemicals create mutations through chromosome damage, interfere with immune system function, and have been shown to cause a multitude of serious health conditions. Even if all of the food additives used in our foods were safe individually, rarely does any processed / convenience food have only one additive in it. And nobody knows the effects of the many different additives when they are assembled together in a single product. There are literally thousands of various and potentially dangerous combinations.
Have you noticed that the product labels on many foods today seem to be an undecipherable code of scientific mystery words? That’s because more and more manufacturers are opting to use dangerous preservatives, sprays, and chemicals to increase the shelf life of their products and to enhance taste, texture and visual appeal; all at the cost of our nutritional needs.
Many natural ingredients in processed foods are being replaced with their “chemical taste-alikes” to cut costs. So, not only are we bombarded with the toxic chemicals that are in our carpeting, upholstery, cleaning products, etc., we now have to deal with them in the foods we ingest.
Worst Food Additives
Here is a list of some of the worst food additives. Check food labels to make
sure that what you buy does not contain these ingredients.
BHT, legal in the U.S. but banned in England, is associated with liver and kidney damage, behavioral problems, infertility, weakened immune system, birth defects and cancer. |
Artificial coloring – contribute to hyperactivity in children; may contribute to learning and visual disorders, nerve damage; may be carcinogenic.
Aspartame and all artificial sweeteners – may cause central nervous system damage, menstrual difficulties, may affect brain and growth development in unborn fetus. Dangerous excitotoxins. Artificial sweeteners: aspartame (NutraSweet, Equal), sucralose (Splenda), neotame, saccharin (Sweet ‘N Low), acesulfame-k )Sunette, Sweet-n-Safe, Sweet One)
Brominated vegetable oil – linked to major organ system damage, birth defects, growth problems; considered unsafe by the FDA, can still lawfully be used unless further action is taken by the FDA . (used in fruit juices to give them a long shelf life)
Carrageenan – stabilizer and thickening agent; linked to toxic hazards, including ulcers and cancer; In addition to suppressing immune function, carrageenan causes intestinal ulcers and inflammatory bowel disease in animals and some research indicates that carrageenan is associated with causing cancer in humans. (This is what researchers use when they want to create cancer cells for laboratory experiments)
Partially Hydrogenated vegetable oils – associated with heart disease, breast and colon cancer, atherosclerosis, elevated cholesterol, depressed immune system, allergies.
Nitrates – form powerful cancer-causing agents in stomach; can cause death; considered dangerous by FDA but not banned because they prevent botulism.
MSG – may cause headaches, itching, nausea, nervous system and reproductive disorders, high blood pressure; pregnant, lactating mothers, infants, small children should avoid MSG; allergic reactions common; may be hidden in infant formula, low fat milk, candy, chewing gum, drinks, over-the-counter medications. (MSG – A dangerous excitotoxin)
Neotame – similar to aspartame, but potentially more toxic; awaiting approval. A dangerous excitotoxin.
Olestra – causes gastrointestinal irritation, reduces carotenoids and fat soluble vitamins in the body.
Potassium bromate – can cause nervous system, kidney disorders, gastrointestinal upset; may be carcinogenic.
Saccharin – delisted as a carcinogen in 1997, however, studies still show that saccharin causes cancer. A dangerous excitotoxin
Tests reveal it can cause up to 40% shrinkage of the thymus gland. It also causes swelling of the kidneys and liver, and liver calcification. Splenda has basically been chlorinated. 3 hydroxyl groups (atoms composed of hydrogen and oxygen) are selectively removed and replaced with 3 atoms of chlorine. The sugar molecule has now been transformed into a chlorocarbon—a chemical agent that has no place in the human diet.
Sulfites – destroys vitamin B1; small amounts may cause asthma, anaphylactic shock; dangerous for asthma, allergy sufferers; has caused deaths; banned on fresh fruits and vegetables, except potatoes.
Sweet ‘N Low – contains saccharin. A dangerous excitotoxin.
If the list of ingredients on a package label is long, there are probably a lot of chemical additives in the product, and you’re risking your health by eating it.
In children, the organs responsible for detoxifying, or removing harmful substances, are not as effective as those of adults. Unfortunately in many families, children tend to consume more heavily processed foods than adults, (in various snack foods, cookies, cereals, chips, boxed convenience lunches) so these additives have a disproportionately higher impact on them. A parent’s job of providing nutritious foods is made even harder because of the wide array of brightly packaged, tasty, quick and easy foods that are intensely marketed and widely available. Prepared foods and mixes offer convenience, but remember with convenience comes the use of at least some of the 3000 various food additives.
Read Ingredient Labels
Start reading labels, and chose products that are labeled “preservative-free.” Scrutinize convenience, or pre-packaged products that claim “no added preservatives.” They may nevertheless contain ingredients that were already preserved prior to inclusion in the final product. For example, almost all lard, used in baked goods, is treated with BHA or BHT.
Eating healthy may require some lifestyle adjustments. You’ll probably have to shop more often because all-natural foods will spoil sooner. Most foods are not meant to last months and months. Many people erroneously consider it completely normal to keep their pantry shelves and freezers full of a wide array of ready to eat food choices. Just because you’ve always done it this way doesn’t make it the best choice for your family. Fresh food is plentiful in America—do you really need to re-create an unhealthy, mini grocery store in your kitchen for the sake of convenience?
Eliminate Toxins From Your Foods
You can eliminate many of these toxins from your life by changing how you have choose to manage your meals. Make the time to start cooking foods from scratch. Eat raw fruits and veggies instead of processed snack foods. DON’T BUY CONVENIENCE “SIDE-DISH” MIXES! If you want a delicious rice dish—cook rice (preferably brown rice) in some broth and flavor it with seasonings! Most people don’t believe that it can actually be less expensive to eat more natural, but it’s true. Try it. Get back to eating the natural foods our bodies were intended to eat.
High doses of sugar, salt, and trans fat, which are cheap fillers in convenience foods, cause cravings because they disrupt the brain’s natural chemical balance. The more processed foods you eat, the more you crave them…and the vicious cycle continues. Natural hunger becomes distorted when the body’s chemical balance is upset. Supplying the necessary substances required for chemical balance is the key to overcoming unhealthy cravings. Adding supplements to your diet can be very effective in both removing toxins as well as helping to restore chemical balances.
It’s absolutely imperative that you try to limit processed and pre-packaged foods, because unless you’re eating organic, you may still be exposed to dangerous toxins on the foods you probably consider to be the most healthy! Organic packaged and processed foods have little or no added synthetic colors or preservatives, and of course, organic fruits and vegetables are always your best choice.
Non-organic produce is sometimes exposed to various forms of detrimental processes. For example, sulfur is used to keep dried fruit fresh, formaldehyde is added to disinfect frozen vegetables, and potatoes are coated with maleic hydrazide to inhibit their natural “sprouting” tendencies. Sodium nitrate, a suspected cause of stomach cancer, is used as a preservative for bacon, sausage, ham, and bologna. Even some bagged lettuce is sprayed to extend it’s shelf life. Do you like ice cream? You have carboxymethylcellulose, to thank for that super creamy, smooth texture. It has produced tumors in 80% of rats injected with this chemical “stabilizer”. Not even bottled fruit juices can escape profit driven chemical interference. Brominated oils are added to bottled juice to maintain a look of freshness even after months of storage. Aluminum compounds, which are added to baking powder, aspirin, antacids, beer, and table salt, have been discovered in high concentrations in the brain of Alzheimer’s patients.
It’s nearly impossible to eat completely “toxin free”, so just do the best you can…
Unfortunately, it’s not realistic to expect to totally eliminate all toxins from the foods we eat…not unless you live apart from normal society and raise all your own food! But you can at least try to minimize them whenever possible. About the only time we can consistently assure healthy choices is by the foods we prepare in our homes.
Restaurant food is typically packed with artificial, processed ingredients. Make the meals you prepare at home the one place you know you are doing the right thing for your family.
How can you counteract the damaging effects of preservatives, additives and chemicals?
Many nutrients have the ability to counteract the damaging effects of toxic substances, so one of the best defenses for maintaining good health in our “toxin filled” society is by adding supplements to your daily routine.
Fulvic has the power to attach itself to harmful toxins and flush them from the body. In addition, when you supply your body with proper co-factors, like the ones in Super Multi Liquid Vitamins, you will significantly increase the absorption of the nutrients in your food.
Right now your body’s resources are waging a daily battle against preservatives, additives, toxins, and chemicals. Help protect yourself against disease with products and lifestyle choices that support and enhance natural immune system function to its fullest capacity. With some thoughtful changes you can create lasting health, energy, and well-being for your family.