MSG DANGERS

Discussion in 'Black Health and Wellness' started by Nisa, Apr 30, 2005.

  1. Nisa

    Nisa Well-Known Member MEMBER

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    Not only is MSG scientifically proven to cause obesity, it is an addictive substance: NICOTINE for FOOD!

    Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the prepackaged meals, soups, snacks and fast foods we are tempted to eat everyday.

    Hidden Sources Of MSG
    As discussed previously, the glutamate (MSG) manufacturers and the processed food industries are always on a quest to disguise the MSG added to food. Below is a partial list of the most common names for disguised MSG. Remember also that the powerful excitotoxins, aspartate and L-cystine, are frequently added to foods and according to FDA rules require NO LABELING AT ALL.
    * Food Additives that ALWAYS contain MSG *

    Monosodium Glutamate
    Hydrolyzed Vegetable Protein
    Hydrolyzed Protein
    Hydrolyzed Plant Protein
    Plant Protein Extract
    Sodium Caseinate
    Calcium Caseinate
    Yeast Extract
    Textured Protein (Including TVP)
    Autolyzed Yeast
    Hydrolyzed Oat Flour
    Corn Oil

    * Food Additives That FREQUENTLY Contain MSG *

    Malt Extract
    Malt Flavoring
    Bouillon
    Broth
    Stock
    Flavoring
    Natural Flavors/Flavoring
    Natural Beef Or Chicken Flavoring
    Seasoning
    Spices







    http://www.rense.com/general52/msg.htm
     
  2. Nisa

    Nisa Well-Known Member MEMBER

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    What about foods labeled “No MSG”
    Some foods advertise “No MSG”, or No added MSG”, but actually contain large amounts of a hidden MSG derivative, called “free glutamate”. Many people experience adverse reactions but are not aware that the cause may be exposure to this substance, free glutamate, which is created in manufacturing processes. When any product contains at least 79% free glutamic acid it must be called MSG. Quantities of less than this amount, do not fall under MSG labeling restrictions, and can be called any number of innocent sounding names, such as “natural flavoring”. In larger quantities, free glutamate is toxic to everyone, but for those who cannot metabolize it effectively, even very small doses can act like a poison. MSG stimulates or damages glutamate receptors, making them more sensitive to subsequent ingestion of MSG. Science suggests that free glutamates may act as a “slow neurotoxin” with damage, such as dementia, only becoming apparent years later.

    Identifying MSG can be difficult
    The tricky part for consumers is that current labeling allows for free glutamate to be hidden under more than 40 different names making it extremely difficult for MSG sensitive individuals to identify. (see the list at the end of this article). Some common names are natural flavoring, natural chicken flavoring, natural turkey flavoring, etc., or basically any new name a manufacturer chooses. For example, hydrolyzed vegetable protein, another name for free glutamate, is widely used in many manufactured food products. Brain lesions have been produced again and again experimentally using hydrolyzed vegetable protein. Also, it has been determined that when these substances are combined together, as can be found in the lengthy ingredient list of many prepared foods, they become much more toxic than when used individually. Commercial soups, sauces, and gravies that are in liquid forms are even more toxic than solid forms, because liquids are rapidly absorbed and attain high concentrations in the blood.
     
  3. Nisa

    Nisa Well-Known Member MEMBER

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    MSG has been found to cause serious damage to several areas of the brain
    It has been clearly demonstrated that free glutamate places humans at risk, and plays a critical role in the development of several neurological disorders, but the FDA dismisses much of this extensive research. Numerous complaints have been filed since its initial use began in the 1940’s. By 1948 many major food suppliers were using MSG, and since then, its use has doubled each decade. The average American now consumes 1.92 pounds of MSG each year.

    According to Russell L. Blaylock, M.D., author of “Excitotoxins: The Taste That Kills”, “…excitotoxins play a critical role in the development of several neurological disorders including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, neuropsychiatric disorders, learning disorders in children, AIDS dementia, episodic violence, lyme borreliosis, hepatic encephalopathy, specific types of obesity, and especially the neurodegenerative diseases, such as ALS, Parkinson's disease, Alzheimer's disease, Huntington's disease, and olivopontocerebellar degeneration
     
  4. Nisa

    Nisa Well-Known Member MEMBER

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    The glutamic acid in vaccines are often described as "stabilizers," i.e., ingredients to keep the virus alive. We describe them as a hidden source of processed free glutamic acid (MSG).

    An example for you would be the Chickenpox Vaccine by VariVax -- Merck & Co., Inc. (Merck). This vaccine includes "L-monosodium glutamate" and "hydrolyzed gelatin."

    Another example would be Merck's M-M-R vaccine. The product insert states that the growth medium for measles and mumps includes "amino acids" and "glutamate." It is also stated that the medium for rubella included "amino acids" and "hydrolyzed gelatin." Finally, it states that the "reconstituted vaccine" for subcutaneous administration includes hydrolyzed gelatin.

    We have no way of knowing which amino acids are used in Merck's vaccines, but we do know that the amino acids "glutamic acid," "aspartic acid," and "L-cysteine" are neurotoxic.

    We also know that any hydrolyzed protein, such as the hydrolyzed gelatin will contain some processed free glutamic acid (MSG), some aspartic acid, and some L-cysteine, all considered to be neurotoxic by neuroscientists. Even without hydrolyzing gelatin, gelatin contains over 11% processed free glutamic acid (MSG) and some aspartic acid and L-cysteine. It is present as a result of the manufacturing process that results in gelatin.

    The product insert for M-M-R vaccine by Merck provides a contraindication that states, in part: "Hypersensitivity to any component of the vaccine, including gelatin." It is footnoted to the following reference.

    I cannot help but wonder if at least some of the subjects in the study above reacted to gelatin. Most reactions to processed free glutamic acid (MSG), as contained in gelatin, are not IgE mediated. They are best described as a sensitivity to a toxic substance.
     
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