We Trust others to protect our choices. sadly tempting financial gains override reason and duty!

As  a society we have surrendered our beings to the state, thinking that  government offices created for our protection would actually do their  job in making sure that our food is safe and nutritious. Services like  the FDA and the CDC do not promote safety but lend themselves as  marketing tools for big profit conglomerates like big pharma and  commercial food production. Not only do these offices fail in protecting  us they lie to us about safety.

      Many of our foods in the USA are banned in other parts of the world as  unsafe. All one has to do is travel internationally and find that the  food on commercial flights of other countries are so much better. We  have friends who, in America, have food allergies but have no problems  eating the same foods in foreign countries.  

WHY IS THAT?

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 Most  of us, including medical doctors are not aware of many of the ills  caused by the food we eat, or that are preventable when we get the right  nutrients. 

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Doctors  today get almost no training in Food or nutrition, they prescribe  chemicals that may have temporary relief available but that relief comes  in the form of making the body do something in a different way rather  than restoring function. We have been marketed with the lie that  cholesterol is the cause of heart conditions and the Statins do nothing  but shut down normal functions, creating issues like dementia and other  brain issues.

Cholesterol  is a remarkable substance, without which all of us would die. There are  three distinguishing factors which give animals an advantage over  plants: a nervous system, mobility, and cholesterol. Cholesterol, absent  from plants, is the key molecule that allows animals to have mobility  and a nervous system. The hormones of a woman travel throughout the body  on Cholesterol.

 The dangers and prevalence of MSG will  shock you! This flavor enhancer is linked to a host of health issues,  including fibromyalgia, obesity, fatty liver, high insulin and blood  sugar, high cholesterol, liver toxicity, metabolic syndrome, high blood  pressure, disturbance to the gut-brain connection, neurological and  brain damage.

The danger lies in that MSG is almost impossible to avoid.

Why? The reason is twofold:

1. There are over 40 different ingredients that manufacturers use, that all have MSG.

2.  It is not just a flavor enhancing additive – it is a natural by-product  of processing proteins. These MSG by-products are found in many of your  favorite organic health foods.

Keep reading to discover how to avoid this insidious poison.

MSG, or monosodium glutamate,  got its reputation as a flavor enhancer extracted from seaweeds in  China. In the early 1900′s, the process was perfected in Japan and  became commercially available.

In the 1960′s, the phrase “Chinese  Restaurant Syndrome” was coined by the New England Journal of Medicine.  Twenty minutes after eating Chinese food, some sensitive people would  experience tingling, numbness, brain fog, chest pressure and pain.

In  the 1970′s, researchers found that pharmaceutical MSG would kill brain  cells in a laboratory. Shortly thereafter, they realized that  commercially available MSG would have the same effect.

MSG is  simply the addition of one (mono) sodium molecule to the amino acid  glutamic acid, which is found naturally in many foods. When any amino  acid builds up in the body, most people have the ability to break it  down in the liver without alarm. However, some amino acids, such as  glutamic acid (glutamate) and aspartic acid (aspartame or “nutra sweet”), may be more difficult to convert and flush out of the body.

Both  glutamate and aspartame cause the nerves to fire, and when they are in  excess, the nerves can fire excessively and cause a form of neurotoxicity. 

By  now most of us have heard of MSG’s role as a flavor enhancer. But how  does this work? Concentrated free glutamic acid or MSG act as nerve  stimulants and will change how the taste buds taste food. A yucky or  even a really bad tasting food will taste fantastic when high levels of  glutamic acid are introduced as a flavor enhancer.

The insidious nature of MSG is that it may occur whenever a protein is broken down in the body.

When  folks are sensitive to MSG, they are reacting to free glutamic acid in  the blood. Remember, MSG is made when the free glutamic acid binds with a  sodium molecule. Whenever protein is broken down in the body, glutamic  acid is freed from a protein (in which it naturally occurs), and you  have the potential of free glutamic acid building up in the blood and a  possible toxic MSG reaction.

While this  happens naturally when ingesting protein-rich whole foods like grains,  meats, dairy, and even vegetables, the glutamic acid is released in  concert with many other amino acids, rather than in high concentrations  on its own. As a result, unadulterated whole-food-based proteins do not  cause a toxic MSG reaction in the body.

On the other hand, many  processed foods – including organic health foods – contain processed  proteins that harbor free glutamic acids.

The FDA does not require manufacturers to label these foods MSG unless the “added ingredient” is 99% pure MSG. 

If  MSG is produced as a result of protein hydrolysis or a byproduct of  protein processing, the FDA does not require MSG to appear on the label.

Moreover,  a product labeled “No MSG” may still have MSG or free glutamic acid as a  result of protein processing, as long as pure MSG was not added.

The truth is that protein-hydrolysis-based glutamates or MSG are found in just about every highly processed food.  Even vegetable proteins are hydrolyzed to make veggies burgers and many  other frozen or pre-prepared vegan and “health foods.”

When  purchasing processed health foods, look for these common ingredients  loaded with MSG that do not require an MSG listing on the label:

Hydrolyzed Vegetable Protein
Textured Vegetable Protein
Yeast Extract 

1.  MSG or free glutamates as a flavor enhancer is found in highly  processed foods, usually under an alias to make it impossible to know  for sure what you are eating. Refer to the list below for the many  hidden names of MSG.

2. MSG or free glutamic acid is also found  in many health foods as a result of vegetable protein breakdown or  hydrolysis. These MSGs or free glutamic acids are not added into food as  a flavor enhancer but exist in varying quantities in many foods as a  result of protein breakdown.

3. Some folks break down glutamates  better than others, so when it comes to glutamates as a result of  protein breakdown, this is a highly individualized issue. However, MSG  as a flavor enhancer should simply be avoided.

Names of ingredients that always contain processed free glutamic acid. [Parentheses denote UK ingredient numbers]

Glutamic Acid (E 620)2
Glutamate (E 620)
Monosodium Glutamate (E 621)
Monopotassium Glutamate (E 622)
Calcium Glutamate (E 623)
Monoammonium Glutamate (E 624)
Magnesium Glutamate (E 625)
Natrium Glutamate
Yeast Extract
Anything hydrolyzed
Any hydrolyzed protein
Calcium Caseinate
Sodium Caseinate
Yeast Food
Yeast Nutrient
Autolyzed Yeast
Gelatin
Textured Protein
Soy Protein Isolate
Whey Protein Isolate
Anything :protein
Vetsin
Ajinomoto [name of Japanese company, one of the largest MSG producers - often found on labels abroad and in Latin America]

Carrageenan (E 407)
Bouillon and broth
Stock
Any flavors or flavoring
Maltodextrin
Citric acid, Citrate (E 330)
Anything ultra-pasteurized
Barley malt
Pectin (E 440)
Protease
Anything enzyme modified
Anything containing enzymes
Malt extract
Soy sauce
Soy sauce extract
Anything protein fortified
Seasonings

Glutamic  acid found in unadulterated “whole food” 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.

Unfortunately, many protein powders contain forms of soy and whey protein,  as listed above, that will always contain processed free glutamic acid.  Since free glutamic acids are a product of processing proteins, it can  be tricky to find a protein powder that does not potentially contain  them. The key is the amount or concentration of these glutamates in each  product, as well as gauging your own personal level of sensitivity and  ability to break them down, that becomes the issue.

A  list so long can be overwhelming, and can provoke the feeling of, what  is there left to eat? When trying to avoid MSG, the main focus should  be on a diet of whole, unprocessed foods including vegetables, grains,  legumes, fruits, nuts and seeds, organic and grass-fed meats,  and organic dairy. Make sure your proteins are clean, preferably  organic and grass-fed, and cook them at home or enjoy them at a  restaurant whose practices you support, rather than eating excess  processed foods.

After looking at the above list a few times,  you’ll get the hang of which kind of ingredient names connote MSG, and  easily avoid them. As Jack Lalanne advised, ‘Don’t eat anything with a  wrapper! And if you can’t do that, try to avoid processed foods with  more than five whole-food ingredients’.