MSG The Deadly Poison - ©7StepsToHealth.com Page 2

MSG The Deadly

Poison 7stepstohealth.com

By

Max Sidorov

This complimentary guide is part of the

7 Steps to Health

If you acquired this handbook separately, visit:

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to obtain the full collection.

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Disclaimer

This information is not in any way offered as prescription, diagnosis nor treatment for any disease, illness, infirmity or physical

condition. Any form of self-treatment or alternative health program necessarily must involve an individual's acceptance of some

risk, and no one should assume otherwise. Persons needing medical care should obtain it from a physician. Consult your doctor or

health practitioner before making any health decision.

All material in this booklet is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being. The information and opinions expressed here are believed to be accurate, based on the best judgment available to the authors; and

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MSG The Deadly Poison - ©7StepsToHealth.com Page 4

Warning Deadly Poison!

MSG And Other Deadly Additives

MSG, or Monosodium Glutamate is a salt of the amino acid - Glutamic Acid (glutamate). A

salt is the chemical name for a molecule held together by opposite charges. Basically one

(mono) sodium atom is "stuck" to the amino acid glutamate.

How do they make MSG or Free Glutamic Acid?

The following links explain exactly how the food industry can make free glutamic acid by

hydrolyzing vegetable protein or by fermentation of glucose from starchy foods. In essence,

MSG manufacturers can not only free bound glutamic acid from foods, but create it

chemically.

Food Product Design article

Scientific paper on fermenation formation of MSG

Why do food companies add MSG to foods?

There are several reasons:

MSG tricks your tongue into making you think a certain food is high in protein and

thus nutritious. It is not a "meat tenderizer". It is not a "preservative" like the food

industry would like you to think. The food industry is trying to confuse the issue by

focusing on the "fifth" taste sense they call umami. Free glutamic acid is detected by

the taste buds as a simple way to signal the presence of protein in a food, just as there

are fat receptors to detect fats and receptors that sense carbohydrate or sweet flavors.

The purpose of those receptors is to help us discern real food from inedible matter. It

changes your perception of not simply taste but the nutritious qualities of what you

put into your mouth. When you put food that has MSG into your mouth, your brain

thinks you are eating nutritious food even if you put a piece of cardboard in your

mouth. Notice how delicious fast food or junk food seems to be. It is because they are

filled with chemical taste enhancers to fool your body into thinking they are

nutritious. But since your body did not get any nutrition, and needed

vitamins/minerals, it is quickly hungry once more.

However, and here is the main problem with free glutamic acid - It is the very same

neurotransmitter that your brain and many organs including your ears, eyes, nervous

system and pancreas in your body use to initiate certain processes in your body. This

means the free glutamic acid that is not floating around your body is exiting various

cells and starting bodily processes that should not be started!

MSG stimulates the pancreas to produce insulin. So many diets these days are

concerned about the Glycemic Index of foods and yet none of them address the fact

that MSG and free glutamic acid stimulate the pancreas to release insulin when there

doesn't even have to be carbohydrates in the food for that insulin to act on. The food

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industry has found their own "anti- appetite sppressant". It's a convenient way to

keep consumers coming back for more. After you eat food with MSG in it, your blood

sugar drops because of the insulin flood. And you are hungry again an hour later.

Sound familiar?

The body changes excess glutamate to GABA. GABA may be addictive. It is calming

and affects the same receptors in the brain as valium.

Cost. The illusion created by adding MSG to a food product enables the food processor

to add LESS real food. The illusion of more protein in a food allows the food producer

to put LESS protein in it. The consumer perceives the product - say chicken soup - to

have more chicken in it than is actually there. Example: A well-known brand of

dehydrated chicken noodle soup. Is that chicken in there, or a piece of confetti?

MSG breaks down into free glutamate or glutamic acid, and the key point to understand is that

glutamate is the most prominent neurotransmitter in the body, being present in over 50% of nervous

tissue. When you ingest MSG, huge amounts of free glutamate enter your body and act on your nervous

cells making them active, or fire. As a result of the overstimulation, nervous cells die. This is the reason

patients with nervous disorders have high glutamate concentrations in their bodies (glutamate

concentrations in the brain and CSF are higher in some seizure patients).

Food manufacturers are trying to feed you their "facts"...

"facts" they paid for...

Example: The International Food Information Council (IFIC) which often reviews new studies about

MSG admits in their own website that: "IFIC is supported primarily by the broad-based food, beverage and agricultural industries." Industries that rely heavily on the use of MSG.

Example: The research done which was reported in the Journal of Allergy and Clinical Immunology 104

(2) 1999 305-310 denouncing the MSG-asthma link reported by the FDA in 1995 was actually supported

by a grant from the International Glutamate Technical Committee.

For an in-depth look at the mountains of research that show MSG is harmful - see the Related Research

page of the website www.msgtruth.org

There are more links to very recent research done in Europe - see the MSG in the News page as well.

Also read what the FDA has to say on this issue:

What the FDA actually stated in 1995 about Monosodium Glutamate:

"A 1995 report from the Federation of American Societies for Experimental Biology (FASEB), an

independent body of scientists identifies two groups of people who may develop a condition the report

refers to as 'MSG symptom complex.' One group is those who may be intolerant to MSG when eaten in a

large quantity. The second is a group of people with severe, poorly controlled asthma. These people, in

addition to being prone to MSG symptom complex, may suffer temporary worsening of asthmatic

symptoms after consuming MSG. The MSG dosage that produced reactions in these people ranged from 0.5 grams to 2.5 grams...

"The agency believes that the report provides the basis to require glutamate labeling. FDA will propose that foods containing significant amounts of free glutamate (not bound in protein along with other amino acids) declare glutamate on the label. This would allow consumers to distinguish between foods with

insignificant free glutamate levels and those that might contribute to a reaction...

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"Among the report's key findings:

An unknown percentage of the population may react to MSG and develop MSG symptom complex, a

condition characterized by one or more of the following symptoms:

burning sensation in the back of the neck, forearms and chest

numbness in the back of the neck, radiating to the arms and back

tingling, warmth and weakness in the face, temples, upper back, neck and arms

facial pressure or tightness

chest pain

headache nausea

rapid heartbeat bronchospasm (difficulty breathing) in MSG-intolerant people with asthma drowsiness

weakness

"In otherwise healthy MSG-intolerant people, the MSG symptom complex tends to occur within one hour

after eating 3 grams or more of MSG on an empty stomach or without other food. A typical serving of

glutamate-treated food contains less than 0.5 grams of MSG. A reaction is most likely if the MSG is eaten

in a large quantity or in a liquid, such as a clear soup.

"Severe, poorly controlled asthma may be a predisposing medical condition for MSG symptom complex...

"The level of vitamin B6 in a person's body plays a role in glutamate metabolism, and the possible impact

of marginal B6 intake should be considered in future research...

"While technically MSG is only one of several forms of free glutamate used in foods, consumers frequently

use the term MSG to mean all free glutamate. For this reason, FDA considers foods whose labels say 'No MSG' or 'No Added MSG' to be misleading if the food contains ingredients that are sources of free glutamates, such as hydrolyzed protein...

"In 1993, FDA proposed adding the phrase '(contains glutamate)' to the common or usual names of certain protein hydrolysates that contain substantial amounts of glutamate. For example, if the proposal were

adopted, hydrolyzed soy protein would have to be declared on food labels as 'hydrolyzed soy protein

(contains glutamate).'" ...

Unfortunately, for those with asthma, migraine, and atrial fibrillation, MSG as free glutamate remains a

hidden food ingredient. This FDA labeling proposal was killed by a powerful food lobby. Why would the

food manufacturers care so much about listing an ingredient if in their own words it is not that bad for

you? But nonetheless, they fought long and hard to avoid listing it in the ingredients list – seems awfully

strange, don’t you think?

Body Systems Affected by MSG

Allergic response – MSG is not a true allergen but may directly affect

immune response by stimulating or damaging the nervous system. In

studies done recently on animals, food allergies may be caused by a lack

of Interleukin 12. This substance is made by cells in the body -

oligodendrocytes, that are killed by excess glutamate. Also - Over 85%

of individuals with Type 1 Diabetes have antibodies to the enzyme the

body uses to turn Glutamate into GABA - glutamic acid decarboxylase

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(GAD). Their immune system attacks the means by which glutamate is

metabolized, even though it does not attack glutamate itself. Because of

their immune response to GAD, Type 1 diabetics are at risk of having an

excess of glutamate in their systems already.

Blood Pressure - may create taurine deficiency – calcium channels stay

open – causing high blood pressure and counteracting calcium channel

blocking medication.

Blood vessels – Glutamate is vasoactive - it changes the diameter of the

blood vessels - one reason why it may cause headaches.

Brain – during periods of hypoglycemia where low blood glucose levels

leave the brain with low defenses, or allergy response where the blood

vessels become "leaky", MSG may cross the blood brain barrier and

damage brain cells by excitatory neurotoxicity. By affecting the

pancreas and creating a situation of hypoglycemia, MSG may bring

down the brain’s barriers, carrying it’s own key, in a sense, to get to the

brain.

Digestive system – may create taurine deficiency due to its effect on

cysteine. Cysteine competes with glutamate for uptake. Unfortunately,

cysteine is used to make taurine, and taurine is used to make bile. Bile,

which is made by the liver and stored in the gall bladder is used to

break up fats into managable pieces for digestion. If bile formation is

compromised - diarrhea and "gall bladder attacks" may occur.

Endocrine System - GABA (gamma amino butyric acid) is created by

feedback mechanism from MSG. GABA may be addictive. Related to the

date-rape drug GBH. GABA stimulates the pituitary to produce growth

hormone. Research has shown that MSG can also overstimulate

prolactin production by the pituitary and cause sterility in female

animals. Nearly half of all pituitary tumors are prolactin secreting.

Hearing - The hair cells of the ear use glutamate as a neurotransmitter.

Over-stimulation of these cells by glutamate can result in ringing in the

ears. Glutamate opens calcium channels.

Heart Rate - May create taurine deficiency – (taurine regulates

heartbeat) causing irregular or racing heartbeat.

Hypoglycaemia – MSG’s stimulation of pancreas decreases blood

glucose, making hypoglycaemia (low blood sugar) worse.

Hypothalamus – part of the brain most susceptible to attack because it

is the "sensor" of the brain, out in the open so to speak, not protected by

the blood brain barrier because it needs to monitor levels of hormones in

the blood. This part of the brain directs the action of the pituitary gland

which directs the action of the entire endocrine system. Many MSG

sensitive persons become diagnosed with thyroid disfunction and are

put on synthetic hormone due to hypothyroidism. This would suggest

that the hypothalamus may be compromised and unable to effectively

direct the pituitary gland and consequently the thyroid. The

hypothalamus also regulates hunger, and body temperature. The

hypothalamus is also responsible for rage and panic as well...

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Lungs - Asthma - due to MSG’s stimulatory effect on the nervous system

(See Johns Hopkins research) would explain why asthma is induced in

some by MSG.

Nervous system - MSG stimulates nerves in tongue and elsewhere

directly (that’s why they use it). Glutamate in excess can overstimulate

nerve cells until they die. Certain cells called oligodendrocytes which

are found in the nervous system and make MYELIN are killed by excess

glutamate. It is the inability to make myelin which defines the disease

Multiple Sclerosis. In those patients, Interleukin 12 is low. IL 12 is

also made by the oligodendrocytes - a clue that these cells are probably

being killed by something. We firmly believe that something may be

MSG and aspartame in the diet.

Pancreas – glutamate stimulates the pancreas and may cause Type II

diabetes, obesity, and insulin resistance. In individuals with Type 1

diabetes, it may cause an excess of glutamate since 85% of those with

Type 1 diabetes have antibodies which attack GAD - the enzyme

responsible for converting glutamate into GABA.

Thyroid function – See Hypothalamus above

Vision - There are glutamate receptors in the retina. Laboratory studies

on animals have shown the retina to be damaged by MSG.

If you're trying to avoid MSG, you need to look for all of the following terms, as they all contain MSG:

Autolyzed yeast

Calcium caseinate

Gelatin

Glutamate

Glutamic acid

Hydrolyzed protein

Monopotassium glutamate

Monosodium glutamate

Sodium caseinate

Textured protein

Yeast extract

Yeast food

Yeast Nutrient

Disease Statistics

If one was to conclude that MSG exacerbates or causes certain diseases based on their

connection to glutamate in the body, one would also expect:

1. The incidence of those diseases to increase with the dramatic increase in the

consumption of MSG.

2. An additional rise associated with the approval and increased use of aspartame

(especially since the early 1990's when the patent expired), which the human body can

easily convert to glutamate, and which acts on many of the same receptors (NMDA,

etc...)

That being said, there is actually a dramatic correlation. Consider:

ADHD

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According to the following link, there has been a 500% increase in the number of

prescriptions written for ADHD since 1991:

http://www.education-world.com/a_issues/issues148a.shtml

ALS

In Britain A.L.S. deaths were 4 times higher in the year 2000 than in 1952, with a dramatic

increase just in last decade. See the chart on this next link:

http://www.vs.gov.bc.ca/stats/quarter/q2_01/xl/chart1.xls

Gulf War veterans who were fed MSG in their army rations have developed ALS in numbers that are

alarming those in charge. Veterans of Desert Storm are twice as likely to develop ALS than veterans not

in Desert Storm. MSG was only added to rations AFTER WWII and its use has steadily increased in

rations AND in American junk food until very recently, when it was removed from the MRE rations.

Veterans of any wars prior to and including WWII would not have been fed MSG in their rations. In

addition, many US Army members in the Gulf were subjected to many new vaccines - which have free

glutamic acid (the business end of MSG) as an additive.

(Joyce Riley, a former Air Force nurse in Desert Storm who came down with Gulf War illness suspects

vaccines played a significant role in her bout of Gulf War Illness. Based on the amount of free glutamic

acid present in vaccines today and their suspect role in the rise of autism, vaccines, and their ingredients

- besides just mercury - should be investigated further.)

Asthma

According to Scientific American, June 2000, pg 30 "Asthma Worldwide", asthma was rare

in 1900. Now it is considered epidemic. It kills 5,000 Americans yearly, and 180,000

worldwide according to to the World Health Organization. Asthma is now the most common

childhood chronic disease...

The rise in asthma was 42% in the US from 1982 – 1992. The death rate rose 40% from

1982-1991.

Atrial Fibrillation

Mortality rates for atrial fibrillation have almost doubled in England and Wales since 1993

according to this link:

http://www.statistics.gov.uk/pdfdir/hsq0201.pdf

Autism

Autism increase is possibly linked to MMR vaccines (which can contain free glutamate as

gelatin) according to these articles based on autism rates in Scotland climbing 18% in just

one year. Note also that dramatic increases are also being found in the US as well as Britain,

with a particularly large jump just in the last decade:

MSG The Deadly Poison - ©7StepsToHealth.com Page 10

http://news.bbc.co.uk/1/hi/programmes/newsnight/2224126.stm

http://news.bbc.co.uk/1/hi/programmes/newsnight/2232111.stm

http://www.sundayherald.com/21347

http://www.vaccinationnews.com/DailyNews/March2002/ExpertSaysMMRWillBeProved.htm

Depression

In Canada from 1995- 2000 visits to doctors for depression rose 36% in just 6 years. Also,

since 1996 prescriptions to treat depression increased 63%.

China, a large consumer of MSG, accounts for 42% of all suicides in the world.

According to this recent article, 250,000 people commit suicide in China each year. Suicide

and depression among China's youth is becoming a serious public health issue in China.

http://www.hindu.com/thehindu/holnus/003200609130358.htm

According to the following link suicides have increased - especially in the age groups of those

who consume large amounts of MSG in fast foods:

Note: "Persons under age 25 accounted for 15% of all suicides in 1998. From 1952-1995, the

incidence of suicide among adolescents and young adults nearly tripled. From 1980-1997, the

rate of suicide among persons aged 15-19 years increased by 11% and among persons aged

10-14 years by 109%. From 1980-1996, the rate increased 105% for African-American males

aged 15-19."

http://www.cdc.gov/ncipc/factsheets/suifacts.htm

Type I Diabetes

Over 80% of people studied with Type 1 diabetes have antibodies against glutamic acid debarboxylase

(GAD). GAD is the enzyme the body uses to turn glutamic acid, (glutamate) into gamma amino butyric

acid (GABA). The theory is that the cells of the pancreas and consequently, the body's ability to produce

insulin, are attacked by the immune system because GAD is found on the outside of pancreatic cells. The

body starts attacking GAD but in the process may destroy pancreatic cells as well.

Type II Diabetes

According to WebMD, "There has been a 10-fold increase in the number of children with Type

2 diabetes during the past five years." And over 85% of these children are also obese.

High Blood Pressure

According to ABCNews August 24, 2004:

"Nearly a third of American adults have high blood pressure ... Just over a decade ago, closer to one in

four Americans had high blood pressure, and two decades ago the rate actually was declining. ... About 65

MSG The Deadly Poison - ©7StepsToHealth.com Page 11

million American adults now have high blood pressure 30 percent more than the 50 million who did in the

previous decade, according to a report published Monday in Hypertension: Journal of the American Heart

Association."

Heat Stroke

Experts state that athlete heat stroke deaths are rising:

A study from the National Center for Catastrophic Sport Injury Research indicates that just

five players died from heat between 1931-1959. From 1960-2000, the number jumped to 103,

including 18 in the past six years

Migraine

In the US there has been a 60% increase in chronic migraine headaches from 1980 – 1989

according to this link:

http://www.cdc.gov/mmwr/preview/mmwrhtml/00001982.htm

Myopia

The rise in myopia in Asian populations is causing much concern according to the following

links:

50% of teenagers in China today are nearsighted compared to 15% in the 1970’s:

http://www.chinatoday.com/data/data.htm

Myopia increase in Singapore:

http://www1.moe.edu.sg/speeches/2001/sp24082001.htm

Higher rates of myopia in Asians:

http://www.health.gov/healthypeople/Document/HTML/Volume2/28Vision.htm

Obesity

According to research published in the Dec. 12 issue of The Journal of the American Medical Association, "From 1986 to 1998, the number of non-Hispanic white children who were

overweight doubled from 6% to 12%. The research suggests that roughly one in five African-

American and Hispanic children are overweight -- a startling 120% increase during the 12-year study period."

And, according to the following link, obesity among young people in China is growing quickly. The

Chinese consume large amounts of MSG and do not consume as many other foods that may counteract it,

as the Japanese do (taurine-containing raw fish, and meat). The latest studies in rural China found that

those who ate more MSG than others were several times more likely to be obese. This was INDEPENDENT of caloric intake or activity.

http://www.cnn.com/2003/HEALTH/11/02/china.obesity/

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According to the following BBC report, from 1985 to 2000, the number of overweight and obese children in

China has jumped 28-fold.

http://news.bbc.co.uk/2/hi/asia-pacific/5261946.stm

In Spain, researchers have found that MSG, when given to mice increased their appetite 40%.

http://www.euroresidentes.com/Blogs/2005/12/scientists-in-spain-link-additive-to.htm

Tinnitus

According to the following link: "Dr. Allen states that between 1971 and 1990 the incidence of

hearing problems increased by 26 percent among persons aged 45 to 64, and by 17 percent

among those aged 18 to 44."

http://www.drkoop.com/news/focus/august/hearing1.html

Avoid MSG!

Many of those afflicted with MSG sensitivity seriously attempt to avoid MSG. However, because labeling

laws in the United States allow foods high in free glutamate to go unlabeled as such, those with MSG

symptom complex often are often unwitting victims of glutamate toxicity.

At this time, there is little clinical data to provide information on remedies for MSG symptom complex,

because most of the research done on MSG was paid for by the Glutamate industry. However, here we

discuss possible scientific explanations for why a particular food or mineral would provide some relief,

based on available scientific research, and reports of benefit from MSG sensitive individuals.

It should be noted that many of MSG sensitive individuals try to avoid most dietary supplements as they

often contain items like gelatin or other substances that contain MSG. These individuals do not take any

supplement lightly, as most cause them fear of a reaction.

Remedies

Taurine

Some MSG sensitive individuals report relief from some MSG symptoms by taking taurine. The rationale

behind this approach is that glutamate competes with the amino acid cysteine for uptake in the body. An

excess of glutamate will interfere with the body's ability to convert cysteine into taurine, the other free

form amino acid which acts as the body's heartbeat regulator. Taurine is the body's water soluble anti-

oxidant, and inhibitory neurotransmitter. The body also uses taurine to make bile, which aids in the

digestion of fats.

The idea of taking taurine for accidental MSG ingestion is that since MSG may inhibit taurine formation,

those with irregular heartbeat, digestive problems, epilepsy, vision disturbance, and panic attacks from

MSG, may benefit from ingesting taurine instead of waiting for the body to make it.

Unfortunately, most food scientists are not taught about taurine because adults are assumed to be able to

make it and shouldn't need to eat it. It isn't even listed in most tables of the amino acids. However,

taurine is so important in the body, that since 1986 it has been added to baby formula because it is

essential for proper growth and development in humans. Also, studies of people with epilepsy have

MSG The Deadly Poison - ©7StepsToHealth.com Page 13

shown that taurine levels in the brain after a seizure are unusually low. Taurine is now being considered

as treatment for diabetes as well as epilepsy.

Foods high in taurine include fresh fish and meat. It is not found in significant amounts in foods of non-

meat origin. Heat for long periods of time destroys it. It is interesting that the Japanese use much

MSG, but also eat diets high in fish, and raw fish at that. A Japanese meal of sushi contains much

taurine, as well as MSG. Chinese food, which often is cooked at high heat and also contains mushrooms,

another source of free glutamate, and often mostly vegetables, would contain less protective taurine.

We buy our taurine online from here: http://www.beyondacenturyonline.com It is inexpensive and free of

fillers and additives.

Magnesium

In a recent report on CNN, magnesium was reported as one remedy for migraine sufferers. MSG is a

migraine trigger. It should be noted that some MSG sensitive individuals report relief from some

symptoms by increasing intake of magnesium to avoid deficiency. The reasoning behind this approach is

that glutamate is a calcium channel opener - it causes nerve cells to fire. Overstimulated nerve cells can

die if too much stimulatory glutamate is present. Magnesium is the mineral the nervous system uses to

switch overtaxed nerve cells to "off".

Vitamin B6

In the FASEB research report Vitamin B6 is mentioned because it is the vitamin used by the body for

many functions, including helping to convert amino acids into other amino acids. It has been shown that

those with Vitamin B6 deficiency show increased sensitivity to MSG. It should be noted that it is possible

to take too much vitamin B6 and that for those with MSG sensitivity that are not Vitamin B6 deficient,

more Vitamin B6 may not be of any benefit.

MSG is a calcium channel opener. This means it can act as a blood pressure RAISER. It is well accepted

that high blood pressure raises the risk of stroke. In cultures that use copious amounts of MSG, such as

Singapore, stroke is on the rise, even in young adults. Many of the newer cardiovascular drugs are

calcium channel blockers. It is interesting to note that, Vitamin B6 is now being touted for cardiovascular

health by physicians.

It should also be noted that individuals who ingest too much alcohol put themselves at risk of damaging

their liver and inducing Vitamin B6 deficiency. Because of this, alcohol use is not encouraged for those

who are borderline Vitamin B6 deficient, or MSG sensitive.

What is an amino acid?

Amino acids are often called the building blocks of life because it takes many of them linked

together in a chain to create a protein. DNA tells the body how to make the chain and in

what order the amino acids must line up. Some amino acids must be eaten because the body

cannot make them (essential), some the body can make (non-essential), and yet others are

able to be made during some times, but not others (conditionally essential). The life

processes are all dependent on proteins which play critical roles in the body as structure,

messengers, enzymes, and hormones.

MSG The Deadly Poison - ©7StepsToHealth.com Page 14

Proteins are globular and clumpy because the amino acid chains fold in on themselves. This

is how the immune system recognizes proteins. They are large compared to single amino

acids, and they are uniquely shaped. The immune system does not recognize the tiny MSG

molecules as an allergen.

What is an enzyme?

Enzymes are simply proteins with interesting day jobs. Enzymes help make things happen by

helping to create other proteins and by helping break them down too. Enzymes are not

straight chains, they are globular and clumpy, because they are folded into intricate shapes

like other proteins. It is these shapes that help them create and break down other proteins

and compounds.

What is a hormone?

Hormones are extremely potent protein based messengers that travel around the body

connecting the lines of communication between glands of the endocrine system. These glands

direct important functions like metabolism, growth, and sexual development. It has been

found lately that smaller amounts of hormones are more effective than larger amounts

because the body has feedback mechanisms that don't take kindly to overdoses of hormone.

Things shut down because it is considered a trouble signal if there is too much hormone

present. By affecting the part of the brain - the hypothalamus, that controls the master

gland of the body - the pituitary, MSG may affect hormone production in the body.

Glutamate - Protein Building Block and Excitatory Neurotransmitter....

Glutamate is just one of many amino acids used by the body and linked into the chains of

protein in the body. However some amino acids are free to float around by themselves as well

as being found linked into proteins because they serve vital functions - some are

neurotransmitters which carry nerve cell impulses throughout the body. Amino acid

neurotransmitters are like chemical messengers carrying news from nerve cell to nerve cell.

Some amino acid neurotransmitters like glutamate trigger nerve cells to fire, others like

taurine and gamma amino butyric acid tell those firing nerve cells to cease firing. It is a

delicate balance. An important balance. Researchers are finding out just what happens

when that balance tips. In patients who suffer a stroke, for example, an excess of glutamate

in the brain causes the nerve cells to die from overstimulation. Glutamate blocking drugs are

being used to prevent some of this damage.

How does the body usually deal with excess amino acids?

Most amino acids if not used right away, are not stored as amino acids. The body has

elaborate means of changing extra amino acids into other amino acids, and removing nitrogen

and changing amino acids into fuel to be stored. There are processes such as

"transamination" and "deamination" which occur mostly in the liver. In patients with

compromised livers, however, they may have trouble transaminating cysteine, for example,

into taurine, the amino acid that acts counter to glutamate. Also, an excess of the amino acid

aspartate (found in Nutrasweet) may result in excess glutamate, since the body can convert

MSG The Deadly Poison - ©7StepsToHealth.com Page 15

aspartate directly to glutamate. Aspartate and glutamate affect some of the same receptors.

In a different example, there is an enzyme that the body uses to convert excess glutamate

into another neurotransmitter called GABA. In many patients with Type II Diabetes, their

bodies view the enzyme responsible for turning MSG into GABA as an enemy and create

antibodies to attack it so that it cannot do its job. This is a problem. The body is

compromised in its job of getting rid of excess glutamate. It again is a question of balance,

and what tips it.

Is manufactured MSG a problem?

According to some MSG opponents the glutamate added to foods is "bad" and the natural

glutamate in our bodies is "good". MSG sellers argue that MSG is exactly like the glutamate

in the human body, therefore it must always be "good". It is not so simple. There are

contaminants in processed MSG. An anology that can be used is that there are right-handed

amino acids and left handed ones. They are like mirror images of each other. Processed

MSG contains not only the kind of amino acids the body is used to handling, but mirror image

ones too. This may cause problems because it is like putting the wrong glove on your hand.

It's not quite the same. We don't exactly know what problems this may cause. On the other

hand (so to speak) the fact that glutamate the body is used to handling is also in MSG may

present a problem because an excess of naturally occurring glutamate is well known by

neuroscientists to be a problem in many disease states. Natural glutamate can cause

problems we already know about. The reason food processors "free" glutamate from its bound

form, is that it acts as a neurotransmitter in its free form. The food industry's claim that free

glutamate is as harmless as bound glutamate is disingenuous at best. If it was exactly the

same, they wouldn't need to hydrolyse vegetable protein (split the amino acids apart).

SLS (Sodium Laureth Sulfate) and DEA (Diethanolamine)

The rule of thumb for any personal care product is “If you can’t put it in your mouth, don’t put it on your

skin.”

Your skin is the largest organ in your body. I remember fooling around when I was young and teasing

schoolmates pointing at them and saying “Ewww your epidermis is showing!” But all jokes aside, your

skin absorbs everything it comes into contact with (you may absorb as much as half a litre of water during

a regular shower). That is why it is critical that you take great care in watching what you put on your

skin, which means creams, body washes, makeup, deodorant etc.

A few very dangerous ingredients are SLS and DEA. DEA and SLS are both cancer causing ingredients

and found in thousands of personal care products. They are a few of over 125 ingredients used in home

and personal care products that have been proven to cause cancer. Dr. Samuel Epstein, the author of The Safe Shopper’s Bible, founder of the American Coalition to Prevent Cancer lists DEA to categorically

cause cancer. Even though the FDA knows this and all the others cause cancer it is still included in the

ingredients. The reason, as we already know, is because they want you to get cancer so they can make

more dirty money on your sickness.

Another ingredient is propylene glycol which can be found on the ingredient list of your toothpaste,

deodorant, shampoo, conditioner, lotions, soaps etc. yet this colorless and odourless liquid is the main

ingredient in antifreeze, it is used in hydraulic and brake fluids of your car, paints, floor wax, pet food,

tobacco products, laundry detergents etc. In addition to causing cancer, it can cause dermatitis, kidney

damage, liver damage, skin rashes, dry skin, skin damage, nausea, headaches, vomiting, depression, and

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gastrointestinal disturbances. The other scary thing is that propylene glycol does not leave your system.

It stays in your tissues, builds up, and continues to do damage.

In this case there is no good or bad, there is just the ugly. SLS is in the same boat as the rest. Go check

some of your body washes or soaps, you are sure to find this cancer causing substance. Not only does it

cause cancer, it can even change the genetic structure of your cells and induces mutation! It irritates you

skin, impairs hair to grow, has adverse affects on the heart, liver, lungs, and brain. Affects the eyes,

damages the immune system, and causes inflammation of the skin. These are just but a few examples of

toxic ingredients commonly used in your everyday products at home. In addition to fluoride, chlorine and

other substances found in tap water, your shower is actually a gas chamber! Do you know why you come

out of your hot shower with light-headedness and fatigue? Because the fumes were slowly killing you.

The only smart decision would be to throw away all your body washes as soon as possible! You may go to

a health store and purchase some natural bee pollen soap or soap made from natural oils and ingredients

that you can eat. If you can’t eat it, don’t put it on your skin! Instead of creams use natural oils like

vitamin E oil, sesame seed oil (very good for the skin and recommended by Ayurveda), almond oil, coconut

oil etc.

Instead of the toxic antiperspirants which contain Aluminum (even natural rock crystal deodorant

contains aluminum compounds, though they say it's safe) consider a very effective alternative;

Just go to the kitchen and get out the box of baking soda (sodium bicarbonate) ... do not confuse with

baking powder (baking powder contains baking soda plus a powderized acid, which makes it fizz when

wet). You can put about an eighth of a teaspoonful of baking soda in your palm (you'll need more in

certain types of water - up to a teaspoon). Add about a quarter teaspoonful of water, enough to get it wet

(or more, if you had to use more for your type of water). Dissolve the baking soda into the water - the

liquid should feel slippery, since sodium bicarbonate is a base. Apply directly to skin. Then go have a

normal active day. Adjust quantities as necessary - you may need less, you may need more.

Note: too much sodium bicarbonate will cause some skin irritation. It also needs to be dissolved

sufficiently, because dry powdery baking soda can chafe skin just like sand (though many people just

apply it like a powder, so I guess they don't have problems). You really don't need much at all, just

enough to cover the skin. Another note: the water solution will leave white stains on clothes or

countertops wherever it drips and dries out, but it washes away easily. After all, baking soda is a perfect

cleaner!

A few notes on baking soda; if you wake up with an icky tasting mouth (like if you forgot to brush your

teeth), try a quarter of a teaspoonful of baking soda dissolved in a small quantity of water as a mouth

rinse. Mouth bacteria like to produce an acidic environment, but baking soda neutralizes the acids very

quickly. Likewise, if you get acid reflux, ingest a small sprinkle of baking soda periodically.

Another very effective antiperspirant involves; Baking Soda, Talcum/Baby Powder, Rubbing Alcohol and

you may use Vicks/Menthol Paste for a cool feeling and smell. Put the baking soda and the talcum powder

in an air tight jar first, then the rubbing alcohol, then the Vicks. Use approx 3 parts baking soda, 1 part

talcum powder, 2 parts alcohol, and 1 or 2 parts Vicks. This is a great antiperspirant and will be effective

for more than 12 hours.

Aluminum (from food additives, cooking utensils, antiperspirants, municipal drinking water, vaccines,

drugs, etc.) destroys zeta potential (Zeta potential is a measure of the electrical force that exists between

atoms, molecules, particles, cells, etc., in a fluid. Zeta potential's strength determines the amount of

material [nutrients, wastes] that fluids such as your blood and lymph can carry. Increasing the electrical

force in the solution, or zeta potential, allows the fluid to dissolve and hold more material. In this way,

MSG The Deadly Poison - ©7StepsToHealth.com Page 17

more nutrients can be carried throughout your body and accumulated deposits of waste can be removed.

Zeta potential also ensures your cells do not clump together and are pushed away from each other

allowing for proper oxygen and nutrient delivery to each cell.) An alkaline condition in the body increases

zeta potential. . Malic acid (found in apple cider vinegar) removes aluminum from the body.

12 Dangerous Food Additives: The Dirty Dozen Food Additives You Really Need to be Aware Of

In the United States/Canada, more than 3,000 substances can be added to foods for the purpose

of preservation, coloring, texture, increasing flavor and more and most of them can be disguised

under the ingredient “spices”. While each of these substances is legal to use (at least in

Canada/US), whether or not they are all something you want to be consuming is another story all

together.

With any processed or pre-packaged food, you surely run the risk of

coming across additives, and reading through ingredient labels can be

like trying to decode a secret puzzle.

The food colorings that make candy pretty colors have been linked to

cancer and tumors of the brain, thyroid, adrenal gland and kidney in

animal studies.

Of course, eating largely fresh, whole foods is the best way to stay away

from nasty additives, but, assuming you do include some processed foods

in your diet, the following additives are ones you surely want to stay

away from. Look for them on ingredient labels and if one turns up, put it

right back on the shelf.

Propyl Gallate

This preservative, used to prevent fats and oils from spoiling, has been linked to cause cancer.

It's used in vegetable oil, meat products, potato sticks, chicken soup base and chewing gum, and

is often used with BHA and BHT (see below).

BHA and BHT

Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used similarly to

propyl gallate -- to keep fats and oils from going rancid. Used commonly in cereals, chewing gum,

vegetable oil and potato chips (and also in some food packaging to preserve freshness), these

additives have been found by some studies to cause cancer in rats.

Potassium Bromate

This additive is used in breads and rolls to increase the volume and produce a fine crumb

structure. Although most bromate breaks down into bromide, which is harmless, the bromate

that does remain causes cancer in animals. Bromate has been banned throughout the world,

except for in the United States and Japan. In California, a cancer warning would likely be

required if it were used, which is why it is rarely used in that state.

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Monosodium glutamate (MSG)

MSG is used as a flavor enhancer in many packaged foods, including soups, salad dressings,

sausages, hot dogs, canned tuna, potato chips and many more. According to Dr. Russell Blaylock,

an author and neurosurgeon, there is a link between sudden cardiac death, particularly in

athletes, and excitotoxic damage caused by food additives like MSG and artificial sweeteners.

Excitotoxins are, according to Dr. Blaylock, "A group of excitatory amino acids that can cause

sensitive neurons to die."

Many consumers have also personally experienced the ill effects of MSG, which leave them with

a headache, nausea or vomiting after eating MSG-containing foods. Another great article on

MSG: MSG: If it's Safe: Why do They Disguise it on the Labels?

Aspartame (Equal, NutraSweet)

This artificial sweetener is found in Equal and NutraSweet, along with products that contain

them (diet sodas and other low-cal and diet foods). This sweetener has been found to cause brain

tumors in rats as far back as the 1970s, however a more recent study in 2005 found that even

small doses increase the incidence of lymphomas and leukemia in rats, along with brain tumors.

People who are sensitive to aspartame may also suffer from headaches, dizziness and

hallucinations after consuming it.

Acesulfame-K

Acesulfame-K is an artificial sweetener that's about 200 times sweeter than sugar. It's used in

baked goods, chewing gum, gelatin desserts and soft drinks. Two rat studies have found that this

substance may cause cancer, and other studies to reliably prove this additive's safety have not

been conducted. Acesulfame-K also breaks down into acetoacetamide, which has been found to

affect the thyroid in rats, rabbits and dogs.

Olestra

Olestra is a fat substitute used in crackers and potato chips, marketed under the brand name

Olean. This synthetic fat is not absorbed by the body (instead it goes right through it), so it can

cause diarrhea, loose stools, abdominal cramps and flatulence, along with other effects. Further,

olestra reduces the body's ability to absorb beneficial fat-soluble nutrients, including lycopene,

lutein and beta-carotene.

Sodium Nitrite (Sodium Nitrate)

Sodium nitrite (or sodium nitrate) is used as a preservative, coloring and flavoring in bacon,

ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. These

additives can lead to the formation of cancer-causing chemicals called nitrosamines.

Some studies have found a link between consuming cured meats and nitrite and cancer in

humans.

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Hydrogenated Vegetable Oil

The process used to make hydrogenated vegetable oil (or partially hydrogenated vegetable oil)

creates trans fats, which promote heart disease and diabetes. The Institute of Medicine has

advised that consumers should eat as little trans fat as possible. You should avoid anything with

these ingredients on the label, which includes some margarine, vegetable shortening, crackers,

cookies, baked goods, salad dressings, bread and more. It's used because it reduces cost and

increases the shelf life and flavor stability of foods.

Blue 1 and Blue 2

Blue 1, used to color candy, beverages and baked goods, may cause cancer. Blue 2, found in pet

food, candy and beverages, has caused brain tumors in mice.

Red 3

This food coloring is used in cherries (in fruit cocktails), baked goods and candy. It causes thyroid

tumors in rats, and may cause them in humans as well.

Yellow 6

As the third most often used food coloring, yellow 6 is found in many products, including backed

goods, candy, gelatin and sausages. It has been found to cause adrenal gland and kidney tumors,

and contains small amounts of many carcinogens.

If you want a more in depth look at how food additives lead to degenerative and other disease

check out this free E-book from Princeton.

Food Nutrition Labels: Six Catches You Need to Know

Most foods are required to carry nutrition labels to provide, as the U.S. Food and Drug

Administration (FDA) says, "distinctive, easy-to-read formats that enable consumers to more

quickly find the information they need to make healthful food choices."

But despite being regulated by the FDA and the U.S. Department of Agriculture, food

manufacturers can, and do, get away with adding confusing or deceptive information to the

labels. Sometimes this is done inadvertently, but often it's done with the specific intention of

making you think the food is better for you than it actually is.

Reading the labels can be tricky, so here are the six top nutrition label "catches" to watch out for

on your next trip to the grocery store.

1. Serving Size. Many processed foods that are packaged as a single serving actually contain two

or more servings. According to the Nutrition Labeling and Education Act (NLEA) of 1990, a food

item in a relatively small container may be labeled as a single serving if the entire contents can

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"reasonably be expected to be consumed in a single-eating occasion." However, there is often a

discrepancy.

Consider "Big Grab" potato chips or Doritos and "Big Gulp" drinks. Most people buy them with

the intention of eating or drinking the whole thing. But an average serving of a soft drink is 12

ounces. Some of the Big Gulp drinks can be up to 64 ounces--more than five cans of soda! As for

potato chips, a serving size can vary depending on the package. A single-serving snack size bag

of chips, of course, has fewer calories than a larger, but still single-serving, size of the same

snack.

Other items to watch out for include large muffins (which often contain two servings), bagels,

"individual" ice cream containers (some contain 4 servings), and personal size pizzas.

2. Exempt Ingredients. Food labels list ingredients in descending order. The most prevalent

ingredient is first, the least is last. However, ingredients that constitute less than 2 percent can

be listed in any order after the heading "contains less than 2% of the following."

Other ingredients called "incidental additives" do not have to be listed on labels. These include

substances transferred to food via packaging and "ingredients of other ingredients" that are

present at "insignificant levels" and have no "technical or functional effect." These so called

“incidental additives” may include a host of toxic chemicals, and you will never know what they

are.

Natural and artificial flavors are also often grouped together under one name, and

manufacturers aren't required to disclose what "artificial flavors" really means. The exception

here is a new ruling by the FDA, to begin January 1, 2006, that states any food containing a

"major food allergen" must have it listed on the label (whether or not its part of flavoring or

incidental additives). Major food allergens include milk, eggs, peanuts, tree nuts, fish, shellfish,

soy and wheat, as well as food ingredients containing proteins derived from any of these food

categories.

3. All Natural. Food products that claim to be all natural may in fact include unnatural

ingredients. According to Mike Adams, the "Health Ranger," "[The term all-natural] actually has

no nutritional meaning whatsoever and isn't truly regulated by the FDA."

"The reality is that natural isn't always safe, and products with the 'natural' labeling are not

required by law to contain only natural ingredients,'' said Linda Golodner, president of the

National Consumers League. " ... Consumers think of words like 'safe' and 'good for me' when

they think of natural, but across the board -- from prescription drugs to food products -- many of

these natural claims are misleading at best.''

They even label Cheetos cheese puffs as “Natural”! In the food industry this word means nothing

and can mean absolutely anything, and it is completely unregulated. The reason for this is

because everything is natural, a rock is natural, gasoline is natural, hydrochloric acid is also

natural. Anything can be considered natural, but that doesn’t mean it is good to put into your

body.

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4. Free From ... The FDA allows food manufacturers to round to zero any ingredient that

accounts for less than 0.5 grams per serving. So while a product may claim to be "gluten-free" or

"alcohol-free," it can legally contain up to 0.5 grams per serving. While this may seem like an

insignificant amount, over time this small fraction can add up.

Case in point, many food products that claim to have no dangerous trans fats list partially

hydrogenated oil in their ingredients label. Partially hydrogenated oil creates trans fats, so these

labels may be taking advantage of the rounding to zero option.

"If there's less than 0.5 gram of trans fats per serving, the food manufacturer may round down to

zero," says D. Milton Stokes, R.D., a New York City-based nutritionist. "It's an FDA rule, and it

happens with all foods."

So if some food label has a “No Trans Fat” statement, check the serving, it might be absurdly

small.

5. Unfamiliar Terms for Unsavory Ingredients. Food manufacturers are known to use "clean

labels," in which they hide ingredients they know consumers would rather not have in their foods

under names they won't recognize.

For instance, if you're trying to avoid MSG, you need to look for all of the following terms, as they

all contain MSG:

Autolyzed yeast

Calcium caseinate

Gelatin

Glutamate

Glutamic acid

Hydrolyzed protein

Monopotassium glutamate

Monosodium glutamate

Sodium caseinate

Textured protein

Yeast extract

Yeast food

Yeast Nutrient

6. Misleading Ingredient Claims. Sometimes, foods that claim to include healthy ingredients

actually don't contain them, or only contain them in miniscule amounts. Common offenders are

blueberry waffles with no blueberries and strawberry yogurt with no strawberries. The Center

for Science in the Public Interest (CSPI) recently asked the FDA to "immediately stop misleading

food labels," including:

Kellogg's Eggo Nutri-Grain Pancakes: The label says they're made with whole wheat and

whole grain, but they're made primarily of white flour and contain more high-fructose corn

syrup than whole wheat or whole grain.

Betty Crocker Super Moist Carrot Cake Mix: Contains only carrot powder as the 19th

ingredient on the label.

Gerber Graduates for Toddlers Fruit Juice Snacks: The primary ingredients are corn

syrup and sugar.

"Food manufacturers are shamelessly tricking consumers who are trying to eat more fruits,

vegetables, and whole grains," said CSPI director of legal affairs Bruce Silverglade. "Too many

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processed foods contain only token amounts of the healthful ingredients highlighted on labels

and are typically loaded with fats, refined sugars, refined flour, and salt, in various

combinations."

The moral of the story is to be vigilant when it comes down to your own health and the health of

your loved ones. Don’t be fooled by the greedy soulless corporations who will do anything to trick

you into buying their products. Read, research, and get in the know regarding what your food is

actually made of, and don’t fall into the trap thinking that the toxic ingredients are harmless.

They are most definitely toxic and very dangerous to your health, and have been proven

numerous times to cause severe damage to your health.