Excitotoxins: The Taste that Kills (toxic MSG)

AmericanNutritionAssociation.org; Seth Auberon, Ashley Wells (eds.), Wisdom Quarterly

 

Dr. Blaylock

(Russell Blaylock M.D) EXCITOTOXINS: The Taste That Kills (The Dangers of MSG) with Dr. Russell Blaylock, March 7, 2013. Lecture by Dr. Blaylock on his book, Excitotoxins: The Taste That Kills. The shocking truth about MSG (monosodium glutamate) and how it destroys the brain and causes shocking brain degeneration, cancer, Alzheimer's, and many other neurological disorders. Excitotoxins are proteins (amino acids) that excite brain cells to the point of exhaustion to cause them to die. Other excitotoxins include aspartame and mercury.
 

Review of: Excitotoxins: The Taste that Kills

But it tastes good, doesn't it? - Sure does!

Dr. Russell L. Blaylock, MD, has written Excitotoxins: The Taste that Kills, in which he explains that certain amino acids when overly abundant in the brain can cause neurons to die.

Many biochemicals can act as neurotransmitters in the brain: some [over] excite our neurons; others calm them.

In particular, glutamate, aspartate, and cysteine are three amino acids that excite our neurons and can be called "excitotoxins." They are now added in large amounts to our food supply.
 

It's TOXIC! MSG harms brain tissue.

Glutamate, as monosodium glutamate (MSG), is added to many foods [as a toxic flavor enhancer]. It excites our taste buds and can make bland food taste wonderful.

It is contained in the sea vegetable kombu, which has been used as a flavor enhancer "for thousands of years in Japan."

In 1908 a Japanese scientist discovered that glutamate is the active chemical in kombu. By 1933 their annual consumption of monosodium glutamate was over ten million pounds.

Japanese cooks had found that MSG made even the most bland recipes "taste scrumptious." In [WW II] it was used in the rations for the Japanese soldiers. "Unlike American rations, theirs tasted delicious."

Soon the American [synthetic] food industry was following the lead of the Japanese and using MSG. "The use has doubled every decade since the late 40's.

"Today MSG is added to most soups, chips, fast foods, frozen foods, ready-made dinners, and canned goods. And it has been heaven sent for the diet food industry, since so many of the low-fat foods are practically tasteless....

"Often MSG and related toxins are added to foods in disguised forms. For example, among the food manufacturers favorite disguises are 'hydrolyzed vegetable protein,' 'vegetable protein,' 'natural flavorings,' and 'spices.' Each of these may contain from 12 per cent to 40 per cent MSG."

The human brain has two excellent natural methods of control: (1) balance the chemicals within and (2) selectively screen the chemicals allowed inside.

Glutamate is an amino acid that is used extensively in our brains. Why would it [MSG] be toxic? More 

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