How M.S.G. (Monosodium Glutamate) is Hidden in Your Foods and its Antidote, Taurine

Written by Thomas Corriher Friday, 26 June 2009 17:09

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Riddle me this: If monosodium glutamate is as safe as its proponents claim, then why do they consistently labor to hide it from us with deceptive labeling?

	Take two of these, and call me in the morning.

Many readers will be thrilled to discover that there is an effective, all-natural antidote for M.S.G. poisoning called taurine. It is an amino acid that is naturally produced by the human body. Taurine is also found in proteins, and energy drinks. It is a stimulating amino acid. Taurine capsules can be found in health food stores, and should be kept ready for M.S.G. emergencies. It effectively neutralizes M.S.G.. The earlier that it is taken during a time of exposure, the better. If at all possible, it is best to take taurine just before M.S.G. consumption, but please note that we would never recommend consumption of M.S.G., even when there is taurine available to neutralize it.

Conversely, M.S.G. neutralizes the taurine already present in the body, and it is important to remember that taurine is required to regulate the pulse rate.

Monosodium Glutamate, more commonly known as M.S.G., is in a special class of chemicals known as excitotoxins. These chemicals cross the blood brain barrier to over stimulate the neurons of the brain to the degree of permanently killing them. This means that M.S.G. poisoning will lower a person's intelligence faster than lead, in addition to the better known mental and physical effects of M.S.G.. This poison is especially dangerous when combined with magnesium deficiencies (think green vegetables), which are normal in the United States. In fact, this is a deadly combination that can lead to sudden heart failures, and it is a primary reason why so many high-school athletes in the United States have mysterious heart failures.

Now M.S.G. is also being sprayed directly upon crops, because it is a highly effective insecticide. Of course, the F.D.A. has blessed its usage inside your foods for decades.

"Cardiovascular signs [of M.S.G. consumption] include hypotension, shock, and sometimes cardiac arrhythmias, which, if untreated, may precipitate circulatory collapse."

-- Handbook of Diseases, 2003

U.S. food regulators and chemical companies are intentionally making it difficult to avoid M.S.G., by using other names to hide its presence in ingredients lists. Yes, they really are trying to dumb us down, and these deceptions are allowed as a matter of official policy.

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Common Names Used To Hide M.S.G. In Ingredients Lists

Gelatin Calcium Caseinate Hydrolyzed Vegetable Protein (HVP) Textured Protein Monopotassium glutamate Hydrolyzed Plant Protein (HPP) Yeast Extract Sodium Glutamate Glutamate Autolyzed Plant Protein Yeast Food

Yeast Nutrient Glutamic Acid Sodium Caseinate Autolyzed Yeast Vegetable Protein Extract Soy Protein Hydrolyzed Corn Gluten Natural Flavor * Artificial Flavor Spice * Senomyx **

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* Since the F.D.A. has intentionally left "Natural Flavor" and "Spice" without meaningful definitions, the chemical companies freely use these names to hide the presence of toxins in your foods. The system works this way by design.

** Senomyx -- We are not going to report what this chemical is, because you would have trouble believing us. Read about it yourself, and stay away from it. Naturally, the F.D.A. has awarded it a G.R.A.S. (Generally Recognized As Safe) rating, with it only having been "scientifically" tested by its manufacturer (wink). Now get this, for here comes the real kicker: this stuff is going to be marketed to the health-conscious consumers in much the same way that canola oil has been. Are there any doubts remaining about what the real agenda is?

"[MSG's] commercial use is permitted only due to its marketing before the 1958 Food Additive Amendments to the Food, Drug and Cosmetic Act, which in effect grandfathered hundreds of substances which had never been tested for safety, including MSG...

"... Certain neuroscientists have, for years, warned that consumption of neurotoxic amino acids (glutamic acid, aspartic acid, and L-cysteine) place consumers at risk -- with most risk to newborns and young children whose immature blood-brain barriers leave them less well protected than more mature people. There is now additional and growing concern on the part of neuroscientists that the glutamate that we eat may cause or exacerbate neurodegenerative diseases such as ALS, Parkinson’s disease, and Alzheimer’s disease."

— Mission Possible Canada (www.aspartame.ca)

"Industry has begun to proliferate products with the words 'No MSG', 'No Added MSG', or 'No MSG Added' on product labels when the products contain hydrolyzed protein (which invariably contains MSG) -- a practice that is clearly in violation of existing FDA regulations. Hidden MSG is not limited to use in food. MSG sensitive people have reported reactions to soaps, shampoos, hair conditioners, and cosmetics that contain hidden MSG. The most obvious common hiding places are in ingredients called 'hydrolyzed protein' and 'amino acids'. Drinks, candy and chewing gum are also potential sources of hidden MSG... Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, including internal feeding materials and some fluids administered intravenously in hospitals, may contain MSG. Reactions to MSG are dose related, i.e., some people react to even very small amounts of MSG while others usually only react to relatively more. MSG-induced reactions may occur immediately after contact or after as much as 48 hours."

 

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• Epilepsy • Vision Disturbances • Panic Attacks • Heart Attacks • Parkinson's Disease • Huntington's Disease • ALS (Amyotrophic Lateral Sclerosis) • Alzheimer's Disease • Brain Lesions • Retina Damage • Obesity • Food Cravings • Depleted Nutrients • Hyperinsulinemia • Stunted Growth • Crosses Into The Fetus • Ocular (Eye) Destruction • Liver Damage • Diabetes • Kidney Damage • Vastly increased chance of ADD, ADHD, Asperger’s or Autism • Severe Headache • Shortness Of Breath • Chest Pains • Asthma • Slowed Speech • Gastrointestinal Disturbances

• Swelling • Numbness of Hands, Feet, or Jaw • Chronic Bronchitis • Allergy Reactions • Irregular Heart Beat • Unstable Blood Pressure • Pain in Joints or Bones • Abrupt Mood Changes • Tingling in Face or Chest • Pressure Behind Eyes • Difficulty Swallowing • Anxiety Attacks • Explosive Rages • Balance Problems - Dizziness or Seizures • Mini-Strokes • Fibromyalgia • MS • Tenderness in localized areas, neck, back, etc. • Chronic Post Nasal Drip • Sleep Disorders • Blurred Vision • Chronic Fatigue • Extreme thirst or Dry Mouth • Hypoglycemia • Difficulty Concentrating and Poor Memory

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You may notice the alarming number of diseases caused or aggravated by M.S.G., which is a little too convenient for the industry partners of the F.D.A.. It is no coincidence that these symptoms match almost exactly those of pesticide ingestion.

Glutamate occurs naturally in some foods, but the naturally occurring glutamate does not cause ill-effects, and it is believed to always appear in nature with its own antidote(s). The kind of M.S.G. added to foods is the type that the F.D.A. allows manufacturers to call a "Natural Flavor". What follows describes the all-natural process from whence it is made. Thanks to truthinlabeling.org for providing this information.

"Processed free glutamic acid (MSG) is created when protein is either partially or fully broken apart into its constituent amino acids, or glutamic acid is secreted from selected bacteria. A protein can be broken into its constituent amino acids in a number of ways (autolysis, hydrolysis, enzymolysis, and/or fermentation). In general, these processes are referred to as 'hydrolyzation' of protein. When a protein is hydrolyzed, the amino acid chains in the protein are broken, and individual amino acids are freed. Acids, enzymes, and/or fermentation processes are used to hydrolyze protein...

"Today, the glutamic acid component of the food additive monosodium glutamate is generally made by bacterial or microbial fermentation wherein bacteria used are often, if not always, genetically engineered. In this method, bacteria are grown aerobically in a liquid nutrient medium. The bacteria have the ability to excrete glutamic acid they synthesize outside of their cell membrane into the liquid nutrient medium in which they are grown. The glutamic acid is then separated from the fermentation broth by filtration, concentration, acidification, and crystallization, and, through the addition of sodium, converted to its monosodium salt."

— truthinlabeling.org

In other words, the synthetic M.S.G. added to our foods is typically produced from the putrid fermenting wastes of genetically engineered bacteria combined with powerful acids. One must wonder if the workers are required to wear bio-hazard space suits. This whole process is apparently considered to be natural, at least it is defined that way by the FDA's unique version of science.

 

We recommend reading, The Slow Poisoning Of Mankind, which was an official report submitted to the World Health Organization about M.S.G..