MSG A Slow Poison In Common Food Items 1
Lifenesia - MSG is not a nutrient, vitamin, or mineral and has no health benefits. The part of MSG that negatively affects the human body is the "glutamate", not the sodium. The breakdown of MSG typically consists of 78% glutamate, 12% sodium , and about 10% water. Any glutamate added to a processed food is not and can not be considered naturally occurring.
The food additive "MSG" is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.
Natural glutamate in plants and animals is known as L-glutamic acid. Our normal digestive process slowly breaks down this natural or "bound" glutamic acid and it is then delivered to glutamate receptors in our body and brain.
Broken down this way, it is harmless. In a factory, however, the bound glutamic acid in certain foods (corn, molasses, wheat) is broken down or made "free" by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, bacteria, or enzymes) and refined to a white crystal that resembles sugar.
Since free glutamate can be a component part of certain food additives, such as autolyzed yeast or hydrolyzed protein, it is essentially unregulated when it comes to labeling standards. This allows it to go into food unlabeled as MSG. A label may say "yeast extract", "calcium caseinate", or "beef flavoring", but the product still contains varying amounts of "free" glutamic acid.
This makes it very difficult for consumers who are trying to avoid it. It is also very dangerous for those who suffer severe reactions to it.
Many people who are very sensitive to MSG experience respiratory, neurological, muscular, skin, urological and even cardiac symptoms.
So why is MSG even allowed into our food supply? Because they can get us to eat almost anything. There is such an incredible amount of disinformation in the powers that regulate and control food, that they can get us to consume things with absolutely no nutritional value at all. As long as manufacturing costs are minimized, and we keep buying their food, they'll keep making it regardless of the detriments to our health.
MSG has been proven to act as an excitotoxin which stimulates the reward system of the brain, so we think it tastes better (than it actually does) and consequently consume more. There are a growing number of Clinicians and Scientists who are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, specific types of obesity, and especially the neurodegenerative diseases, a group of diseases which includes: ALS, Parkinson's disease, Alzheimer's disease, Huntington's disease, and olivopontocerebellar degeneration.
The amount of these neurotoxins added to our food has increased enormously since their first introduction. For example, since 1948 the amount of MSG added to foods has doubled every decade. By 1972, 262,000 metric tons were being added to foods.
The food additive "MSG" is a slow poison which hides behind dozens of names, such as natural flavouring and yeast extract. Currently, labeling standards do not require MSG to be listed in the ingredient list of thousands of foods.
Natural glutamate in plants and animals is known as L-glutamic acid. Our normal digestive process slowly breaks down this natural or "bound" glutamic acid and it is then delivered to glutamate receptors in our body and brain.
Broken down this way, it is harmless. In a factory, however, the bound glutamic acid in certain foods (corn, molasses, wheat) is broken down or made "free" by various processes (hydrolyzed, autolyzed, modified or fermented with strong chemicals, bacteria, or enzymes) and refined to a white crystal that resembles sugar.
Since free glutamate can be a component part of certain food additives, such as autolyzed yeast or hydrolyzed protein, it is essentially unregulated when it comes to labeling standards. This allows it to go into food unlabeled as MSG. A label may say "yeast extract", "calcium caseinate", or "beef flavoring", but the product still contains varying amounts of "free" glutamic acid.
This makes it very difficult for consumers who are trying to avoid it. It is also very dangerous for those who suffer severe reactions to it.
Many people who are very sensitive to MSG experience respiratory, neurological, muscular, skin, urological and even cardiac symptoms.
So why is MSG even allowed into our food supply? Because they can get us to eat almost anything. There is such an incredible amount of disinformation in the powers that regulate and control food, that they can get us to consume things with absolutely no nutritional value at all. As long as manufacturing costs are minimized, and we keep buying their food, they'll keep making it regardless of the detriments to our health.
MSG has been proven to act as an excitotoxin which stimulates the reward system of the brain, so we think it tastes better (than it actually does) and consequently consume more. There are a growing number of Clinicians and Scientists who are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, infections, abnormal neural development, certain endocrine disorders, specific types of obesity, and especially the neurodegenerative diseases, a group of diseases which includes: ALS, Parkinson's disease, Alzheimer's disease, Huntington's disease, and olivopontocerebellar degeneration.
The amount of these neurotoxins added to our food has increased enormously since their first introduction. For example, since 1948 the amount of MSG added to foods has doubled every decade. By 1972, 262,000 metric tons were being added to foods.
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