MSG hidden in variety of foods and contributing to illness

(NaturalNews) Despite common perception, the toxic food additive Mono-Sodium-Glutamat (Natrium Glutamat) is

everywhere

- not just in Chinese food! This taste enhancer is actually

hidden

under dozens of ingredient names in all sorts of processed foods, restaurant foods, beverages, chewing gums, vitamins and supplements. It is added to foods
in higher dosages than ever before, and more and more people are experiencing symptoms.

Monosodium Glutamate (MSG) is a health concern because it contains

glutamate

. Glutamate is the salt form of

"Free Glutamic Acid"

- a toxin that is associated with many health problems (

http://www.msgmyth.com/symptoms.html

). Due to insufficient labeling laws, food companies use many ingredients (

http://www.msgmyth.com/hidden_names.html

) to disguise Free Glutamic Acid in their products, so consumers must look for more than just "MSG" on food labels.

To understand why processed

Free

Glutamic Acid is associated with so many health problems, it is helpful to learn about

natural

Glutamic Acid - an amino acid (a building block of protein) that occurs naturally in the body as one of many excitatory neurotransmitters (chemicals that
"excite" cells into action). Glutamic Acid occurs

naturally

in certain unprocessed, whole foods (e.g., tomatoes). In this natural form, it is bound (i.e., linked) together with other amino acids to form a protein.
Once ingested, the protein is broken down slowly by the digestive system. The Glutamic Acid is released gradually into the blood stream and is non-toxic.
If one ingests more than the body needs, the cells clear away the excess just as they were designed to do. The digestion of these natural, whole food
sources releases such a small amount of Glutamic Acid that even people who react to

processed
MSG

can usually tolerate them.

When food manufacturers break down a protein (usually from corn, soy or wheat) to make

processed

Free Glutamic Acid, they "free" the glutamic acid from the links that bind it to other amino acids in nature. When one ingests this already-broken-down,

free

form of Glutamic Acid, blood levels of glutamate can spike to more than 20 times the usual amount because the digestive system does not have to work to
break down the links. The human nervous system is not equipped to handle such quickly-absorbed doses. The excess glutamate cannot be efficiently cleared
away, so it accumulates around the cells throughout the body, over-exciting them to the point of damage or death.

This disruption at the cellular level leads to a range of physiological reactions that may be as minor as a runny nose or as life-threatening as a heart
attack. According to experts like Dr. Russell Blaylock, M.D., Free Glutamic Acid is a

toxin

, not an allergen. Some people are more sensitive to lower dosages than others, but it affects everyone to

some

degree. There is often a delay between ingestion and onset of symptoms, preventing many people from realizing the connection. Most acute symptoms will
display within 48 hours (many within 30 minutes) of ingestion, but some health effects (e.g., obesity, infertility) have been demonstrated in lab mice

long

after exposure.

Because glutamate receptors line various organs and tissues (brain, heart, lungs, reproductive organs, digestive tract, etc.) throughout the body,
ingesting processed Free Glutamic Acid can disrupt just about

any

system and cause a wide variety of symptoms. Luckily, much of this damage is reversible, and many sufferers resolve their symptoms (often within 7-10 days)
by completely eliminating Free Glutamic Acid from their diets. To prevent these effects and to avoid this hidden additive, one must prepare meals at home
from basic, whole food ingredients; minimize reliance on

processed foods

; read every ingredient list; and avoid any mysterious or vague ingredients on product labels.

[Editor`s Note: NaturalNews is strongly against the use of all forms of animal testing. We fully support implementation of humane medical experimentation
that promotes the health and wellbeing of all living creatures.]

Sources:




http://www.msgmyth.com





http://www.newsmaxhealth.com/headline_health...





http://www.conqueranxiety.com/could_msg_sens...

Anglesey, D. Battling the Mono-Sodium-Glutamat (Natrium Glutamat) Myth: A Survival Guide and Cookbook. Kennewick: Front Porch Productions, 1997.

Blaylock, R.L. Excitotoxins: The Taste that Kills. Santa Fe: Health Press, 1997

Erb, J.E. and T.M. The Slow Poisoning of America. Virginia Beach: Paladins Press, 2003.

Schwartz, G.R. In Bad Taste: The Mono-Sodium-Glutamat (Natrium Glutamat) Symptom Complex (revised). Santa Fe: Health Press, 1999.

About the author

At

GroceryGeek.com

, Christy Pooschke teaches consumers how to reduce their reliance on processed food. Christy is also the author of an

"Additive-Free" Cookbook & Grocery Shopping Guide

, and she offers personalized

consultations

, as well! Check out her blog to learn how to shop for and prepare additive-free,

natural foods

. You'll love the free recipes, shopping tips and videos! Subscribe to "Grocery Geek" via email on the site's

main page

or follow Grocery Geek

on Facebook

!

Christy's passion for eating REAL food was sparked in 2007 when she eliminated her

Fibromyalgia

symptoms through diet and lifestyle changes. Until this time, she had been ingesting a Standard American Diet of boxed dinners, soda pop, candy and fast
food; and she was very ill. Since regaining her health with an additive-free diet, Christy has been on a mission to educate others about the dangers
lurking in their cabinets and to help them achieve maximum health by reducing their reliance on processed

foods

.

In her free time, Christy operates Completely Nourished, Inc., a non-profit organization she founded to educate folks about natural foods, natural health
and natural living. Check out the resources, recipes and online community available at

www.CompletelyNourished.org

. It's free!

MSG hidden in variety of foods and contributing to illness

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