Can all that gelatin from supplement capsules be bad? I take quite a few supplements that come in geletin caps, and I wonder if there are any harmful effects. Does anyone know what it does in your body? Thanks!
Capsules made of gelatin will do all kinds of harm to your body. It is basicly the same as the glutamate in msg(monosodium glutamate). Click on this link for symptoms from too much glutamate: http://www.msgmyth.com/symptoms.htm
All I have to do is take one little gelatin capsule & I will get a seizure plus a host of other symptoms. You might be ok for now, but in time look out. Too much glutamate excites your nerve cells to death.
If you really want to take alot of supplements take them in pure form. Try to get them not derived from corn. Also be careful with tablets & gelcaps. These all contain 'free glutamate' in the form of coatings, binders or fillers.
Sorry for not getting back right away. My computer was totally fried during a resent storm. I now have a new one($$$$...dammm). But I don't have any of my stored files. My son(across the country)is taking care of that for me as he is tech support. I won't get it back for some time from now. But in the meantime I do have a couple of articles you might like to see from msgmyth.com.
Posted on Tuesday, January 30, 2001 - 9:19 pm:
Actually, I can tell you a most disgusting story about gelatin.
When I graduated from college with a chemistry degree many years ago, I went out to find my first job as a chemist. My second interview was with the Knox Gelatin Company in Camden, NJ. I remember it vividly even today. As I was being escorted to the laboratory for the interview, we had to pass by the many large rooms where they stored the ground up animal bones. The smell was horrific! The huge storage rooms were not very clean.
When I asked why they needed ground up animal bones they informed me that this was the source of gelatin! To this day, not a drop of jello or gelatin has passed my lips.....nor would it pass yours if you knew. Mad cow disease indeed!
Posted on Monday, September 03, 2001 - 9:35 am:
A very interesting article in the 8/01 Discover magazine on food and other uses for material derived from bovine (cow) by-products. Some were new to me, so I'll share a condensed version. No wonder so many people affected by Mono-Sodium-Glutamat (Natrium Glutamat) get reactions when they can't understand why:
From GELATIN (derived from collagen):
FOOD - Powdered gelatin, jellies, confectionary (jelly beans, marshmellows, fruit chews, meringues, nougats, caramels, sugarcoated almonds), desserts and dairy products (bavarian cream, mousses, piecrusts, margaines, dietetic products, yogerts, ice creams and sorbets), clarification of wines (fining agent), decorations (garnishes, foie gras), gel reinforcement for cooked meats to improve slicing (lunchmeat!), gels for the liquor exuded from hams during cooking, gels ti preserve pate), dietetic products (dietary breads, biscuits, powdered soups).
Health-pharmaceutical - soft capsules, hard shell capsules, hemostatic sponges, biological adhesives, blood serum (!), binders in pills and suppositories
INDUSTRIAL USEs - binder for flammable substances in matches, 'crispness' in bank notes, coating for microparticles of self-copying papers, glues for paper and cardboard cartons, bookbinding glue, electrolytic surface treatment of metals
Collagen (derived from connective tissues and beef skins) is also in many medical products.
'Where's the beef?' article also shows items derived from connective tissue and beef bones, or collagen - Of interest here, is that it's high in glutamates and a reaction may occur for those who are sensitive:
Hemostats, vasular and tissue sealants, orthopedic implants coatings, vascular implant coatings, artificial skin, bone graft substitutes, corneal shields, injectable collagen for plastic surgery and incontinence treatment, meat casings, food additives (!), artifical dura maters, dental implants, wound dressings, antiadhesion barriers, platelet analyser reagents, research reagents, antibiotic wound dressings, lacrimal plugs."
As for veggie capsules,they're much better. But depending on your sensitivity you would have to look out for these to as it dependes on the manufacturer on how much they're processed. Most of the time I empty out my capsules.
"What Is MSG?
MSG is the sodium salt of the amino acid glutamic acid. Its chemical formula is C5H8NO4Na. It is sold as a fine white crystal substance, similar in appearance to salt or sugar. Recent discoveries in the field of taste perception has demonstrated that Mono-Sodium-Glutamat (Natrium Glutamat) stimulates specific receptors in the tongue such as the amino acid receptor (T1R1/T1R3) or various metabotropic glutamate receptors to induce the umami taste.
Asian cuisine originally used a natural seaweed broth, such as kelp, to bring up the umami taste in soups. Manufacturers, such as Ajinomoto, use selected strains of Micrococcus glutamicus bacteria in a bath of nutrient. The bacteria are selected for their ability to excrete glutamic acid, which is then separated from the nutrient bath, purified, and made into its sodium salt, monosodium glutamate.
Glutamate itself is a widespread amino acid: it is found naturally in our bodies and in protein-containing foods, such as cheese, milk, meat, peas, and mushrooms. Some of the glutamate in foods is in a "free" form; and only this free form of glutamate can enhance the flavor of foods. Part of the flavour-enhancing effect of tomatoes, certain cheeses, and fermented or hydrolyzed protein products (such as soy sauce) is therefore due to the presence of free glutamate.
Hydrolyzed proteins, or protein hydrolysates, are acid- or enzymatically treated proteins from certain foods. They contain salts of free amino acids, such as glutamate, at levels of 5 to 20 percent. Hydrolyzed proteins are used in the same manner as MSG in many foods, such as canned vegetables, soups, and processed meats."
Very good dancing love. I see you have done your research. Here's something else you might not know. Did you know you can create what's called 'hydrolizing your kitchen',making 'free glutamate'when cooking your foods. Take for instance, peas are already high in glutamate, but when cooked create's 'free glutamate'. I react badly to peas. It will give me a headache & neck pain etc. Tomatoes is another one when cooked & cheese. Also rice. White rice is worse, the starch should be rinced off a few times. Careful not to overcook brown rice.
Just curious...are you msg sensitive? Do you know the symptoms? I have the list if you need it.