Not that I know off, but the Doctrine does take care of it nearly 100%.

Exactly.

Also, everytime I hear the name Kraft I can remember all the headaches I had before I realized what was happening. Kraft adds a ton of extra free glutamic acid/MSG.

Don't forget to read the links above and also the hour long video from Dr. Blaylock.

hope this helps

----------------------------------------------------




Flow chart = http://www.msgtruth.org/NEWUNIFIEDTHEORY.pdf


---------------------------------------

There is a difference between real food that is high in glutamate and processed food that contains MSG. Real food (unprocessed, unadulterated, unfermented food), no matter how much glutamate it contains, will not cause adverse reactions in MSG-sensitive people. (Real food contains no "contaminants.") Food that contains MSG will cause MSG-reactions in MSG-sensitive people if the amounts ingested exceed their tolerances

----------------------------------------------------------

Most of the glutamic acid with which consumers come in contact is found in protein where it is connected to (or bound to) other amino acids in long chains. There are two forms of glutamic acid found in nature: L-glutamic acid and D-glutamic acid. When glutamic acid is found in protein it is referred to as bound glutamic acid. The glutamic acid found in protein is L-glutamic acid, only.

Eating protein (which will contain bound glutamic acid that is L-glutamic acid, only) does not cause either brain damage or adverse reactions

The following pages should be sufficient to demonstrate that processed free glutamic acid used in processed food, drugs, cosmetics, personal care products, dietary supplements, and in pesticide and fertilizer products is not identical to the glutamic acid found in unprocessed, unadulterated food, and in the human body:

links at bottom of page = http://www.truthinlabeling.com/III.What%20is%20MSG.html


----------------------------------------------

If a consumer ingests any free glutamic acid as she is ingesting unprocessed/ unadulterated/ unfermented protein, that free glutamic acid will be L-glutamic acid, only, because the glutamic acid in the whole protein that she is eating will be L-glutamic acid, only.

If a consumer ingests any processed free glutamic acid, she will be eating L-glutamic acid plus the "contaminants" that invariably come with it.

----------------------------------------------------------------

Glutamate signaling has long been assumed to be restricted to the CNS; however a growing body of recent evidence documents that non-neural cells throughout the body possess glutamate receptors, including bone osteoblasts and osteoclasta, megakaryocytes, keratinocytes, pancreatic islet cells, taste buds, and cells in the lung, liver, heart, kidney, and adrenal.

http://www.pnas.org/content/98/11/5947.full


------------------------------------------------------------

Glutamate is a nervous system stimulant. That is why it is used - it stimulates nerve cells in the mouth. However, there are glutamate receptors all over the body (the pancreas, the retina, the hypothalamus, even the hair cells of the ear) .

-------------------------------------------------------

15.5% of all the amino acids in wheat are glutamic acid in its free or active form and 22.9% of the amino acids present are aspartic acid in its free and active form (which can be converted to glutamate in only one step). In fact, wheat gluten is a considerable source of "natural" MSG in the diet."

In fact this wheat gluten is added to your bread. Why? To achieve the MSG effect and make you addicted.


--------------------------------------------------------------------------------------------------------

According to new research from Johns Hopkins, the immune system is disturbed by nervous system over-stimulation. This is a problem because MSG is a nervous system excitatory neurotransmitter.

--------------------------------------------------------------

MSG is hidden in:

Most food with labels that say "No Added MSG," "No MSG Added," and "No MSG"
Food that is falsely advertised as containing no MSG

Food whose manufacturers falsely claim, in response to questions, that their products contain no MSG

Food served in restaurateurs that falsely claim that the food they serve contains no MSG

----------------------------------------------------

MSG can be hidden in:

Infant formula
baby food

Vaccines--including vaccines that are injected into children. Like so many other live virus vaccines, the new (2003) nasal spray flu vaccine called FluMist contains MSG in the form of monosodium glutamate --

Dietary supplements

Medications/pharmaceuticals

Protein drinks often recommended for seniors

Protein bars and protein powders

Enteral feeding products (tube feeding products)

Fertilizers, pesticides, fungicides, and plant growth enhancers

Kosher food

Cosmetics

Protein powders sold in health food stores

Food that is labeled "organic"

Wine

Agricultural products that can be sprayed on wine grapes, including California wine grapes

-------------------------------------------------------------------------

A recent Study in rural China on humans, shows MSG contributes to obesity, regardless of caloric intake or activity. Animal studies also showed that glutamate constricts blood vessels. It acts as a calcium channel OPENER, and increased appetite in healthy animals by 40% by acting on the hypothalamus.

----------------------------------------------------------------------------------

Consequently, if you think you are immune from the effects of MSG because you don't have the autism genes, or the Alzheimer's genes, or high blood pressure, note that free glutamic acid acts on the pancreas to secrete insulin and acts to stimulate hunger by targeting the amygdala and hypothalamus and creates valium-like GABA in otherwise HEALTHY folks.

--------------------------------------------------------------------------------------------

However, some people are more sensitive to excess amounts of free glutamic acid in the body than the average person, who may not even notice symptoms of excess free glutamic acid until after many years of MSG ingestion.

--------------------------------------------

MSG induces histamine response

Histamine induces inflammation

--------------------------------------------

MSG injected into mice reduces free glutathione levels
-------------------------------------------------------------------------------------------

Some years ago, during a lecture, Dr. Russell L. Blaylock, M.D., author of Excitotoxins: The Taste that Kills (ISBN #0-929173-25-2), stated that people who are MSG-sensitive or who have family histories of neurodegenerative disease should take daily magnesium supplements. Most of the MSG sensitive people we know who follow his advice believe that magnesium supplementation has helped them, but none, including Dr. Blaylock, contend that magnesium will eliminate MSG-sensitivity. Furthermore, MSG-sensitive people with very little tolerance for MSG found that in order to avoid ingesting MSG with their magnesium, they had to find a magnesium supplement that is not in a gelatin capsule and does not contain an ingredient with the words "glutamate," "aspartate," or "citrate."

------------------------------------------------------------------

In the last five years, researchers have found many cancers have -- glutamate receptors.

He said, "The total picture is -- if you're consuming a diet with glutamate in it, particularly high levels, you're making your cancer grow very rapidly. I refer to it as cancer fertilizer."

----------------------------------------------------------------

Have you been tested for, suffer from, and found little relief from any of the following conditions?

1. Severe headache 12. Shortness of breath, chest pains, asthma 23. Slowed speech
2. Nausea, diarrhea, vomiting 13. Swelling, pain, or numbness of hands, feet, jaw 24. Chronic bronchitis-like symptoms, allergy reactions, dry cough, hoarseness or sore throat
3. Irregular heart beat or blood pressure, racing heart 14. Pain in joints or bones 25. Heavy, weak feeling in arms and legs
4. Depression or mood change, bipolar, SAD 15. Flushing or tingling in face, chest, pressure behind eyes 26. Irritable bowel or colitis
5. Abdominal pain, cramps, bloating, colitis, IBS 16. Gagging reflex or difficulty swallowing 27. Attention deficit disorder, anxiety attacks, rage, panic attacks
6. Balance problems, dizziness, or seizures, mini-strokes 17. Hyperactivity, behavioral problems 28. Neurological disorders such as Alzheimer's, fibromyalgia, MS, Parkinson's
7. Tenderness in localized areas, neck, back, etc. 18. Chronic post nasal drip 29. Pressure behind eyes or on head, neck, shoulders
8. Sleep disorders 19. Skin rash, itching, hives 30. ADD, ADHD, Rage Disorder
9. Blurred vision or difficulty breathing 20. Bloated face, dark circles under strained eyes 31. Asthma
10. Chronic fatigue or sleepiness 21. Extreme thirst or dry mouth 32. Weight problems, obesity, hypoglycemia
11. Excessive perspiring or shuddering and chills 22. Difficulty concentrating and poor memory

----------------------------------------------------------------------------------------
TEST YOURSELF
It's easy and you won't get hungry. Eat only the suggested foods and as much as you like of them.

The following was posted on our discussion board. We share it with newcomers to inform them that it may take more than a couple of weeks on the diet to detox and feel improvement. Others may see results after just a few days.

"Several weeks ago, I was discouraged and thought that I was headed for Parkinson's Disease or worse because of my very severe Restless Legs Syndrome. I had been on the test diet for about 2 weeks and had little if any success. This is just to tell others that it took me about 2 months to get relief from symptoms. Now, the minute that I let my guard down and am not vigilant about what I eat, I get nerve spasms and insomnia again. For the first time, I can say that it is possible for me to be free of symptoms and for the first time I can declare that it is absolutely caused by the MSG. It took a long time for me to detox -- be patient. Don't give up."
Elizabeth

Eat the following foods for at least 1 week and judge for yourself if excitotoxin (MSG, Aspartame, L-cysteine) enhanced foods are causing your health problems. Stop taking vitamins, supplements, protein drinks, protein bars, soy products, or protein products of any kind. If possible, stop taking over-the-counter medications and prescribed medications unless they are absolutely necessary during this period. Many fillers, binders, coatings, and gelcaps contain sources of glutamate. Avoid all candies, chips, crackers, ice cream, and processed snacks. Drink only water, organic whole milk (unless dairy intolerent), and Rice Dream rice beverage (plain original variety in blue box). Organic Valley whole milk in the gallon containers (it's not ultrapasteurized as paper cartons are) is a good choice. It can be diluted with water to cut down on fat intake if that is a consideration. Avoid coffee and tea for now.


Eat the following when hungry and/or at meal times.


1. Cooked brown rice.
Place 5 cups of short grain brown rice in large pot with 10 cups water, 1 teaspoon salt, and 1 teaspoon cane sugar. Bring to a boil and reduce heat to lowest setting, cover, and let cook 40 minutes. If you must use white rice, rinse very well to remove starch or glucose coating (glutamate sources) and cook as described for only 20 minutes. Store covered in refrigerator and eat with milk (cinnamon and cane sugar on top is good as breakfast or snack. Or eat warm with butter, pepper, and salt (kosher or canning salt only) with meals, or mixed with sauteed vegetables.


2. Eggs - no egg substitutes.
These can be cooked any way using mild olive oil or butter (cream and salt only). For less cholesterol, use the whites, making an omelet. Olive oil or coconut oil may also be used in any sauteeing.


3. Vegetables - Avoid potatoes, carrots, and beets for now.
Eat fresh greens - spinach, romaine (not iceberg), cabbage, broccoli, collards, and/or any organic fresh or frozen vegetables (if nothing has been added to frozen products.)
Wash vegetables in bowl of luke warm sudsy water or baking soda and water. Rinse well to remove waxes and sprays.
Other good produce are squash of any kind, cauliflower, sweet potaoes, avacodos, and celery. Tomatoes and mushrooms are quite high in safe natural glutamate. Vegetables can be eaten raw, steamed, baked, and sauteed. Processed free glutamate (the form found in MSG) can be created in the kitchen by boiling or roasting (avoid high temperatures) foods naturally high in glutamate. Simmer, grill, and roast at moderate temperatures. Protein in food + extreme heat + moisture = processed free glutamate. Example: Do not cook tomatoes or milk at high temperatures for any length of time.


4. Fruits - Eat only fresh fruits or those you personally have frozen or bottled that do not contain beet sugar, corn syrup or bottled lemon juice.
Peel apples and pears. Avoid fresh grapes and berries right now. Some are treated with Auxigro or sulfites, preservatives that many MSG sensitive people react to (covered in book).


5. Meat - Fresh turkey or chicken.
Use nothing frozen or treated with broth (MSG) solutions. Ask butcher if poultry is additive and preservative free. We do okay with Foster Farms boneless chicken breasts, wings, and legs. If in doubt, avoid meats during ths time. Do not eat canned or processed meats, sausages or cold cuts of any kind. The word here is fresh everything for now.


6. Cheese - Whole milk mild cheeses such as Colby/Jack and Mozzarella only.


7. Bread - Avoid for now.


8. Toothpaste - Use baking soda.


9. Fresh herbs, canning salt, pepper, and dry whole herbs are okay to use.

This is not typical of our diet. We have many healthy and delicious food choices that you can learn about (Our book contains over 400 recipes). During this test time, however, the newcomer's lack of information about the hundreds of sources of hidden MSG can be daunting. Thus, we keep it simple. This diet is safe and easy to follow.

--------------------------------------------------------------------------

Unfortunately ammonia crosses the blood brain barrier easily and when it does, the body - considering it toxic - turns ammonia into glutamic acid. The body then turns excess glutamic acid into glutamine, or GABA or something else. There are several ways the body gets rid of glutamic acid, but there seems to be trouble when the body can't get rid it. I believe this to some folks appears to be a "glutamine deficiency". They think supplementing with glutamine will solve the problem when the problem is that the body is having trouble getting rid of glutamic acid in the first place. Type I diabetics actually have immune systems that attack one enzyme that turns glutamic acid into GABA.

----------------------------------------------------------------------

just added some additional information in my thread titled Betaine HCL & MSG about how I found confirmation that Betaine derives from beet sugar - not just in Natural Factors but all Betain from my understanding. Beets are high in glutmates so this may cause reactions in some.

-----------------------------------------------------------------

Dump enough glutamate into your system, some will cross the blood brain barrier, and you will feel the effect. Excess glutamate inhibits the production gluthione, which is used by cells to excrete toxins, the brain when injured will release glutimate in such quantities understress that you get toxic because of lack of gluthione. I'm not talking about chinese food headaches, I'm talking something that has a short term effect, and a long term negative consequence
-----------------------------------------------------------------------
Small amounts of MSG are found naturally in many common foods such as seaweed, mushrooms, whole grains, carrots, meat, nuts and cheese. In its natural state, however, MSG is slowly assimilated by the human body and broken down so that the levels of concentration are kept low. The MSG in processed foods, on the other hand, is highly concentrated. And when people eat these foods, says Blaylock, they unwittingly bombard their brain cells with excitotoxins in large enough quantities to cause real trouble. (For a list of common MSG symptoms, see sidebar at end of page
---------------------------------------------------------------------------

What makes one person more resistant to excitotoxins than another depends upon his or her natural ability to produce a high amount of antioxidants, which help to build up resistance to excitotoxins and thus give the damaged nerve connections time to recover.

Reaction times vary, too. While some people react immediately after consuming excitotoxins, it may take up to 72 hours for others to notice that they are having a reaction. As noted, the symptoms themselves also vary widely, ranging from a simple skin rash to severe depression. Headaches, however, are by far the most commonly reported side effect.

If you have a poorly functioning immune system and a less than desireable diet, Blaylock believes you are at a higher risk for reaction to excitotoxins.

--------------------------------------------------------------

Blaylock cautions that if you want to see improvements, you need to both avoid excitotoxins and increase your antioxidant intake. "You can't keep bringing in more excitotoxins and at the same time try to fight them," says Blaylock. "It's like if you have a hole in a boat: You have to plug the leak, not just bail water."

Take the two-pronged approach and, particularly if you have sensitivities to exitotoxins, chances are good that you'll notice positive changes quite quickly. "People who follow these guidelines often report a greater sense of well-being," says Blaylock. "Most will see a change within two weeks."


The Many Faces of MSG

As a general rule, the more a food is processed, the more likely it is to contain MSG. Foods that commonly use MSG include potato chips, flavored crackers, canned soups, dry soup mixes, canned meats, diet foods, soy sauces, salad dressings, cured meats and poultry injected with broth. But reading the labels won't always help you.

When a food product is 99 percent pure MSG it is called "monosodium glutamate" by the FDA and must be labeled as such. However, when a food product contains less than 99 percent MSG, the FDA doesn't require that the MSG be identified. So it often appears on labels in various disguised forms, such as "hydrolyzed vegetable protein," "spices" and "natural flavoring." Here's a quick list of potentially suspect ingredients to watch for (when in doubt, call the manufacturer to inquire).

• Ingredients that may contain 30 to 60 percent MSG: hydrolyzed vegetable protein; hydrolyzed protein; hydrolyzed plant protein; plant protein extract; sodium caseinate; calcium caseinate; yeast extract; textured protein; autolyzed yeast; hydrolyzed oat flour; Accent.

• Ingredients that may contain 12 to 40 percent MSG: malt extract; malt flavoring; bouillon; broth; stock; natural flavoring; natural beef or chicken flavoring; seasoning; spices.

• Ingredients that may contain some MSG: carrageenan; enzymes; soy protein concentrate; soy protein isolate; whey protein concentrate; some soymilk.

------------------------------------------------------------------

Food cravings are a follow up to MSG poisoning because MSG is highly addictive.

---------------------------------------------------------------------

It is interesting to note the joke that after eating MSG in foods at a Chinese restaurant "you are hungry an hour later", may have some merit. The glutamate in MSG acts as an insulin trigger. This will definitely give you a hunger response about an hour and a half later.
While balding is genetic in men, the rate of hair loss is controlled by the copper level.

MSG which is now forcefully added to everything even those things that are labeled "No MSG added" depletes Taurine throughout the body.

The two spots that can't function without it are the brain and heart so those are the last reserves in the body not bile. Detoxification of Copper and GSH-mercury conjugates is done via bile. A limitation on the ability to create bile (lack of Taurine) means that virtually all needs to re-absorbed by the gut. Add some biofilms which act like fishing nets hanging onto the metals and we got a problem...


-------------------------------------------------------------------------------------------------------

Researchers at the University of Wisconsin Medical School have solved the puzzle of how one drug - lithium - can effectively stabilise both the wild euphoria and the crushing melancholy that are the hallmark of manic depression, or bipolar disorder.
As reported in the July 7 Proceedings of the National Academy of Sciences, the researchers found that in mice brains, lithium exerts a push/pull effect on the neurotransmitter glutamate, eventually causing it to level off in a stable zone where it can control both extremes.
“Glutamate is the primary excitatory neurotransmitter, carrying messages instantaneously from one nerve cell to another in 85 percent of the brain,” said UW Medical School professor of pharmacology Dr. Lowell Hokin, who directed the research. Other neurotransmitters include serotonin, dopamine, norepinephrine and acetylcholine.

Under normal circumstances, an impulse from a nerve cell releases a flood of message-bearing glutamate aimed at a neighboring neuron across the synapse. A structure on the end of the releasing nerve cell, called a reuptake transporter, then shuts off the signal by reabsorbing the glutamate, pumping it back into the cell for reuse.

If the reuptake mechanism malfunctions, inappropriate concentrations of neurotransmitter remain in the synapse. Hokin postulates that abnormally low glutamate levels are involved in depression, while elevated levels are responsible for mania.

Nearly a half century ago, Australian psychiatrist John F. Cade discovered lithium’s mood-stabilizing effect. It has long been the drug of choice in treating bipolar disorder, which affects approximately 2.5 million Americans. Despite some side effects, lithium usually successfully dampens the mood swings that in the most severe cases end in suicide, the dire result for one in five untreated or unresponsive bipolar patients.

In an earlier study (reported in PNAS, Aug. 30, 1994), Hokin and his colleague showed that lithium causes glutamate to accumulate in synapses of mice and monkey brain slices, but exactly how it worked remained unclear until now.

In the current study, functioning slices of mice brain were examined following exposure to lithium, while control slices were not exposed to the drug. The researchers observed that lithium raised the glutamate level by slowing its reuptake. The higher the lithium dose, the greater the inhibition, they found.

To study the chronic effect of the lithium, the UW team administered it to live mice for two weeks. To their surprise, they saw that glutamate reuptake increased. This “up-regulation” resulted in less neurotransmitter in the synapse, which would produce an anti-manic effect.

“We were especially interested to find that the reuptake mechanism in the 18 lithium-treated mice was stabilised in a very narrow range, compared to the 18 controls,” he said.

Hokin speculates a compensatory mechanism in the reuptake system strives over time to reset raised glutamate levels down into a fixed range. When the levels are too low, as postulated in depression, lithium brings them up into the stable region.

The research findings support clinical observations, he noted. “It takes a few weeks before lithium begins to relieve depression and mania in bipolar patients,” he said. “It’s now apparent an adaptive reuptake mechanism that brings glutamate within a ‘normal’ range works over time to curb both the highs and lows.”

What’s more, he added, lithium doesn’t change the moods of people who aren’t bipolar, suggesting that their glutamate levels may be positioned consistently within the set zone, and therefore would not be affected by the drug.

---------------------------------------------------------------------------

This is the email I sent to Jack Samuels at the MSG website TruthInLabeling and I got his response below:


"Hello,

I have been trying to find this out online but have not found the answer.

1. Gluten: Can you tell me if and why wheat gluten is different than eating wheat flour as a whole? As far as I know wheat gluten is made by washing the flour until the starch is gone. How would this mean broken down protein/free glutamic acid?

2. Auxigro: I couldn't find anything regarding an APPROVAL of the use of Auxigro in organic foods. Do you know if it is true that it has not been approved yet or do you have a reference as to the current status of the approval process?

3. Sodium lactate: I found the ingredient sodium lactate (from beets) on a couple of organic sliced meat products. Is that also MSG due to processing and thus bad for us?

4. Wine, beer & apple cider vinegar: They are fermented, so does this mean development of MSG during processing also?

5. D glutamic acid vs. L glutamic acid: In the article I posted right below it distinguishes between L and D glutamic acid, the D form being the manufacturered harmful one. If I understand this correctly it is free L'glutamic acid that develops from making citric acid, pectin, long cooking of tomatoes, ultra pasteurizing and drying milk, fermentation in cheeses such as parmesan and gelatin. It is also free L'glutamic acid that is found in raw in ripe tomatoes. This is somewhat confusing to me still - on one hand there is supposed to be a difference between L and D form of free glutamic acid, yet it seems even the L'glutamic acid coming from natural foods is just as bad. Are BOTH excitotoxins which can kill brain cells? Or is the L form safe and only the D form harmful in normal individuals whereas sensitive people have to stay away from either??? Otherwise, it seems that we cant cook anything since hydrolisation will occur during the cooking process - to a larger or smaller degree but still."


Here is his response:

"Monica:

Following are my responses to your questions.

1. Although some people may not agree, I do not believe that gluten should present an MSG problem. What is a problem is that many, if not most flours (not graham or whole wheat flour) include malted barley, sometimes referred to as barley malt, or malt. These ingredients introduce enzymes into the flour and when you use the flour to make bread or something else, the enzymes break down the protein, at least in part, resulting in some processed free glutamic acid (MSG).

If you look at bags of flour in stores you will see malted barley listed on the labels, but that does not mean that it is necessarily in the flour. Apparently, when the wheat is harvested following a very wet season or if the farmer's field is somewhat depleted of nutrients, the flour does not act properly in recipes. Therefore, the flour company adds the malted barley. Since they do not know when or if they will need to add malted barley, they leave it listed on the label.

Hogsdon Mills (on Internet) produces a white flour that is free of malted barley.

2. To our knowledge, AuxiGro has not been approved for use on organic crops. Some years ago, the Organic Standards Board was prepared to approve the use of AuxiGro, We contacted them and appeared at their meeting in Washington. Approval of AuxiGro was not granted.

3. Sodium lactate should not contain processed free glutamic acid (MSG). It would be sodium linked to lactic acid.

4. All products that include any protein and are fermented will have some MSG. We have some people who have reported they can tolerate one vinegar and not another. They also indicate that their tolerance of a particular vinegar may be different from one batch to the next. Obviously, what they are dealing with is that the amount of free glutamic acid in each batch varies, and their individual tolerance for MSG affects how they may react to it. Interesting is the fact that most foreign beers appear to be better tolerated than domestic beers.

5. Nature only makes the L-form of glutamic acid in higher organisms. Therefore, even if such a thing as a non-overripe tomato has a minute amount of free glutamic acid, it will only be in the L-form. (We had tomatoes tested, and the amount is minute rather than great, as contended by industry.) By and large, the glutamic acid found in unadulterated, unprocessed, unfermented protein is BOUND to other amino acids, and will only be in the L form.

In every case, when an amino acid is FREED from protein through a manufacturing process or is fermented, it will be accompanied by contaminants (see
http://www.truthinlabeling.org/manufac.html).

Although D form chemicals are often toxic, used in some drugs to kill or resolve a medical problem, we do not know if D-glutamic acid is what is causing adverse reactions in people. The reactions may be related to one or more of the other contaminants produced.

We do know that when a protein is hydrolyzed with an acid, the common method used in our country, that carcinogenic propanols will be included among the contaminants. In the last several years, the food regulatory agency in England has removed certain products from grocers' shelves because of excessive levels of carcinogens. They have acknowledged to me, in writing, that all items removed contained acid hydrolyzed proteins.

When you ingest proper proteins, your body does break down (digest) those proteins. I do not consider that to be a problem, and the body appears to rid itself of excesses. Somehow, it appears to us that only the processed free glutamic acid is the problem, and that the contaminants are not all handled in the body. A pathologist once told me that D-glutamic acid was found through autopsy in the brains of deceased people. Since people do not eat any truly natural foods with D-glutamic acid and since the body does not produce D-glutamic acid, it had to enter the body through other means and it was not removed from the body through body systems.

MSG-sensitive people with little tolerance for MSG do become ill from soups and stews that they have prepared from proper ingredients. There is likely some breakdown from other cooking methods, but the amount of contaminants produced are likely low enough to be tolerated by most people.

The bottom line, in my mind, is that our bodies are being overpowered with toxins, causing serious health problems. The body is miraculous and can deal with some toxins, but the food industry appears not to know when to stop.

I hope that the above is responsive to your questions.

Jack Samuels"

Thursday, March 24, 2005
Lacto-fermentation bad for MSG-sensitive people?
There has been a really interesting discussion on Chapter Leaders on how much MSG is created by the lacto-fermentation process, and whether this should be avoided by just MSG-sensitive people, or by everyone. One of the speakers at the last WAPF conference was Jack Samuels, who described how lacto-fermentation could break down proteins and produce free glutamic acid. This has a bad effect on people who are sensitive to MSG, and is considered a neurotoxin by Samuels. Russell Blaylock wrote a well-regarded book on this effect of MSG and Aspartame (the artificial sweetener), titled Excitotoxins: The Taste That Kills.

During the last couple weeks, Luana followed up with Jack Samuels for more details. In the discussions that followed, Samuels pointed out that bone broths can also yield free glutamic acid if they were simmered past a certain point.

Luana sums up her findings so far:

Jack is an expert on MSG and has made it his life's work to study glutamic acid and its effects on people. Both he and Russell Blaylock, the renowned excitotoxin expert, say that it's important to eliminate all free glutamic acid (FGA) from one's diet--whether you are healthy or not. We have established that both bone broths and vinegars have FGA. The latest question has been whether or not naturally lacto-fermented foods (not fermented with vinegar or enzymes) have it--i.e. can we make conclusions about l-f foods from vinegar studies. Jack is certain that we will find MSG (free glutamic acid) in all l-f foods, but the only way to know for sure, and in what quantities is to have them tested.

Jack has stated in the conversations that cabbage (sauerkraut) does have MSG, and many who are MSG-sensitive have severe reactions. But the MSG in a higher protein fermented food (dairy, etc) will be much higher and even more problematic.

Jack has stated rather strongly that from his research he does not believe it is wise for anyone to consume fermented foods (as well as glutamic acid supplements--see archives), whether they know themselves to be MSG-sensitive or not. He theorizes that the reason that the natives Price studied didn't show signs of reaction is because they had many health factors going for them other than just food, they weren't constantly bombarded with carcinogenic environmental toxins as we are, and they weren't born out of generations of sick people as we are--thus their immune systems were able to process the excitotoxins.



Dear Jack,

I can't thank you enough for your prompt and detailed response!

Would you kindly tell me if it is okay to eat cooked tomato products such as tomato paste/sauce and cooked mushrooms? Those wouldn'y be fermented or manufacturered but I know they naturally contain more glutamic acid which may be free'd during cooking?

So, even added wheat gluten in bread is okay as well, correct? I couldn't find a single bread at Whole Foods without added wheat gluten.

It looks beer and apple cider vinegar are not exactly advisable but may be okay in moderation.

Thank you

Monica"


Jack Samuels response:

"Monica:

I mushrooms and I saute mushrooms with no problem. I have virtually no tolerance for MSG.

I attempt to use fresh tomatoes, but do use them in cooking. Many of the canned tomatoes include "citric acid." That is a problem.

I would prefer a bread without added gluten, but it should be fine. Check out Trader Joe's and concentrate on whole wheat breads.

Jack Samuels"

---------------------------------------------------------------------------

However, Dr. Russell Blaylock, a board-certified neurosurgeon and author of the highly recommended Excitotoxins: The Taste that Kills wrote in to me with another viewpoint and his response is below.

By Russell L. Blaylock, M.D.
Advanced Nutritional Concepts, LLC.

Dr. Robert Crayhon posted comments on this site indicating that I was terribly mistaken in my caution concerning the use of glutamine and that he had consulted several "cell biologists" who were also concerned with my statements on glutamine safety. In fact it was stated that I apparently did not understand that glutamine was not an excitotoxin and was not converted into an excitotoxin.

Of course, I never stated glutamine was an excitotoxin, but I do state that it is converted into the excitotoxin glutamate within neurons. Numerous recent studies as well as Siegel’s Basic Neurochemistry textbook emphatically state that the major source of glutamate is from glutamine in the brain. Normally, when the brain finishes using glutamate for chemical communication between brain cells at the synapse the glutamate is taken up by surrounding glial cells and changed by the enzyme glutamine synthease into glutamine, where it is stored.

The Problem With Excitotoxins

The glutamine is then transported to the neuron and by the enzyme glutaminase, it is converted to glutamate--the potential excitotoxin. I say potential because unless it accumulates outside the brain cell it is harmless.

This is the major source of glutamate within the brain. Excitotoxins are usually amino acids, such as glutamate and aspartate. These special amino acids cause particular brain cells to become excessively excited, to the point they will quickly die. Excitotoxins can also cause a loss of brain synapses and connecting fibers. Food-borne excitotoxins include such additives as MSG, aspartame, hydrolyzed protein and soy protein extract.

In two recent studies it was found that the amount of glutamine in the brain could predict the brain damage seen both in pediatric brain injuries and brain damage secondary to seizures. Adding large amounts of glutamine to the diet increases significantly brain levels of glutamine and, hence, glutamate. Another study found that by adding glutamine to the diet of animals exposed to another powerful excitotoxin called quinolinic acid, brain cell damage was increased significantly. Quinolinic acid is known to accumulate in the brain in most cases of viral brain infection as seen with HIV dementia and viral encephalitis.

Glutamine and Liver Toxicity

Individuals with liver toxicity tend to accumulate ammonia in their blood and brain. Until recently, it was assumed that it was the ammonia that caused liver disease-associated brain injury and that glutamine was protective.

Newer studies indicate that actually it is the glutamine that is causing the brain’s injury. Increasing glutamine in the diet would significantly aggravate this damage.

Free Radicals in the Brain

Glutamine accumulation has also been found in Alzheimer’s disease, Huntington’s disease and high levels of brain glutamine have been associated with a worse prognosis in Lou Gehrig’s disease. Likewise, recent studies have shown that high brain glutamine levels increase brain levels of free radicals and impair the ability of brain mitochondria to produce energy. When the brain produces low energy, excitotoxins, such as glutamate, become even more toxic. It has been shown that the reason for glutamine toxicity under these conditions is because it is converted to the excitotoxin--glutamate.

Glutamine and Multiple Sclerosis

Of particular concern is the finding that people with multiple sclerosis have increased levels of the enzyme glutaminase (the enzyme that converts glutamine into glutamate) in areas of nerve fiber damage. High levels of glutamine in the diet would increase glutamate levels near these injured areas magnifying the damage. It has been shown that excitotoxicity plays a major role in multiple sclerosis by destroying the cells (oligodendrocytes) that produce myelin.

Glutamine and Pregnant Women

Another area of concern would be pregnant women. Glutamine passes through the placenta and may actually be concentrated in the baby’s blood, producing very high levels. Glutamate plays a major role in the development of the baby’s brain. Excess glutamate has been shown to cause significant impairment of brain development in babies and can lead to mental retardation.

When to Use Glutamine

The major use for high-dose glutamine would be to repair gastrointestinal injury. In such cases, I would recommend short-term use only. Those with a history of the following conditions should avoid glutamine, even for short-term use:

* Stroke
* Neurodegenerative disease
* Pregnancy
* Malignancy
* Recent vaccinations
* ADHD
* Hypoglycemia
* Autism
* Multiple sclerosis
* Other neurological disorders

Glutamine has recently been shown to produce extreme hypoglycemia, even more so than leucine, which is known to produce fatal hypoglycemia in infants.

The reason Chinese Restaurant Syndrome is not seen with glutamine challenge is that the glutamate receptors in the lungs and esophagus are stimulated by glutamate, not glutamine. The glutamine must be converted first and this occurs primarily in the brain.

The only safe situation for glutamine use is in the vigorous athlete. Glutamine is used as a muscle fuel, so that vigorous exercise will consume most of the glutamine before it can accumulate in the brain. I would still avoid long-term use in high doses. I would caution readers to avoid excess glutamine, especially in the above named conditions and situations.

----------------------------------------------------------------------------------------

What is the difference between glutamic acid found in protein and the potentially harmful manufactured glutamic acid we refer to as MSG?



What is glutamic acid (glutamate)?

Glutamic acid is an amino acid found in abundance in both plant and animal protein. In humans it is a non-essential amino acid, i.e., the body is capable of producing its own glutamic acid, and is not dependent upon getting glutamic acid from ingested food.

Technically, glutamate is the salt of glutamic acid. Monosodium glutamate and monopotassium glutamate are salts of glutamic acid.

What is MSG?

Outside of the body, glutamic acid is produced commercially in food manufacturing and chemical plants. It's use in food began in the early 1900s as a component of a flavor enhancer called "monosodium glutamate." Unfortunately, any glutamic acid that is produced as an individual amino acid outside of the body for use in food, drugs, dietary supplements, cosmetics, personal care products, fertilizers, or other, can cause or exacerbate brain lesions, neuroendocrine disorders, learning disabilities, adverse reactions, neurodegenerative disease and more in animals -- including humans. Many people who realize that that glutamic acid that is produced commercially in food manufacturing and chemical plants places humans at risk refer to all commercially produced glutamic acid as "MSG."

Although an extract of seaweed had been used by oriental cultures to enhance food flavor for over 1,000 years, it was not until 1908 that the essential component responsible for the flavor phenomenon was identified as glutamic acid; and it was in 1910 that industrial production of glutamic acid designed for use in the food additive "monosodium glutamate" commenced. From 1910 until 1956, the process underlying production of "monosodium glutamate" was slow and costly. However, in 1956, the Japanese succeeded in producing glutamic acid by means of bacterial fermentation; and after considerable research to identify suitable strains of microorganisms for starting the requisite cultures, large-scale production of glutamic acid (and food additive "monosodium glutamate") through fermentation began.

The first published report of an adverse reaction to MSG appeared in 1968 (Kwok, R.H.M. The Chinese restaurant syndrome. Letter to the editor. N Engl J Med 278: 796, 1968). The first evidence that MSG caused brain damage in the form of retinal degeneration was published in 1957 (Lucas, D.R. and Newhouse, J. P. The toxic effect of sodium-L-glutamate on the inner layers of the retina. AMA Arch Ophthalmol 58: 193-201, 1957); and the first published report of brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate was published in 1969 (Olney, J.W. Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate. Science. 164: 719-721, 1969).

Research over the course of the last four decades has undeniably demonstrated, using laboratory animals, that in addition to its role as a building block of protein, glutamic acid serves as a neurotransmitter vital to the transmission of nerve impulses in many parts of the central nervous system. It has also been undeniably demonstrated, using laboratory animals, that, under certain circumstances, glutamic acid, along with other acidic amino acids, functions as a neurotoxin, causing neuron degeneration and cell death which may be followed by neuroendocrine disorders.

Since man was created, he has eaten food in the form of protein. We understand a fair amount about human protein digestion and subsequent metabolism at the present time. As part of protein digestion, protein is broken down into its constituent amino acids, one of them being glutamic acid. In the human body, the ingested protein is broken down (hydrolyzed) in the stomach and lower intestines through the action of hydrochloric acid and enzymes--both of which are found naturally in the human body. In a healthy human, the body controls the amount of glutamic acid converted from protein in this way, and disposes of the "waste." Humans do not store excess glutamic acid as such.

While glutamic acid can be freed from or "broken out of" ingested protein that contains glutamic acid, glutamic acid can also be created from other amino acids derived from ingested protein. If an individual never ingested protein with glutamic acid in it, that individual could synthesize all the glutamic acid that is needed from other amino acids. The human brain is also capable of synthesizing glutamic acid according to its metabolic needs, from endogenous materials.

Ingestion of free amino acids is a relatively new phenomenon. In naturally occurring food substances, amino acids rarely are free. Rather, they are linked to other amino acids in peptides or proteins. The free amino acids that are available in the marketplace, either in bulk or in processed foods, are manufactured. Commercially manufactured glutamic acid is produced in food and chemical plants.

We know very little about the digestion and subsequent metabolism of free amino acids, including processed free glutamic acid (MSG). We do know that vitamins, minerals, sugars, and some amino acids can be assimilated without digestion. It is conceivable, therefore, that processed free glutamic acid (MSG) introduced as such into the body is not subject, at all, to the processes of digestion, including the processes of elimination of excesses of that which is ingested. To the extent that the process of digestion or absorption of free amino acids differs from the process of digestion of protein, we can only guess how free amino acids are metabolized by the body. Some persons have assumed that ingested free amino acids, including processed free glutamic acid (MSG) are digested and metabolized in a manner identical to the manner in which protein is digested and metabolized. The evidence which exists, suggests that this is not true.

There are a number of methods presently used for producing MSG. Commercially, each has its advantages and each has its drawbacks. But the MSG produced by every one of these methods can kill brain cells, cause neuroendocrine disorders, cause or exacerbate neurodegenerative disease, and cause adverse reactions in both animals and humans.

In its early editions of the Code of Federal Regulations, the Food and Drug Administration (FDA) distinguishes between two classes of commercially manufactured glutamic acid when glutamic acid is to be used as a food additive (Code of Federal Regulations Food and Drugs 21: Parts 100-169, 1990; Code of Federal Regulations Food and Drugs 21: Parts 170-199, 1989).

Class I. Glutamic acid can be produced when a protein is broken down into its constituent amino acids. Glutamic acid can also be produced by bacteria that have the ability to synthesize and excrete glutamic acid outside of their cell membranes. In either case, when the glutamic acid is refined to approximately 99% glutamic acid, the FDA requires that the ingredient/product containing the 99% pure glutamic acid be identified on food labels as "monosodium glutamate."

Class II. When protein is broken down into its constituent amino acids, and refinement results in an ingredient/product that is less than 99% pure glutamic acid, the product is referred to as a "hydrolyzed protein product" (HPP). There are a myriad of HPP, each of which must be assigned its own unique "common or usual name." The HPP include (but are not limited to) products called "calcium caseinate," "sodium caseinate," "autolyzed yeast," "hydrolyzed protein," "hydrolyzed vegetable protein," "hydrolyzed animal protein," "yeast extract," and "textured vegetable protein." All of these invariably contain commercially manufactured glutamic acid (MSG). The only factor that distinguishes them from the ingredient called "monosodium glutamate" is that the per cent of glutamic acid in the HPP can not, by definition, exceed 98%. Depending on the starting material, the method of protein breakdown used, and the degree to which the HPP have been hydrolyzed, all HPP will contain a variety of free amino acids, possibly small peptides, and even some protein in addition to glutamic acid. All HPP, will also contain contaminants, just as all "monosodium glutamate," will contain contaminants.

Reaction flavors (also referred to as processed flavors)
MSG can also be produced by combining specific amino acids, reducing sugars, animal or vegetable fats or oils, and optional ingredients including hydrolyzed vegetable protein (Lin, L.J. Regulatory status of Maillard reaction flavors. Division of Food and Color Additives, Center for Food Safety and Applied Nutrition, FDA. August 24, 1992; Food Chemical News. May 31, 1993, p 16). Strictly speaking, these products are not HPP, for there is more involved than simply breaking protein into its constituent amino acids and thereby releasing processed free glutamic acid (MSG). They are mentioned here primarily because the glutamate industry often uses them in ingredients labeled "flavor," or "flavoring," (often preceded by the word "natural") and uses these "reaction flavors" as "clean label" alternatives to "monosodium glutamate" and various HPP. "Clean label" ingredients are ingredients that consumers might not recognize as containing MSG.

Olney and others have demonstrated that HPP, like "monosodium glutamate" cause glutamic acid type hypothalamic lesions and neuroendocrine disorders. HPP contain not only processed free glutamic acid (MSG) but other amino acids, including aspartic acid and L-cysteine, which are known to exert the same or similar neurotoxic effects as glutamic acid. (Olney, J.W., Ho, O.L., and Rhee, V. Brain-damaging potential of protein hydrolysates. N Engl J Med 289: 391-393, 1973; Schainker, B., and Olney, J.W. Glutamate-type hypothalamic-pituitary syndrome in mice treated with aspartate or cysteate in infancy. J Neural Transmission 35: 207-215, 1974).

Humans who suffer adverse reactions to the ingestion of monosodium glutamate also suffer adverse reactions to ingestion of HPP (Schwartz, G. R. In Bad Taste: The MSG Syndrome Santa Fe: Health Press, 1988, pp 7-10). Similarly, they will suffer adverse reactions to ingestion of reaction flavors.

FDA regulations require that products that contain MSG in its "monosodium glutamate" form must be labeled with the words, "monosodium glutamate." Similarly, FDA regulations require that products that contain MSG in its HPP forms must be labeled with their individual unique "common or usual names." However, the FDA does not require, and has refused to require, that the MSG in products that contain any source of MSG be identified. The rationale given by the FDA for this refusal is that FDA code does not require that constituents of an ingredient be disclosed to the consumer. The MSG in hydrolyzed vegetable protein, autolyzed yeast, sodium caseinate, etc., is considered, by the FDA, to be a constituent, and therefore does not need to be disclosed. Thus, very often, nothing on the label of a product containing MSG reveals that the product contains MSG.

The FDA goes even farther in allowing MSG to be "hidden," even more surreptitiously, in food. When sugar is added to a spice package, the addition of the sugar must be disclosed. But when many MSG-containing ingredients are added to "flavor," "flavoring," "natural flavoring," "stock," or "broth," not even the "common or usual names" of those particular MSG-containing ingredients need to be disclosed.

Finally, the FDA allows the inclusion of MSG produced during product processing to be totally undisclosed. MSG can be produced during processing if protease enzymes in the presence of any form of protein are included in an ingredient/product. Under certain conditions, if a product contains protein, the addition of protease enzymes during processing will produce MSG in the end product of the food being packaged or manufactured.

It is extremely important to the glutamate industry that consumers should believe that processed free glutamic acid (MSG) is identical to the glutamic acid in intact protein and in higher organisms (like the human body).

The glutamate industry continues to deny that exposure to free glutamic acid found in processed food (MSG) causes adverse reactions including hives, asthma, seizures, and migraine headache; causes brain damage, learning disorders, and endocrine disturbances; and is relevant to diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease.

Central to their argument is the lie that the processed free glutamic acid used in processed food and in pesticide and fertilizer products is identical to the glutamic acid found in unprocessed, unadulterated food and in the human body. Central to the success of their argument is the fact that this glutamate industry lie has never been challenged by a legislator, agency of the US government, or the Courts. When sued by those who have legitimate claims for damages caused by MSG, perpetrators of the lie settle out of court and leave no public record. Legislators and the Courts defer to the FDA, Environmental Protection Agency (EPA), and U.S. Department of Agriculture (USDA), and the FDA, EPA, and USDA refuse to respond or simply lie.

Most of the glutamic acid with which consumers come in contact is found in protein where it is connected to (or bound to) other amino acids in long chains. There are two forms of glutamic acid found in nature: L-glutamic acid and D-glutamic acid. When glutamic acid is found in protein it is referred to as bound glutamic acid. The glutamic acid found in protein is L-glutamic acid, only.

Eating protein (which will contain bound glutamic acid that is L-glutamic acid, only) does not cause either brain damage or adverse reactions.

Glutamic acid outside of protein is referred to as free glutamic acid. Although they may turn out to be artifacts of measurement, at the present time, it would appear that there may be small amounts of free glutamic acid found in some food consumed by humans. That free glutamic acid would have been associated with unprocessed, unadulterated, and/or unfermented protein in the plants and animals (all higher organisms) used as human food. The glutamic acid found in higher organisms, but outside of protein, is always in the same form as the glutamic acid found in protein, i.e., it is L-glutamic acid, only.

The second form of glutamic acid, i.e., D-glutamic acid, is not found naturally in higher organisms. It is found naturally only in the cell walls of certain bacteria.

In the late 1800s and early 1900s, industrialists began to manufacture free glutamic acid. Manufactured/processed free glutamic acid (MSG) always contains D-glutamic acid, pyroglutamic acid, and various other contaminants in addition to L-glutamic acid. Manufactured/processed free glutamic acid (MSG) causes brain lesions and neuroendocrine disorders in laboratory animals. Manufactured/processed free glutamic acid (MSG) also causes adverse reactions which include skin rash, tachycardia, migraine headache, depression, and seizures in humans.

MSG-sensitive consumers generally refer to all forms of processed free glutamic acid as MSG. Consumers react to all processed free glutamic acid in the same way they react to the processed free glutamic acid in the flavor enhancer called "monosodium glutamate," provided, of course, that they ingest amounts of processed free glutamic acid (MSG) that exceed their tolerance levels for MSG.

The following pages should be sufficient to demonstrate that processed free glutamic acid used in processed food, drugs, cosmetics, personal care products, dietary supplements, and in pesticide and fertilizer products is not identical to the glutamic acid found in unprocessed, unadulterated food, and in the human body:

Truly natural glutamic acid does not contain contaminants. Processed free glutamic acid (MSG) does.

It appears that genetically engineered bacteria are being used to make MSG.

In September 2000, the Indonesian Ulemas Council uncovered the fact that pork enzymes were being used in the production of Ajinomoto's monosodium glutamate.

How is MSG manufactured? See: How is MSG manufactured?

How do we know that MSG causes brain damage and neuroendocrine disorders? See: How do we know it causes brain damage and neuroendocrine disorders?

How do we know that MSG causes adverse reactions? See: How do we know that MSG causes adverse reactions?

You may find it meaningful to know that glutamate receptors, which were once thought to be present only in the central nervous system, have recently been found in the mouth, lungs, intestines, muscle, and other "peripheral" locations




MSG is being sprayed right on fruits, nuts, seeds, grains, and vegetables as they grow --
even those used in baby food

In the 1970s, reluctant food processors "voluntarily" took processed free glutamic acid (MSG) out of baby food. Today it's back, in fertilizers called "Omega Protein Refined/Hydrolyzed Fish Emulsion" and "Steam Hydrolyzed Feather Meal," both of which contain hydrolyzed proteins; and in a product called AuxiGro WP Plant Metabolic Primer (AuxiGro) produced by Emerald BioAgriculture (formerly Auxein Corporation), which contains both hydrolyzed protein(s) and "monosodium glutamate." AuxiGro is being sprayed on some of the vegetables we and our children will eat, into the air we and our children must breath, and onto the ground from which it can move into drinking water. Head lettuce, leaf lettuce, tomatoes, potatoes, and peanuts were among the first crops targeted. On September 12, 2000, the Auxein Corporation Web site gave the following information:

Crops registered include: Celery; Fresh Market Cucumbers; Edible Navy and Pinto Beans; Grapes; Bulb Onions; Bell, Green and Jalapeno Peppers; Iceberg Head Lettuce; Romaine and Butter Leaf Lettuce; Peanuts; Potatoes; Snap Beans; Strawberries; Processing Tomatoes; Fresh Tomatoes; and Watermelons.

Today, there is no crop that we know of that has not been approved for treatment with MSG by the U.S. Environmental Protection Agency (EPA).

Even in California -- the only state where there are any restrictions on the use of AuxiGro -- AuxiGro has been approved for use on a number of crops, and Emerald BioAgriculture continues to push for more. Field tests in California have been -- and may continue to be -- conducted on a variety of crops, and those AuxiGro treated crops may be sold in the open market without revealing that they have been treated. We can't tell you which crops those are because the CDPR has refused to send records of test trials (which are public information) to the Truth in Labeling Campaign.

As of June 13, 2002, AuxiGro was registered for use in California on tomatoes, almonds, apricots, cherries, plums, nectarines, peaches, prunes, grapes (including grapes to be used in wine), and onions. At that time, the California Department of Pesticide Regulation said they were not aware of any testing of AuxiGro for use on other crops. They also said that they did not have any proposals presently in house to register additional crops for AuxiGro. It would appear, however, that what the CDPR said was not true, for the CDPR subsequently announced that Emerald BioAgriculture had applied for permission to use AuxiGro on tomatoes (new use), and on melons (new crop) -- and, to the best of our knowledge, approval is always preceded by field testing.

On July 7, 2004, Emerald BioAgriculture requested approval of use of AuxiGro as a desiccant, disinfectant, fertilizer, fungicide, growth regulator - for increased yield and prevention of powdery mildew in various crops such as almonds, grapes, and melons. They also asked to add cole crops (including broccoli, brussels sprouts, cabbage, cauliflower, kale, collards, turnips, rutabaga, mustard, watercress, and kohlrabi) to the list of crops approved for AuxiGro use.