12
Ago 08

Estes dias andei a ler sobre algo que combatesse os efeitos nocivos do glutamato. Achei então um artigo sobre os efeitos do glutamato na doença de Alzeimer no qual descobriram que um aminoácido, de nome Taurina, ajudava nestes casos. Ora pensei eu, se ajuda nestes casos, também deve ajudar a quem tem sensibilidade ao glutamato e que por consequencia engorda. Pesquisei então onde se poderia encontrar a Taurina, ja li varios artigos, mas em todos o peixe é comum, também há em carnes vermelhas mas julgo que em menor quantidade.

Ao ler mais um pouco, vi a relação entre os Japoneses e a sua fama de serem magros. Lá peixe comem eles.

Mais um pouco e achei este artigo que relaciona a Obesidade à carencia de Taurina. Interessante não é?

 

Conclusão, vou ver se como mais peixe e ver no que dá. Só me falta descobrir quais os peixes que mais contém. Julgo que os japoneses, pelo menos no sushi, usam bastante o salmão.

publicado por eu às 10:36

05
Ago 08

UM ADITIVO QUE POTENCIALIZA O SABOR... E A FOME

Uma investigação indica que o glutamato que se adiciona aos alimentos desperta a voracidade.

O glutamato monossódico, chamado de E-621, é um produto tido como natural e tem sido usado indiscriminadamente por ser considerado um produto inócuo. Porém, um estudo científico em ratos, indica que o glutamato monossódico aumenta a voracidade em 40%. Tudo indica que este estudo esteja nos fornecendo algumas pistas para explicarmos a atual epidemia de obesidade.

O E-621 é muito utilizado em batatas fritas e em aperitivos embutidos. As salsichas são um dos alimentos que podem conter glutamato monossódico para potencializar o sabor das mesmas. O uso massivo deste produto explica porque as 200.000 toneladas de glutamato que eram produzidas em 1970 passaram para  1,5 milhões de toneladas em 2004.

Por que entre pessoas que comem o mesmo e fazem o mesmo exercício, umas engordam e outras não? Faz algum tempo que os especialistas consideram que a epidemia de obesidade que afeta os países industrializados não é somente um problema de equilíbrio entre as calorias que são ingeridas e as que se gastam, que o sedentarismo e uma má alimentação são causas claras, porém não únicas de um fenômeno que preocupa cada vez mais as autoridades sanitárias.

Sabe-se que existem os fatores genéticos, neurológicos e endócrinos. Porém, será que existe outro elemento na alimentação que pudesse influenciar no ganho de peso? Investigações realizadas, em modelos experimentais, pelo investigador Jesus Fernandez-Tresguerres, sugerem que a ingestão de alimentos que contém glutamato monossódico, um potencializador do sabor conhecido como E-621, desperta uma fome ansiosa, até o ponto que incrementa a voracidade em 40% das ratas estudadas. Segundo o investigador, o glutamato atua sobre os neurônios de uma região cerebral chamada núcleo arqueado, impedindo o bom funcionamento dos mecanismos inibidores do apetite.

O glutamato monossódico é um aminoácido indispensável para o organismo intervindo em diferentes funções neuroendócrinas; uma delas, a de regular as sensações de apetite e saciedade. Atua também de forma essencial como neurotransmissor. O glutamato chega ao nosso organismo de forma natural, nos alimentos que contem proteínas. Em baixas doses ele é inócuo. Porém não existem limites estabelecidos pelas autoridades sanitárias.

Sabe-se que este produto adiciona um quinto sabor aos quatro já conhecidos: doce, amargo, salgado e ácido. Calcula-se que na dieta ocidental existe um aporte de onze gramas de glutamato ao dia, advindas de fontes protéicas naturais e menos de um grama de glutamato como aditivo. Nosso organismo não diferencia a procedência deste glutamato, quer seja como aditivo, quer seja como advindo das fontes protéicas naturais.

O problema em questão

De qualquer forma, sabe-se que os alimentos, contendo este aditivo, potencializam a fome e a voracidade. O problema é que o glutamato já consumido em nossa dieta de forma abundante através de uma alimentação rica em proteínas e, quando se adiciona o glutamato ainda como um aditivo, fica ainda mais difícil se saber o quanto de glutamato cada pessoa consome por dia.

Como aditivo potencializador do sabor, ele é muito utilizado nos restaurantes e também se adiciona o mesmo a uma infinidade de alimentos embutidos ou preparados, como as salsichas, as batatas fritas, e os demais aperitivos e salgadinhos que as crianças consomem diária e profusamente. Na embalagem, em geral, pode figurar que o produto contém E-621, porém, em geral, não se especifica a quantidade. Por exemplo, uma comida preparada e a qual foi adicionado o glutamato, contém seis gramas deste produto por kilo. No caso das batatas fritas, estão incluídos quatro gramas por kilo, e nas salsichas seis gramas por kilo.

Jesus Fernandez-Tresguerres recorda que o E-621 é considerado pelas agências alimentárias de todo mundo como um “aditivo não problemático e inócuo, para cujo uso não há limites de idade”. Organismos como a Organização Mundial da Saúde (OMS), a Organização sobre a Alimentação e Agricultura (FAO), a Food and Drug Administration (FDA) dos EUA e a Agência Européia do Medicamento declararam que o uso deste aditivo não é perigoso. Portanto, não existem quantidades autorizadas nem limites impostos a este flavorizante, que inclusive chega a substituir o sal por um agradável sabor e incrementar o paladar dos pratos e alimentos preparados.

Porém seu uso crescente em alimentos embutidos poderia ter efeitos graves indiretos sobre a tendência a obesidade ao aumentar a sensação de fome e, a partir de certas quantidades, também poderia ter efeitos tóxicos sobre o organismo do consumidor.

Os diferentes estudos observacionais em ratos, conduzidos pelo investigador Jesus Fernandez-Tresguerres, que recebem injeções de glutamato monossódico em altas doses, chegaram a conclusão de que o aditivo modifica o padrão de conduta do apetite e da saciedade. Os mesmos estudos concluíram que existem diferentes padrões de neurotoxicidade promovidos pelo E-621, e que estes são diretamente proporcionais à imaturidade e vulnerabilidade do animal estudado. Esta neurotoxicidade destrói partes do cérebro envolvidas no controle do apetite e, além disto, diminui a produção do hormônio de crescimento, responsável de que haja mais músculos e menos graxa.

Basílio Moreno Esteban, estudioso da obesidade, afirma que na regulação dos mecanismos do apetite e a saciedade estão implicadas um grande número de variáveis. Desde 1994, ele começou a estudar, entre outras coisas no mesmo projeto, o tecido adiposo e o aparelho digestivo como órgãos com uma grande atividade endócrina. Antes, se considerava que o tecido adiposo era somente um depósito, sem atividade, porem agora se sabe que a célula adiposa secreta numerosos hormônios, como a leptina, de grande importância no controle do apetite. Conhecemos também outros hormônios intestinais, como a grelina ou a colecistoquinina, que estão envolvidas nestes mecanismos. Enfim, é imensa a complexidade de fatores genéticos, neuronais, endócrinos que participam nos mecanismos de fome e saciedade.
Basílio Moreno Esteban agrega que não podemos nos esquecer do eixo hipotálamo-hipófise, cuja atividade nesta função já era mais conhecida. Estas duas estruturas diminutas estão no interior da sela túrcica, alojada na parte central-baixa e posterior do cérebro, com um enorme potencial neuroendócrino e, portanto, responsável pela secreção de numerosos hormônios de grande importância.

A Síndrome do restaurante chinês

Agora que se vê que o glutamato mono sódico interfere nos mecanismos de controle do apetite. Há anos, esta substância havia sido implicada na chamada síndrome do restaurante chinês, que se constituía num conjunto de sintomas manifestados depois de ingerir a comida chinesa: sufocamentos, dor de cabeça e sensação de ardor, entre outros. Segundo Jesus Fernandez-Tresguerres, principal  investigador deste aditivo, quando se superam determinados níveis, o glutamato pode atuar como tóxico que mata os neurônios do individuo. Por isso, os estudiosos consideram que este aditivo, junto com o crescente consumo de alimentos hiperproteicos, podem chegar a ser considerados um verdadeiro problema de saúde publica.
Dra. Míriam Sommer, natural do Rio Grande do Sul, é homeopata formada em medicina no Brasil. Atualmente é mestranda na Erasmus Universiteit e atende em seu consultório em Den Haag na Holanda.
 

A história
A Ajinomoto nasceu no Japão, em 1908, com a descoberta do Glutamato Monossódico pelo professor e pesquisador da Universidade de Tóquio, Dr. Kikunae Ikeda. Depois de vários experimentos com algas marinhas, o cientista conseguiu isolar um aminoácido chamado ácido glutâmico, que processado, deu origem ao Glutamato Monossódico. Este produto recebeu o nome comercial de AJI-NO-MOTO e passou a ser fabricado e utilizado para realçar o sabor dos alimentos. AJI-NO-MOTO significa “essência do sabor”.

No Brasil, o AJI-NO-MOTO chegou em 1949 exportado pelo Japão. Nesta época, o produto era utilizado somente pelos consumidores e estabelecimentos de origem oriental; e foi a demanda deste público que gerou a necessidade de se estabelecer uma unidade de importação e comercialização no Brasil. Em 1956, era inaugurada a Ajinomoto do Brasil.

As vendas do AJI-NO-MOTO para pequenos comerciantes e restaurantes orientais obtiveram sucesso, e em 1961 foram contratados os primeiros 10 representantes de vendas do produto no Brasil, responsáveis por atenderem todos os Estados da região Sul e parte do Sudeste, onde se encontravam as principais indústrias alimentícias. A demanda cresceu, e em 1977, foi inaugurada a primeira fábrica da Ajinomoto no país na cidade de Limeira/SP.

Hoje, a empresa conta com cinco fábricas em quatro Unidades Industriais, localizadas no interior do Estado de São Paulo, responsáveis pela fabricação de produtos voltados para o varejo e para as indústrias alimentícia, farmacêutica, cosmética e de nutrição animal.

Fábricas
A mais antiga e maior planta da Ajinomoto no Brasil foi inaugurada em 1977, em Limeira, interior de São Paulo. Além do Glutamato Monossódico, a fábrica produz toda a linha voltada para o Varejo, como por exemplo o Tempero SAZÓN e a linha de refrescos MID. Em 2005, a Unidade de Limeira recebeu, com investimentos da ordem de US$ 66 milhões, uma segunda fábrica, responsável pela produção de Glutamina e de BCAA (Leucina, Isoleucina e Valina), aminoácidos direcionados para as indústrias farmacêutica e de alimentos funcionais, respectivamente.

É também em Limeira que está localizado o Centro de Planejamento de Desenvolvimento da empresa, destinado a promover a ampliação da produção e criação de novas linhas e produtos. A planta é uma das maiores do Grupo Ajinomoto mundial.

Em 1985, foi totalmente adquirida a fábrica de Laranjal Paulista/SP, com capacidade de produção de seis mil toneladas ao ano do Glutamato Monossódico, ou pouco mais de 20 toneladas ao dia. Exemplo de crescimento da produção, a fábrica de Laranjal Paulista hoje produz cerca de 55 mil toneladas do aminoácido por dia.

Com a inauguração da fábrica de Valparaíso/SP, em 1997, a Ajinomoto ingressou oficialmente na produção de aminoácidos para nutrição animal. Na unidade são produzidas a Lisina e a Treonina, aminoácidos utilizados na composição de nutrição animal, principalmente para aves e suínos.

Com a nova unidade fabril, na cidade de Pederneiras/SP, a Ajinomoto reafirma seu compromisso de seguir crescendo no país. A quinta fábrica da empresa no Brasil recebeu investimentos de US$ 86 milhões e produzirá cerca de 60 mil toneladas do aminoácido Lisina por mês. A cidade, no interior de São Paulo, foi escolhida pela Ajinomoto porque a região é rica em cana-de-açúcar – principal matéria-prima utilizada na fabricação da Lisina – e por oferecer acesso a uma alternativa importante de logística, o transporte intermodal, que reúne num só ponto os transportes por hidrovia, ferrovia e rodovia.

Em abril 1996, a Ajinomoto Unidade Laranjal Paulista foi certificada em Gestão de Qualidade com base na Norma ISO 9002. A Unidade foi a primeira fábrica de Glutamato Monossódico no mundo a conquistar esta certificação. No ano de 2002 a Unidade foi recertificada na norma ISO 9001: 2000. Esta norma determina as diretrizes para a padronização dos processos de Produção e Comercialização, visando garantir a Qualidade e Confiabilidade desses produtos.

publicado por eu às 10:18
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Interview with Dr. Russell Blaylock on devastating health effects of MSG, aspartame and excitotoxins

 

 

Mike: I'm here with Dr. Russell Blaylock, and I'd like to explore some of the more advanced aspects of some of the things you are working on. Dr. Blaylock, I think readers know the basics of both MSG and aspartame, but can you review what you've already written about excitotoxins?

Dr. Russell Blaylock: I have three books. The first one is the excitotoxin book, "Excitotoxins: The Taste That Kills," and the latest one is "Health and Nutrition Secrets That Can Save Your Life." The third one is "Natural Strategies for Cancer Patients," which is directed at nutritional treatments for cancer. It contains some material about aspartame and MSG.

Excitotoxins have been found to dramatically promote cancer growth and metastasis. In fact, one aspartame researcher noticed that, when cancer cells were exposed to aspartame, they became more mobile, and you see the same effect with MSG. It also causes a cancer cell to become more mobile, and that enhances metastasis, or spread. These MSG-exposed cancer cells developed all of these pseudopodians and started moving through tissues, which is one of the earlier observations from cancer.

When you increase the glutamate level, cancer just grows like wildfire, and then when you block glutamate, it dramatically slows the growth of the cancer. Researchers have done some experiments in which they looked at using glutamate blockers in combination with conventional drugs, like chemotherapy, and it worked very well. It significantly enhanced the effectiveness of these cancer drugs.

Mike: Wasn't there some research that came out recently that supports all this by establishing a correlation between leukemia and aspartame?

Dr. Blaylock: Yes. This Italian study was very well done. It was a lifetime study, which is very important with these toxins. They fed animals aspartame throughout their lives and let them die a natural death. They found a dramatic and statistically significant increase in the related cancers of lymphoma and leukemia, along with several histological types of lymphomas, which is of interest because H.J. Roberts had written an article saying that there was a significant increase in the primary lymphoma of the brain.

When you look it up in the neurosurgical literature, there is a rather significant rise in the incidents of what used to be a rare tumor. We're seeing a lot more of the primary lymphoma of the brain, which is a little different than lymphomas you see elsewhere. When you look back at the original studies done by the G.D. Searle company, they found lymphomas as well as primary brain tumors and tumors of multiple organs. All of this correlation shows that we've got a powerful carcinogenic substance here. It is either acting as a co-carcinogen or a primary carcinogen. Most likely, it's the formaldehyde breakdown product.

What the Italian study found is that if you take these same animals and expose them to formaldehyde in the same doses, they developed the same leukemias and lymphomas. If you look back at the Troker Study conducted in Spain a couple of years ago, what they found was when they radiolabeled the aspartame, they could actually see formaldehyde binding to the DNA, and it produced both single and double strand DNA breakage.

We know that when formaldehyde binds to DNA, it's very difficult to remove it. It will stay there for long periods of time. What that means is if you just drink a single diet cola today, or sweeten something with NutraSweet, you're accumulating damage every day. Eventually, you're going to produce this necessary pattern of DNA damage to initiate the cancer, and once you develop the cancer, the aspartic acid component of aspartame will make the cancer grow very rapidly. You've got a double effect; it's causing the cancer, and it's making the cancer move very rapidly.

Mike: Given all this evidence, how has the industry managed to suppress this information and keep this chemical legal in the food supply?

Dr. Blaylock: Donald Rumsfeld was the one who pushed a lot of this through, when he was in the chairmanship of the G.D. Searle company, NutraSweet. He got it approved through the regulatory process, but once it was approved, the government didn't want to admit that they had made a mistake. They just continued to cover it up, like the fluoride thing and the milk industry.

You're not going to criticize milk in the media, because they are smart enough to advertise in newspapers, magazines, health magazines and journals. They have all the media outlets covered. The only place that they don't have covered is talk radio and the internet. The health blogs can tell the truth.

No matter how much a newspaper wants to tell the truth, they're not going to do it. This is the kind of pressure these people are under. Even if you have a good writer who wants to write the story, his editor is going to override him and prevent it or water it down considerably. You see this in journals like the Journal of Clinical Nutrition or College Nutrition. Look at who funds them: The Monsanto Company, and they used to be sponsored by G.D. Searle. They're not going to want to put articles in their journal that will infuriate their primary source of income. Even medical and nutrition journals are controlled by these people.

Mike: It's the unholy alliance between the scientific community and big business.

Dr. Blaylock: Right. Another big scandal concerning the research is something new we found. We discovered that outside of the brain, there are numerous glutamate receptors in all organs and tissues. The entire GI tract, from the esophagus to the colon, has numerous glutamate receptors. The entire electrical conducting system of a heart is replete with all sorts of glutamate receptors. The lungs, the ovaries, all the reproductive systems and sperm itself, adrenal glands, bones and even calcification are all controlled by glutamate receptors. They act and operate exactly like the glutamate receptors in the brain.

So, when you're consuming MSG, the level of glutamate in the blood can rise as high as 20-fold. You get very high glutamate levels in the blood after eating a meal containing MSG. You're stimulating all of the glutamate receptors. That's why some people get explosive diarrhea, because it stimulates the receptors in the esophagus and small bowel. Others may develop irritable bowel, or if they have irritable bowel, it makes it a lot worse. If they have reflux, it makes that a lot worse. The thing about the cardiac conduction system glutamate receptors is this may explain the rise in sudden cardiac death.

What you see in almost all these cases is low magnesium. When the magnesium level is low, the glutamate receptors become hypersensitive, and so people -- athletes in particular, if they are not supplementing with magnesium -- are prone to sudden cardiac death, because of the glutamate receptors. If they eat a meal or something that contains glutamate or drink a diet cola before practice, it will produce such intense cardiac irritability, they'll die of sudden cardiac death. We know the sudden cardiac death is due to two things: Most commonly arrhythmia and cardio artery spasm. Both of which can be produced by glutamate.

Mike: Of course, that death certificate doesn't say they died from MSG.

Dr. Blaylock: No, and it's not going to, because the admitting physician doesn't know the first thing about any of this research. They've never heard of it. In fact, most cardiologists I've spoken with have never heard of this. They didn't know there were glutamate receptors throughout the electrical conduction system and in the heart muscle itself. You have a million patients in this country with arrhythmias that are life-threatening, and no one's telling them to avoid MSG and aspartame, yet it's a major source of cardiac irritability.

Mike: It's absolutely astounding. Now, didn't baby food manufacturers voluntarily remove this ingredient in the '70s?

Dr. Blaylock: They said they would, but they didn't. What they did is take out pure MSG and substitute it with hydrolyzed protein and caseinate. If you look at most toddler foods, they all have caseinate hydrolyzed protein broth, a significant source of glutamate.

Mike: We're destroying the nervous systems of these babies.

Dr. Blaylock: Exactly. Now, one of the things we're hearing a lot about is childhood obesity. One early observation with exitotoxicity is it makes animals grossly obese.

Mike: If they banned MSG, the drug companies would lose billions. Think about how much money they make treating all of these symptoms.

Dr. Blaylock: Here the government has all these big plans for controlling carbohydrate intake and controlling cereals and sugar and all that. Those things add to the problem, because what we find in MSG-exposed animals is that they prefer carbohydrates and sugars over protein-rich foods. That was one of the characteristics of this type of obesity. It's very difficult to exercise the weight off and almost impossible to diet it off. The appetite is out of control, but the metabolism is also out of control. They have metabolic syndrome on top of obesity, and so then you have a leptin insensitivity. In terms of obesity, they have a leptin insensitivity. It has been shown that you can produce leptin insensitivity very easily with MSG.

Mike: Is there any hope, in your view, that the world may wake up to this, and some day these ingredients may be banned?

Dr. Blaylock: It's possible, but you know, it's only going to be by public exposure, through the blogs and sites like yours. Once the public gets wind of it and is convinced that this is real, then there'll be an uproar over it. There's just a deception. The average consumer looks at it and goes, "Well, it says that it contains no MSG, so it must be okay."

Mike: I find a lot of the vegetarian foods, or so-called health foods, use yeast extracts.

Dr. Blaylock: The worst of the things they're doing are the soy extracts. Soybeans, naturally, have one of the highest glutamate levels of any of the plant products. When you hydrolyze it, you release the glutamate, and the soy protein isolates. The glutamate levels are higher than a lot of what you'll find in MSG products, yet the vegetarians are just eating it like it's the healthiest thing in the world. There was a 25-year study done, which looked at people who consumed the most soy products, and they followed them for 25 years and did serial CT scans. They found out that the people who consumed the most soybean products had the greatest incidence of dementia and brain atrophy.

These people are destroying their nervous system, and I talked to a lot of them who complained of severe migraine headaches. I said, "Get off the soy," and they do, and that migraine headache goes away. In addition, you have very high manganese levels, which is toxic to the very same part of the brain that produces Parkinson's. You've got a mixture of toxins with soy products, and the people think they are eating a healthy, nutritious product. It's destroying their nervous system, as well as other organs.

Mike: In this whole debate of soy versus cow's milk, we find misinformation in both camps.

Dr. Blaylock: I wouldn't recommend either one. If you're obsessed with milk, use goat's milk. It's closer to human milk, but I wouldn't recommend cow's milk or soy milk. I think people ought to avoid soy products as if they were poison.

Mike: Have you taken a lot of heat from NutraSweet or any of these other companies? I mean, have you been threatened with lawsuits or anything for going public with this information?

Dr. Blaylock: No, they leave me alone. I know too much. They've never bothered me. When I wrote the book, George Schwartz warned me, "Are you sure you want to write this book? If you do, they're just going to hound you to death." I said, "Yes, I want to write the book." So, I wrote it with one thing in mind: that they would not be able to refute it.

I researched every kind of way you can research and proved the toxicity of glutamate. They know I know that, because I had exchanged this in writing letters to some of their biggest defenders. They all realized that they couldn't answer my arguments. So they leave me alone. They're afraid that if it comes to a big standoff between me and them, they're going to lose.

Mike: They don't want this information going on the public record.

Dr. Blaylock: No, they don't want that. What they're doing is the old ploy of just ignoring and hoping it will go away. Of course, they put pressure on magazines, journals and newspapers not to interview me. They are trying to keep me in the shadows where they hope most people don't hear anything I have to say. It only works for so long.

Since I first wrote the book in 1995, proof supporting my viewpoint has increased enormously. The new material on peripheral glutamate receptors absolutely killed these people. They have no defense against that. The new information on the dramatic increase in cancer aggressiveness is something that they are terrified of.

Mike: Now you find these receptors outside the brain.

Dr. Blaylock: Right. Now, see, I proved it can enter the brain and that all that was a lie. What they've shown is that there are glutamate receptors on both sides of the blood brain barrier and that when you expose these receptors to glutamate, it opens up the blood brain barrier. So, the glutamate itself can open the barrier, and I list all these conditions. For instance, as you get older, your barrier becomes less competent. Almost all Alzheimer's patients have incompetent barriers. Heat stroke, seizures, autoimmune disorder and multiple sclerosis all are related with this active blood brain barrier.

You're talking about tens of millions of people, and they are out there gobbling up aspartame, MSG and other excitotoxins, and no one is telling them they are making their neurological conditions infinitely worse. I don't know how many seizure patients I've gotten off their medicines by just getting them off MSG and giving them magnesium. They quit having seizures. They were on maximum dosages of medications and still having seizures. Most neurologists and neurosurgeons that treat seizures are not aware of this.

Mike: It's not profitable to teach people how to avoid these ingredients.

Dr. Blaylock: If you look at the neuroscience literature, you can't pick up an article that's not about excitotoxicity. The hottest topic in neurosciences is glutamate receptors and excitotoxins.

Mike: Are they talking about it in the food or just as a chemical?

Dr. Blaylock: They won't mention food, but they talk about the glutamate receptor and what happens when you activate it.

Mike: What about the argument from food companies? I actually got into a debate with a veggie burger manufacturer, because I wrote an article that said their product had yeast extract in it, and yet the front label said, "100 percent all-natural ingredients." They said, "Well, glutamate appears naturally in other foods, like tomatoes and seaweed." What's your answer to that kind of defense?

Dr. Blaylock: Sure, but you see, all of these types of glutamate are bound. They're in oligosaccharides, polysaccharides. They are bound in amino acids groupings. They're not free amino acids. If you have it as a complex protein, you absorb it in your GI tract. In the GI tract, there are almost no free amino acids if you eat foods such as tomatoes. The level of free amino acids is nil; it's almost all absorbed as combined amino acids, and then it's only broken down in the liver, where it's released in very low concentrations that the body can deal with. It was never meant to have free amino acids in such high concentrations.

Well, when you hydrolyze them -- or you use yeast extract or enzymes to break down these various proteins into their free, released amino acids -- they're not natural any longer. What you've done is artificially release the amino acids in an unnatural way, and when they enter your GI tract, they are absorbed as free amino acids, then your blood level of that glutamic acid goes up significantly. As I said, it can go up as high as 20-fold, in some cases 40-fold. Your blood brain barrier is not constructed to handle such high levels of glutamate, because it doesn't naturally occur that way. It can handle the lower levels, but it can't handle these very high levels. So this argument, "Oh, it's natural," is just a lot of nonsense.

Mike: I do find that many manufacturers claim to be natural health companies, or health food companies, as a cover. They don't really follow that philosophy, because they'll use these ingredients.

Dr. Blaylock: Sure, and they use all kinds of backhanded ways.

Mike: Here's a practical question that's actually been burning in my head for about eight years: Is there anything that a person can take to block the absorption of MSG or glutamate as a defensive supplement?

Dr. Blaylock: Well, not necessarily to block it. You have other amino acids that can't compete for glutamic acid absorption. So that may be one way to help reduce the rate at which it would be absorbed.

Mike: Which aminos would those be?

Dr. Blaylock: Those would include leucine, isoleucine and lysine. They would compete for the same carrier system, so that would slow down absorption. There are a lot of things that act as glutamate blockers. You know, like silimarin, curcumin and ginkgo biloba. These things are known to directly block glutamate receptors and reduce excitotoxicity. Curcumin is very potent. Most of your flavonoids.

Magnesium is particularly important, because magnesium can block the MNDA glutamate type receptor. That's its natural function, so it significantly reduces toxicity. Vitamin E succinate is powerful at inhibiting excitotoxicity, as are all of your antioxidants. They found combinations of B vitamins also block excitotoxicity.

Mike: Let's talk about restaurants. I can't even eat at restaurants anymore at all, even those natural restaurants. They don't know they have MSG, because it's in one of the sauces or something.

Dr. Blaylock: I talked to them, and they said, "We get our food in these big crates, so there's no ingredients listed." It's the same thing for hospitals. I talked to a hospital dietitian and she said, "We can't tell because it comes in a crate, and they won't put the ingredients on it. It just says Salisbury steak or whatever."

They don't know, so it's hard for them to come out and tell their customers, "It's free of MSG." What they mean when they do say that is, "We didn't put any in there." Their white sauces are particularly high, as are their salad dressings, especially the ones that are pure oil. They all contain MSG.

Mike: Gravy mixes almost always have it, right?

Dr. Blaylock: Yes, they'll put hydrolyzed protein in it. They're selling taste. I mean, that's why a person prefers one restaurant to another. The food tastes better. Then they go home and feel sick and don't understand why.

One of the things that has been noticed about sudden cardiac death is that most that have it, other than athletes, die after eating a meal in a restaurant. I suspect it's because these people have low magnesium. They eat the meal, the glutamate stimulates the glutamate receptor in the cardiac conduction system as well as the hypothalamus, and they have a sudden cardiac death.

I was in a bookstore in Oxford, Miss. This young guy was there, and he just dropped and died. We took him to the hospital and tried to resuscitate him, and we couldn't. He was only 26 years old, and he had just eaten a big bowl of soup at one of the restaurants. Well, I talked to the person that was there, and he said they use a lot of hydrolyzed protein and MSG. People will eat a meal, have a soup before the meal, get this huge dose of MSG, and drop dead from the arrhythmia.

Mike: Could this explain some sudden infant deaths as well, you think?

Dr. Blaylock: Oh yeah. I mean, look at the popularity of these soy infant formulas. Mothers are crazy to give their kids soy formula. There is a lot of concern about it. There's concern about the fluoride level, the manganese level, and the glutamate levels in these soy infant formulas.

Mike: At Wal-Mart, I saw bottled water with added sodium fluoride. It's fluoride water.

Dr. Blaylock: Oh yes, it's for babies. They have a picture of a baby on it.

Mike: So, is there a website or a newsletter that people can visit or sign-up for?

Dr. Blaylock: I have a newsletter. It's www.BlaylockReport.com. It's by subscription, but you can buy individual newsletters. You don't have to get the whole year. It's issued monthly, for $3.98 a piece. It covers everything.

I try to cover a lot of common subjects and bring people up to date on the new thinking and research. I go through all the medical research. Usually I'll go through everything that conventional medicine has to offer. A lot of times they have good physiology, a good pathophysiology, but then, they switch over and start talking about drugs. I'll go through all the good pathophysiology material they have, and then I'll look up all the nutritional research that's been done that can correct those problems.

Mike: I see. Here's an off-the-wall question: If MSG and all its different versions, as well as aspartame, were outlawed tomorrow, what changes would we see in the next five years in terms of public health?

Dr. Blaylock: I think you'd see a significant drop in obesity and metabolic syndrome. You'd see a tremendous drop in certain cancers. You would certainly see a tremendous drop in the neurodegenerative diseases, and all of these diseases that are increasing expeditiously.

The neurodegenerative diseases are just exploding. Things that used to be rare, we're seeing all the time now. It's just frightening. And when you look through the neurosciences literature, they have no explanation. They don't know why it's increasing so rapidly, but it's because we have such a large combination of toxins. For instance, we know that cellular neurodegenerative diseases are connected to mercury, aluminum, pesticides and herbicides, and the way they produce brain damage is through an excitotoxic mechanism.

So, we are all exposed to those toxins, and then when you add MSG and excitotoxins to the food, you tremendously accelerate this toxicity. That's why we're seeing this explosion in neurodegenerative diseases; Alzheimer's and autism and ADD and Parkinson's -- all these things are increasing so enormously because we are exposed to carcinogenic toxicity from all these different things and this huge exposure to excitotoxins, which is the central mechanism.

This is what no one's been able to claim. You look at one person's report and they'll say, "Alzheimer's is related to mercury exposure," and then another one says, "No, it's related to pesticides," and yet another one says it something else, but they're all operating through the same mechanism. All of these things operate by increasing brain immune activity, and that activates excitotoxicity. So that's why all of them seem to be related, because they're all doing the same thing to the brain.

Mike: What about the American Diabetes Association? Given that aspartame actually promotes obesity, based a lot of the work you've uncovered, I find it curious that the ADA so strongly supports aspartame.

Dr. Blaylock: I don't, considering they receive huge amounts of money from the makers of aspartame. They fund their walk-a-thon and all that kind of stuff, so they get tremendous amounts of money from the makers of aspartame, and money talks.

Whether they're just deluding themselves and choosing not to believe it's toxic, refusing to look at the evidence, or they're just concerned about the money and could care less, I don't know, but when you look at the pathophysiology of diabetes and the effect of aspartame, it's absolute nonsense for anybody who has diabetes to be on aspartame. Particularly in a neurological aspect, it's going to make it a lot worse.

Mike: What about other popular chemical sweeteners like sucralose in Splenda?

Dr. Blaylock: There's really not a lot of research in those areas. They have some basic research, like with Splenda, showing thalamus suppression. If that holds up in other research, it's a major concern. If you're suppressing the thalamus gland in a child, that's the future of their immune function. You can increase everything from autoimmunity to producing immune-related diseases, to infections and cancers. The implications of thalamus gland suppression are enormous.

There have been reports of miscarriages associated with Splenda in experimental animals. The problem is, we don't have a lot of well-conducted studies on Splenda to ferret these things out, and they're not going to do them. The best way to protect your product is to never test it, or just to set up some phony test and report it in a journal that's friendly to your point of view.

That's what they did with certain vaccines. They did thousands of phony studies and waved them around, claiming nothing was found. You can design any study to find whatever you want. Particularly, you can design it to have negative results. That's the easiest thing to do.

Mike: We've got government health officials telling us mercury is safe and we've got big business telling us both aspartame and MSG are safe. It sounds like every poison in the food supply or in organized medicine is perfectly safe.

Dr. Blaylock: We did that with lead. When they first started questioning the safety of lead, the levels they said were safe were just enormously high, and then a mere 10 years later, suddenly we're finding out that lead is toxic at 10 micrograms. In the '60s, they were fighting over the same thing. The defenders of gasoline-added lead were saying lead wasn't toxic, except in extremely high doses. Then neuroscience literature was contradicting them, but nobody would listen. Finally, the weight of the evidence was so overwhelming that they found out extremely low concentrations of lead were toxic and accumulate in the brain.

It's the same thing with mercury. Mercury is even more poisonous than lead. An infant is getting 150 times the dose of mercury than the EPA safety limits. A hundred times higher than the FDA safety limits. Here's a little baby that's getting 150 times higher a dose than the FDA says is safe for an adult.

Mike: What are the big points readers to take away? What do you think they need to remember in order to protect themselves?

Dr. Blaylock: You need to abstain from all of these things. Aspartame is not a necessary nutrient, and neither is MSG. The weight of the evidence is overwhelming. If you want to avoid obesity, metabolic syndrome and cancer, and if you don't want to make your cancer more aggressive, then you need to stay away from these products.

The damage affects pregnant women, unborn babies and newborns. It produces changes in the brain that are irreversible. What we've found is that it reprograms the wiring of the brain, particularly the hypothalamus, so it doesn't function normally. These children are abnormal for the rest of their lives in terms of their physiological function.

Mike: Well, hopefully the weight of this evidence will someday become overwhelming, and government regulators will listen to you.

Dr. Blaylock: The pressure on researchers is so enormous. Larry Troker came out with his research about the DNA damage by aspartame. Then his career was damaged by the makers of aspartame. He said he would never do another research project concerning aspartame. Well, a number of researchers have said the same thing. Once they published their results, the full weight of these companies come down on their head. NutraSweet will contribute millions to a university and threaten to pull their donations if someone isn't quieted.

Mike: So there's blatant scientific censorship at work here.

Dr. Blaylock: There's blatant, and then there's just understood. You have NutraSweet manufacturers donating several million dollars to your university. The director of that laboratory, or the president of the university, will just quietly let them know that they'd really like to see research come to a stop.

The editor-in-chief of The Chemical News went through that with fluoride. They fired him because he refused to be quiet about fluoride toxicity, and they had just received this huge grant from Colgate-Palmolive. They said, "We'll lose our grant if you don't get quiet about fluoride." He wouldn't, and they fired him. Researchers know this.

Mike: I want to commend you for being willing to stand up and tell the truth about all of this. I think you're doing a great, positive service to public-health.

Dr. Blaylock: You're the one doing the service, because you're putting the word out there. Without you, I would just be sitting in a room fussing. It's people like you that get this word out and let people know what's going on in the world.

Mike: I wouldn't be surprised if they tried to pass a bill to outlaw health talk on the internet.

Dr. Blaylock: They're trying to do it. You know, they passed a law at one time in several states that no one but dietitians could speak on the subject of nutrition. Several states had that law passed. This meant Ph.D. biochemists couldn't talk about health. It was ridiculous. I'm sure that one day they're going to have an internet bill saying there's just too much dangerous material coming over the internet on health issues, and we need to regulate it.

Mike: Well, I want to thank you very much for all your time.

Dr. Blaylock: Thank you. I appreciate you giving me this opportunity.

Note: This full interview is also available as a free download (PDF) at TruthPublishing.com.

###



About the author: Mike Adams is a consumer health advocate with a passion for teaching people how to improve their health He has authored more than 1,500 articles and dozens of reports, guides and interviews on natural health topics, reaching millions of readers with information that is saving lives and improving personal health around the world. Adams is a trusted, independent journalist who receives no money or promotional fees whatsoever to write about other companies' products. In 2007, Adams launched EcoLEDs, a maker of super bright LED light bulbs that are 1000% more energy efficient than incandescent lights. He also founded an environmentally-friendly online retailer called BetterLifeGoods.com that uses retail profits to help support consumer advocacy programs. He's also a successful software entrepreneur, having founded a well known email marketing software company whose technology currently powers the NaturalNews email newsletters. Adams volunteers his time to serve as the executive director of the Consumer Wellness Center, a 501(c)3 non-profit organization, and regularly pursues cycling, nature photography, Capoeira and Pilates. Known on the 'net as 'the Health Ranger,' Adams shares his ethics, mission statements and personal health statistics at www.HealthRanger.org

publicado por eu às 10:11

If fried snack chips had a warning printed right on the bag that said, "Warning: these chips will make you obese," would you still buy them? Would you still eat them? Well, in a sense, you do see that warning on chips; just read the ingredient list. Research suggests that monosodium glutamate causes obesity, making unhealthy snacks even unhealthier than you may have suspected.

I'm sure you already know that tortilla and potato chips aren't health foods, right? They're made with fried fats, they almost always harbor hidden toxic chemicals (acrylamides), and if they're flavored, they usually contain monosodium glutamate (MSG). This is basically a recipe for obesity.

But how does MSG cause obesity? Like aspartame, MSG is an excitotoxin, a substance that overexcites neurons to the point of cell damage and, eventually, cell death. Humans lack a blood-brain barrier in the hypothalamus, which allows excitotoxins to enter the brain and cause damage, according to Dr. Russell L. Blaylock in his book Excitotoxins. According to animal studies, MSG creates a lesion in the hypothalamus that correlates with abnormal development, including obesity, short stature and sexual reproduction problems.

Based on this evidence, Dr. Blaylock makes an interesting point about the American obesity epidemic, especially among young people: "One can only wonder if the large number of people having difficulty with obesity in the United States is related to early exposure to food additive excitotoxins, since this obesity is one of the most consistent features of the syndrome. One characteristic of the obesity induced by excitotoxins is that it doesn't appear to depend on food intake. This could explain why some people cannot diet away their obesity." As an increasing number of elementary school students bring snack-size bags of chips to school in their lunch boxes, the MSG-obesity link demands parental caution.

Instead of passively watching modern society become obese and then commenting on it, we need to change it at the start. That begins with you, the consumer. By avoiding foods with MSG, you are not only protecting your health and your family's health, you are also protecting society's health by not supporting companies that use MSG. Use your buying power to show that you don't accept manufactured foods that use MSG or any of the other hidden forms of MSG such as yeast extract, hydrolyzed vegetable proteins and autolyzed proteins.

 

The experts speak on MSG and obesity:

Olney, J.W. "Brain Lesions, Obesity, and Other Disturbances in Mice Treated with Monosodium glutamate." Sci. 165(1969): 719-271. Humans also lack a blood-brain barrier in the hypothalamus, even as adults. It is for this reason that Dr. Olney and other neuroscientists are so concerned about the widespread and heavy use of excitotoxins, such as MSG, hydrolyzed

vegetable protein

, and cysteine, as

food additives

. In his experiments Dr. Olney found that high-dose exposure to MSG caused hypoplasia of the adenohypophysis of the pituitary and of the gonads, in conjunction with low hypothalamic, pituitary, and plasma levels of LH,

growth hormone

, and prolactin. When doses below toxic levels for hypothalamic cells were used, he found a rapid elevation of LH and a depression of the pulsatile output of growth hormone. In essence, these excitotoxins can cause severe pathophysiological changes in the central endocrine control system. Many of these dysfunctional changes can occur with subtoxic doses of MSG. One can speculate that chronic exposure to these neurotoxins could cause significant alterations in the function of the hypothalamus, including its non-endocrine portions.


Excitotoxins by Russell L Blaylock MD, page 263

"Consuming MSG leads to obesity"

Early exposure in life to high doses of glutamate, or the other excitotoxins, could theoretically produce a whole array of disorders much later in life, such as obesity, impaired growth, endocrine problems, sleep difficulties, emotional problems including episodic anger, and sexual psycho-pathology.
Excitotoxins by Russell L Blaylock MD, page 89

The stress-induced abnormalities in blood-brain barrier permeability suggest differing MSG effects dependent on existing states of relaxation or stresses. The suggestive evidence for MSG-induced neuroendocrine effects is substantial, coupled with the observation of increased obesity in children.
In Bad Taste by George R Schwartz MD, page 39

With this enormous consumption of foods laced with MSG additives, it is no wonder that we have an obesity problem in this country, especially when you combine the hypothalamic lesion caused by MSG to the high-fat and -carbohydrate diets of young people. Of particular concern is the suggestion that MSG ingested by pregnant women may actually cause this lesion in children while they are still in the womb.
Health And Nutrition Secrets by Russell L Blaylock MD, page 180

This also means that, while pregnant, mothers of diabetic children also consumed very large amounts of these excitotoxin-containing foods. Also, many parents feed their babies table food from an early age—food often laced with large amounts of MSG. In addition, large numbers of babies are also fed formula, and many formulas are known to be high in excitotoxins such as caseinate. I have already cited studies showing that gross obesity is frequently linked to excessive MSG consumption in test animals.
Health And Nutrition Secrets by Russell L Blaylock MD, page 182

Particularly disturbing is the later obesity after MSG exposure during the neonatal and infant period even after only a short or limited exposure.
In Bad Taste by George R Schwartz MD, page 22

With all of these endocrine malfunctions you would expect these mice to develop abnormally, and they do. Consistently, the animals exposed to MSG were found to be short, grossly obese, and had difficulty with sexual reproduction. One can only wonder if the large number of people having difficulty with obesity in the United States is related to early exposure to food additive excitotoxins since this obesity is one of the most consistent features of the syndrome. One characteristic of the obesity induced by excitotoxins is that it doesn't appear to depend on food intake. This could explain why some people cannot diet away their obesity. It is ironic that so many people drink soft drinks sweetened with NutraSweet® when aspartate can produce the exact same lesions as glutamate, resulting in gross obesity. The actual extent of MSG induced obesity in the human population is unknown.
Excitotoxins by Russell L Blaylock MD, page 81

"Animal studies demonstrate link between MSG and obesity"

The obesity effect of MSG in animals requires evaluation since unexplained obesity is increasing in our population, along with hypertension and diabetes. MSG-induced obesity in animals may carry long-term significance for humans.
In Bad Taste by George R Schwartz MD, page 22

Since his early observation, other studies have confirmed that MSG causes gross obesity in animals. At an international neuroscience meeting, Dr. Olney was asked if he thought the reason Americans were so obese was, in fact, due to their high consumption of MSG additives. The question was never answered, but since that conference in the 1970s, America has undergone this virtual epidemic of gross obesity, especially among its youth.
Health And Nutrition Secrets by Russell L Blaylock MD, page 180

This MSG-induced obesity was characterized by a preference for carbohydrates and an aversion for more nutritious foods, just as we are now witnessing in our youth. Also, excess weight was extremely difficult to exercise off or diet off in these experimental animals.


Health And Nutrition Secrets by Russell L Blaylock MD, page 182


publicado por eu às 10:05

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