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Parasites
Are A Major Enemy To Good Health
Candidiasis
What Is It?
Toxins
Exposure To Them Can Affect Your Health
Partially
Hydrogenated Oils
Cause Disease And Serious Health Problems
When most Americans
are told "MSG" is harmful, they respond with,"I
don't eat Chinese food, so I don't need to worry".
However, before you believe that lie, look at your favorite
fast food restaurant's!
There is "scientific"
evidence connecting
MSG to Fibromyalgia, Diabetes, Alzheimers and many other diseases
that
have been increasing lately. I highly recommend
printing the list below and taking it with you when you go to the
grocery store. The
list is alphabetized for ease of use when you're looking up the
word on a label.
Foods always contain MSG when
these words are on the label:
Autolyzed Plant Protein
Autolyzed Yeast
Calcium Caseinate
Gelatin
Glutamate
Glutamic Acid
Hydrolyzed Plant Protein (HPP)
Hydrolyzed Vegetable Protein (HVP)
Monopotassium glutamate
Monosodium glutamate
Sodium Caseinate
Textured Protein
Yeast Extract
Yeast Food or Nutrient
Foods made with the following products often contain MSG:
Annatto
Barley malt
Bouillon
Broth
Caramel Flavoring (coloring)
Carrageenan
Citric Acid (when processed from corn)
Cornstarch
Corn syrup and corn syrup solids
Dough Conditioners
Dry Milk Solids
Enriched or Vitamin Enriched
Enzyme modified "anythng"
Fermented "anything"
Flavors, Flavoring
Flowing Agents
Gums
Lipolyzed butter fat
Low or "No Fat" items
Malt Extract or Flavoring
Malted Barley (flavor)
Maltodextrin
Milk Powder
Modified food starch
Natural Chicken, Beef, or Pork, Flavoring "Seasonings"
Pectin
Protease
Protease enzymes
Protein fortified "anything"
Protein Fortified Milk
Reaction Flavors
Rice syrup or brown rice syrup
Soy Protein
Soy Sauce or Extract
Soy Protein Isolate or Concentrate
Spice
Stock
Ultra-pasteurized "anything"
Wheat, rice, or oat protein
Whey Protein Isolate or Concentrate
Whey Protein or Whey
Yeast Nutrients
European numbers for glutamate containing additives:
620 625
621 627
622 631
623 635
624
Here's
the Ultimate Site On MSG This site will OPEN YOUR EYES!
Here are studies from other researchers data about the
effects of MSG. They have a very different idea of the facts
than the MSG manufacturers:
THE ROLE OF GLUTAMATE IN CHRONIC INFLAMMATORY PAIN AND PAINFUL
PERIPHERAL NEUROPATHIES
Gary J. Bennett, Ph.D., Allegheny University of the Health Sciences
MANIPULATING GLUTAMATERGIC NEUROTRANSMISSION FOR THERAPEUTIC GAIN:
THE EXAMPLE OF BRAIN ISCHEMIA
Dennis W. Choi, M.D., Ph.D., Washington University School of Medicine
GLUTAMATERGIC MECHANISMS IN THE CAUSE AND TREATMENT OF PARKINSON'S
DISEASE
J. Timothy Greenamyre, M.D., Ph.D., Emory University
ROLE OF GLUTAMATE RECEPTOR MATURATION IN PERINATAL BRAIN INJURY
Frances E. Jensen, M.D., Children's Hospital (Boston) and Harvard
Medical School
EFFECT OF GLUTAMATE BLOCKERS ON HUMAN PAIN
Mitchell B. Max, M.D., National Institute of Dental Research, National
Institutes of Health
GLUTAMATE RECEPTOR PLASTICITY IN THE HIPPOCAMPUS: IMPLICATIONS
FOR AGING
John H. Morrison, Ph.D., Fishberg Research Center for Neurobiology,
Mount Sinai School of Medicine
GLUTAMATE NEUROTRANSMISSION IN EPILEPSY: NEW TREATMENT STRATEGIES
Michael A. Rogawski, M.D., Ph.D., National Institute of Neurological
Disorders and Stroke, National Institutes of Health
SCHIZOPHRENIA: A GLUTAMATERGIC PERSPECTIVE
Stephen R. Zukin, M.D., National Institute on Drug Abuse, National
Institutes of Health
Watch
The Special TV Report On MSG
Enjoy good eating by learning how to avoid all the common foods
and supplements that contain MSG,
aspartame, L-cysteine, and sulfites. Learn
how to substitute healthy alternative products that can be found
in most supermarkets.
Dr. Russell Blaylock is a board-certified neurosurgeon
and combines many years of medical practice with study of thousands
of research studies. He writes:
MSG (monosodium glutamate) is a taste enhancing and hydrolyzed vegetable
protein. At the time of discovery, MSG was thought to be safe since
it was a natural substance (an amino acid). The amount of MSG alone
added to foods has doubled in every decade since the 1940's and
by 1972 262,000 metric tons of MSG were produced.
In 1957 two ophthalmologists, Lucas and Newhouse decided to test
MSG on infant mice in an effort to study an eye disease known as
hereditary retinal dystrophy. When they examined the eye tissue
of the sacrificed animals they made a startling discovery. MSG had
destroyed all the nerve cells in the inner layers of the animals
retina which are the visual receptor cells of the eye.
Ten years later John W. Olney, M.D. a neuroscientist working for
the Department of Psychiatry at Washington University in St. Louis
repeated Lucus and Newhouse's experiment in infant mice. He found
that MSG was not only toxic to the retina, but also to the brain.
When he examined the animals brains, he discovered that specialized
cells in a critical area of the animals brain, the hypothalamus,
were destroyed after a single dose of MSG.
At this time the concentrations of MSG found in baby foods was
equal to that used to create brain lesions in experimental animals
and in all these experiments, immature animals were found to be
much more vulnerable to the toxic effects of MSG than older animals
(this was true for all animal species tested).
The FDA refused to take action after Dr. Olney informed the FDA
and it was only after his testimony before a Congressional committee
that the food manufactures agreed to remove MSG from baby foods.
But instead of adding MSG, added hydrolyzed vegetable protein,
instead. Today EXCITOTOXINS are still added to our food, usually
in the form of caseinate, beef or chicken broth, or flavoring.
In experimental animals "MSG babies" are found to be
short in stature, obese and have difficulty reproducing. This effect
only becomes evident long after the initial use of MSG exposure.
More detailed studies have found that "MSG babies" have
severe disorders involving several hormones normally produced by
the hypothalamus.
MSG is not the only taste "enhancing" food additive known
to cause damage to the nervous system. They all share one important
property.
When neurons are exposed to these substances, they become very
excited and fire their impulses very rapidly until they reach a
state of "extreme exhaustion". Several hours later these
neurons suddenly die as if the cells were excited to death.
As a result, neuroscientists have dubbed these class of chemicals
"EXCITOTOXINS."
Several EXCITOTOXINS are man made,-- others are found in nature--
such as glutamate, aspartate and cysteine - all which are amino
acids.
MSG is a modified from of 'glutamic acid' in which sodium is added
to the molecule. But the toxic portion is the *glutamic* acid, not
the sodium.
Often manufactures will mix MSG with other substances to "disguise"
it.
Hydrolyzed vegetable protein also referred to as vegetable protein,
or plant protein is a mixture made from "junk" vegetables,--
unfit for sale, especially selected so as to have naturally high
contents of "glutamate".
The extraction process of "hydrolysis" involves boiling
these vegetables in a vat of acid, followed by the process of neutralization
with caustic soda. The resulting product is a brown sludge that
collects on top. This is scraped off and allowed to dry and the
end product is a brown powder that is high in 3 known EXCITOTOXINS
-- glutamate, aspartate and cystoic acid (which converts in the
body to cysteine).
It's then added to the food manufacture.
All these chemicals stimulate the taste cells in the tongue, thereby
enhancing the taste of food. Another excitotoxin additive is the
artificial sweetener Nutra-sweet, 40% of the compound is composed
of the excitotoxin "aspartate". Like glutamate, aspartate
is a powerful brain toxin, which can produce similar neuron damage.
It is well recognized that 'liquid' forms of excitotoxins are much
more toxic to the brain than dry forms, as they absorb faster and
produce higher blood levels than when mixed with solid foods.
But the negative effects of excitotoxins are not limited to small
children. There is growing evidence that excitotoxins play a major
role in a whole group of degenerative brain diseases in adults -
especially the elderly.
These diseases include Alzheimer's, Parkinson's disease, Huntington
disease, Amyotrophic Lateral Sclerosis (ALS) and more disorders
of the nervous system.
What all these disease have in common is a slow destruction of
brain cells that are specifically sensitive to excitotoxin damage.
More and more diseases of the nervous system are being linked to
excitotoxin build-up in the brain.
For example, disorders such as strokes, hypoxic brain injury, hypoglycemic
brain damage, seizures, migraine headaches, hypoxic brain damage,
ADD, ADHD, and even AIDS dementia have been linked to excitotoxins
'damage'.
There is evidence that some individuals born with "metabolic"
defects in certain brain cells may be particularly susceptible to
excitotoxin damage.
The food industry and representatives of the glutamate manufactures
have joined together to fight anyone who would dare criticize the
use of flavor enhances, in fact they have formed a special lobby
group to counter any negatives about their product.
This group is called the Glutamate Association and is made up of
representatives of major US food manufacturers and the Ajinomoto
G. based in Japan, the chief manufacturer of MSG and hydrolyzed
protein.
The 'neuron system' within the "hypothalamus" appears
to use glutamate as a "neurotransmitter". The pituitary
gland "Master Gland" controls the other endocrine glands,
such as the adrenals, the thyroid and reproductive organs by releasing
small amounts of it's controlling hormones into the blood.
What controls the pituitary gland, the hypothalamus - it controls
hormone releasing factors that stimulate the pituitary to release
hormones. By the feed back control, the hypothalamus "regulates"
the hormone balance in the body.
Sort of a hormone thermostat.
The discovery by Dr. Olney was particularly important, because
the hypothalamus plays an important role in "controlling"
so many areas of the body.
The hypothalamus regulates growth, the onset of puberty, most of
the endocrine glands, appetite, sleep cycles and waking patterns,
the biological clock and even "consciousness" itself.
When MSG feed in doses similar to those found in human diets, destroys
hypothalamic neurons. Later experiments demonstrated that MSG could
cause the hypothalamus to secrete excessive amounts of a reproductive
hormone (luteinizing hormone) which is associated with an early
onset of puberty. Many of these endocrine effects appeared at an
older age.
The primary purpose of us eating is to support the chemical reactions
of the body. Many of the substances absorbed from our food plays
a vital role in the overall metabolic process of life. When adult
humans are fed 100-150 milligrams per kilogram of body weight of
MSG, their blood levels rise 20 times higher than normal as compared
to a four fold rise seen in experimental mice fed a comparable dose.
A child's brain is four times more 'sensitive' than an adult brain
to these toxins.
Glutamate and aspartate are "s" neurotransmitter (the
keys) found normally in the brain and spinal cord and even though
they are two of the most common transmitter chemicals in the brain
and spinal core, when their concentrations rise above a critical
level they become deadly "toxins" to the neurons containing
"glutamate receptors" (the locks).
What this means is that excessive glutamate will not only kill
the 'neurons' with the receptors for glutamate, but it will also
kill any neuron that happens to be connected to it, even if that
neuron uses another type of transmitter. Both glutamate and aspartate
can cause neurons to become extremely 'excited' and if given in
large enough doses, they can cause the cells to degenerate and die.
It is for this reason that the nervous system carefully controls
the concentration of these two amino acids in the fluid surrounding
the neurons (called the extracellular space). Even small doses can
damage these neurons without actually killing them. Within 15-30
minutes after being exposed to high doses of MSG, neurons suspended
in tissue culture are seen to 'swell' like balloons. Within 3 hrs.
those neurons are not only dead, but the bodies defense mechanism
begins to haul away the "debris".
Be aware, the FDA does not regulate the amount of carcinogens allowed
in "hydrolyzed vegetable protein" or the amount of hydrolyzed
vegetable protein allowed to be added to food products.
Manufacturers disguise MSG- in foods it is disguised as hydrolyzed
vegetable protein, natural flavorings and spices, each of those
may contain 12%-40% MSG.
MSG-free: Avoiding the hidden sources
-- Sufferers of monosodium glutamate (MSG) toxicity syndromes have
long been dismissed by the makers of glutamate and food additives
and by the FDA, whose labeling standards for foods containing the
controversial flavor enhancer are fairly lax. For many of these
MSG sufferers, the experience of coping with the ambiguities of
food labeling leaves them feeling like Han Solo navigating his way
through an asteroid field. Not only is it confusing -- it can be
very dangerous. ~WebMD
What is MSG toxicity syndrome?
Monosodium glutamate (MSG) toxicity syndrome occurs in response
to free-glutamic acid, which is a breakdown product of protein after
it has been processed by a food manufacturer. While all protein
has glutamic acid bound in it, it is only the glutamic acid that
has been freed from the protein before it is consumed that causes
the reactions.
Growing numbers of patients and physicians and some scientists
are convinced that the ingestion of this processed free-glutamic
acid can cause adverse reactions in one or more organs of the body.
In 1969, H. H. Schaumburg, an MSG researcher who helped educate
the public and the medical industry about the dangers of MSG, concluded
that up to 30 percent of the population had sensitivity reactions
from the MSG in an ordinary diet.
Symptoms that MSG can bring on
Reported MSG reactions, which can occur as a result of consuming
even small amounts (much less than the 1/2 gram the FDA considers
to be low), include migraines; hives; mouth eruptions; numbness;
tingling; swelling of mucous membranes in the oral, gastrointestinal
or reproductive tract; asthma; runny nose; insomnia; seizures; mood
swings; panic attacks; diarrhea; and cardiac irregularities.
Sufferers of MSG's effects are not experiencing an "allergy."
Instead, they are experiencing the results of direct nerve stimulation
and possible nerve damage, although the latter has notbeen verified
in humans. Emergency room physician George R. Schwartz, author of
"In Bad Taste: The MSG Symptom Complex," says MSG is a
"neurotoxin," a substance that actually induces nerve
'changes' and possible nerve 'damage'.
Despite the fact that MSG causes known toxic reactions, and despite
the fact that some labeling does exist, MSG-sensitive individuals
are still at risk for becoming severely ill from food they buy at
the store or order off a menu.
1. Most processed foods contain MSG. Kathleen Schwartz, president
of NoMSG, a New Mexico-based nonprofit group, explains that MSG
is deceptively represented as a "natural" additive on
many containers and in some natural-food departments as well.
"Anything that tastes good ... all of the fast foods, flavored
chips, most of the condiments, most salad dressings, most processed
lunch meats, most sausages, soups off the grocery shelf," she
says, are likely to contain MSG.
2. Seasonings and basic food staples contain MSG. Adrienne Samuels,
Ph.D., co-director and founder of the Truth in Labeling Campaign
(TLC), a nonprofit organization whose mission is to promote "full
and clear labeling" of all food, says that the unwary consumer
is quite vulnerable to the unintended ingestion of MSG. In doing
research for a TLC report, Samuels found that the glutamate and
food-additive industry is adept at disguising the presence of MSG
in foods.
"Bouillon, stock, broth, malt flavoring, barley malt, seasonings,
carrageenan, soy sauce, soy protein, whey protein and anything enzyme-modified,"
she writes, "always contain MSG."
3. MSG by any other name is just the same. Samuels notes that the
FDA has demonstrated a curious relaxation of its usual standards
for product labeling. "With some exceptions," she writes,
"the FDA requires that ingredients -- MSG-containing ingredients
included -- must be called by their common or usual names."
The FDA uses the term "monosodium glutamate" for ingredients
that are a 99 percent pure combination of glutamic acid and sodium.
However, most of the MSG-containing foods that cause MSG syndrome
are not 99 percent pure and are allowed to be labeled obscurely:
"monopotassium glutamate," "autolyzed yeast,"
"hydrolyzed soy protein" and "sodium caseinate"
are examples of ingredients that always contain MSG.
4. The FDA won't tighten its standards. In 1994 TLC attempted through
a petition to pressure the FDA "to require that processed free-glutamic
acid be clearly labeled when used in food."
That petition -- and a subsequent lawsuit -- were not successful.
The court ruled that the FDA, being a food-industry expert, did
not have to disclose the "basis" of its conclusion that
current labeling standards adequately protected the public.
What the future may hold for the players in the MSG debate
MSG proponents are currently facing a new battle -- one with potentially
far-reaching legal repercussions. In a recent, well- publicized
legal case, a California man, Mr. Livingston, initially lost a suit
that was recently reversed on appeal and set for retrial. Livingston's
complaint is against a restaurant that had served him a vegetable
soup that had been made with a beef base containing MSG. After consuming
it, he suffered an asthma attack and cardiac arrest.
"The restaurant had a 'duty to warn' this man of the dangers
of the MSG content of the food," says attorney Howard Goldstein,
who represented Livingston and who likens the case to the current
tobacco industry lawsuits. Goldstein says he is more aware of the
dangers of MSG as a result of his involvement with this case. A
member of his own family suffered from MSG sensitivity.
"At a time when we were eating a lot of foods containing MSG,"
he says, "during the meal she would start having vision changes,
cramping and asthma. At least once or twice a year for a dozen or
so years we would be making emergency room visits, usually on the
Friday or Saturday night after eating out, to get to respiratory
therapy."
Goldstein says that after getting involved in the Livingston case
and learning to eliminate MSG from the family diet, the trips to
the emergency room have not occurred for five years. But until relief
arrives, consumers must navigate on their own.
Health and Nutrition Secrets that Can Save Your Life
by Dr. Russell Blaylock
Health and Nutrition Secrets That Can Save Your Life covers some
of the hottest topics in health and nutrition: heavy metal toxicity
the food additive controversy. Health and Nutrition Secrets also
presents the latest information on strokes and heart attacks, diabetes,
protecting the digestive system, and the best ways to keep the immune
system young and powerful.
Dr. Russell Blaylock, a board-certified neurosurgeon, combines
many years of medical practice with study of thousands of research
studies to create this monumental book.
Excitotoxins: The Taste that Kills
Book Description (from the publisher)
Nutrasweet (Aspartame) has been scientifically linked to brain
tumors, brain cell damage and neurological conditions such as Alzheimer's
and Parkinson's disease. According to author Russell Blaylock, MD,
a practicing, board-certified neurosurgeon, we are witnessing enormous
damage to the brain and nervous system due to the ever-increasing
amount of Nutrasweet and other excitotoxic subtances added to our
foods.
With detailed accuracy citing well over five hundred scientific
studies, Neurosurgeon Blaylock explores the "must-know"
dangers of these substances being added indiscriminately to our
food supply.
Mike Wallace of "60 Minutes" and his research team used
the book Excitotoxins: The Taste That Kills, as one of their sources
to report on the increasing evidence of a brain tumor connection.
Their December 29, 1996, program didn't, however, delve into the
enormous epidemic of illness caused by the increasing use of these
substances.
Dr. Blaylock's book exposes it all in detail--from the questionable
history of "approvals" in the 1970s and the 1980s to the
increasing body of evidence showing serious brain effects, government
inaction, and industry propaganda and cover-up.
The use of aspartame, hydrolyzed vegetable protein, and monosodium
glutamate in prepared foods and beverages continues to increase
on a yearly basis.
Dr. Blaylock clearly demonstrates that the neurotoxic potential
of excitotoxins such as MSG and aspartame (NUTRASWEET ) is so overwhelming
that it can no longer be ignored.
Table of Contents:
A Crash Course in How the Brain Works - Very Special Amino Acids
- What Is an Amino Acid? - Exciting Cells to Death - Effect of Excitotoxins
on the Developing Brain - Creeping Death: The Neurodegenerative
Diseases - Alzheimer's Disease: A Classic Case of Excitotoxin Damage
- Seizures - Headaches - Brain Injury - Strokes: Ischemia-Anoxia
- Hypoglycemia - AIDS Dementia - Aspartame, Brain Tumors and the
FDA
So what are "excitotoxins"? Basically, they are a group
of compounds that can cause special neurons within the nervous system
to become overexcited to the point that these cells will die. That's
right, they are excited to death.
Excitotoxins include such things as monosodium glutamate (MSG),
aspartate (a main ingredient in NutraSweet), L-cysteine (found in
hydrolyzed vegetable protein) and related compounds.
What makes this all the more intriguing is that "excitotoxins"
appear to play a key role in degenerative nervous system diseases
such as Parkinson's disease, Alzheimer's disease, Huntington's,
ALS (Lou Gehrig's disease) and many others.
But the story doesn't stop there. It appears that an imbalance
of these excitotoxins during critical periods of brain development
can result in an abnormal formation of brain pathways; that is,
a "miswiring of the brain." This may lead to serious disorders
such as behavioral problems (hyperactivity, aggression, attention
deficit disorders, learning disorders, poor learning ability, and
ADD)-and a lifetime of endocrine problems such as menstrual difficulties,
infertility, and premature puberty.
One of the earliest observations seen in animals exposed to large
doses of MSG was gross obesity. Some neuroscientists have voiced
concern that America's explosion of childhood obesity may be related
to excitotoxins in food.
MANIPULATING THE LANGUAGE (AND THE DATA)
The defenders of 'glutamate safety' have gone through an evolving
litany of defenses. First, they denied that brain lesions could
result from any dose of glutamate. Then, when the evidence became
overwhelming, they claimed that these lesions only occurred when
MSG was injected and not ingested. When this was disproved, they
denied that human blood levels could reach concentrations that would
be toxic to the brain.
When this was shown not to be true, even by one of their own defenders,
they simply stated, "So what? It still cannot enter the brain
because of the blood brain barrier."
(This is a special "gatekeeper" that normally excludes
toxic chemicals from entering the brain from the blood.) But, as
even shown by the government-sponsored FASEB report, the brain has
several vital areas that have no barrier. (For example, the hypothalamus.)
And it was shown that glutamate can pass into protected areas of
the brain by seeping through the unprotected areas.
Also, there are many medical conditions that cause the barrier
to fail, such as hypertension, diabetes, brain tumors, brain trauma,
heat stroke, vascular stroke, multiple sclerosis, neurodegenerate
diseases, and with some medications. All of these people would be
at great risk.
BRAIN DAMAGE, NOT AN "ALLERGIC" REACTION
I often hear people say, "But I'm not sensitive to MSG. Chinese
food doesn't bother me." This is a dangerous mistake. The destructive
effects of MSG and related compounds is not an allergic reaction,
it is a toxic reaction that occurs in virtually everyone. Some are
more sensitive to these destructive effects than others, but everyone
is affected to some degree. The MSG-symptom complex differs from
the excitoxic reaction. The former is quite obvious to the person
(headaches, pressure in the chest, heart palpitations, numbness
in the arms and face, etc.), while the latter may remain clinically
silent for many years.
SILENT LESIONS
What makes "excitotoxins" so dangerous is the subtle
way in which they damage the nervous system. Often the damage goes
on for years, even decades, before clinically recognizable disease
is evident. For example, when an unborn child is exposed to MSG
in the mother's diet, behavioral and learning difficulties may not
become evident until the child starts school. Endocrine problems
may not surface until puberty or when the person is trying to start
a family. Degenerative brain diseases, such as Parkinson's or Alzheimer's
disease may take even longer. It is the slow, unrelenting destruction
of brain cells-secondary to exposure to food-born excitotoxins-that
may lead to either the precipitation of these diseases or their
aggravation.
SO WHY DOESN'T THE FDA COME OUT AND SAY MSG IS DANGEROUS?
For one thing, there appears to be a revolving door between the
FDA and the manufacturers of and companies that use MSG. We often
see that directors of the FDA on review panels suddenly appear some
time later either working for the industry or with firms that support
the industry.
In the FASEB report, the FDA gleaned the wording that it wanted
and packaged it so that it would say exactly what they wanted. For
example, they reported that the study found no link between ingested
MSG and neurodegenerative diseases. But in truth, what the report
said was that no studies have been done to even see if there is
a link. That is, no one is looking at these critical questions.
Second, the FASEB investigators took the industry's studies on
daily intakes of MSG at face value. This is ludicrous. Why won't
the food processors release the data on how much MSG and other excitotoxic
additives they add to each food item? What is interesting is that
the FASEB study did say that they did consider concentration less
than three grams a day as safe, which would imply that more than
that is definitely dangerous. But even this is questionable.
Can Nutrasweet Cause Brain Tumors?
Can NutraSweet cause brain tumors, uterine and ovarian cancer?
Research from its own laboratories says it can. In fact, that was
why it was first rejected by the FDA for human consumption. This
study found that, in all concentrations examined, NutraSweet produced
a very high incidence of brain tumors. (The high dose NutraSweet
caused a 47x increase in brain tumors over control animals.) Also
found were uterine and ovarian tumors.
The number of tumors produced seemed to be dose related. That is,
the more NutraSweet consumed, the more likely tumors would develop.
It appears that it is a breakdown product of NutraSweet called diketopiperizine
(DKP) that is causing the tumors.
Interestingly, with the passage of time more and more NutraSweet
breaks down into DKP. This is why the soft drink companies have
started to date diet colas. Heating NutraSweet also speeds up this
process. This is why using NutraSweet in hot beverages and for cooking
is especially hazardous.
There has been an enormous increase in the number of brain tumors
reported over the last decade. No other explanation has been given
for this incredible explosion of brain tumors. If the early experiments
linking NutraSweet with brain tumors is confirmed, we should all
be outraged, both at the industry and at the FDA, our federal watch
dog.
Don't expect the FDA to protect you
from a chemical that is selling as well as MSG. The food/MSG industry
will make sure that it stays on the store shelves and in your favorite
restaurants. The MSG industry is international, with a web site
dedicated to convince the public of the "benefits" of
this product.
This a direct quote from their web
site, "In 2006, a group of
experts from a range of relevant disciplines met at the University
of Hohenheim to discuss a series of questions regarding the physiology
and safety of monosodium glutamate. Their summary and evaluation
of recent knowledge is an update to the Hohenheim consensus of 1997,
and has been published in the European Journal of Clinical Nutrition.
The group concluded that the use of glutamate as a seasoning in
food can be "regarded as harmless for everyone."
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