From the Desk of Dr. Michon Hawkins : Special Features :

MSG

Excerpted from "Dirty Secrets of the Food Processing Industry"
by Sally Fallon, M.A., author of Nourishing Traditions

Complete article available at www.consumerhealth.org/articles


The three most toxic additives in our food supply are MSG, hydrolyzed protein and aspartame. The first two are in all of these secret sauces with "natural flavors". Anything that you buy that says "spices" or "natural flavors" contains MSG! The get around it by putting MSG in the mixes, and if it is less than 50% MSG they don't have to put it on the label.

In 1957 scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG induced lesions were found in the hypothalamus region of the brain. Subsequent studies all pointed in the same direction. MSG is a neurotoxic substance that causes a wide range of reactions from temporary headaches to permanent brain damage. We have a huge increase in Alzheimer's, brain cancer, seizures, multiple sclerosis and diseases of the nervous system, and one of the their reasons is these flavorings in our food. MSG is also associated with violent behavior, and it is everywhere in the food, especially the cheap food.

Ninety-five percent of processed foods contain MSG, and as you know, in the late 1950's it was added to baby food. The baby food manufacturers maintain that they have removed the MSG, but they have just changed the name to hydrolyzed protein. The book Excitotoxins, by Russell Blalock, describes how the nerve cells either disintegrate or shrivel up in the presence of this free glutamic acid, MSG, if it gets past the blood brain barrier. The glutamates in MSG are absorbed directly form the mouth to the brain. Some investigators believe that the great increase in violence in this country is due, not to sugar, nor even the breakfast cereals, but to the huge increase in the use of MSG in the food we have been feeding our children since the late 1950s.


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