Found this video at LAF (from Doug Phillips blog). All I can say is it takes confidence in God and His perfect ways, strength from abiding in Him, and vision for what He has called you to do – to do what this lady did.
What is glutamic acid?
What is glutamate?
What is MSG?
Where is MSG found?
What danger is there in consuming any of the above?
WHAT IS GLUTAMIC ACID?
– an amino acid naturally occuring in abundance in plants, animals, and human protein
– found naturally occurring in the human body it is in the form of L-glutamic acid
– released in the body when protein is digested
– building block in protein
– serves as a neurotransmitter
WHAT IS GLUTAMATE?
– glutamic acid to which a mineral ion (called a “salt” be researchers) has been attached (if the mineral is sodium it becomes sodium glutamate / if potassium it becomes potassium glutamate)
WHAT IS MSG?
–glutamic acid produced outside of the human body which is L-glutamic acid AND an array of unwanted by-products often referred to as impurities
– Prior to 1957, MSG was made by extracting glutamic acid from protein. Some MSG is still made that way, but since 1957, MSG has also been produced using genetically modified bacteria (genetically modified organisms or GMO’s), that secrete glutamic acid through their cell walls.
– when produced outside the body it differs from the glutamic acid found in unadulterated, unprocessed, unfermented protein or released from such during digestion.
– MSG can be extracted from any food that contains protein. Similarly, when any protein is fermented, MSG (glutamic acid that has been released from protein by the fermentation process) will be formed.
– a product that contains glutamic acid that has been freed from protein by a manufacturing process or through fermentation
– a product (something manufactured or processed), not a substance found in nature without adulteration (changing) it
WHERE IS MSG FOUND?
– ingredients that contain MSG can be added to processed foods, or MSG can be formed or created during processing.
– MSG can be used (and hidden) in processed foods, dietary supplements, cosmetics, personal care products, pharmaceuticals, and the food that is given to pets and other animals
– can be used in waxes applied to fresh fruits and vegetables
– can be used as ingredients in pesticides, fungicides, fertilizers, and plant growth enhancers — remaining in the edible portion of the plant or on the edible portion of the plant when its leaves, fruits, nuts, grains, seeds, and other edible parts are brought to market.
– There are over 40 food ingredients besides “monosodium glutamate“ that contain processed free glutamic acid (MSG).
– in addition to ingredients that contain MSG, some acids and enzymes when combined with a food that contains protein will produce MSG. The words “enzyme” and “protease” (which is a type of enzyme) signal the presence of enzymes capable of causing the production of MSG.
– low fat and no fat milk products often contain milk solids that contain MSG
– other dairy products often contain carrageenan, guar gum, and/or locust bean gum. Low fat and no fat versions of ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not exceptions.
– at present, the FDA requires the disclosure of ingredients labeled “monosodium glutamate” and “hydrolyzed…protein” when, as ingredients, they are used in a “flavor” or “flavoring” (whether or not the “flavor” or “flavoring” is preceded by the words “natural” or “artificial”). However, “flavors” and “flavorings” can contain MSG in ingredients other than “monosodium glutamate” and “hydrolyzed…Protein” without the MSG being disclosed.
– disodium guanylate and disodium inosinate are relatively expensive food additives that work synergistically with inexpensive processed free glutamic acid (MSG).
– where MSG is concerned, “organic” doesn’t mean “safe”. Ingredients like organic autolyzed yeast and organic natural flavoring have just as much processed (manufactured) free glutamic acid (MSG) in them as those not called “organic.”
– health food stores are mine fields for MSG
– there are two other neurotoxic amino acids commonly used in food: aspartic acid and L-cysteine. Aspartic acid is found in the sugar substitutes called “neotame”, “aspartame”, “AminoSweet”, “NutraSweet” and “Equal.” L-cysteine is identified as L-cysteine and is most often found in dough conditioners.
WHAT DANGER IS THERE IN CONSUMING ANY OF THE ABOVE?
– all manufactured free amino acids are accompanied by impurities (hence categorized as food grade or pharmaceutical grade 99% pure)
–MSG fed to the very young has been shown to cause brain damage and subsequent learning, behavior, and endocrine disorders such as reproductive disorders and gross obesity.
– Excitotoxins (glutamic acid is a neurotransmitter and can become a neurotoxin exciting your brain cells to death) have been found to dramatically promote cancer growth and metastasis. In fact, one excitotoxin researcher noticed that, when cancer cells were exposed to glutamate, 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…MSG-exposed cancer cells developed all of these pseudopodia and started moving through tissues…
SOURCES for more information:
(Very informative interview) http://www.truthinlabeling.org/Aspartame_Truth_NaturalNewsInterview.Blaylock.pdf
Note: Just this morning I called Muir Glen (hoping I would be able to use some of their canned tomato product having citric acid in them). After reading the information below I was able to ask if their citric acid was derived from corn or citrus fruit. It is derived from corn. 😦
1.) Most of the “citric acid” used today is made from corn rather than from citrus fruits. “Citric acid” is produced by fermentation of crude sugars. When “citric acid” is produced from corn, manufacturers do not take the time or undertake the expense to remove all corn protein. During processing, the remaining protein is hydrolyzed, resulting in some processed free glutamic acid (MSG). “Citric acid” also interacts with any protein in the food to which it is added, freeing up more glutamic acid.