Quantcast
CONTINUE READING

Learn How MSG Chemical Tricks Your Brain Into Loving Junk Food

Bookmark

by

MSG the “tricky” chemical:

Monosodium glutamate or MSG, the natural flavor enhancing chemical of seaweed, was first identified and isolated by Kikunae Ikeda, a Japanese inventor, in 1908. This led to the production of the man-made additive MSG and formation of the world’s largest producer of MSG, Ajinomoto.

MSG is chemically 78% free glutamic acid, 21 % sodium, and the rest are contaminants. MSG by itself has very little taste yet it tricks your tongue, using a little-known fifth basic taste-umami, which makes you believe that the food that you are eating has more protein and tastes better. It actually doesn’t taste the way your mind is fooled to believe.

[Read: Uncovering The Hazards Of ‘Disguised’ MSG In Your Food]

Why is MSG considered so Toxic?

Glutamic Acid is an amino acid, produced naturally by the human body and is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.

Artificial or processed MSG (not made by the human body but from fermented sugar beets) is an excitotoxin (a substance that overexcites your cells to the point of damage or death), causing brain damage to varying degrees and potentially even triggering or worsening learning disabilities, autism, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

When magnesium stores are low, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.

Regular and long term consumption of MSG has been linked to:

  • Obesity
  • Eye damage
  • Headaches
  • Fatigue and disorientation
  • Depression
  • Siezures
  • Skin Irritation, itching, hives

Why does the Food Industry love MSG?

MSG is very cheap to produce so the food industry uses it in sub standard, nutrient lacking food as a flavor enhancer to make us crave and eat more. MSG has been in the news for the wrong reasons lately and this has prompted the food suppliers to give MSG new names and new forms, including autolyzed yeast, yeast extract, maltodextrin, hydrolyzed protein, sodium caseinate, mono-potassium glutamate, and textured protein. So if you an aware consumer, but do not know these pseudo names, you will never know from reading the labels, about what you are putting in your tummies.

MSG rich (nutritionally poor) foods include some of your favorite foods like spicy corn chips, soups, Chinese foods, ranch dressing, sausages, hot dogs, barbecued meats, smoked meats, processed deli meats, and sauces. Also included are most powdered packets like chili, gravy, taco seasoning, French onion dip and dried dip mixes.

Watch this Video on “The Truth about MSG Monosodium Glutamate Clinical Nutrition”:  

Check out this video by Dr. Vincent Bellonzi on all you wanted to know about the adverse effects of MSG:

 

Cristina Jurach

Cristina Jurach is nutritionist and Ayurvedic practitioner. She is a leader in the natural health community and consults athletes, executives and most of all parents of children on the benefits of complementary therapies for health and prevention.

Cristina Jurach

Cristina Jurach is nutritionist and Ayurvedic practitioner. She is a leader in the natural health community and consults athletes, executives and most of all parents of children on the benefits of complementary therapies for health and prevention.

Post a Comment