MSG sprayed right on crops as they grow -- even fruits, nuts, seeds, grains, and vegetables used in baby food!

[Guest guest]

Here I found that they were using the term " free glutamic acid " , so

I did a word search by typing it on Dogpile.com. I found the

following:

" FREE GLUTAMIC ACID (MSG): SOURCES AND DANGERS

FREE GLUTAMIC ACID (MSG): SOURCES AND DANGERS. Why is free glutamic

acid added in vast amounts to processed foods? Our large profit ...

http://www.nutrition4health.org/NOHAnews/NNSp00_MSG.htm "

http://www.nutrition4health.org/NOHAnews/NNSp00_MSG.htm

 

I found the following:

 

" Why is free glutamic acid added in vast amounts to processed foods?

Our large profit-driven food companies have found that manufactured

free glutamic acid, in the form of monosodium glutamate (MSG),

hydrolyzed vegetable proteins, etc., etc., when added to our

processed foods, masks off flavors and makes the blandest and

cheapest foods taste wonderful. "

 

" An excellent NOHA lecture on the dangers and hidden sources of

processed free glutamic acid was given at Evanston's Whole Foods

Market on February 14, 2000, by NOHA Board Member Jack Samuels. He

is president of the Truth in Labeling Campaign.

Glutamic acid is a neurotransmitter that excites our neurons (not

just in our tongues). This electrical charging of neurons is what

makes foods with added free glutamic acid taste so good.

Unfortunately, the free glutamic acid can cause problems in many

people. Actually, our brains have many receptors for glutamic acid

and some areas, such as the hypothalamus, do not have an impermeable

blood-brain barrier, so free glutamic acid from food sources can get

into the brain, injuring and sometimes killing neurons. At least 25

per cent of the U.S. population react to free glutamic acid from

food sources. Today, we recognize that those reactions range from

mild and transitory to debilitating and life threatening. Please see

Table 1. "

 

I am stunned!

 

How did all this get started? I found this within the above web

page:

 

" The story is fascinating. For thousands of years kombu and other

seaweeds have been added to foods in Japan to enhance flavor. In

1908 a Japanese scientist discovered that the active ingredient in

kombu is glutamic acid and then the use of its sodium salt,

monosodium glutamate, began in Japan. During the Second World War

American quartermasters realized that Japanese army rations tasted

great. Following the war, they introduced monosodium glutamate, the

flavor enhancing ingredient in the Japanese rations, to the food

industry; and the world-wide use of processed free glutamic acid

began to explode. "

 

So why is it no longer good for us? My short answer is that we are

not getting the same thing! They were adding the " Whole Food " which

I guess is called " bound glutamic acid " and now they are

adding " free glutamic acid " !

 

Within the above sites I found this:

 

" Most of the glutamic acid with which consumers come in contact is

found in protein where it is connected to (or bound to) other amino

acids in long chains. There are two forms of glutamic acid found in

nature. The glutamic acid found in protein is L-glutamic acid,

only. When glutamic acid is found in protein it is referred to as

bound glutamic acid. Eating protein (which will contain bound

glutamic acid) does not cause either brain damage or adverse

reactions. "

I never have liked when people use the word " Free " . There is most

likely a string attached somewhere! This string sounds like we are

eating cardboard ( " blandest and cheapest foods) which they have

added " free glutamic acid " to in vast amounts! Yes they add this

stuff to processed foods because our large profit-driven food

companies have found that manufactured free glutamic acid, in the

form of monosodium glutamate makes our cardboard food taste

wonderful!!!!!