Free Glutamic Acid and Information Suppression
Free Glutamic Acid and Nutritional Diseases
In an article titled THE TOXICITY/SAFETY OF PROCESSED FREE GLUTAMIC ACID (MSG): A STUDY IN SUPPRESSION OF INFORMATION,
Adrienne Samuels, of www.truthinlabeling.org shares some of their experiences with government organizations in their long battle with the MSG industry.
“It is extremely important to the glutamate industry that consumers should believe that processed free glutamic acid (MSG and other excitotoxins ) is identical to the glutamic acid in intact protein and in higher organisms" (like the human body).
The glutamate industry continues to deny that exposure to free amino acids, in large quantities as food additives, causes adverse reactions. These reactions include hives, asthma, obesity, seizures, migraine headache, brain damage, learning disorders, and endocrine disturbances.
These free amino acids, labeled as excitotoxins by independent researchers, are found in the brain in small quantities as neurotransmitters.
The taste enhancers, which include free monosodium glutamate and free monosodium aspartate, are used in large amounts in processed food, as MSG, or in a number of other sources such as hydrolyzed vegetable protein, enzymes, broth, or natural flavorings.
The industry also denies that free amino acid excitotoxins cause diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease.
Reaction of Government Organizations to MSG Facts
The Samuels have confronted the FDA with information from the scientific literature about the dangers of MSG as a food additive. They have sought to raise the issue in meetings designed by the FDA to discuss health issues about MSG. The FDA has always supported the industry position, and refused to allow presentation of issues critical of industry practices or views.
In May, 1998 a conference was hosted by the National Institutes of Health as a vehicle through which researchers might share what they knew about the relevance of glutamic acid to these various disease processes. (National Institutes of Health, The Glutamate Cascade; Common Pathways of Central Nervous System Disease States. Conference. Bethesda, Maryland, May 3-5, 1998)
At that meeting, continues Adrienne Samuels, the FDA, EPA, and USDA represented the interests of the glutamate industry. The NIH refused to consider discussing the role processed free glutamic acid (MSG and other excitotoxins) has in causing or exacerbating the above disease processes.
Central to their argument is that processed free glutamic acid used in processed food and in pesticide and fertilizer products is identical to the glutamic acid found in unprocessed, unadulterated food and in proteins in the human body.
Central to the success of their argument is the fact that this glutamate industry position has never been challenged by a legislator, agency of the US government, or the Courts. When sued by those who have legitimate claims for damages caused by MSG, the industry settles out of court and leaves no public record.
Legislators and the Courts defer to the government organizations. When these government entities, FDA, EPA, or USDA are confronted with legitimate health issues, the government agencies refuse to respond, or simply lie, maintains Adrienne Samuels.
As stated in the next page, we may consider the FDA, EPA, and USDA as the Washington office of the pharmaceutical and food processing industries.
Role of MSG and Other Free Amino Acids in Modern Nutritional Diseases
A vast body of research reveals that manufactured or processed glutamate (MSG), used as a food additive in large quantities, causes brain lesions and neuroendocrine disorders in laboratory animals. Free glutamic acid (MSG and other additives,) is linked to adverse reactions which include skin rash, tachycardia, migraine headache, depression, and seizures in humans.
In his book, Russell L. Blaylock M.D., a neurosurgeon and active researcher, cited almost 500 references in his book EXCITOTOXINS The Taste That Kills. The book was published in1996. His intention was to give the state of CNS (brain) research regarding neurotransmitters, and the effect of glutamate, aspartate and other free amino acids on brain function and disease.
Dr. Blaylock has published two additional books related to these subjects and now has a website at www.blaylockreport.com to give current advances in this important research.
It is important to understand that the ingredient that causes the “MSG Reaction” is manufactured free monosodium L-glutamate. It is used in all processed foods in large quantities as a taste enhancer. It is only found in processed foods, and contributes to a host of modern nutritional diseases.
Free monosodium L-glutamic acid is not found in natural foods, meats or vegetables that have not been victims of the processing industry.
L-glutamic acid in unprocessed meat, dairy products, or protein containing raw vegetables is not free and there are no contaminants with it. Nor does it cause problems as free glutamic acid does.
Unprocessed Natural Whole Foods are Not Toxic
Only meat, fish, or vegetables that have been subjected to some sort of processing or fermenting process will cause MSG reactions in MSG-sensitive people who ingest amounts that exceed their tolerances for MSG.
Dairy products may also cause MSG reactions in MSG-sensitive people because some products are ultra-pasteurized, and some may be fermented.
Many processed foods contain additives such as carrageenan which has free amino acids. Some contain enzymes that breakdown any protein present to free amino acids.
All manufactured or processed free glutamic acid may contain contaminants such as D-glutamic acid, pyroglutamic acid, and others). Some manufactured, or processed free glutamic acid preparations may contain carcinogenic mono- and dichloro propanols.
Aspartame metabolites have the the same reaction as free glutamic acid and as cancer causing agents.