(NaturalNews) Consumption of MSG causes numerous side effects, including headaches, migraines, muscle spasms, nausea, rashes, anaphylaxis, seizures, depression and heart irregularities. MSG is known to cause damage to the nervous system. In fact, there are whole classes of chemicals that can produce similar damage because they all share one important property, neurotoxins. When neurons are exposed to these substances, they become very excited and rapidly fire impulses until they reach a state of extreme exhaustion. Several hours later these neurons suddenly die, as if they were excited to death. As a result, neuroscientists have dubbed this class of chemicals "excitotoxins".
For years it was believed the blood-brain barrier would prevent harmful substances from entering the interior of the brain. However, it is now recognized that many conditions can cause the blood-brain barrier to provide insufficient protection. Health conditions such as Alzheimer's disease, autism, brain injury, brain tumors, heatstroke, hypertension, infections, Lyme disease, stroke, medications, multiple sclerosis and aging can result in impairment of the blood-brain barrier. Consuming foods that are chemically altered also endangers the body balance for the blood-brain barrier to work effectively. By consuming foods with MSG, blood glutamate levels are higher than they should be, and if the levels remain high, the glutamate will seep into the brain, creating or contributing to numerous health problems.
As people become aware of the negative effects of MSG, the food industry bombards us with new name changes for the chemicals we are trying to avoid. The simplest way to avoid MSG
is to eat organic foods, avoid all processed foods and read labels.
Common Names for MSG:
Below is a partial list of the most common names for disguised MSG. Also remember that powerful excitotoxins aspartate and L-cysteine are frequently added to foods and according to FDA rules require no labeling at all.
Additives that always
Dry milk powder
Dry milk protein
Hydrolyzed corn gluten
Hydrolyzed soy protein
Hydrolyzed wheat protein
Hydrolyzed oat flour
Hydrolyzed plant protein
Hydrolyzed vegetable protein
Additives that frequently
High Fructose Corn Syrup
Natural chicken flavoring
Natural beef flavoring
Natural pork flavoring
Protein fortified food
Soy protein isolate
Soy protein or soy protein concentrate
Whey protein concentrate
Whey protein isolate
Resources for this article include:Staying Healthy with Nutrition
, Elson Haas M.D.
Excitotoxins-The Taste that Kills-Russell L. Blaylock, M.D.In Bad Taste: The MSG Syndrome
, Dr. George Schwartzhttp://www.msgtruth.org/migraine.htmhttp://www.usrecallnews.com/2010/what-is-hvphttp://www.eufic.org/article/en/artid/monosodium-glutamate/About the author:
After sixteen years of struggling with MCS, Elisha McFarland recovered her health through alternative and natural healing methods. It was this experience that encouraged her to pursue an education in natural health. She has received the following designations: Doctor of Naturopathy, Master Herbalist, D.A. Hom., B.S. in Holistic Nutrition, Certified Wholistic Rejuvenist and EFT-ADV. You can visit her website at: http://www.myhealthmaven.com