We’ve told you previously about a product called AuxiGro, a plant yield enhancer that contains MSG’s toxic component manufactured free glutamate. According to a label found online, AuxiGro WP (wettable powder) contains 29.2 percent L-glutamic acid.
The Truth in Labeling Campaign first learned of AuxiGro in the late 1990’s and tracked its approval in the U.S. as it made formal objections to federal and state authorities, including the California Department of Pesticide Regulations.
Emerald BioAgriculture, which manufactured AuxiGro for the U.S. market, told us this past summer that they “exited the AuxiGro business” starting in 2005, with final sales of the product in 2007. “It is no longer available,” they said.
Or is it?
We recently came across this video (posted up top) from 2014, a testimonial for using AuxiGro on raspberries from Mexico. You don’t need to speak Spanish to get the drift of it – big, beautiful berries, all due to AuxiGro.
While it’s hard enough to determine what pesticides and fertilizers have been used on U.S. grown produce, it’s practically impossible to uncover what has been applied to imports. We have noticed, however, that the imported berries in the supermarket are exceptionally large this year. Is that due to AuxiGro? We’ll probably never know, but where fruits and vegetables are concerned, bigger isn’t always better.
The glutamate industry has been trying for a very long time to promote MSG and other free glutamate-containing additives* as “good for you” ways to reduce sodium. Now, with a helping hand from its friends at the FDA, these brain-damaging additives will be used in even greater quantities and in foods you might not expect to find them in.
On April 10, the proposed rule called “Use of salt substitutes to reduce the sodium content in standardized foods” was published in the Federal Register concerning foods that fall under an old FDA regulation called a “standard of identity,” or SOI.
The FDA first established SOI rules way back in 1939 as a way to protect consumers from jams that contained no fruit and peanut butter with nary a nut. But like so many FDA maneuvers, the SOI is morphing into a way to help Big Food use even more brain-damaging additives. In essence, an SOI defines what makes up a particular processed food – in some cases even how it looks and how it must be formulated. The FDA currently has a legally binding SOI for 250 items ranging from pasta to bread to cheese and condiments, consisting of a detailed description of that food and what it can (or must) contain. Around 140 specify salt – either as a required or optional ingredient.
And that’s where Big Food is being given a big opening.
The proposal calls to amend the SOI in those 140 foods to allow manufacturers to swap out some or all of the sodium they contain with “salt substitutes,” something that would not be allowed under the current regulations. And what might those salt substitutes be, you ask?
Good question. And it’s one the FDA isn’t prepared to answer.
As stated in its pre-publication notice “We are proposing to define salt substitute broadly to provide flexibility and facilitate innovation in the future without the need for additional rulemaking.”
The FDA did add this line as an example of ingredients in the “scientific literature” that can be used to replace salt: “…herbs and spices, yeast extracts, monosodium glutamate, amino acids and dairy extracts.”
FDA Commissioner Robert Califf called the proposal “another step forward in our efforts to improve nutrition and reduce chronic disease by providing manufacturers another tool to lower the use of sodium in food.”
Dr. Califf forgot to take into account that MSG and other free-glutamate-containing ingredients contribute to brain damage, obesity, infertility, A-fib, migraine headache, asthma, seizures, and many other diseases and ailments.
Thank you Julia Muldawer
As of this writing a meager 10 comments have been sent to the FDA regarding this proposal, half of which were signed off “anonymous” despite the fact the authors fully agreed with the rule change. Most of those who left a comment thought this was a super idea!
Except for Julia Muldawer.
This individual had the insight to call it like it is. Julia wrote: There is absolutely NO NEED to use salt substitutes in food. Just decrease the amount of salt. We do NOT want another chemical man-made thing in our food. We strongly oppose the use proposed.
Perhaps this MSG-friendly rulemaking notice didn’t get a lot of attention. Or maybe folks just don’t grasp how this opens the door for even more disguised excitotoxins in the food supply. Whatever the reason, you still have a chance to tell the FDA exactly what you think about this proposal as the comment period goes until August 8.
And don’t let Julia Muldawer be the only one to tell the FDA that this is a really bad idea.
*Free glutamate is the free form of the excitotoxic – brain damaging – amino acid present without exception as an ingredient or component of monosodium glutamate (MSG) and all other flavor-enhancers. Along with MSG, there are more than 60 additives that contain brain-damaging free glutamate. For a complete list go here.
Advisers to the U.S. Food and Drug Administration (FDA) recommended, by voice vote of 10 to 4, that the agency approve Pfizer’s respiratory syncytial virus (RSV) vaccine for pregnant women, despite questions about the vaccine’s safety.
During Thursday’s Vaccines and Related Biological Products Advisory Committee meeting, committee members and medical experts raised concerns about premature births identified during Pfizer’s clinical trials.
History tells us that when there’s Big Money involved, there’s nothing unique about the FDA allowing dangerous substances to be administered to adults, children, or even pregnant women. And that doesn’t just apply to drugs.
In 1957, virtually unlimited production of excitotoxic – brain damaging — free glutamate (as in MSG), began, and since that time, consumption of excitotoxic free glutamate in processed and ultra-processed foods has skyrocketed along with explosions in obesity, infertility, Alzheimer’s disease and more, without even a word of caution from the FDA.
We know that when pregnant women consume processed and ultra-processed food they pass brain-damaging ingredients to their fetuses, where it destroys areas of the brain that would have controlled obesity and infertility had they not been obliterated by excitotoxins.
That, however, isn’t something that BIG FOOD and their friends at the FDA will ever admit to.
Everyone knows that some people react to the food ingredient monosodium glutamate (MSG). What many don’t know, is that more than 60 different ingredients contain the chemical in monosodium glutamate — manufactured free glutamate — that causes these reactions. The following list has been compiled over the last 30 years from consumer reports and information provided by manufacturers and food technologists.
Names of ingredients that always contain free glutamate
Glutamic acid (E 620) *2 Glutamate (E 620) Monosodium glutamate (E 621) Monopotassium glutamate (E 622) Calcium glutamate (E 623) Monoammonium glutamate (E 624) Magnesium glutamate (E 625) Natrium glutamate anything “Hydrolyzed” any “Hydrolyzed protein” Calcium caseinate, Sodium caseinate Yeast extract, Torula yeast Yeast food, Yeast nutrient, Nutritional yeast Autolyzed yeast, Brewer’s yeast Gelatin Textured protein Whey protein Whey protein concentrate Whey protein isolate Soy protein Soy protein concentrate Soy protein isolate anything “Protein” anything “Protein fortified” anything “Protein concentrate” anything “Protein isolate” Zinc proteninate anything “Proteninate” Soy sauce Soy sauce extract Protease anything “Enzyme modified” anything containing “Enzymes” anything “Fermented” Vetsin Ajinomoto
Names of ingredients that often contain or produce free glutamate during processing:
Carrageenan (E 407) Bouillon and broth Stock any “Flavors” or “flavoring” Natural flavor Maltodextrin Oligodextrin Citric acid, Citrate (E 330) anything “Ultra-pasteurized” Barley malt Malted barley Pectin (E 440) Malt extract Seasonings Soy milk
The following are ingredients suspected of containing or creating sufficient free glutamate to serve as reaction triggers in HIGHLY SENSITIVE people:
certain Amino Acid Chelates. (Citrate, Aspartate, and Glutamate are used as chelating agents with mineral supplements.)
The following works synergistically with free glutamate to enhance flavor. If they are present for flavoring, so is free glutamate:
Disodium 5’-guanylate (E 627) / Disodium 5’-inosinate (E-631) / Disodium 5′-ribonucleotides (E 635)
*1 Glutamic acid found in unadulterated protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured, released from protein during processing, or come from protein that has been fermented.
*2 E numbers are use in Europe in place of food additive names.
Things called “plant-based” proteins (such as the Impossible Burger, Beyond Meat and Just EGG) are made with excitotoxic – brain damaging – free glutamic acid. Free glutamate made from plants such as soy or mung beans causes brain damage and adverse reaction just like any other source of free glutamate.
Low fat and no fat milk products often contain milk solids that contain free glutamate, and many dairy products contain carrageenan, guar gum, and/or locust bean gum. Low fat and no fat ice cream and cheese may not be as obvious as yogurt, milk, cream, cream cheese, cottage cheese, etc., but they are not exceptions.
Protein powders contain free glutamate. Individual amino acids are not always listed on labels of protein powders. If you see the word “protein” in an ingredient label, the product contains free glutamate.
At present there may be an FDA requirement to include the protein source when listing hydrolyzed protein products on labels of processed foods. Examples are hydrolyzed soy protein, hydrolyzed wheat protein, hydrolyzed pea protein, hydrolyzed whey protein, hydrolyzed, corn protein. If a tomato, for example, were whole, it would be identified as a tomato. Calling an ingredient tomato protein indicates that the tomato has been hydrolyzed, at least in part, and that free glutamate is present.
Disodium guanylate and disodium inosinate are relatively expensive food additives that work synergistically with inexpensive MSG. Their use suggests that the product has MSG in it. They would probably not be used as food additives if there were no MSG present.
Reactions have been reported from soaps, shampoos, hair conditioners, and cosmetics, where free glutamate is hidden in ingredients with names that include the words “hydrolyzed,” “amino acids,” and/or “protein.” Most sunblock creams and insect repellents also contain free glutamate.
Drinks, candy, and chewing gum are potential sources of hidden free glutamate and/or aspartame, neotame. and AminoSweet (a relatively new name for aspartame). Aspartic acid, found in neotame, aspartame (NutraSweet), and AminoSweet, ordinarily causes reactions in free glutamate sensitive people. (It would appear that calling aspartame “AminoSweet” is industry’s method of choice for hiding aspartame.) We have not seen Neotame used widely in the United States.
Aspartame will be found in some medications, including children’s medications. For questions about the ingredients in pharmaceuticals, check with your pharmacist and/or read the product inserts for the names of “other” or “inert” ingredients.
Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain free glutamate.
According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains (or contained) L-monosodium glutamate and hydrolyzed gelatin, both of which contain free glutamate which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE DISORDERS later in life. It would appear that most, if not all, live virus vaccines contain some ingredient(s) that contains free glutamate.
According to the CDC, as listed in its Vaccine Excipient & Media Summary (Appendix B of the “Pink Book”), there are more than 35 vaccines presently in use that obviously contain ingredients that contain free glutamate.
When ingested, reactions to free glutamate are dose related, i.e., some people react to even very small amounts. Free glutamate-induced reactions may occur immediately after ingestion or after as much as 48 hours. The time lapse between ingestion and reaction is typically the same each time for a particular individual who ingests an amount of free glutamate that exceeds his or her individual tolerance level.
Remember: By food industry definition, all free glutamate is “naturally occurring.” “Natural” doesn’t mean “safe.” “Natural” only means that the ingredient started out in nature like arsenic and hydrochloric acid.
The list was compiled by Jack and Adrienne Samuels. It is updated periodically if called for.
It’s repeated over and over and over again in glutamate-industry propaganda: “backed by science.” The current meaningless feel-good phrase designed to con you into thinking monosodium glutamate is good for you.
The only science that the Glutes use is rigged to guarantee to conclude that MSG is both “safe” and a good thing to eat. Rigged? Yes, “rigged.” The details are spelled out for you in a little post called “designed for deception.” But if you don’t care to read all the details, just remember that the placebos they have been using in their double-blind studies since 1978 all produce the same reactions that are caused by MSG, and it’s on that basis they make their claim that MSG is harmless.
If you notice that sometimes things besides monosodium glutamate (MSG) cause “MSG” reactions, it will help you to know that 60+ other ingredients contain the same brain-damaging manufactured-free-glutamate that is found in MSG https://bit.ly/3BdGYMY
Don’t let your concern about such things as skin rash, migraine headaches, and heart irregularities caused by monosodium glutamate (MSG) distract you from the fact that MSG kills brain cells (that don’t repair themselves) and in turn disrupts the endocrine system.
You might say that just about everyone has heard of MSG-migraines. Every headache clinic that we know of lists MSG as a headache trigger. And the Glutes either ignore the relationship entirely or simply say it isn’t so.
If pushed to the wall, industry always falls back on its old standby called Chinese Restaurant Syndrome, which erroneously implies that MSG-reactions are limited to those reported by Dr. Ho Man Kwok in The New England Journal of Medicine in 1968.
You’ll never hear the Glutes talking about MSG-induced brain damage, MSG-induced obesity, or MSG-induced infertility. If you read the medical literature, you’ll find studies of MSG-induced brain damage, MSG-induced retinal degeneration, MSG-induced obesity, and MSG-induced infertility going back over 60 years to research from Lucas and Newhouse in 1957. And you won’t hear about that from the major media outlets (and even the not-so-major ones). Ever since 60 Minutes aired a segment on MSG in 1991, no media outlet has even suggested that MSG might be toxic.
A new article by Dr. Joseph Mercola reports that California lawmakers are hoping to ban five toxic chemicals used in the manufacture of many processed foods. Combined, the chemicals damage the central nervous system, disrupt the gut microbiome and are linked to hyperactivity in children.
While it’s always a good idea to focus on cleaning up our food supply, why did California stop there? Sure, banning five toxic chemicals used in the manufacture of processed food is great. But what about banning excitotoxic – brain damaging — manufactured free glutamate? Scientists have known since 1969 that monosodium glutamate contains brain-damaging free glutamate (1). And now we know that brain-damaging free glutamate is responsible for both the obesity epidemic and the infertility crisis (2). Shouldn’t monosodium glutamate be included in the list of toxic chemicals to be banned instead of being added without restriction to processed food with the blessings of the FDA?
It’s a question we have repeatedly asked the FDA without getting so much as a response. Our research has demonstrated that for over a half-a-century the FDA has served as a pawn of the glutamate industry (3). The fiction of the safety of MSG and its manufactured free glutamate component was written by the United States manufacturer of MSG, and has been parroted by the FDA to consumers, healthcare professionals, journalists, legislators, foreign health care agencies, the media and those who write “MSG is safe to eat” propaganda, without any one of them raising a question.
Samuels, A. (2020) Dose dependent toxicity of glutamic acid: a review, International Journal of Food Properties, 23:1, 412-419, DOI: 10.1080/10942912.2020.1733016
Samuels, A. The Toxicity/safety of Processed Free Glutamic Acid (MSG): A Study in Suppression of Information. Accountability Res. 1999, 6. http://www.truthinlabeling.org/l-manuscript.html Accessed Jan/19/2020. 259–310. doi:10.1080/08989629908573933.
Isn’t it ironic that researchers use mice made obese by treatment with monosodium glutamate to investigate ways to control chronic obesity, but virtually no one is talking about monosodium glutamate causing chronic obesity.
And none of our “health” agencies are proposing that monosodium glutamate be removed from food.