Was the Center for Science in the Public Interest ever really interested in the public?

It’s not unheard of for corporate propagandists to hijack grassroots organizations to further their agendas. Of course, the bigger, more respected and highly financed a non-profit group is, the better.

From what we’ve learned in dealing with the Center for Science in the Public Interest (CSPI), led until three years ago by its salt-and-fat fighting guru Michael Jacobson, we can’t help but wonder when CSPI lost its way, promoting industry strategies instead of the “public interest.”

When Jacobson stepped down as president of CSPI in 2017 (although still said to be serving as a senior scientist with the organization), he was hailed as a “pioneer of food activism.” CSPI got big media buzz on crusades such as the movie-theater popcorn “Godzilla” campaign and the fettuccini Alfredo “heart attack on a plate” press release – leading to the group frequently being referred to as the “Food Police.”

But as Jack Samuels (co-founder of the Truth in Labeling Campaign) discovered many years ago, asking for CSPI’s involvement in what we thought would make more people aware of the dangers of MSG ended up going in the other direction.

Science in the corporate interest?

When Jack first approached CSPI back in the early 1990s, it seemed the group was aware of both the health risks of consuming MSG as well as the fact that the FDA was refusing to provide full disclosure of manufactured free glutamate (MfG) on food labels (still true to this day).

In 1993 he received a letter from Margo Wootan (recently promoted to CSPI vice president for nutrition) that indicated CSPI knew full well there is a difference between natural and “synthesized MSG,” as she called it. “It is a question that does not seem to be adequately addressed,” she wrote, accurately stating that manufactured MSG contains both D and L glutamic acid, which might explain why some people “react only to synthesized/added MSG but not to naturally occurring glutamate” that contains only “L.” (For more on that topic, go here).

While that might seem like a negligible point, it’s key to the glutamate industry’s spin that there is zero difference between unadulterated glutamic acid (including what’s found in the human body) and manufactured glutamic acid.

Jacobson and CSPI had the power to turn that into headlines. But they didn’t. Perhaps it wasn’t as sexy as “heart attack on a plate,” but it sure would be as important to the public.

After Jack received that initial note, which made him think we had found allies in our efforts to inform consumers, CSPI’s attitude mysteriously changed.

Jack described one case where an independent journalist was planning to cover a meeting of the Federation of American Societies for Experimental Biology (FASEB), organized to hear testimony on the safety of MSG. The writer canceled, however, after talking to Jacobson and being told MSG was a “non-issue,” and that he would be wasting his time.

Later, when Jack had high hopes that the FDA was taking notice and might act on unlabeled MfG in food, a CSPI staffer wrote to the agency saying that not enough was known about MSG to take any action. Jacobson even went so far as to tell the Wall Street Journal in an interview in 2007, “I don’t see normal amounts of MSG as posing a risk to the vast majority of people.”

Jacobson continued to practically parrot the glutamate industry when he told a writer in 2013 that he has been “waiting 30 years to see any decent studies, especially of people who claim to be extremely sensitive to MSG…”

And, as the saying goes, actions speak louder than words. Currently CSPI actively promotes food products that contain MSG and MfG, such as Campbell’s Vegetable Soup with beef stock, loaded with yeast extract, hydrolyzed soy protein, hydrolyzed wheat gluten and monosodium glutamate. The group has a photo of the can with a green box around it indicating the soup’s superiority to other, higher-salt brands on its Pinterest page.

For anyone who still believes that CSPI is a consumer watchdog, ferociously guarding your best interests, it’s time to take another look. That reputation is certainly what supports the group, which is said to have an annual income of over $17 million, mostly from newsletter subscriptions and to a lesser degree, donations. And with the new CSPI president, Peter Lurie, coming straight from the FDA, it doesn’t seem too likely that the group will change its tune anytime soon.

As was said in an editorial over 20 years ago: With enemies like CSPI, the industrial barons squeezing the life out of our natural bounty need no friends.


If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Infertility? You could blame it on your mother – but there really was no way for her to have known.

According to the American Pregnancy Association, there are three main causes of infertility in males: a hypothalamic or pituitary disorder (1-2%), gonad disorder (30-40%), and sperm transport disorder (10-20%). That leaves 40-50% of cases with unknown causes.

None of these, however, is a root cause of infertility. They are names of categories of disorders that define infertility. Infertility may be traced back to a hypothalamic or pituitary disorder, for example, but the question remains –what caused those disorders to begin with?

Science combined with simple logic focused on problem solving says that hypothalamic, pituitary, gonad and sperm transport disorders are caused by damage done to the vulnerable, developing brains of fetuses and infants by brain-damaging chemicals, delivered by pregnant and lactating women.

1) Brain damage, followed by reproductive disorders, can be produced in human fetuses and newborns whose brains are not fully developed.

2) Excitotoxic amino acids (glutamic acid and aspartic acid) will cause brain damage when delivered in quantity to developing, vulnerable brains.

3) Brain-damaging amino acids consumed by pregnant and lactating women will be passed to their fetus through the placenta and to infants through mother’s milk.

4) Excitotoxic amino acids are readily available in processed and ultra-processed foods, protein powders and protein drinks, protein substitutes, flavor enhancers, pharmaceuticals, dietary supplements, cosmetics, and vaccine excipients.

Here’s how it works

A study demonstrating glutamate-induced brain damage was published in Science by John Olney, M.D. way back in 1969, titled “Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate.” Olney established that:

1) Brain damage, followed by reproductive disorders, can be produced in newborn mice, whose brains are not fully developed. A student in Olney’s lab had observed that mice being used in studies of glutamate-induced retinal dysfunction had become grotesquely obese. A series of studies by Olney and others followed. Many of them were studies of MSG fed to animals.

2) Excitotoxic amino acids (glutamic acid and aspartic acid) will cause brain damage when delivered in quantity to the vulnerable brains of neonatal mice.

When present in amounts needed for normal body function, glutamic acid is essential. But when accumulated in amounts greater than that needed for normal body function, the neurotransmitter glutamic acid becomes an excitotoxic neurotransmitter, firing repeatedly, damaging the cells that host targeted glutamate-receptors and/or causing death by over-exciting those glutamate receptors until their host cells die.

3) Excitotoxic amino acids can be delivered to neonatal mice through feeding.

In the laboratory, researchers manipulated dosage of glutamic acid and aspartic acid until they found those that were lethal to brain cells.

Additional confirmation of the brain-damaging effects of excitotoxic free glutamic acid comes from research focused on identifying and understanding human diseases and abnormalities associated with glutamate, often for the purpose of finding drugs that would mitigate glutamate’s adverse effects. By 1980, glutamate-associated disorders such as headaches, asthma, diabetes, muscle pain, atrial fibrillation, ischemia, trauma, seizures, stroke, Alzheimer’s disease, amyotrophic lateral sclerosis (ALS), Huntington’s disease, Parkinson’s disease, depression, multiple sclerosis, schizophrenia, obsessive-compulsive disorder (OCD), epilepsy, addiction, attention-deficit/hyperactivity disorder (ADHD), frontotemporal dementia and autism were on the rise, and evidence of the brain-damaging effects of glutamate were generally accepted by the scientific community.

Having provided evidence that brain lesions can be induced in fetuses and neonates thru the introduction of excitotoxins, and having pointed out that glutamic acid is an excitotoxin, the only question that remains is how excitotoxic glutamic acid could get to the vulnerable brain of the infant or the fetus causing brain damage, destroying those areas of the arcuate nucleus that would regulate reproductive function had they not been obliterated.

To be excitotoxic, glutamic acid has to be accumulated in considerable quantity. There have always been excitotoxins, although not in food in excessive amounts. But that changed in 1957 when there was a transformation in the method of producing the glutamate used in MSG from extraction of glutamate from a protein source, which had been a slow and costly method, to using carefully selected genetically modified bacteria to excrete glutamate through their cell walls. That allowed virtually unlimited production of manufactured free glutamate and MSG.

It wasn’t long before food manufacturers found that profits could be increased by using manufactured free glutamate to produce their own flavor-enhancing additives, and dozens of excitotoxic ingredients were added to the food supply. Over the next two decades, the marketplace became flooded with manufactured/processed free glutamate in ingredients such as hydrolyzed proteins, yeast extracts, maltodextrin, soy protein isolate and MSG — and the large amounts of manufactured free glutamate needed to cause excitotoxicity became readily available to anyone consuming a number of processed food products during the course of a day.

Today, there is more than sufficient excitotoxic glutamic acid in food, “fake” food and dietary supplements to cause excitotoxicity.

Once it is understood that excitotoxins are readily available, transport to fetus and newborn becomes easy to understand. Nourishment (and not so nourishing material) is delivered to the fetus in the form of material ingested by a pregnant woman and passed to the fetus through the placenta.

Data confirm that free glutamate can be passed in excessive quantities to neonates and fetuses by expectant mothers who ingest excessive amounts. Glutamate can cross the placenta during pregnancy, can cross the blood brain barrier (BBB) in an unregulated manner during development and can pass through the five circumventricular organs (unique areas of the brain that lie outside the BBB) which are leaky at best at any stage of life. Moreover, the BBB is easily damaged by fever, stroke, trauma to the head, seizures, ingestion of MSG, and the normal process of aging. Similar to drugs and alcohol, free glutamate can also be passed to infants through mothers’ milk.

But a crisis? All of a sudden?

There has always been infertility, but not in such numbers that it could be called a crisis. There have always been amino acids that could become excitotoxic, but not to the extent that they could accumulate and become excitotoxic. The infertility crisis began after amino acids with excitotoxic potential became available in the quantity necessary to cause them to become excitotoxic – made possible by the 1957 introduction of monosodium glutamate produced by bacterial fermentation.

Science combined with a good dose of logic tell us that glutamic acid passed to fetus and neonate by pregnant and lactating women is the root cause of the infertility crisis.


If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Resources

American Pregnancy Association https://americanpregnancy.org/getting-pregnant/male-infertility/

Olney JW. Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate. Science. 1969;164(880):719-721.

Olney JW. Glutamate-induced neuronal necrosis in the infant mouse hypothalamus. J Neuropathol Exp Neurol. 1971;30(1):75-90.

Burde RM, Schainker B, Kayes J. Acute effect of oral and subcutaneous administration of monosodium glutamate on the arcuate nucleus of the hypothalamus in mice and rats. Nature. 1971;233(5314):58-60.

Olney JW, Sharpe LG, Feigin RD. Glutamate-induced brain damage in infant primates. J Neuropathol Exp Neurol. 1972;31(3):464-488.

Burde RM, Schainker B, Kayes J. Monosodium glutamate: necrosis of hypothalamic neurons in infant rats and mice following either oral or subcutaneous administration. J Neuropathol Exp Neurol. 1972;31(1):181.

Olney JW, Rhee V, DeGubareff T. Neurotoxic effects of glutamate on mouse area postrema. Brain Res. 1977;120(1):151-157.

Olney JW, Ho OL. Brain damage in infant mice following oral intake of glutamate, aspartate or cystine. Nature. 1970;227:609-611.

Lemkey-Johnston N, Reynolds WA. Nature and extent of brain lesions in mice related to ingestion of monosodium glutamate: a light and electron microscope study. J Neuropath Exp Neurol. 1974;33(1):74-97.

Takasaki, Y. Protective effect of mono- and disaccharides on glutamate-induced brain damage in mice. Toxicol Lett. 1979;4(3): 205-210.

Takasaki, Y. Protective effect of arginine, leucine, and preinjection of insulin on glutamate neurotoxicity in mice. Toxicol Lett. 1980;5(1):39-44.

Lemkey-Johnston, N, Reynolds WA. Nature and extent of brain lesions in mice related to ingestion of monosodium glutamate: a light and electron microscope study. J Neuropath Exp Neurol. 1974;33(1):74-97.

Bahadoran Z, Mirmiran P, Ghasemi A. Monosodium Glutamate (MSG)-Induced Animal Model of Type 2 Diabetes. Methods Mol Biol. 2019;1916:49-65.

Sharma A. Monosodium glutamate-induced oxidative kidney damage and possible mechanisms: a mini-review. J Biomed Sci. 2015;22:22:93.

Kurose T, Sugano E, Sugai A, Shiraiwa R, Kato M, Mitsuguchi Y, Takai Y, Tabata K, Honma Y, Tomita H. Neuroprotective effect of a dietary supplement against glutamate-induced excitotoxicity in retina. Int J Ophthalmol. 2019;12(8):1231-1237.

Moneret-Vautrin DA. Monosodium glutamate-induced asthma: study of the potential risk of 30 asthmatics and review of the literature. Allerg Immunol (Paris). 987;19(1):29-35.
Olloquequi J, Cornejo-Córdova E, Verdaguer E, Soriano FX, Binvignat O, Auladell C, Camins A. Excitotoxicity in the pathogenesis of neurological and psychiatric disorders: Therapeutic implications. J Psychopharmacol. 2018;32(3):265-275.

Binvignat O, Olloquequi J. Excitotoxicity as a Target against Neurodegenerative Processes. Curr Pharm Des. 2020 Jan 13. doi:10.2174/1381612826666200113162641.

Hashimoto S. Discovery and History of Amino Acid Fermentation.
Adv Biochem Eng Biotechnol. 2017;159:15-34.

Sano C. History of glutamate production. Am J Clin Nutr. 2009;90(3):728S-732S.

Frieder B, Grimm VE. Prenatal monosodium glutamate (MSG) treatment given through the mother’s diet causes behavioral deficits in rat offspring. Intern J Neurosci. 1984;23(2):117-126.

Gao J, Wu J, Zhao XN, Zhang WN, Zhang YY, Zhang ZX. [Transplacental neurotoxic effects of monosodium glutamate on structures and functions of specific brain areas of filial mice.] Sheng Li Hsueh Pao Acta Physiologica Sinica. 1994;46(1):44-51.

Yu T, Zhao Y, Shi W, Ma R, Yu L. Effects of maternal oral administration of monosodium glutamate at a late stage of pregnancy on developing mouse fetal brain. Brain Res. 1997;747(2):195-206.

Arya V, Demarco VG, Issar M, Hochhaus G. Contrary to adult, neonatal rats show pronounced brain uptake of corticosteroids.
Drug Metab Dispos. 2006;34(6):939-42.

Moretti R, Pansiot J, Bettati D, Strazielle N, Ghersi-Egea JF, Damante G, Fleiss B, Titomanlio L, Gressens P. Blood-brain barrier dysfunction in disorders of the developing brain. Front Neurosci. 2015 Feb 17;9:40.

Price MT, Olney JW, Lowry OH, Buchsbaum S. Uptake of exogenous glutamate and aspartate by circumventricular organs but not other regions of brain. J Neurochem. 1981;36(5):1774-1780.

Skultetyova I, Tokarev D, Jezova D. Stress-induced increase in blood-brain barrier permeability in control and monosodium glutamate-treated rats. Brain Res Bull. 1998;45(2):175-178.

Broadwell RD, Sofroniew MV. Serum proteins bypass the blood-brain fluid barriers for extracellular entry to the central nervous system. Exp Neurol. 1993;120(2):245-263.

Blaylock RL. Excitotoxins: The Taste That Kills. Santa Fe, New Mexico: Health Press; 1994.

Nemeroff CB, Crisley FD. Monosodium L-glutamate induced convulsions: temporary alteration in blood-brain barrier permeability to plasma proteins. Environ Physiol Biochem. 1975;5(6):389-395.

Brown RA, Dakkak H, Seabrook JA. Is Breast Best? Examining the effects of alcohol and cannabis use during lactation. J Neonatal Perinatal Med. 2018;11(4):345-356.

The art of hiding MfG

Artists don’t just paint, sing, play an instrument or act. Some of the best artists out there utilize their talents to deceive you.

At the Truth in Labeling Campaign we’ve run into many great artists working in public relations firms. They understand human nature and can paint word pictures to sell you almost anything.

We’ve met men and women who have elevated lying to an art form. And rarely do their targets know that they’re being deceived. Then there are the marketing people who often employ a variety of specialized artists to push their products.

Some who hide manufactured free glutamate (MfG), the toxic ingredient in MSG, do it cleverly but not creatively. They use distraction to draw your focus away from the dangers of their product, talking about the benefits of low salt, muscle building, or the umami flavor. And they’ll very likely use ingredients that you’re not going to recognize as containing MfG.

Ingredients called “glutamic acid” and “disodium inosinate” are prime examples. You’ll find them in flavor enhancers like Braggs Aminos and soups and bouillon like Minor’s soup bases.

Not to be overlooked are those who sell products containing MfG to bakeries and restaurants claiming that their products are free of MSG, and the bakeries and restaurants that use those products as though they contained no MfG. Those businesses don’t routinely display the names of ingredients used in their products, and some are proud to make the misleading claim that they don’t use MSG (the name that most consumers give to all ingredients that contain MfG). That’s not even artful lying. It’s just a subterfuge.




If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Why would a thinking person eat something that contains MSG – or one of its toxic substitutes?

Research has demonstrated:

Dose dependent toxicity of glutamic acid: A review. http://dx.doi.org/10.1080/10942912.2020.1733016
(Samuels A. International Journal of Food Properties. 2020;23:1, 412-419, DOI: 10.1080/10942912.2020.1733016)

“Increased glutamate transmission in the brain is associated with addictive-like behaviors.” https://www.phillyvoice.com/temple-health-cocaine-addiction-augmentin-study-fmri-clavulanic-acid-philadelphia/ (Temple University)

An early increase in glutamate is critical for the development of depression-like behavior in a chronic restraint stress (CRS) model. https://pubmed.ncbi.nlm.nih.gov/32505508/ (Jing LiLongze Sha, Qi X. Brain Research Bulletin. 2020 June 4)

Ameliorative effect of α-tocopherol on monosodium glutamate-induced cardiac histological alterations and oxidative stress. https://pubmed.ncbi.nlm.nih.gov/22549309/
(Paul S, Mohanan A, Varghese MV, Alex M, Nair H. J Sci Food Agric. 2012 Dec;92(15):3002-6)

Monosodium Glutamate-Induced Oxidative Kidney Damage and Possible Mechanisms: A Mini-Review. https://jbiomedsci.biomedcentral.com/articles/10.1186/s12929-015-0192-5  (Sharma A. J Biomed Sci. 2015 Oct 22;22:93. )

Ginger and Propolis Exert Neuroprotective Effects against MonosodiumGlutamate-Induced Neurotoxicity in Rats. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6150236/
(Hussein UK, Hassan NEY, Elhalwagy MEA, Zaki AR, Abubakr HO, Nagulapalli Venkata KC, Jang KY, Bishayee A. Molecules. 2017 Nov 8;22(11):1928. )

Resistance exercise reduces memory impairment induced by monosodiumglutamate in male and female rats. https://physoc.onlinelibrary.wiley.com/doi/full/10.1113/EP086198
(Araujo PCO, Quines CB, Jardim NS, Leite MR, Nogueira CW. Exp Physiol. 2017 Jul 1;102(7):845-853.)

So why on earth would a thinking person eat something like MSG, hydrolyzed mung beans, yeast extract, autolyzed yeast or maltodextrin in things like Just Egg, Impossible Burger, Emerge Plant-Based Patties, Beyond Meat, Bragg’s Aminos, or Campbell’s Classic Cream of Chicken Soup?



If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Mainlining delivers toxins better

The Glutes make a big deal out of the fact that some of the studies of MSG-toxicity were done with MSG administered by injection to newborns animals  (conveniently forgetting the fact that other results of MSG-induced toxicity were based on feeding studies).

They suggested that injection of MSG is more lethal than ingestion of MSG, and in humans, they said, MSG isn’t injected.  But that’s not entirely true.  The MSG used in vaccines is injected. Drawing on drug-culture vernacular, one could say that the MSG in vaccines is mainlined.

The CDC list of vaccines and their excipients/additives follows.  Highlighted are ingredients that contain the excitotoxic free glutamate found in MSG.

Pink Book-Appendix B-Vaccines-Excipient & Media Summary
Pink Book-Appendix B-Vaccines-Excipient & Media Summary
Pink Book-Appendix B-Vaccines-Excipient & Media Summary
Pink Book-Appendix B-Vaccines-Excipient & Media Summary

If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Warning! Yeast extract contains the same excitotoxic free glutamate as that in MSG

There’s a world of writers who turn out propaganda pieces on the safety of MSG. They’re much like the “researchers” who authored the MSG-is-safe studies for the International Glutamate Technical Committee in the 1990s. These were individuals with little or no obvious connection to one another, affiliated with variety of universities and medical schools, who had no history of studying the safety of MSG and had no misgivings about using excitotoxic aspartame in their placebos.

So, it’s only natural to wonder if John Moody’s article “Yeast Extract: Not MSG But Is It Safe?” in The Healthy Home Economist was designed to be MSG-is-safe propaganda. It sure looked that way, but it also sent a warning to consumers that yeast extract contains the same toxic free glutamate that’s in MSG.

To understand the toxicity of yeast extract, you have to understand the basics of toxic glutamate found in food.

Glutamate must be free to be harmful, meaning it can’t exist as part of a protein. And toxic free glutamate found in food will always have been manufactured.

You can make/produce free glutamate (glutamate outside of protein) using carefully selected genetically modified bacteria. Feed the bacteria on some starchy stuff like sugar, and they secrete glutamate through their cell walls. That’s pretty much how the glutamate in MSG is made in Ajinomoto’s plant in Eddyville Iowa.

You can also free glutamate from protein. Begin with something that contains protein — almost any meat, grain, diary product, fruit or vegetable will contain at least some small amount of glutamate. Then, choose your method: 1) extract glutamate from protein, 2) use hydrolysis, autolysis, enzymes, acids or fermentation to break protein into individual amino acids (which would include glutamate), or apply high heat to protein.

All glutamate made/produced by man plus that which has been fermented contains D-glutamate, pyroglutamate and other unwanted by-products of manufacture (impurities which industry has been unable to remove) as well as the desired L-glutamate. In contrast, the glutamate in unadulterated fruits, grains, vegetables, and in the human body, which wouldn’t be manufactured, is L-glutamate only.

To be toxic, free glutamate has to 1) be present in excess – more than the healthy body needs for normal body function, or 2) act as a neurotransmitter, overstimulating and damaging glutamate receptors for some weak area in an individual’s body, the heart, lungs, or stomach for example.

Yeast extract contains toxic free glutamate.

Yeast extract contributes to accumulation of toxic free glutamate in two ways. First, yeast extract itself will contain toxic free glutamate. Moreover, yeast and yeast extract can also interact with other ingredients, causing the protein in those other ingredients to break down and release glutamate.

The way that the yeast extract is produced will vary from one manufacturer to another, but all break the protein found in yeast into free amino acids – one of which will be glutamate. Following are various descriptions of how that’s done:

1: Food Navigator-asia.com: https://www.foodnavigator-asia.com/Article/2019/09/25/Clean-label-less-sodium-and-vegan-Yeast-extract-specialist-company-Angel-Yeast-names-three-mega-trends-driving-the-industry#

“Angel Yeast’s yeast extract products are obtained from molasses-cultured yeast, which are autolyzed to obtain the extract and made into pastes or powders.”

2: European Association for Specialty Yeast Products:
http://www.yeastextract.info/yeast-extract/how-it-s-made

“Yeast extract is … made from natural bakers’ or brewers’ yeast. First sugar is added so that the yeast can multiply. Then enzymes in the yeast break down the proteins present in the yeast into smaller components and make the cell walls permeable. Finally the components present in the yeast cell – the yeast extract – are separated from the surrounding wall and dried.”

3: Biospringer: https://biospringer.com/en/explore-yeast-extract/yeast-extract/production-process/

“Yeast is a microscopic unicellular fungus that has been living on Earth for millions of years. Like any other cell, yeast is made of proteins, amino acids, vitamins and minerals gathered within the cell walls.”

“Yeast extract is simply the yeast content without the cell wall, making it a natural origin ingredient. Its production consists of 3 main steps:

Fermentation
Breaking of the yeast cell (also known as autolysis)
Separation”

4: By Elea Carey for Healthline: https://www.healthline.com/health/food-nutrition/is-yeast-extract-bad-for-me#1″ https://www.healthline.com/health/food-nutrition/is-yeast-extract-bad-for-me#1

“There are two kinds of yeast extract, autolyzed and hydrolyzed. In both, the cell walls are discarded and the contents of the cell are combined. In autolyzed yeast, the enzymes found in the yeast itself are used to break down the proteins. In hydrolyzed yeast, these enzymes are added to the yeast.”

Does yeast extract contain enough free glutamate to cause brain damage or adverse reactions?

If yeast extract was the only source of free glutamate ingested, toxicity would depend on the amount of free glutamate in the particular product ingested, and the sensitivity of the person ingesting it. There are glutamate-sensitive people who react to yeast extract.

But in real life one helping of yeast extract isn’t going to be ingested in isolation. Combined with other sources of glutamate in the diet, yeast extract increases the likelihood of brain damage and adverse reactions.

About MSG-is-safe propaganda

John Moody’s article fits the present propaganda model perfectly. It doesn’t shout out that MSG is harmless, but in several sections feel-good words are paired with the words glutamate, MSG or umami.

“Why we love glutamate”
“the presence of natural glutamates”
“Glutamates… trigger a response in our brains that make us enjoy our food.”
“Glutamates don’t just taste good, they ARE good”
“essential for life itself”
“…glutamates are naturally occurring in a wide range of foods, especially if fermented or slowly cooked or simmered. Also, traditional cultures sometimes prepared foods in such a way to purposefully INCREASE the concentration of glutamates. Clearly, ancestral societies recognized the benefits of natural glutamate in the diet.”

And then there are even more clever sections that the casual reader might think speak of the hazards of glutamates, but actually minimize them: 1) it would be unnatural to ingest too much MSG; 2) it’s processed foods that are the problem if there is one, not MSG; 3) there are a few risks associated with ingestion of MSG, but lots of foods can cause them, and 4) natural forms of glutamates are not a concern.

And finally, at the end of the paper, where psychologists say it will have the longest lasting impression, are the words, “For healthy individuals, glutamates play a vital role both in good health and good hearth (food).”

If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

Plant-based meat replacers promote obesity, infertility and migraine headache

Until fairly recently, the thing called “food” used to be food, not manufactured amino acids and other chemicals.

Then, someone discovered that a huge, virtually untapped goldmine was out there for things that could be advertised as protein-containing meat-like “foods” that weren’t made from animals. That market is now reported to be hitting $4.5 billion in yearly sales and expected to grow substantially every year.

These protein substitutes have now become so popular that the Impossible Burger from Impossible Foods and the Beyond Burger from Beyond Meat have made the jump not just into supermarket meat aisles, but to fast-food places like Burger King and Dunkin’ Donuts.

But there’s a problem. This mock meat contains excitotoxic (brain damaging) manufactured free glutamic acid (MfG) — the same toxic ingredient found in monosodium glutamate.

Don’t expect to find that information on the label. And especially don’t expect the fake-food industry to tell you that glutamic acid is associated with Parkinson’s disease, Alzheimer’s disease, multiple sclerosis, stroke, ALS, autism, schizophrenia, depression, obsessive-compulsive disorder (OCD), epilepsy, ischemic stroke, seizures, Huntington’s disease, addiction, frontotemporal dementia, attention-deficit/hyperactivity disorder (ADHD), and autism.

There’s protein in meat, fish and poultry. But what’s made in food-processing plants and marketed as a replacement for meat isn’t protein. Although those products contain amino acids with names like the ones that are found in meat, fish, and poultry, don’t be fooled. The amino acids in these imposters have been manufactured in food- processing and/or chemical plants, and all come loaded with unwanted by-products of production (a.k.a. impurities) such as D-glutamic acid and pyroglutamic acid, three of those amino acids being excitotoxins – meaning they kill brain cells.

The names of some of the ingredients that contain excitotoxic amino acids may be familiar to you. They include monosodium glutamate (MSG), maltodextrin, hydrolyzed mung beans and other hydrolyzed protein products, pea protein isolate and other protein isolates and concentrates, all of which contain excitotoxic MfG. (More are listed here.)

You can find additional information on the webpage and blogs of The Truth in Labeling Campaign.

If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

An ounce of prevention, worth even more when you know of no cure

If you were to read the medical literature, you’d find that high levels of glutamic acid in the body (a.k.a. glutamate) are associated with Parkinson’s disease, Alzheimer’s disease, multiple sclerosis, stroke, ALS, autism, schizophrenia, depression, obsessive-compulsive disorder (OCD), epilepsy, ischemic stroke, seizures, Huntington’s disease, addiction, attention-deficit/hyperactivity disorder (ADHD), frontotemporal dementia, autism and more.

Of course, those who manufacture and sell Manufactured free Glutamate (MfG) claim it’s harmless. And to back up those claims they rig their “scientific” studies and pay millions to PR firms to spread their propaganda.

Propaganda: more powerful than research
How the ‘MSG safe’ game is played
Recipe for deception
Propaganda 101
Is this propaganda hiding in the business section of your newspaper?
‘Sometimes, you just have to stand up there and lie’
Writers engaged in spreading the Glutes’ propaganda and the outlets that enable them
Another MSG YouTube propaganda video

Don’t be a victim. Don’t make your children victims. Avoid the hidden sources of excitotoxic MfG along with excitotoxic aspartic acid (found in aspartame and aliases) and excitotoxic L-cysteine (found in dough conditioners). Yes, you really can avoid them when you know what to look for.

If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.

MSG isn’t made from natural products

Contrary to what you’ll hear from industry (which includes the majority of Internet and news stories as well as YouTube videos), monosodium glutamate (a.k.a. MSG) isn’t made from natural products like sugar cane and tapioca, corn starch, sugar beets or molasses. That’s not how Ajinomoto – the world’s largest producer of MSG – has been making it in the U.S. since 1957. For over 60 years MSG has been produced using carefully selected genetically modified bacteria that excrete glutamic acid through their cell walls.

And, contrary to Glute propaganda, that’s not how wine, beer, vinegar and yogurt are made.

Glutamic acid (a.k.a. glutamate) is the active ingredient in MSG. It’s glutamate that triggers glutamate receptors in the mouth and on the tongue, causing them to swell, so to speak, giving the food with which the MSG is ingested a bigger, more robust, taste, than it would have without it.

There’s nothing natural about MSG. It’s manufactured.

If you have questions or comments, we’d love to hear from you. If you have hints for others on how to avoid exposure to MfG, send them along, too, and we’ll put them up on Facebook. Or you can reach us at questionsaboutmsg@gmail.com and follow us on Twitter @truthlabeling.