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Monosodium Glutamate And Celiac Disease


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#1 NEURO

 
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Posted 01 February 2007 - 09:27 AM

I have been reading some of the old posts about msg and that it is specifically gluten free (unless it is from a wheat source). The research that I have done shows that it is a free form of glutamic acid. I was curious if this extra source of glutamic acid might aid the transglutaminase (tTG) in changing the glutamines at positions p1 and p9 in the HLA-DQ2 and HLA-DQ8 molecules to glutamic acid (due to abundence of glutamic acid or change in pH levels of of the surroundings) causing the T-cell respond to the incorrect sequence in the molecules. Can the presence of the extra glutamic acid trigger a response from the immune system due to sensitivity to the similarity in the change of gluten by tTG?
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#2 larry mac

 
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Posted 01 February 2007 - 08:48 PM

I have been reading some of the old posts about msg and that it is specifically gluten free (unless it is from a wheat source). The research that I have done shows that it is a free form of glutamic acid. I was curious if this extra source of glutamic acid might aid the transglutaminase (tTG) in changing the glutamines at positions p1 and p9 in the HLA-DQ2 and HLA-DQ8 molecules to glutamic acid (due to abundence of glutamic acid or change in pH levels of of the surroundings) causing the T-cell respond to the incorrect sequence in the molecules. Can the presence of the extra glutamic acid trigger a response from the immune system due to sensitivity to the similarity in the change of gluten by tTG?


Are you proposing that MSG may mimic gluten intolerance, or add to it? I don't profess to understand all the chemistry, but that sounds pretty far-fetched to me, especially any PH effect. I'm guessing that doctors & researchers would have seen that connection right off. But, who knows, you could win a Nobel prize or something! A quick trip to http://en.wikipedia....odium_glutamate reveals several interesting aspects of Glutamate & Glutamine ( I take 4.5g daily as a powdered supplement ). BTW, as far as I know, I personally have never had a problem with MSG, so have never paid much attention to it. Please refer to the link for a listing of naturally occurring glutamate levels in food. This is good info I would recommend to everyone.


"Many people believe that MSG Speeds up the digestion of healthy proteins.

As a result of consuming MSG or protein-based foods, a natural elevation of the blood glutamate level will occur. That level will return to "baseline" (or the level before eating) in about three hours, no matter what the source of glutamate.

Glutamine, and the closely-related compound glutamate, are two amino acids that are critical to human health. In humans, animals, and plants, glutamine and glutamate are transformed into each other as part of numerous physiological processes. The roles of these amino acids in human diseases were intensively researched during the past decade and continue to be the subject of scrutiny. One area of interest is their potential health effects when they are provided in addition to the normal dietary intake that is already several grams per day.

Glutamine has been recommended by nutritionists as a dietary supplement for several serious disease conditions and there is growing research support for this action. Hospital dietitians are aware of the value of administering glutamine in parenteral nutrition (IV nutrition) for critically ill patients, and especially for patients who have had intestinal surgery, but physicians rarely recommend glutamine supplementation in other situations for which it may be indicated. Therefore, it is valuable for other health care providers to be familiar with the over-the-counter availability and uses of glutamine for supplementation purposes."

and of special interest to the MSG sensitive:

"(in the United States) Under current FDA regulations, significant amounts of free glutamate can be included in food under the following ingredient labels: MSG, monosodium glutamate, glutamic acid, hydrolyzed protein, autolyzed protein, textured protein, yeast extract, autolyzed yeast extract, protein isolate, soy sauce, modified food starch, modified corn starch, calcium caseinate, and sodium caseinate. In some cases, significant amounts of free glutamate are also added as broth, maltodextrin, seasonings, or natural flavor."

Theres lots more, also click on the glutamic acid link. best regards, lm
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#3 maximumbob

 
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Posted 05 February 2007 - 07:27 AM

2/5/07

In response to MSG and glutamates, etc., I need to know if "autolyzed (sic) yeast extract: listed in chicken broth, is potent to someone with celiac disease. I suspect it is used as falvoring, i.e. MSG.

My wife was diagnosed in '98 with celiac disease (blood test only), also lactose intolernace, and has lost about 30 pounds in the last three months (shortly after suspect TIA) but may have now stablized at about 106 lbs, dressed, at 5'4". Trying very hard to maintain strict diet and haven't been able to find out if small intestine has flatened villa and/or there is musous damage to wall, which I suspect is the cause for malabsorption. Will find out in a couple of days. Have her on probiotics, two types (Florastor), enzymes, vitamins, etc. She is very depressed but continues to work as OTR with autistic children. Buy from Whole Foods and bread from Celiac Free local restaruant/bakery that has a celiac disease free menu.

Can't find a local GI speacialist or someone locally that knows what they are doing in this area. I guess I need to find a local celiac disease support group.

Tired of printing up list that are all suspect because of changing contents or discoveries that things are now suspect, or or no longer suspect.

Does any one know how the phase two tests is coming along in Palo Alto, Calif. I am sorry but I don't have the specific info as I am work, but it was the company that got a 21 mil grant to proceed with its specicifc molecule testing.

Sorry for covering to many areas.yeast

I do have a toll free number, but being new to this site, not sure that I can provide it.

Any info is appreciated,

Maximumbob
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#4 amarieski

 
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Posted 10 February 2007 - 04:06 AM

2/5/07

In response to MSG and glutamates, etc., I need to know if "autolyzed (sic) yeast extract: listed in chicken broth, is potent to someone with celiac disease. I suspect it is used as falvoring, i.e. MSG.

My wife was diagnosed in '98 with celiac disease (blood test only), also lactose intolernace, and has lost about 30 pounds in the last three months (shortly after suspect TIA) but may have now stablized at about 106 lbs, dressed, at 5'4". Trying very hard to maintain strict diet and haven't been able to find out if small intestine has flatened villa and/or there is musous damage to wall, which I suspect is the cause for malabsorption. Will find out in a couple of days. Have her on probiotics, two types (Florastor), enzymes, vitamins, etc. She is very depressed but continues to work as OTR with autistic children. Buy from Whole Foods and bread from Celiac Free local restaruant/bakery that has a celiac disease free menu.

Can't find a local GI speacialist or someone locally that knows what they are doing in this area. I guess I need to find a local celiac disease support group.

Tired of printing up list that are all suspect because of changing contents or discoveries that things are now suspect, or or no longer suspect.

Does any one know how the phase two tests is coming along in Palo Alto, Calif. I am sorry but I don't have the specific info as I am work, but it was the company that got a 21 mil grant to proceed with its specicifc molecule testing.

Sorry for covering to many areas.yeast

I do have a toll free number, but being new to this site, not sure that I can provide it.

Any info is appreciated,

Maximumbob



I know before I was diagnosed with celiac I was told to avoid all msg for reactions, example: chinese food because I felt so terrible after I ate it, neck pain, light headed heart palps and severe fatigue and of course other minor things but now I wonder if it was the celiac? but otherwise there is a list of symptoms in reaction to forms of msg here is that site............. http://vm.cfsan.fda.gov/~lrd/msg.txt and here is a way to identify hidden types of msg in food labels .......... http://curezone.com/foods/msg.asp and here is last but not least the answer to your question, states here that it is a primary source for msg. I hope this helps http://en.wikipedia....i/Yeast_extract. and this site but you have to read through it I know its on this page says it may be intolerant for celiacs, I guess be safe than sorry? http://www.e-celiacs.....tion Diet.htm
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#5 tummytroubles

 
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Posted 14 February 2007 - 09:14 PM

All I know is that I very much react to MSG. It actually gives me symptoms similar to a mild multiple sclerosis flare up. I don't know if I react because it is related to the whole gluten intolerance thing, or if it because of my MS though.
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#6 UR Groovy

 
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Posted 15 February 2007 - 08:19 AM

All I know is that I very much react to MSG. It actually gives me symptoms similar to a mild multiple sclerosis flare up. I don't know if I react because it is related to the whole gluten intolerance thing, or if it because of my MS though.


To all you MSG problematic people:

Beware of Tomato juice or over-ripe tomatoes Ė if you do have tomato juice, watch your symptoms. Itís not specifically MSG (created in by scientists), but has a high content of Free Glutamic Acid & could cause an MSG reaction. I react to it with anxiety and that old (no longer existent) compulsion to bite my nails.

I hadnít seen this mentioned, so I thought Iíd throw it in there.
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#7 bluejeangirl

 
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Posted 15 February 2007 - 08:56 AM

To all you MSG problematic people:

Beware of Tomato juice or over-ripe tomatoes Ė if you do have tomato juice, watch your symptoms. Itís not specifically MSG (created in by scientists), but has a high content of Free Glutamic Acid & could cause an MSG reaction. I react to it with anxiety and that old (no longer existent) compulsion to bite my nails.

I hadnít seen this mentioned, so I thought Iíd throw it in there.



Other foods that have naturally free form glutamate is Parmesan cheese, soy sauce, and broths. Peas and corn are also high, much higher than protein from meats.

Most of the glutamate in meats are bound. Sensitive people like me will have trouble if they are cooked in high heat or over long periods of time. I will also react to taking L glutamine. I know its a catch 22 because its suppose to be good for the gut to heal.

If you have a leaky gut I've read its also possible you have a leaky blood brain barrier and that is what keeps excess gluamate from entering your blood stream. Then what happens is glutamate being a powerful excitatory neurotransmitter is released by nerve cells in the brain in such a way that it can cause death just from being fired to much. Some say theres a link to Alzheimers, ALS, Huntingstons, and Parkinsons to MSG use.

It must be hard to prove that it may contribute to the progression diseases and I know that your facing some powerful food industries and lobbists so again its all about $$$$. If you think you have a reaction to MSG be careful to read all you can about it since many of it is in hidden forms. Also be careful about taking L glutamine.

Gail
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#8 UR Groovy

 
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Posted 15 February 2007 - 09:35 AM

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#9 GFAngel

 
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Posted 01 August 2007 - 10:52 AM

I just wanted to add what I'd recently transcribed from a tv health show I watch. I'm very confused about gluten being in MSG - I've read it is and it isn't. Either way, it doesn't sound very healthy. I thought anyone reading about MSG might be able to use this to further their research:

Your Health with Dr. Richard and Cindy Becker (viewed on KSBI-TV Ch. 52, OKC on Tuesday, July 10, 2007)

Todayís Guest Dr. Russell Blaylock, Neurosurgeon, talks about health dangers of cytotoxins Ė found in foods and drink which damage our brains and affect behavior.

Health News:
Dangers of MSG (tasty, cheap & addictive): can significantly affect kidney and liver function. Found in beef jerky, Chinese foods, canned foods and soups. So says an Institute of Mexico animal study. Lab animals given MSG showed toxic degenerative changes within minutes in both livers and kidneys. Previous studies have shown both nerve and eye damage. Granted, these animals received high doses, but it can accumulate in a human and cause same symptoms if that person intakes MSG regularly. People who are susceptible [unintelligible]: symptoms include high blood pressure and headaches. Even though MSG can make people very sick (and they donít even realize the source), food manufacturerís are not required to disclose it on their labels. It can be disguised as ďflavoring agent or SPICE.Ē

The Center for Disease Control says over 23 million people have asthma. A report from the FDA is warning asthmatics to be cautious if ingesting foods with MSG as it can cause reactions. MSG can be hidden under other names such as AUTOLYZED YEAST EXTRACT, TORULA YEAST or NATURAL FLAVORINGS. The symptoms have become so common it has a name: MSG Symptom Complex: numbness, burning sensations, tingling, facial pressure, tightening of the chest, worsening of asthma. The torula yeast is made by Candida yeast called Candida utilis Ė this form of Candida makes MSG. This phenomenon then is a form of fungal toxin. We know from previous shows how this is detrimental to health. From the 1950s, MSG use has increased 300 times. Not 300%, but 300 times. Itís in a variety of food products from seasoning packets to chewing gum. If you want to eat MSG, thatís your choice, but food manufacturers should label food appropriately so we can make an informed choice.

Dangers of ASPARTAME: Research from Caesar Melatoni Cancer Research Center (sp?) in Italy states aspartame may be linked to an increase in leukemia or lymphoma. Aspartame is used in a huge amount of food products and is also called NutraSweet, and Equal. The study was conducted on 8-week old lab rats giving them various amounts of aspartame along with their feed. Aspartame increased rates of leukemia, lymphoma, kidney cancer, uterine cancer, schwanomas nerve cell cancers. They found that aspartame increased the risk of cancer when ingested at levels lower than current acceptable daily intake.

Dr. Blaylock ( www.RussellBlaylockMD.com ) introduction. Heís been a neurosurgeon for 26 years, but turns his attention now to his passion, nutrition and health. They will talk about his new book, Health and Nutrition Secrets That Can Save Your Life.

Dr. Becker (Dr. B): Start with the idea of how Americans donít really think about what they eat. But that maybe we should be paying attention. Explain what an excitotoxin is and how it damages us.

Dr. Blaylock: An excitotoxin is basically a type of amino acid called glutamate or aspartic acid. When you put these two forms of excitotoxins around a neuron/nerve cell, that nerve cell will gradually increase its ďexcitation.Ē

Dr. B: It turns on the nerve.

Dr. Blaylock: Yes, itís pulling these impulses rapidly. It will do it so rapidly it will burn the cell up and it will die within about an hour. That is how excitotoxins were first described. Weíve since learned a lot about it. Weíve learned itís the most common neurotransmitter in the brain. It allows brains cells to talk to each other. Itís the excitatory part of our brain Ė keeps us awake, to think, to remember. It operates through ďglutamate receptorsĒ (very complex). We have a whole system of this. Because this particular neurotransmitter is so toxic to the brain, the brain has an elaborate system to keep the levels of glutamate very low outside of the brain cell.
Dr. B: So what youíre saying is that glutamate is normally part of us, but that itís very well controlled system.

Dr. Blaylock: Yes, itís extremely controlled because if you lose control, such as in strokes or brain trauma, it starts destroying brain connections and brain cells very very rapidly, which can produce severe brain damage. Most of the damage in strokes and brain trauma is due to excitotoxins being released. When you get meningitis, we find the amount of glutamate in the spinal fluid and brain correlates with how serious the damage and how well you recover.

Dr. B: When you talk about glutamate, I immediate think of MSG Ė monosodium glutamate. Are you talking about the same thing?

Dr. Blaylock: Yes, the glutamate is part of MSG. So when you feed someone MSG, you get the same toxicity as if youíd been given glutamate. Once you eat MSG, it breaks down into pure glutamate.

Dr. B: So when we eat MSG, what kind of damage can we expect?

Dr. Blaylock: A lot is very subtle. With high doses you can get seizures or death of an animal. You can get obvious brain damage to various parts of the brain. Or, you can get subtle changes to the brain. You start losing connections in the brain, ie to the dendrites and synapses. They start disappearing and retracting, the brain starts malfunctioning. The endocrine system is affected: thyroid hormones, adrenal glands, your growth hormones. Animals on lower doses have endocrine problems: hypothyroid, infertility.

Cindy B: Can MSG have a cumulative effect? It seems MSG is in everything. We may be ingesting it and not knowing. Can we flush it out?

Dr. Blaylock: It helps some. There was a study by the Federation of American Experimental Biologists which found that humans are getting the same amount of MSG as the lab animals. But weíre five times more sensitive to MSG than animals.

Dr. B: I know I am.

Dr. Blaylock: Weíre 20 times more sensitive than a monkey, five times more sensitive than a mouse. (Dr. B and Cindy B express frustration that itís even in the food supply, and he responds:) well, food manufacturers were putting it in food (1945) before the studies were conducted. In 1958, an ophthalmologist discovered effects of MSG when researching how MSG might HELP the eye, but he discovered that it was destroying the nerves in the retina. In 1968, Dr. Olney added to the research by finding further damage to the brain.

Dr. B: How much more MSG is being used compared to when introduced in 1945? Is our exposure increasing?

Dr. Blaylock: Yes. In 1972, 162,000 tons were in the food supply. Every decade, that amount doubles. So when you have a teenager eating chips, soups with MSG, that each meal is the same amount used on the experimental lab rats which created harm.

Cindy B: What other names does MSG go under, so that we can recognize it on labels?

Dr. Blaylock: Unfortunately, what the federal government did was say that if itís not 99% MSG, food companies can call it what they want. So it can say: hydrolyzed protein (a vegetable protein), autolyzed yeast, soy protein extract or isolate, vegetable protein isolate, natural flavors, spice, carageenan.

Dr. B: Does it matter the amount with regard to the severity, say if someone with a strawberry allergy reacts to strawberries. Strawberries are good, but if you have an allergy, they arenít. Does MSG affect everyone or only certain people?

Dr. Blaylock: Itís not an allergic reaction. Itís a toxin or poison. All toxins affect people differently. Arsenic is a poison Ė given the same amount, different people will react differently, but they will react because itís poison. MSG is a toxin and everyone is damaged by it. Some are extremely sensitive, others are not. The more you consume it, the more you will be damaged.
Certain conditions in which the toxicity is elevated: if your blood sugar falls (hypoglycemic) Ė itís highly toxic. If you have a disease, it is too..


Dr. B: How does our body tell us weíre getting too much in our system? What are the symptoms? (Commercial break)

Cindy B: We were talking about all the names MSG is hidden under, and it upsets me the FDA lets us do that in America. We think the FDA is supposed to protect us? I know I canít tolerate it, I know Dr. B canít either. I thought I was just ďallergicĒ, but youíre telling us otherwise.

Dr. Blaylock: One of the early names for the toxicity was Chinese restaurant syndrome. About an hour or so later some people would get a warm feeling in the middle of their chest; it can spread to your arms and face. You feel flushed, your heart beats faster, you can get nauseous, some people can develop severe diarrhea. They have a sense of impending doom/that they are dying in extreme conditions.

Thatís not the damaging part of MSG. In addition to severe headaches or seizures, some people have a fast beating heart or arrhythmias, which send you to the Emergency Room and kill you. So you can have these obvious signs, but what are really dangerous are the subtle symptoms. You donít know anythingís wrong.


Dr. B: Right. You can go for years eating the jerky, the soups and things, and not suspect.

Dr. Blaylock: Yes, some people wonít get the ďChinese restaurant syndromeĒ Ė they may eat MSG for years, they eat it, they feel fine. Maybe they have a little trouble with talking or thinking. I had a patient who was going to give a speech after his lunch, and he couldnít finish a sentence. Some people donít even get that. Whatís happening is damage to certain MSG hypersensitive cells in the brain Ė so they donít notice anything right away. Itís cumulative: itís destroying the cells and connections. Itís a principle of neurology: you really donít develop symptoms until youíve destroyed about 80% of the neurons in a particular part of the brain.

Cindy B: Is there no warning sign?

Dr. Blaylock: No warning sign. For instance, in Parkinsonís disease: until you lose about 80% of the substantia niagra of the brain, you really donít have a lot of symptoms.

Dr. B: so thereíre redundancies and backups that protect us to a degree.

Dr. Blaylock: Itís when you lose that last 10 or 20% that you have a rush of symptoms. No. It started decades ago.

Dr. B: Over the last 20, 30, 40 years, us Americans have been gaining weight. Can these excitotoxins be leading us to gain weight? The brain controls how we eat, is there a connection there?

Dr. Blaylock: Thereís a very strong connection very well known in research literature. In 1968, Dr. John Olney, who discovered excitotoxicity, was doing his experiment and his research asst asked if he noted that all the MSG research animals were obese. Well the doctor was too busy researching the brain affects to notice. But the more MSG fed to the animals, the more they became obese. Now itís a standard way to create obesity in a lab animal. When the researcher wants to study obesity and they want an animal model, they feed it MSG. They become obese as adolescents or adults, and the obesity is the same as what weíre seeing in this country. Itís associated with Metabolic Syndrome, Type II diabetes; itís hard to remove weight by diet or exercise. Itís all the characteristics of this obesity epidemic. Itís produced by feeding MSG to small children or pregnant women. In humans, remember, weíre five times more sensitive than the lab animals. Itís consistent among species: thereís not one species it does not affect if fed as an infant.

Dr. B: MSG can lead to dementia, obesity, cancer, heart disease.

Dr. Blaylock: the cancer connection is very interesting. Theyíve recently discovered that one of the worse malignancies of the brain, Glioblastoma Multiforme, if itís exposed to glutamate; the tumor grows much faster and invades more intensely. Since then theyíve also discovered other tumors including breast cancer, thyroid cancer, melanoma, colon cancer. All of these cancers have glutamate receptors on them, so when exposed to glutamate the cancer grows much faster and it spreads. In fact, the prognosis for melanoma is directly related to the number of glutamate receptors it has on it. The prognosis of squamous cell carcinoma of the throat, which is a highly malignant cancer, is directly related to the number of glutamate receptors. SO, the size of the tumor, the invasion of the tumor, the metastasis of the tumor, the prognosis of the patient is directly connected to glutamate.

Cindy B: Is this widespread or known by oncologists?

Dr. Blaylock: Itís in their research journals. There have been numerous research projects where this is being worked on. In fact, in melanoma research, it is well known that this particular type of glutamate receptor determines whether this type of cancer will be curable or not curable. If you have any of these types of cancers and youíre consuming MSG in your diet, then youíre making your cancer grow a lot faster and making that cancer incurable.

You asked about oncologists. I checked the diets that oncologists were recommending in major centers and I found out they were recommending diets that contain very high levels of glutamate, not knowing the connection.


Dr. B: After the commercial, weíll talk about aspartame. But in this short minute before the commercial, Dr. Blaylock, what can we do about this on a personal level about our diet?

Dr. Blaylock: Eat freshly prepared whole foods. Donít buy processed food. Donít let your children eat it; donít keep it in the house.

Dr. B: Itís a powerful product isnít it? I thought it could give you headaches and thatís it. More on aspartame when we return.

Dr. B: Aspartame. Is it a viable substitute for sugar?

Dr. Blaylock: No. It should never have gotten approval. In fact, the original studies done by the company who made NutraSweet showed that it increased brain tumor incident 47-fold in experimental animals. It increased malignancies of the lymphatics, prostrate, testes, breast Ė but the worst were the brain tumors. The scientists on the panel for approval voted against it. They thought the incidence of brain tumors were far too high, that the product should not be used. Well, the commissioner who was the head of the FDA at the time overrode their decision. Within 3 or 4 months he resigned his position and took a job with the PR firm that handled NutraSweet. Thatís the story of how it got approved.

Dr. B: Does the aspartame molecule resemble the MSG molecule? Does it latch on to glutamate receptors like glutamate does?

Dr. Blaylock: The thing is, aspartame is made with two amino acids and methanol, which is alcohol, methyl alcohol. Well, methyl alcohol is a recognized poison recognized by the government. Itís wood alcohol.

Phenylalanine is an amino acid associated with mental retardation in excess (PKU) and aspartic acid is an excitotoxin. Researchers were mixing for some other reason and accidentally tasted it and discovered the sweetness of it. It didnít work out for the product they were researching, but they decided to market it as a sweetener.


Dr. B: So we know itís involved with increased risk for cancers, but Iíve also heard of a woman who had a diet soda and had seizures. Does that really happen?

Dr. Blaylock: Yes, that was another symptom associated with it. The company that made aspartame commissioned a research study in the 1970s on monkeys, so itíd be as close to humans as possible. They fed them low, medium and high doses of aspartame and they all had seizures, and most of them died. The company paid the researchers hoping for a different outcome for approval from the FDA. Instead they hid the report.

Dr. B: I used to drink diet soda hoping to lose weight. Does it really help you lose weight?

Dr. Blaylock: Ironically, 80% of the complaints the FDA receives is about aspartame. And one of the complaints is about weight gain. Subsequently, researchers did find that it made people more obese.

Cindy B: Why?

Dr. Blaylock: the answer is that there are glutamate receptors in the body, including the pancreas; it has to do with insulin secretion. So if you consume aspartame with aspartic acid in it, it activates those receptors, you secrete too much insulin, you get hypoglycemic, and it makes you hungry, and then you start snacking.

Dr. B: Thatís exactly what happens to me! I feel like I need to eat something, I have this burning in me that needs food.

Dr. Blaylock: And people who are hypoglycemic, who we call reactive hypoglycemic are about 45-50% of the nation, if they consume it, they get hungry, they start snacking, they gain weight. Same thing will happen with MSG.

Cindy B: So itís not that it affects your bodyís fat, it just makes you hungry, you snack and you donít realize it.

Dr. B: Does it cause hypoglycemia in the brain, too?

Dr. Blaylock: Yes, itís exactly like MSG creating lesions in the brain that have to do with obesity. Thereís a nucleus in your hypothalamus that regulates your food intake, and we know thatís where leptin is. There are leptin receptors in the nucleus. It is one of the most sensitive parts of the brain to MSG and aspartic acid from aspartame. It destroys the leptin receptors so you no longer respond to it and you gain weight.

Dr. B: Have food manufacturers disguised aspartame like MSG on food labels?

Dr. Blaylock: There are a few names like NutraSweet or aspartame, but thatís basically it, aspartame. Itís easier to find than MSG.

Dr. B: Are there nutrients we can emphasize to help repair damage?

Dr. Blaylock: Of course, the first thing is eliminating the MSG and aspartame. You have to be a label reader and eliminate the offenders. Next you repair with omega-3 fatty acids, most important is DHA. DHA directly blocks excitotoxicity and also repairs/rebuilds cells and synapses. Flax oil does not work as well because it doesnít have the enzyme to convert it to the DHA. Both MSG and aspartame dramatically promote free radical generation in the body. Your body can be flooded chronically for decades after single doses. This is one the exciting things theyíve found about MSG: If fed to a newborn animal, they develop high levels of free radicals all the way to the time theyíre adolescents. So thatís like us eating it as a baby/toddler and then when weíre teenagers weíre still producing free radicals all over the body. It has a long-term effect. Thatís why you need antioxidant vitamins and a good diet full of flavanoids and eating your vegetables and fruits. If you eat a good, clean diet, youíre producing a network of antioxidants. There are different kinds of free-radicals and theyíre in different parts of the cell. You need vitamin C, A, beta-carotene, other carotenoids, K, etc operate together to neutralize free radicals and repair cells so they can return to normal. The longer your cells have been damaged, the longer it will take to repair.

Cindy B: And fish oil?

Dr. B: And gingko biloba?

Dr. Blaylock: Yes on the fish oil, and there has been extensive research about ginkgo.

Dr. B: Itís one of my favorite supplements. I take it and ďwhooshĒ my mind clears.

Dr. Blaylock: Ginkgo is a powerful protectant against excitotoxicity; it improves the functioning of the brain cells, promotes the growth of the synapses and dendrites, blood flow, antioxidant, and reduces lipid peroxidation which is the oxidation of the fatty parts of the brain. It also helps with memory loss and Alzheimerís.

Dr. B: Do some of the medications we take have a similar affect on our brains?

Dr. Blaylock: Some medications have an excitatory effect, and can increase the sensitivity. Thatís the problem as there are a lot of things we do such as taking vaccines with mercury in it. Mercury is one of the most powerful stimulants for release of glutamate in the brain. It does so at extremely low concentrations. It also interferes with that protective system I talked about. It is highly sensitive to mercury. It is producing severe brain damage and itís staying there for decades. Mercury is difficult to remove. It poisons the removal system for glutamate.

Dr. B: Whatís the old saying? ďMad as a hatter.Ē When they used to treat beaver hats with mercury Ė it drove them nuts.

Dr. Blaylock: to a state of dementia, right. Then you think about the amalgam mercury in the teeth.

Dr. B: So eat clean and organic foods, lean, clean meats, too, right?

Dr. Blaylock: If you eat organic, make sure you wash your fresh fruits and vegetables. And eat organic meats. Hereís a secret about meats: if you have a hen or turkey, theyíre injected with hydrolyzed protein. You can read on the label that itís injected with 10% hydrolyzed protein (glutamate!).

Dr. B: It has been used as a tenderizer, hasnít it?

Dr. Blaylock: Exactly.

Dr. B: Are you still practicing neurosurgery?

Dr. Blaylock: I practiced neurosurgery for 26 years. Iíve always been interested in nutrition and the brain. When I was a neurosurgery resident I did a lot of research on nutrition and brain healing and saw some dramatic effects. But most neurosurgeons were not interested despite the obvious correlation. Medical patients would do much better if they would concentrate on their nutrition.
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*Childhood/teen symptoms: canker sores, eczema, achey and sore muscles, insomnia, irritable, nail biter, depression, fatigued sooner than peers

*1988-age 28: Fatigue during pregnancy - had to take 2 hour naps to get through day
*1996-age 35.6: Dx hypothyroid
*Low hemoglobin for 10 years that I have documented blood test results (chronic fatigue - doctors said to "eat well and exercise" -- didn't work).
*Feb 1, 2006-age 44.10 Dx celiac (went for colonscopy due to low iron saturation and serum ferritin iron tests. Colonscopy clear. I asked for the endoscopy=partial villous atrophy. Blood tests confirmed dx after biopsy.)




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