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 MSG: Many Secrets Guarded (opinion)

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PostSubject: MSG: Many Secrets Guarded (opinion)    Fri 15 Feb 2013, 18:58

MSG: Many Secrets Guarded (opinion)


(NaturalNews) By now, most of us are aware of the fact that MSG has two
purposes: to give a food that has absolutely no flavor, flavor and to
increase the shelf life of a useless product that ultimately will
increase the profits of the highly reputable company using it. Actually,
there is a third purpose that no one really talks about, except maybe
for me, which is knowingly selling a product that will present a myriad
of illness symptoms in someone, causing them to constantly see a
clueless doctor who prescribes a drug that serves no other purpose other
than to increase profits for the pharmaceutical industry. All together
now, pimps, hookers, and tricks!

The big food companies are not
stupid. They know that people are becoming more and more aware of MSG
and its many euphemisms so they try to "disguise" it as best they can.
Let's take a look at some of their secrets.

Ajinomoto - The name of both the Japanese manufacturer and the MSG product,

Annatto
- This is a natural yellow-red plant extract used to dye foods,
textiles, and body care products. Its primary use is a red food coloring
in a wide assortment of foods, including cereals, preserved meats,
cheeses, butter, and sweets. It is the only natural color known to cause
as many adverse effects as artificial colors. Adverse reactions can
include skin, gastrointestinal, respiratory, and central nervous system
effects. Maybe that's because annatto is sometimes "spiked" with MSG,
without that being disclosed.

Baked goods - Before you blindly
accept, take a walk on the wild side and try to get an ingredients list.
Most supermarkets, besides using the typical malted flour/wheat flour,
can use liquid malt to enhance color and flavor to bagels and breads.
Some baked goods contain whey and dough conditioners, which may contain
yeast nutrients like soy lecithin, soy protein, or citric acid, all MSG. Some flour tortillas contain L-cysteine or other excitotoxins, as do many baked goods.

Barley malt - This is sprouted barley. It is dried and ground into flour and added to wheat flour and gives a sweet flavor.
It does contain some MSG, but the problem is that the enzymes released
in sprouting begin to break down the protein of the wheat flour it is
added to, creating more MSG. It is only added to flour when the wheat
quality that season is poor; however, the flour companies do not change
their labels so there is no way to know if it has been added or not.
Other by-products of malted barley or barley malt are coffee-free
roasted grain beverages and liquid malt syrups, used baked goods and
cereals to improve color and flavor.

Beverages - Many frozen fruit juices are fine if they are 100 percent juice, though most contain preservatives and corn
syrup (high fructose), which may contain MSG residues. Juice drinks in
cans, bottles, or little boxes are often MSG flavor enhanced. And, if
you have a sensitivity to sulfites, which are basically added to prevent
spoilage and increase shelf life, avoid white grape juice and bottled
fruit juice mixes, which use corn syrup containing sulfites as well.
Most carbonated beverages contain MSG, aspartame (if diet), sulfites,
and lots of artificial colors and flavors. Since I wet your appetite
about sulfites, let me add that sulfites destroy thiamine (vitamin B1),
and are thought to destroy folic acid, another B vitamin. Sulfites have
been associated with the full range of food intolerance symptoms,
including headaches, irritable bowel symptoms, behavioral disturbances,
and skin rashes. Sulfites work their best on asthmatics. Asthmatic
individuals can develop bronchial spasms after eating foods or drinking
wine preserved with sulfur dioxide or other sulfur preservatives. The
last two are not to be confused with the organic sulfur crystals, which
heals just about everything.

Bread yeast - This type of yeast is
produced by growing it on a nutritious base. Unfortunately, this base
often consists of some form of hydrolyzed protein, which is MSG.

Butter
- Be careful about the annatto connection. Also, some of the salts
added may contain flowing agents that contain MSG. If the words "natural
flavoring" is used on unsalted butter, that usually means that citric
acid of flavor enhancers (both MSG) have been added.

Calcium caseinate - This is the calcium by-product of milk
protein hydrolysis (MSG). It is often present in milk solids, milk
powder, or dried milk products and is added to canned tuna, cold cuts,
and more.

Candy - Many of the "gummy" candies are loaded with
gelatin, not to mention artificial colors, artificial flavors, and corn
syrup. Candy bars are full of MSG euphemisms like whey, milk solids,
artificial flavoring, pectin, vegetable gums, etc. Usually, the
ingredients are under a fold in the label and the print is tiny. That's
why you must read labels carefully. If you love chocolate, be sure it's
dark, of a better quality, and/or imported. My favorite dark chocolate
is found at www.mywaiora.com/701848.

Canned
broth, Bouillon cubes - This is the resting place for MSG. Especially
the ones that are cheap. The natural food stores say theirs are GMO free
until it says "autolyzed yeast" or another yeast euphemism on the
label. Even if the powder or broth says GMO FREE, beware. Due to long
cooking and processing, MSG is abundant.

Canned or frozen
vegetables and fruit products - If you experience a reaction to any of
these, rest assured it contains citric acid or other preservatives. Do
not be surprised to find MSG for flavor and/or color enhancer in frozen
peas or sulfites and corn syrup in commercial fruit products.

Canned
tuna - If it's cheap, give-er-a-miss mate as it will contain calcium
caseinate and broth. You might get lucky with the low sodium versions,
but read the label carefully. If you should be lucky enough to avoid
GMO, what about the mercury?

Caramel coloring - Usually this is a by-product of malted barley or hydrolyzed corn.

Carrageenan
- This is a seaweed derivative used to thicken products like ice cream,
processed cheeses, toothpaste, cottage cheese, cream, eggnog, half and
half, buttermilk, yogurt, etc. It's used like a gum, and is 100 percent
animal product free. That's why it is used in vegetarian products. The
problem - most seaweed and algae are high in "bound" glutamates. As
such, carrageenan is often mixed with MSG and/or hydrolyzed milk
protein, with the label only stating, "carrageenan."

Chicken and
turkey - Most people will look for a label that says "No additives or
preservatives." Yet, no one cares about how much doo doo is on the
poultry that they eat. Very often, poultry is dipped in a broth solution
containing MSG. So, saying "naturally processed" or "all natural"
ingredients is a fabrication. As far as the USDA is concerned, MSG is a
natural product. Turkey, for example is usually injected with it. As far
as the doo doo point is concerned, why do you think you are advised to
sterilize any surface, object, or utensil that the poultry has come in
contact with?

Chocolate - Some milk chocolate contains whole milk
solids, or whey, which are both MSG. Soy lecithin, if not labeled
"organic" or "NonGMO", is just that - GMO. If the chocolate is a
hydrolyzed product, it is an MSG product. Like I said earlier, a good
dark chocolate is best.

Citric acid - Most citric acid today is
made from hydrolyzed corn and the manufacturers could care less about
removing any MSG residues. That would require spending more time and
cutting down on profits.

Corn products - While organic or NonGMO
corn on the cob is okay, most MSG is produced by fermenting corn. So,
corn syrup, dextrose, dextrin, maltodextrin, and all other products made
by hydrolyzing or fermenting corn is bad, bad, bad. That goes for
alcohol, caramel color or flavor, and citric acid as well. Oh yeah,
baking powder, confectioner's sugar, bleached flour, excipients, which
are the binders and fillers in vitamins and meds, are made form
hydrolyzed or fermented corn as well.

Croutons - These are nothing more than crunchy MSG. Yummmmmmmy!

Disodium
guanylate/ Disodium inosinate - These are flavor enhancers that work
synergistically with MSG. If you see it on a label and have trouble
pronouncing it, just say MSG and you're good.

Dough conditioners - These are used to improve the texture of breads and pastries and usually contain MSG or L-cysteine.

Evaporated milk - Milk solids that are heated, processed or concentrated contain MSG.

Fat
substitutes - Head's up guys. New ones are being developed on a daily
basis. Beware of guar gum, hydrolyzed proteins (soy, wheat, oat,
gluten), modified food starch made from soy, potatoes, whey, corn, etc.,
xanthum gum, maltodextrin, or olestra.

Fresh milk - If it isn't
raw and organic, don't waste your time. You might like the taste, but
your body won't like the growth hormones, antibiotics, and the fact that
any semblance of nutrition has been cooked out of it.

Smoke flavors - Contains hydrolyzed protein or pure MSG for flavor. It ain't real.

Soymilk - Lots of controversy over this. But it's soy and soy is high in free glutamates.

Sugar - White is better than brown because of the molasses, which is high in sulfites and glutamates.

Stuffing mixes - Most are seasoned with MSG.

Table
salt - Flowing agents and iodine carriers contain MSG through
cornstarch and dextrose. The best is Real Salt, Himalayan Salt, or
Hawaiian Salt.

Textured protein - MSG big time.

Tomato
products - Citric acid, most often a by-product of hydrolyzed corn, is
MSGH. It is used in canned tomato products to raise the acidity to
ensure canning safety. If tomatoes have been sitting too long, waiting
to be processed, which you will never know, a natural fermentation
process will occur, resulting in MSG. To add insult to injury, sometimes
to prevent fermentation, sulfite solutions are sprayed over them. To
coin the Subway commercial spiel, "Eat fresh".

Vinegar - Most wine and balsamic vinegars contain sulfites. The best - organics or apple cider vinegar.

Whey
- When cheese is produced, milk is treated with enzymes and heated to
separate the curds from the whey, which is a liquid high in protein. MSG
can be freed up by the heat and enzyme activity, but when whey is
further processed and then dried to a powder, it will contain more
concentrations of MSG. Then it's bagged and sold as a "food" product to
be used in the manufacture of many products like ice cream, crackers,
boxed macaroni and cheese, and candy. The more whey is processed, such
as in whey protein or whey protein isolate, the more MSG it will likely
contain. Sometimes hydrolyzed milk solids are added it more MSG loaded.
When a label says "whey", it's anybody's guess as to what that means.

Yogurt
- Try to find plain or vanilla whole milk yogurt and add your own
fruit. Most yogurts contain carrageenan, gelatin, gums, so-called
"natural" flavors, milk solids, and, you guessed it, whey.

Hey, why not make your own:
Heat 4 cups of whole, unpasteurized milk just to a boil, using the same bowl for the rest of the process.
Cool to warm temperature.
Add 2 tablespoons on plain or vanilla yogurt and mix it well. Do not use a gelatin yogurt.
Cover the bowl or pot with plastic wrap and then wrap the whole thing in a large bath towel.
Place it in the warmest place in your house for 24 hours without touching or looking at it.
Refrigerate it and save some for the next batch.
When you are ready to eat it, knock yourself out with your favorite fruits, honey. Etc.

Finally.
Most doctors, dieticians, and the public know very little about the
toxic effects of MSG. The multi-billion dollar processed food industry
and MSG producers pay lobbyists to make all of us believe MSG is safe.
MSG destroys the nerve cells of the brain and 50 percent or more of the
population is experiencing the harmful effects of what the medical
community has called the "MSG Symptom Complex." Yet, many of us are
unaware of that. MSG is not just used in oriental restaurants, but in
restaurants and most bagged, bottled, frozen, boxed, canned, or
commercially prepared foods. Additives such as hydrolyzed protein,
textured vegetable protein, yeast extract, autolyzed yeast, torula
yeast, and anything modified, can contain as much as 50 percent MSG and
need not be labeled as such. That Attention Deficit Disorder, Chronic
Fatigue Syndrome, some weight problems, migraine headaches, sleeping
disorders, Irritable Bowel Syndrome, glaucoma, asthma, diabetes, and
neurological disorders such as Alzheimer's, ALS (Lou Gehrig's disease),
Parkinson's, and fibromyalgia may have more in common than you think.

Now that you know the secrets that have been kept from you, read labels, act responsibly, respect your body, and get healthy.

Source:-
http://www.naturalnews.com/039109_MSG_hidden_ingredients_taste_enhancer.html
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