MSG-Containing Ingredients In Foods and Vaccines

Hydrolyzed, Autolyzed, and Other MSG-Containing Ingredients In Foods and Vaccines Kick-Start Schizophrenia

Monday, April 22, 2013

Hydrolyzed, Autolyzed, & Other MSG-Containing Ingredients In Foods and Vaccines Kick-Start Schizophrenia

By Dave Mihalovic

The human brain is packed with a substance that needs to be treated like
a handle-with-care explosive. Glutamate, one of the most abundant
chemical messengers in the brain, plays a role in many vital brain
functions, such as learning and memory, but it can inflict massive
damage if it is accidentally spilled into brain tissue in large amounts.

Glutamate flow in the brain is normally kept in check by a system of
dam-like structures, which release a trickle of the substance only when
and where it is needed. But burst a dam--as happens in stroke, head
trauma, and some other neurological disorders--and the treacherous
messenger floods the brain. The surge of glutamate radiates out from the
area of original damage, and kills neurons in nearby areas. The
expanded damage can leave in its wake signs of impaired brain function,
such as slurred speech and shaky movement.

Glutamate in Food

Monosodium Glutamate
(MSG) is not a nutrient, vitamin, or mineral and has no health
benefits. The part of MSG that negatively affects the human body is the
"glutamate", not the sodium. The breakdown of MSG typically consists of
78% glutamate, 12% sodium, and about 10% water. Any glutamate added to a
processed food is not and can not be considered naturally occurring.
Natural glutamate in plants and animals is known as L-glutamic acid.

In contrast, processed free glutamic acid (MSG) contains both L-glutamic
acid and D-glutamic acid, and is also accompanied by pyroglutamic acid
and other impurities. The impurities differ according to the starting
materials and methods used to produce the glutamic acid (MSG). It is
only acid hydrolyzed proteins that contain mono and dichloro propanols
(which are carcinogenic), and it is only reaction flavors that contain
heterocyclic amines (which are also carcinogenic).




By FDA definition, processed free glutamic acid (MSG) is "naturally
occurring," because the basic ingredients are found in nature.
"Naturally occurring" does not mean that a food additive is being used
in its natural state. "Naturally occurring" only means that the food
additive began with something found in nature. By FDA definition, the
ingredient "monosodium glutamate" is natural. So is hydrochloric acid.
So is arsenic. "Natural" doesn't mean "safe."

Processed free glutamic acid (MSG) is created when protein is either
partially or fully broken apart into its constituent amino acids, or
glutamic acid is secreted from selected bacteria. A protein can be
broken into its constituent amino acids in a number of ways (autolysis,
hydrolysis, enzymolysis, and/or fermentation). When a protein is broken
down, the amino acid chains in the protein are broken, and individual
amino acids are freed. These processes are discussed in some detail in
food encyclopedias -- wherein articles on glutamic acid and "monosodium
glutamate" are generally written by persons who work for Ajinomoto, Co.,
Inc., the world's largest producer of the food ingredient "monosodium
glutamate."

It used to be that when any ingredient contained 78%-79% processed free
glutamic acid (MSG), and the balance was made up of salt, moisture, and
up to 1 per cent impurities, the FDA required that the product be called
"monosodium glutamate", and required that the product be labeled as
such. The FDA required that other MSG-containing ingredients be
identified by names other than "monosodium glutamate." Never has the FDA
required mention of the fact that an ingredient contains processed free
glutamic acid (MSG).

While
the glutamic acid in "monosodium glutamate" is generally produced
through bacterial fermentation, the glutamic acid in the other
MSG-containing ingredients is made through use of chemicals (hydrolysis
or autolysis), enzymes (enzymolysis), fermentation, or a complex cooking
process wherein reaction flavors are produced from a combination of
specific amino acids, reducing sugars, animal or vegetable fats or oils,
and optional ingredients including hydrolyzed vegetable protein.

It is now essentially unregulated when it comes to labeling standards. A
label may say "yeast extract", "calcium caseinate", or "beef
flavoring", but the product still contains varying amounts of "free"
glutamic acid. This makes it very difficult for consumers who are trying
to avoid it. It is also very dangerous for those who suffer severe
reactions to it. Many people who are very sensitive to MSG experience
respiratory, neurological, muscular, skin, urological and even cardiac
symptoms.

Some of the common ingredients which contain MSG are: Plant Protein,
Hydrolyzed Corn Gluten, Hydrolyzed Pea Protein, Textured Protein,
Autolyzed Yeast Extract, Autolyzed Plant Protein, Yeast Extract, Calcium
Caseinate, Sodium Caseinate, Gelatin, Disodium Guanylate, Disodium
Inosinate, Carrageenan, Xanthum Gum, Maltodextrin, Natural Flavor,
Barley Malt, Malt Extract, Soy Protein Isolate, Ultra-pasteurized Soy
Sauce, Whey Protein Concentrate, Soy Protein Concentrate, Whey Protein
Isolate, Protease Enzymes, Protein Fortified anything, Enzyme Modified
anything and Citric Acid.

Glutamate in Vaccines

Both MSG and hydrolyzed gelatin (11% free glutamate by weight) are found
in many vaccines. Considering the dangers associated with glutamate as
well as the other alternative stabilizers available, it is not clear why
vaccine manufacturers continue to incorporate these harmful ingredients
in their formulas. Even a simple vaccine given to children such as the FluMist contains MSG (Source: FluMist February 2012 from fda.gov - page 12).

Another example would be Merck's M-M-R vaccine. The product insert
states that the growth medium for measles and mumps includes "amino
acids" and "glutamate." It is also stated that the medium for rubella
included "amino acids" and "hydrolyzed gelatin." Finally, it states that
the "reconstituted vaccine" for subcutaneous administration includes
hydrolyzed gelatin.

We also know that any hydrolyzed protein, such as the hydrolyzed gelatin
will contain some processed free glutamic acid (MSG), some aspartic
acid, and some L-cysteine, all considered to be neurotoxic by
neuroscientists. Even without hydrolyzing gelatin, gelatin contains over
11% processed free glutamic acid (MSG) and some aspartic acid and
L-cysteine. It is present as a result of the manufacturing process that
results in gelatin.

A study on infant rats showed that administration of MSG lead to five
shrunken glands, including the testes. Other studies have shown that
growth hormone, thyroid hormones and many other endocrine functions can
be assaulted by excitotoxins which may lead to growth retardation of
children before the age of puberty.

Based on peer reviewed studies, there is no question that glutamic acid
is neurotoxic. This can be easily confirmed by accessing MEDLINE
retrieval service for studies dating from 1966 to the present, using
the words "glutamic acid" in combination with the words "brain lesions"
and then "neurotoxicity."

There is also no question that the young are most at risk from MSG. The
work of John W. Olney, MD has provided sufficient evidence on the effect
of glutamic acid on the blood brain and placental barriers.

The Schizophrenic Connection

There are a number of straightforward bold faced lies used by the
glutamate industry in defending its contention that exposure to free
glutamic acid found in processed food does not cause adverse reactions
including hives, asthma, seizures, and migraine headache; could not
possibly cause brain damage, learning disorders, or endocrine
disturbances; and could not possibly be relevant to diverse diseases of
the central nervous system such as addiction, stroke, epilepsy,
schizophrenia, anxiety, depression, and degenerative disorders such as
ALS, Parkinson's disease, and Alzheimer's disease. Central to their
argument is the lie that the processed free glutamic acid used in
processed food is identical to the glutamic acid found in unprocessed,
unadulterated food and in the human body.

The scientific evidence is now slowly surfacing that free glutamate is causing severe damage to brain chemistry.




To see if the increase in glutamate leads to brain changes, the researchers at Columbia University Medical Center (CUMC) turned to a mouse model of schizophrenia.
When the researchers increased glutamate activity in the mouse, they
saw the same pattern as in schizophrenic patients: The hippocampus
became hypermetabolic and, if glutamate was raised repeatedly, the
hippocampus began to atrophy.

Strategies are now being employed to treat schizophrenia by reducing
glutamate. "Targeting glutamate may be more useful in high-risk people
or in those with early signs of the disorder," said Jeffrey A.
Lieberman, MD, a renowned expert in the field of schizophrenia. "Early
intervention may prevent the debilitating effects of schizophrenia,
increasing recovery in one of humankind’s most costly mental disorders."

If excess glutamate is driving schizophrenia, it may also explain why
children begin having psychotic episodes at young ages often after
multi-dose vaccines are administered, since this may directly increases
glutamate levels in the brain of young children.

An increasing body of peer-reviewed evidence indicates that when a woman
is pregnant, transiently elevated cytokines can induce atypical brain
development in her embryo or fetus. Illnesses and vaccinations induce
elevation of cytokines, and these elevations can be heightened in
individuals with alleles of genes related to immune responses. An
implication of citations supporting these relationships is that
vaccinating pregnant women is likely to induce cognitive and behavioral
pathologies in as least some children whose mothers were vaccinated
while the child was in utero. Schizophrenia and developmental
disabilities are pathologies that may ensue.

A pregnant woman's options are discomforting. If she develops swine flu
or seasonal influenza, she may induce cytokine elevations which
adversely affect her fetus. If she allows herself to be vaccinated
during pregnancy, her body's reaction will include cytokine elevations
which may adversely affect brain development of some fetuses - and do in
ways that become apparent only during early childhood, adolescence, or
young adulthood.

Since more than 100% of both routine and influenza vaccinations are not
tested for long-term safety and effectiveness in pregnant women or
nursing mothers, there is no conclusive scientific evidence available on
their pharmacokinetic risks nor the physiological impact they may
present in the development of schizophrenia and related psychotic
disorders.

This area of study is worthy of serious investigation to firmly
establish whether the foundation of the majority of glutamate associated
psychotic disorders stem from dietary patterns and medical intervention
(primarily vaccines) in early childhood.

Source:-
http://www.naturalblaze.com/2013/04/hydrolyzed-autolyzed-and-other-msg.html